This Week in America’s Test Kitchen: Foolproof (No-Stick) Grilled Salmon

Cooking delicate salmon can be tricky. Even in a nonstick skillet, it’s easy to break the occasional fillet. Introduce that same fillet to a grill, and you’ve got a real challenge, because when it comes to grilling salmon fillets, it’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece. America’s Test Kitchen set out to develop a method that consistently givesave you perfect results—tender interior, crisp skin, and intact fish. Their findings: Oil the fillets and the grate before the two meet, and get your grill searing hot using their unusual technique. Watch the video here for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required).

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Tags: before-the-two, fillets, fish, grill, grilling-salmon, perfect-results, real-challenge, result, salmon, seasoning, skillet, tender-interior, unusual, watch-the-video

Dinner Tonight: Eggplant Caponata

From Recipes I’ve been counting down the days until I could make a real ratatouille. Though I’ve found a great recipe, success is almost purely based on the ripeness of the ingredients, and tomatoes only just started to have any real flavor in the Midwest. But I came across this eggplant caponata from Blue Kitchen . It’s essentially an Italian variation of ratatouille, but with briny capers and golden raisins to give it a little kick. The difference with this variation of caponata is the attention to detail. The trick? Treat everything as gently as possible. So, the eggplant cubes are cooked until browned on all sides and tender, but not until they turn to mush. Same deal with the tomatoes, which are just cooked quickly for two minutes. The result is a vibrant and colorful spread that’s great with bread, pita, or simply by itself. Ingredients serves 2 to 3 people 1/4 cup golden raisins 1 large eggplant, stem removed, and chopped into 1/2-inch cubes 1/4 cup plus 1 tablespoon of canola oil 1/2 cup chopped red onion 1 garlic clove, minced 1 cup diced and seeded tomatoes 2 teaspoons …

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Tags: capers, clove, cup, Eggplant, heat, pepper, raisins, remaining, single, skillet, variation

Cook the Book: Tomato Frittata

From Recipes [Photograph: Caroline Russock] When it comes to fruits and vegetables at the peak of their season, it’s generally a good idea to take a less-is-more approach. Specifically with tomatoes, a salt sprinkle and olive oil drizzle are oftentimes all you really need. This Tomato Frittata from Amy Goldman ’s The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor. Frittatas are a wonderful summer meal, particularly when left to cool to room temperature and served with some mayonnaise or garlicky aïoli. Add a simple mixed greens salad (even better with a few fresh tomatoes thrown in), a chilled glass of wine, and a slice or two of crusty baguette—it really doesn’t get much better, fresher, or simpler. As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to…

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How to Make a Spanish Tortilla

VIEW SLIDESHOW: How to Make a Spanish Tortilla Having immersed myself in Spanish tortilla-making over the last few weeks, I’ve come to the conclusion that if there were an “If You Learn To Make Only One Dish This Ought To Be It” Award, the Spanish tortilla would make a very good candidate. In Spain, it’s the go-to dish for a snack, a meal for an unexpected guest, or a late-night tapas snack. Not to be confused with Latin American flour or corn tortillas, the tortilla española is made with potatoes, onions, and eggs. It can be eaten warm or cold pretty much any time of day and can be easily rounded out into a meal with the addition of a salad and some cheese. My friend Raquel, who moved to New York from Spain as an adult, remembers that for recess, school kids packed a tortilla bocadillo , a slice of tortilla sandwiched up in a baguette. Jose, who grew up mostly in New York and spent summers in Spain, said that as a hungry teenager, he’d come home, open the fridge, and mow through the greater part of a tortilla before dinner. Now, as adults living in New York, they continue to make tortillas regularly and they recently shared their…

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Tags: baguette, basque, fridge, Latin, olive, onions, potatoes, recess, skillet, snack, tortilla, tortillas, unexpected

Dinner Tonight: Spaghetti with Crab, Chile, and Mint

From Recipes [ Photograph: Nick Kindelsperger ] Who knew that crab, jalapeños, and mint played so well together? Before I had a version of this dish at Chicago’s Cibo Matto , I’d never seen the three mentioned together in the same sentence. But I was astonished by how they balance each other with the pasta. The sweet crab meat is kept in check by the spicy chiles, and the mint somehow cools it all down. I searched for a while for a good recipe, before settling on this bare-bones one from WNYC . I cut back on the excessive butter, but basically that’s it. For crab, I just used the canned stuff from Whole Foods. Some shallots help add a bit more sweetness and the lemon cuts through the butter’s richness. But it’s still all about this odd trio. The end result isn’t quite as perfect as the restaurant dish, but it is close. Spaghetti with Crab, Chili, and Mint – serves 2 to 3 – Adapted from WNYC . Ingredients 1/2 pound spaghetti 6 ounces crab meat 1 jalapeño, stemmed and finely chopped 2 small shallots, minced Juice of 1 lemon 2 1/2 tablespoons butter Handful of mint, thinly sliced Procedure 1. Bring a large pot of salted water to a boil. Cook the …

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Tags: butter, chicago, chiles, crab, foods, kindelsperger, matto, mint, pepper, result, richness, seen-the-three, skillet, tablespoon

Dinner Tonight: Bacon, Lettuce, and Tomato Salad with Aioli Dressing

From Recipes [ Photograph: Blake Royer ] Sometimes when you come across a recipe, a light bulb goes off—you know you have to cook it. This had that effect on me. More than anything, I was amazed this idea had never occurred to me. Why wouldn’t the sublime combination of bacon, lettuce, and tomato translate from sandwich to salad? This recipe from Bon Appetit claimed it would. Before you think this is somehow healthy because it’s a salad, let me point out that it’s not. The warm dressing is made by whisking mayonnaise with a little rendered bacon fat and vinegar. Sure, the crispness of the romaine holds up well to a warm, rich vinaigrette—but it’s still not diet food. Given the choice, I would still have a BLT over this salad. But next to a slice of crusty bread, this is another way to enjoy one of the classics. Bacon, Lettuce, and Tomato Salad with Aioli Dressing -serves 6- Adapted from Bon Appetit . Ingredients 5 ounces thick-cut bacon, about 6 slices, cut crosswise into matchsticks 12 cups torn romaine lettuce leaves, from 1 large head (about 13 ounces), washed and dried 8 ounces cherry or grape tomatoes…

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Dinner Tonight: Pasta with Garlic Scape and Basil Pesto

From Recipes [ Photograph: Blake Royer ] Around for just a short season, garlic scapes are one of those ingredients that you’ll probably only find from a local farmer. Curly and funny-looking, the sprouts are harvested when tender and young and have become a rather popular ingredient in stir-fries and, in this case, as the base for a unique kind of pesto. The flavor of the scape is garlicky but not nearly as pungent as the bulb growing beneath. A bag full of them arrived last week in my CSA box, so I blended some of them with almonds, olive oil, Parmesan, and a handful of basil leaves. While a pesto made entirely from garlic scapes is delicious, I found that the sweet basil tempered the garlicky bite just enough to round out the flavors. I took a cue from Dorie Greenspan to use almonds instead of pesto’s traditional pine nuts and the result was light yet flavorful, a perfect simple dinner. Pasta with Garlic Scape and Basil Pesto – serves 4 – Ingredients 4 to 5 garlic scapes, roughly chopped Large handful basil leaves 1/4 cup almonds, toasted in a dry skillet until slightly browned 1/2 cup olive oil 1/2 cup Parmesan cheese 1/2 teaspoon salt…

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Eat for Eight Bucks: Tofu with Tomatoes and Cilantro

From Recipes [ Photograph: Robin Bellinger ] Shopping List 1 pound tofu: $1.29 2 scallions (pro-rated): $0.25 Ginger: $0.50 6 button mushrooms: $1.48 Cilantro: $1.00 4 plum tomatoes: $1.81 1 cup frozen peas (pro-rated): $1.00 1 cup raw white rice: $1.00 Pantry items: Peanut or canola oil, garlic, soy sauce, rice vinegar, sesame oil. Total cost (for 4 portions): $8.33 I would tell you that Madhur Jafrey’s tofu with tomatoes and cilantro is the most warmly received bean curd dish I’ve ever prepared, but the truth is that that wouldn’t be saying much. My husband’s enthusiasm for tofu is nonexistent, and I like the soft white bricks more for their price and long-keeping qualities than their taste. Nevertheless, in this preparation I’ve finally (finally!) found a tofu dinner that genuinely pleases all of us–mama, papa, and baby, too. The secret to coaxing a crisp golden exterior out of bean curd eludes me still, but nobody notices when the bowl holds so many other flavors and textures and colors–bright tomatoes, sweet peas, earthy mushrooms, fragrant ginger, green cilantro. We were all eager for seconds and glad to have a little left over. If you can’t…

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Weekend Cook and Tell Round Up: Hot Dog Showdown

Brazilian Hot Dog. [ Photograph: DesignWineandDine ] For last week’s challenge, we wanted to hear all about your favorite ways to prepare hot dogs . The responses this week were a little slim but that’s probably because it’s pretty early in the grilling season. Nonetheless, some of you shared some pretty inspired takes on the hot dog and we’ll be sure to revisit the topic as the summer goes on. Let’s take a look at some of our favorite responses. I knew this week’s challenge was right up hotdoglover ’s alley. He broke his favorite dogs down into three categories with the quality of the hot dog reigning supreme over all. For natural casing all-beef dogs HDL prefers Best Provisions out of Newark boiled and then finished on the grill with Admiration mustard. When it comes to a beef and pork blend HLD goes for Thumann’s . And if you have to top your dog with more than a spread of mustard the Newark style Italian Hot Dog is the only one that will do, topped with sautéed onions and peppers and fried potatoes and served on pizza bread. MadelynRodriguez goes the veggie route when it comes to her hot dogs. Her preferred preparation is a open faced veggie…

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This Week’s Tasty 10: The Most Popular Posts from the SE Universe

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were … 1. Equipment: What’s the Difference Between a Skillet and a Sauté Pan?

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