Make this bright, creamy charred-corn salad without firing up the grill.
Test cook Elle Simone makes Julia carne adovada, and equipment expert Adam Ried reveals his top pick for 9-inch tongs. Then, test cook Erin McMurrer makes Bridget esquites.
We typically reach for 12-inch tongs to protect our hands from heat and messes, but we decided it was time to shine the spotlight on their shorter sibling.
Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It’s also what makes it dead simple to prepare.
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