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By America’S Test Kitchen The Associated Press

This Chinese salt and pepper shrimp is a savory-spicy joy

There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy—and appealing to eat—as fried chicken skin, and a killer savory-spicy flavour profile.

Harissa pairs perfectly with lamb in this spiced burger

Harissa is a traditional North African condiment that has an irresistibly complex chile flavour.

It pairs perfectly with lamb’s earthy taste in this rich, spiced burger. Cool, creamy mayonnaise provides a rich base for our spicy harissa-spiked sauce, and a blast of fresh mint and lemon zest balances out the harissa’s heat.

Cheesecake without the fuss? Enter the no-bake cheesecake

We love a tall New York-style cheesecake but there’s no denying it’s a bit of a project. It’s also incredibly rich and decadent. Sometimes we want the essence of a cheesecake with less fuss, and we want the tang of a cream cheese-based cake without the weight—something lighter and creamier to finish a meal.

Zucchini or summer squash makes for a colorful pasta dish

A combination of pasta and summer squash results in a light, flavourful dish that’s full of colour.

We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much liquid, we salted and drained it to keep our sauce from ending up watery and bland.

Perfect burgers depend on the right meat. Here’s a pro tip

Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ideal amount of fat to produce tender, juicy burgers.