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By America’S Test Kitchen The Associated Press

A burger that could transport you to the Greek islands

The rich flavour of lamb makes for an exceptional burger experience. We decided to pair delicately spiced ground lamb patties with a colorful beet tzatziki, pan-seared halloumi cheese, and a drizzle of sweet honey for a truly unique burger that could transport us to the Greek islands any night of the week.

How to a make a moist, chunky shrimp burger without the mush

A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavoured rubber patties or over-seasoned bread balls than shrimp.

We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavour but doesn’t overpower it.

This delicious pasta and shrimp dish will take you to Venice

Seafood has always been central to Venetian cuisine. The earliest Venetians were skilled fisherman and their diet relied heavily on the bounty found in the city’s lagoon ecosystem.

And while the Veneto may not be as famous for pasta dishes as some other regions, spaghettini con le schie is a Venetian celebration of the uniquely delicious small shrimp found in their waters.

Low oven temperature and cucumber can make swordfish shine

The premise behind the French method of cooking en cocotte (or casserole roasting) is to slow down the cooking process in order to concentrate flavour.

Fish cooked for an extended period of time usually winds up dry, but a combination of low oven temperature, moist-heat environment, and the right cut of fish allows it to remain juicy and tender.