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America’s Test Kitchen: Popovers (Ep 2204)

Katelyn Bailey

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Popovers SERVES MAKES 6 POPOVERS TIME 1½ HOURS, PLUS 1 HOUR STANDING WHY THIS WORKS: Greasing the pans with shortening ensures the best release, but vegetable oil spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for […]

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Food & Drinks

America’s Test Kitchen: Spiral-Sliced Ham Glazed With Cider-Vinegar Caramel (Ep 2213)

Katelyn Bailey

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Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel SERVES 12 TO 14 TIME 4 ¼ TO 5 ¼ HOURS We recommend a shank-end ham because the bone configuration makes it easier to carve; look for a half ham with a tapered, pointed end. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags. Ingredients 1 (7- […]

The post America’s Test Kitchen: Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel (Ep 2213) first appeared on WSKG.

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America’s Test Kitchen: Pasta With Burst Cherry Tomato Sauce and Fried Caper Crumbs (Ep 2208)

Katelyn Bailey

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Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs SERVES 4 TO 6 TIME 50 MINUTES Be sure to use cherry tomatoes; grape tomatoes won’t break down as much and will produce a drier sauce. Our topping contributes crunch and depth, but you can substitute 1 cup (2 ounces) of grated Parmesan cheese, if desired. For […]

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Food & Drinks

America’s Test Kitchen: Chicken With Vinegar (Ep 2203)

Katelyn Bailey

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Poulet au Vinaigre (Chicken with Vinegar) SERVES 4 TO 6 TIME 1½ HOURS WHY THIS WORKS: Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. We browned the chicken to […]

The post America’s Test Kitchen: Chicken with Vinegar (Ep 2203) first appeared on WSKG.

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