Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed.
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By America’S Test Kitchen The Associated Press
The late-night spaghetti monster will be tamed with this flavour-packed pasta that comes together quickly from pantry ingredients. The key here is making the most of the garlic.
You may be used to pan-searing thick-cut white fish fillets any time you take them home from the market and want a quick dinner, but it’s worth it to try a different technique.
Braising is a great way to add flavour to mild-tasting fish, it’s a mess-free alternative to cooking in oil in a skillet, and it doesn’t take much longer to execute with fish.
This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.
To make sure this casserole came out rich and satisfying but not overbearing, we chose leaner (but still flavourful) turkey sausage instead of pork and banned soggy bread by toasting torn baguette slices, enriching their flavour and ensuring they would stand up to the custard.
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
Pasta and meatballs are a perfect match, but for a unique spin on this classic duo we turned to lamb instead of beef or pork, and to orzo instead of spaghetti, and we enhanced the dish with fresh, bold Greek flavours like mint, oregano, and cinnamon.
A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.
ROASTED ZUCCHINI NOODLES
Though we often stir artichokes into dips laden with sour cream and cheese, they deserve a healthier treatment that pays respect to their unique flavour and strong nutrient makeup, including fiber, minerals, and antioxidants.
This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner.
We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The buttery, flaky puff pastry was absolutely irresistible, and so easy to prep.
We wanted to make poppy seed muffins with rich, full flavour; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content of only 11 grams.