Tag Archives: America's Test Kitchen

Time for Thai Cornish Game Hens with Chili Dipping Sauce

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A simple marinade, a toss on the grill, and an easy chile dipping sauce to finish are all that's involved in making this punchy Thai Cornish game hen dish.
A simple marinade, a toss on the grill, and an easy chile dipping sauce to finish are all that’s involved in making this punchy Thai Cornish game hen dish.

You know that favorite, forgotten shirt you stumble upon one day in the back of your closet, and rejoice?

That’s what I think of Cornish game hens.

These small birds are usually hidden away on a low shelf in the grocery store freezer — if you’re able to find them at all.

When you do, and throw them into your shopping cart for the hell of it, you remember just how good they are and how you really ought to cook with them more often.

That’s what ran through my head after one taste of “Thai Cornish Game Hens with Chili Dipping Sauce.”

The recipe is from “The Outdoor Cook” by America’s Test Kitchen, of which I received a review copy.

Perfect for this time of year, this cookbook is filled with 150 recipes for cooking on grills (both gas and charcoal), griddles, planchas, rotisseries, pizza ovens, and smokers.

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The Convenience of Roasted Artichokes with Fennel and Tarragon

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Canned artichoke hearts get revived in a glorious way in this simple recipe.
Canned artichoke hearts get revived in a glorious way in this simple recipe.

We interrupt this program for a nifty little side dish recipe.

It’s one that’s highly worthy of your attention because it utterly transforms frozen or canned artichoke hearts into an easy side dish sure to impress.

What I especially love is that the slightly off-putting tinny and acidic taste of plain canned artichoke hearts is vanquished in this method, leaving them as vibrant as fresh ones in season but without all the prepping usually involved.

“Roasted Artichokes with Fennel and Tarragon” is from “Vegan Cooking for Two,” of which I received a review copy.

The cookbook by America’s Test Kitchen includes more than 200 recipes handily scaled for plant-based households of two. They feature hearty grains, proteins such as tofu and tempeh, beans galore, plant-based ground meat, and plant-based cheeses.

There’s everything from “Garlic and Herb Burgers with Beet Tzatziki” (made with plant-based ground meat), “Charred Cabbage Salad with Torn Tofu and Plaintain Chips,” and “Creamy Cashew Mac and Cheese” to “Meaty Zoodles with Mango and Garam Masala” (made with plant-based ground meat, plant-based yogurt, and zucchini noodles), and “Individual Lemon-Poppy Seed Cakes” (made with plant-based butter and plant-based egg).

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