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By the Editors of Food & Wine Magazine

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Test Kitchen Tease

Crazy-Good Chicken-Fried Rabbit

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Crazy-Good Chicken-Fried Rabbit

Justin Chapple


Despite cuteness concerns, rabbit is one of the most sustainable meats available today. It’s surprisingly healthy and leaner than chicken, but still exceptionally flavorful and just as versatile. If you're still thinking rabbit isn’t your thing, just imagine it fried. This week, F&W’s Test Kitchen made this crazy-good chicken-fried rabbit. Like traditional recipes, the rabbit pieces were tenderized in buttermilk, then coated with a combination of all-purpose flour, stone-ground cornmeal, sage, cayenne pepper and salt. The pieces cooked to a golden brown with an extremely crunchy crust in less than ten minutes. A sprinkle of salt and a dash of Tabasco made them even better. This recipe will be revealed in our January issue, but in the meantime, practice with this Crispy Buttermilk Fried Chicken from F&W’s Grace Parisi.

Related: Fried Chicken Recipes

Test Kitchen Tease

Outstanding Triple-Decker Lemongrass Pork Burgers

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Lemongrass Pork Patties with Quick Cucumber Kimchi

Justin Chapple

Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

There’s nothing better than testing a burger recipe to bring back a whisper of summer. This week, F&W’s Test Kitchen made these fantastic lemongrass pork patties with quick cucumber kimchi from Chicago chef Bill Kim of Urban Belly. The patties are super-thin, but powerfully flavored with minced fresh lemongrass, ginger, citrus and Thai sweet chile sauce, which added a bit of sweetness and helped produce a nicely charred crust while grilling. They cooked in only a few minutes and each sandwich was piled high with three patties. But the best part was topping them with the spicy kimchi, which came together in only two hours (traditional kimchi can take days or even weeks to prepare). After salting and rinsing the cucumbers, we simply marinated them with garlic, onion, ginger, sesame and gochugaru—coarse red pepper powder from Korea. These recipes will be available in a few months, but for now, try these panko-coated Crunchy Pork Kimchi Burgers from F&W’s Grace Parisi.

Related: Favorite Burger Recipes
Amazing Korean Recipes
Traditional Napa Cabbage Kimchi

 

Test Kitchen Tease

The Most Amazing Lemon Bundt Cake

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

The Most Amazing Lemon Bundt Cake

Justin Chapple


Citrus zest packs a big punch, so you usually only need a small amount to lend lots of flavor. We test hundreds of recipes for the magazine, books and our website, which has taught us that chefs, bakers and cooks often call for way too much of it in their recipes. That’s why we were a smidge skeptical when testing this lemon bundt cake from Matt Lewis and Renato Poliafito (co-founders of Baked in New York City). Their recipe called for the zest of ten lemons, which sounded absurd! But, because these boys haven’t led us down the wrong path before—their cookbooks are F&W staff favorites and they're part of our Masters Series—we elected to trust them. Ten lemons and one dulled Microplane later, this cake was exactly what we’d hoped: tender, moist and incredibly lemony. A good amount of sugar creates a lovely caramel-colored crust, and the cake is drizzled with a tangy lemon glaze before being sprinkled with toasted almonds. Look for the recipe in our December issue, but in the meantime, try this grapefruit-spiked Lemon-Glazed Citrus-Yogurt Pound Cake. For more recipes from Matt and Renato, click here or check out their latest cookbook: Baked Elements.  


Related: More Cake Recipes

F&W's Ultimate Guide to Dessert Recipes

Test Kitchen Tease

The Greenhouse Tavern's Seven Layers of Heaven

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

The Greenhouse Tavern's Seven Layers of Heaven

Justin Chapple

If ever there were a perfect centerpiece dessert, The Greenhouse Tavern's Dobos Torte would be it. This lofty tower of tender cake and luscious chocolate buttercream is made even more awesome by a meringue exterior, which is torched like baked Alaska to lend a surprisingly light texture and striking appearance. Also, it could practically feed an army, so it's perfect for large gatherings. This recipe won't be available until December, but in the meantime, Tyler Florence's Towering Coconut Cake is great for the weekend.

Related: More Great Layer Cakes
Fantastic Cake Recipes
Beautiful Desserts

Test Kitchen Tease

Snack-Perfect Tarte Flambée

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Tarte Flambée

Justin Chapple

Occasionally in the F&W Test Kitchen we revisit recipes because they need some tweaking, but more often we revisit recipes just because they’re delicious and we’re hungry. This week we were craving this snack-perfect version of tarte flambée from Vermont bakery Vergennes Laundry. It’s much lighter than classic recipes, which traditionally include bacon, and highlights simple, earthy flavors like potato and thyme. Vergennes Laundry uses house-made sourdough for the crust, but we simplified things and used bakery-bought dough. The crust is spread with luscious crème fraiche and topped with ultra-thin slices of red potato, thyme, lemon zest, coarse salt and freshly ground pepper. It takes only minutes on a scorching hot pizza stone for the tarte to become perfectly crisp and even less time to chow it down. This recipe will debut in the coming months, but for now, try this equally delicious Two-Potato Flatbread with Olives and Feta.

Related: Easy Pizza Recipes

Vergennes Laundry's Perfect Tarts and Desserts

 

Test Kitchen Tease

Ultimate Parker House Rolls

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Jonathon Sawyer's Parker House Rolls

Justin Chapple

This week, while working on a terrific story for our December issue, F&W's Grace Parisi tested this phenomenal cheesy version of Parker House rolls from The Greenhouse Tavern's Jonathon Sawyer in Cleveland. They were supertender and we loved pulling apart each buttery piece. One secret to the recipe's awesomeness: Old Bay Seasoning. We know what you're thinking—how can a spice blend that's typically served with seafood be at all tasty with bread? You'll have to wait a few more months to taste his clever recipe, but in the meantime, try Grace's pull-apart Caraway Parker House Rolls.


Related: Breads of the World

Test Kitchen Tease

Figs Squared

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Grilled Figs with Fig Jam

Justin Chapple

This week in the F&W Test Kitchen, we enjoyed a double dose of figs when testing this superb recipe for grilled figs with fig jam and blistered jalapeños.

First, we made the jam by simmering dried Black Mission figs and brown sugar in red wine until soft and plump, then we coarsely pureed the mixture to form a savory-sweet accompaniment to what comes next—grilled figs! What's so clever about these grilled figs? We halved each one, then dusted the cut sides in sugar before marking them on a scorching hot grill. The result: A crème brûlée-style crust that was perfectly caramelized and just lightly charred.

To contrast the sweet figs and jam, we added salty feta cheese, cilantro leaves, lime wedges (for squeezing) and grill-blistered jalapeño peppers. This recipe won't be published for a few months, but in the meantime, this Fig, Orange and Pistachio Conserve would make a great alternative to fig jam in an easy grilled fig salad. It's also a fantastic summer starter, especially when served on grilled bread with fresh ricotta cheese.

Related: Fig Recipes

F&W's Ultimate Guide to Summer Grilling

 

Test Kitchen Tease

No-Bake Cheesecake Tart with Strawberries and Honey

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

No-Bake Cheesecake Tart with Strawberries and Honey

Justin Chapple

It's more than a month away from the start of summer, but we're already on the hunt for outstanding desserts that don't require turning on the oven. This week in the F&W Test Kitchen, we whipped up an especially delicious no-bake cheesecake tart that was slightly sweet and impossibly creamy.

We pressed graham cracker crumbs, melted butter, cinnamon and sugar into a tart pan and chilled it to make a super-simple crust. For the filling, we made a surprisingly light combination of ricotta and cream cheeses flavored with fresh lemon juice, agave nectar and ground ginger. On top: macerated strawberries and a drizzle of honey. The recipe will be published later in the year, but if you're in the mood for something similar now, we suggest these phenomenal Lemon, Poppy and Chèvre Cheesecakes with Rhubarb from our May issue.

Related: Tasty Cheesecake Recipes

Test Kitchen Tease

Fried Egg BLTs with Arugula Aioli

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Fried Egg BLTs with Arugula Aioli

Justin Chapple

This week, the F&W Test Kitchen discovered a unique recipe that satisfies cravings for fried eggs and bacon. We toasted slices of rustic Italian bread until golden, then topped them with a vibrant arugula aioli, succulent heirloom tomatoes, frisée, chewy-crisp bacon and decadent sunny-side up eggs. The only issue we encountered was how quickly six sandwiches disappeared in the presence of marauding editors. The recipe will appear in an upcoming book project, but to make a similar recipe this weekend we recommend trying Thomas Keller's fast and gooey BLT Fried Egg-and-Cheese Sandwich.

Related: Egg Breakfast Recipes

Brunch Recipes

Test Kitchen Tease

Grilled Quail with Shaved Fennel and Yogurt

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Grilled Quail with Fennel and Yogurt

Justin Chapple

This week in the F&W Test Kitchen, we seized a pre-weekend opportunity to use a grill for this terrific quail dish from Justin Smillie of Il Buco Alimentari e Vineria in New York City. Smillie marinates quail in an herbaceous mixture of parsley, oregano, kaffir lime leaves, garlic, chiles, orange juice and toasted spices, which lends tons of flavor to the meat and provides the basis for a perfectly crispy crust. Quail is super-lean and is best served medium-rare, so these little birds only took a few minutes per side over a scorching fire. At his restaurant, Smillie serves the quail with puffed cracked farro and roasted kumquats, but for testing purposes, we tasted it alongside shaved fennel and yogurt.

This recipe is for a future book project, but to experiment with something just as interesting and delicious, try this recipe for Chinese-inspired Grilled Quail with Goji Berries and Pine Nuts from 2012 Best New Chef Corey Lee of Benu in San Francisco.

Related: F&W's Ultimate Guide to Summer Grilling

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.