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Excerpted from the editors of America’s Test Kitchen. Directions  1. Peel and quarter orange, then slice crosswise into 1⁄2-inch-thick pieces. 2. Combine orange, avocado, tomatoes, shallot, cilantro, and serrano in bowl. Add lime juice and 1⁄4 tsp salt; gently toss to combine. Cover and set aside. 3. For charcoal grill: Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. Pat steak dry with paper towels, season with salt and pepper, then sprinkle with cayenne pepper. 5. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charredandmeatregisters 125°F (for medium-rare), about 5 minutes. 6. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 10 minute...

Skirt steak is one of our favorite ingredients for weeknight dinners because it cooks in just 6 to 8 minutes. For a variation, swap the tomatoes for peaches, or try fresh corn kernels in place of avocados. Skirt Steak with Avocado and Tomatoes 1 1/2 lb. (750 g) skirt steak Kosher salt and freshly ground pepper 1 Tbs. olive oil 1 1/2 cups (9 oz./280 g) cherry tomatoes, preferably multicolored 2 ripe avocados 1/4 cup (1/3 oz./10 g) chopped fresh parsley leaves Juice of 1/2 lime Cutting with the grain, cut the steak into 3 pieces. Season with salt and pepper and let stand at room temperature for 15 minutes. In a grill pan or fry pan over high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the steak and cook until medium rare, 3 to 4 minutes per side. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the cherry tomatoes in half and place in a large bowl. Pit and peel the avocados and ...

Before summer comes and while you’re still craving something heartwarming, make this Instant Pot Korean Beef. You’re gonna love everything about it. Your family is gonna love it. Your friends are gonna love it. And you’re gonna feel like a veritable goddess of the Instant Pot. Instant Pot Korean Beef, so simple and so good! Fair warning, tho, if you make Instant Pot Korean Beef: the succulent beef coated in that caramelized sauce is going to be your undoing. You’re gonna want to serve it in bowls over rice, maybe with some steamed veggies. Maybe you’ll want to add to a ramen bowl like this Spicy Steak Ramen Bowl (just sub in the Korean Beef) or serve it in oh so messy but oh so wonderful lettuce wraps. About Instant Pot Korean Beef You’re probably going to want to make fusion-y tacos like those pictured here. And picture them with Pickled Daikon & Carrots for some cool crunchiness, a little Chipotle Yum Yum Sauce (it’s the simplest ...

This is not just a story about a recipe – it’s about a quest. A search and conquer mission. Okay, there IS a recipe, but it’s also about the journey to get here. When The Complete Package and I moved to the Austin area last spring, we discovered Opie’s Barbecue in Spicewood, Texas. On a whim, he grabbed a slice of what they called Coca Cola Cake and a new obsession began. Each time we visited, he would look for the cake on the dessert rack, and most of the time it was sold out. Life can be cruel, and missing this cake became a constant topic for him, just as Opie’s famous butterbeans became for me (sold Friday-Sunday only; dine-in only; no whining allowed). Because the cake became so elusive, I began to dig for recipes. Searches for Coca Cola Cake resulted in chocolate sheet cakes with fudge frosting, which is the traditional Texas way. Those cakes, however, did not resemble Opie’s version in the least. The cake TCP pined for tasted of vanilla, coconut and pecans. It was ...

Okay, kids. Here’s another recipe adapted from the America’s Test Kitchen recipe collection. This fried chicken comes out crunchy and juicy every time, and it takes very little work to make it all happen. You can make this with chicken pieces on the bone, but I prefer to make boneless chicken strips. It makes them easier to dunk in gravy, and we all know everything tastes better when dunked in gravy, right? Marinating the chicken strips in buttermilk makes them juicy on the inside, and the “shaggy crumbs” method of breading makes them crunchy on the outside. My version uses only 3 boneless, skinless chicken breasts but don’t let that fool you. This recipe made 18 chicken strips. To prepare the chicken strips, you’ll need: 3 boneless, skinless chicken breasts One 16 fluid oz. bottle of buttermilk (low fat is okay, if you prefer) 2 teaspoons of Morton Nature’s Season Salt (Lawry’s would also work) ½ teaspoon of ground cayenne pepper (optional, but very tasty) Trim the chicken ...

Prep time :   10 minutes                      Cook time : 1 hour 15 minutes                      Serves : 4 people Ingredients 1kg Australian pork belly 1 tablespoons oil 1 tablespoons flaked salt Freshly ground black pepper to taste   Method Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process. When you’re ready to cook, put your pork on a wire rack in the sink...