Annie Petito

Boston

Senior Editor at America's Test Kitchen

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Articles

How to Make Perfect Grilled Salmon

3 weeks ago | americastestkitchen.com | Annie Petito |Alyssa Vaughn

Behind the RecipesAt last, you can have it all: rosy fillets with deep char and crisp skin that actually come off the grill in one piece. By and Published Apr. 1, 2025. Every bite of a grilled salmon fillet is dynamic. The char of the grill is the perfect foil for the fish’s richness, infusing the moist, flaky flesh and crackly-crisp skin with smoky complexity.
How to Make Kuku Sabzi

2 months ago | americastestkitchen.com | Annie Petito |Liz Bomze

Behind the RecipesPacked with verdant greens and sizzled until bronzed, this savory herb cake ushers in the Persian New Year. By and Published Jan. 30, 2025. Side by side in the test kitchen, Cyroos Rahravan and I methodically washed, dried, and picked our way through heaps of fresh parsley, cilantro, and dill while he told me about Nowruz.
Fill, fold & fry

Jan 6, 2025 | bismarcktribune.com | Annie Petito

Commercial taco kits are convenient, but the seasoning packets taste dusty and flat, and the shells are short on flavor and prone to cracking. Frying your own shells results in great taste and texture, but the process is tedious and messy. Instead, we made tacos dorados, a Mexican preparation in which corn tortillas are stuffed with a beef filling before being folded in half and fried. The tacos are then opened like books and loaded with garnishes.
Making the Ultimate Wedge Salad

Dec 2, 2024 | americastestkitchen.com | Annie Petito |Liz Bomze

Behind the RecipesRich yet refreshing, simple but unapologetically dramatic, this classic American steakhouse salad is the ultimate study in contrasts. Here’s my love letter to it. By and Published Dec. 2, 2024. For a long time, wedge salad was the only salad for me. Maybe that’s because iceberg was one of the few pieces of produce my parents kept in the house (my mom, a Midwesterner, grew up with it; my dad, a vegetable skeptic, tolerated it).
The Ultimate Wedge Salad

Nov 13, 2024 | americastestkitchen.com | Annie Petito

*Keep the iceberg, dressing, and crumbled cheese in the fridge until serving so that they’re cold and the lettuce is at its crunchiest. We strongly prefer the assertive and salty flavor of Roquefort here; if it's unavailable, use Gorgonzola. Serve with bread or as a hearty side dish to grilled meats or burgers. When eating, a steak knife is best; it easily cuts through the iceberg while keeping its structure intact. 1.
Garlic bread

Oct 29, 2024 | bismarcktribune.com | Annie Petito |America’s Test Kitchen

Garlic bread is simple to make but often a disappointment to eat, with either too much or too little garlic flavor and bread that’s steamed and unevenly browned. For an evenly toasted version with garlic flavor that was prominent but not harsh, we briefly microwaved fresh garlic (grated to a paste with a rasp-style grater) and butter and combined it with garlic powder, which provided sweet, roasty notes.
Make This Showstopper Shallot Tart for the Holidays

Sep 23, 2024 | americastestkitchen.com | Annie Petito |Liz Bomze

Behind the RecipesThis lustrous savory pastry elevates the allium from bit player to starring role. By and Published Sept. 23, 2024. It’s pretty rewarding when a loosely formed idea shapes up into something really special. I’d been experimenting with a savory tart for the holidays and ultimately came up with this upside-down stunner featuring tender, burnished shallots; jammy caramelized onions; and crisp, buttery puff pastry.
Peruvian rice and chicken dish shines

Sep 17, 2024 | thebeaconnewspapers.com | Annie Petito

Food Stock photos by Vecteezy Peruvian arroz con pollo originated in the seaside city of Chiclayo as arroz con pato, where it featured native duck and chicha de jora, a fermented corn beer that dates to the Inca Empire.
Grilled chicken with pita

Aug 6, 2024 | bismarcktribune.com | Annie Petito

AMERICA'S TEST KITCHENFor grilled boneless, skinless chicken breasts that are juicy, savory and well browned, we started by pounding them ½ inch thick so that they cooked through evenly. Soaking the chicken for 30 minutes in a potent "brinerade" seasoned it and added moisture; we spiked the salt water with just enough umami-rich fish sauce to add savory depth without any trace of fishiness, as well as honey to encourage browning.
How to Make Mexican Sopa de Tortilla | Cook's Illustrated

Aug 5, 2024 | americastestkitchen.com | Annie Petito |Alyssa Vaughn

Behind the RecipesIn this Mexican soup, fried tortilla strips and a flurry of other garnishes punctuate a ruddy, savory, deceptively simple broth. A bowl of sopa de tortilla should be garnished with exuberance. So much of the joy of this Mexican soup comes in the customization: the sprinkling of white onion or avocado, the swooshing of crema, the spritzing of lime.