FR Test Kitchen

SoCal Mexican: A Good, Basic Mexican Rice Recipe

Spiced, tomato-spiked Mexican rice for frijoles
Jan 23, 2014 2:00 pm
Mexican rice recipe photo
Photo: Mark Shaw

One of my measuring sticks for Mexican restaurants outside of Southern California is the rice, and it’s amazing how many places fail this simple test (the test is unnecessary in Southern Cal; everyone passes pretty much). I just want some rice with some appetizing color and a ton of flavor. Lucky for me, my mom taught me how to make the good stuff back in the day. The recipe, after the jump.

Easy Beer Beans Recipe

Savory beer-spiked beans in half an hour, flat
Jan 22, 2014 4:00 pm
Photo: Mark Shaw

Have you ever had really good beans? And I don’t just mean some decent beans, I’m talking about those refried beans made with lard that will make you not care how bad your clogged arteries hurt. I know I shouldn’t eat too much lard, but I still want some delicious frijoles to go with my rice, and this recipe for beer-infused black beans makes me feel better about everything.

Enchiladas Rojas With Barbacoa Recipe

Make these spicy beef enchiladas from scratch
Jan 21, 2014 3:00 pm
barbacoa enchiladas recipe
Photo: Mark Shaw

There are a lot of ways to do enchiladas; I've had some with huitlacoche, also known as Mexican truffles or corn mushrooms, that were pretty fantastic. But sometimes you don’t want a fancy cocktail. Sometimes you want some damn whiskey, neat. And sometimes you just need enchiladas that are the equivalent of that neat whiskey, which is what we have going here.

Iceberg Lettuce Slaw Recipe

An easy and totally necessary Mexican side dish
Jan 20, 2014 4:00 pm
iceberg lettuce slaw
Photo: Mark Shaw

This is a pretty simple little side, but it’s my favorite thing to have with almost any Mexican food. At a lot of places, when you order the enchilada combo plate or something along those lines, you get a little pile of iceberg lettuce. This slaw is inspired by that idea, since little piles of iceberg don't really do anyone any favors.

Enchiladas Verdes Sauce Recipe

Easy homemade sauce for your enchiladas, fast!
Jan 20, 2014 12:00 pm
verde sauce photo
Photo: Mark Shaw

As far as enchiladas are concerned, the best way is to go green. No, not like that, I’m talking about some verde sauce (but if you want to go hug a tree, that’s your prerogative). Enchiladas are surprisingly easy to make. The key, though, is good sauce. Do not. Ever. Buy. Enchilada sauce in a can. LOOK AT ME: NEVER DO IT, because making it is so easy. The recipe, after the jump.

Our Top 10 Test Kitchen Recipes Of 2013

We made them, you loved them. Here they are!
Dec 20, 2013 11:00 am

Behold: our 10 most popular Test Kitchen recipes of 2013. If we can make it, you can. There's breakfast, baked pasta, tailgating delights, mind-blowing fancy dinner centerpieces and how to transform an entire lobster into one of the best burgers you've ever had, no meat grinder necessary. (Seriously, don't meat-grind lobster. Are you nuts?)


Spinach-Artichoke Scalloped Potatoes Recipe

A recipe for scalloped potatoes with a party twist
Jan 24, 2013 4:01 pm
spinach artichoke potatoes
Photo: Mark Shaw

We took the ultimate spud-based comfort food (scalloped potatoes) and the ultimate awesome creamy dip (spinach-artichoke) and fused them into the greatest scalloped potatoes your steak has ever had the pleasure of sharing a plate with. Recipe, right this way...

Moroccan Merguez and Vegetable Tagine Recipe

A slow-cooked couscous dish from North Africa
Jan 22, 2013 4:01 pm
Photo: Laila Gohar

For many people across North Africa, tagine is the quintessential comfort food. We tested out this merguez version at a recent Food Republic Test Kitchen to much satisfaction.


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