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6 days ago | 
americastestkitchen.com | Erica Turner |Rebecca Hays
In Andalusia, July and August are hot and dry—the perfect weather for salmorejo, an ice-cold tomato soup that’s ripe with flavor.
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Jan 30, 2025 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesEncrust plump jumbos in tropical-sweet shreds of coconut and fry until they’re hot, golden, and delicately crispy. By and Published Jan. 30, 2025. Food historians aren’t entirely sure about the provenance of coconut shrimp: No one knows whether the nutty-sweet deep-fried crustaceans were dreamed up on the shores of the Caribbean, on the Polynesian islands, or in post–World War II American tiki bars, where they transported happy hour revelers to the paradises of the South Pacific.
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Jan 30, 2025 | 
americastestkitchen.com | Erica Turner |Alyssa Vaughn
Behind the RecipesDainty ladyfingers and lush cream are a natural match for vibrant lemon. By and Published Jan. 30, 2025. In Italian, “tira mi sù” means “pick me up”—and while the term feels fitting for the classic dessert’s buzz of espresso, there are a whole host of enlivening ingredients that can guest-star in this formula.
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Dec 2, 2024 | 
americastestkitchen.com | Erica Turner |Alyssa Vaughn
Behind the RecipesThis simple combination of tender, flaky fish; hearty chunks of potato; and a creamy broth is an Icelandic specialty. By and Published Dec. 2, 2024. The first word that comes to my mind when I think of Icelandic food is ‘scarcity,’” Iceland Review writer Erik Vilhjálms said when I asked him to describe the island nation’s cuisine. I was meeting with Vilhjálms to discuss Iceland’s fiskisúpa, a cozy soup of flaky white fish suspended in a creamy broth.
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Dec 2, 2024 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesHere’s the way to a pot brimming with tender meat and robust, spicy complexity. By and Published Dec. 2, 2024. When I was a kid, my dad would occasionally return to the stove after dinner was cleaned up. He’d tend to a bubbling batch of ground beef chili, passing his wooden spoon through the thick, ruddy mixture as night fell. When the meat was supple and the pot’s contents imbued with the spices, he’d let the chili cool until bedtime before refrigerating it for dinner the next day.
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Nov 8, 2024 | 
americastestkitchen.com | Erica Turner
Dutch Baby1¾ cups (8¾ ounces) all-purpose flour3 tablespoons unsalted butterSmoked Salmon Topping1 small shallot, sliced thin (3 tablespoons)½ teaspoon table salt, divided1 tablespoon capers, plus 1 tablespoon brine1 tablespoon chopped fresh dill, divided*A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby bakes. 1.
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Sep 23, 2024 | 
americastestkitchen.com | Rebecca Hays |Erica Turner
Behind the RecipesA big, lofty pancake graced with savory toppings is a quick and easy way to bring custardy richness—and a touch of drama—to the table. By and Published Sept. 23, 2024. Looking for an easy antidote to the dinnertime doldrums? Whip up a Dutch baby. Also known as a German pancake, this giant skillet delight is more typically served at breakfast or brunch, dusted with snowy confectioners’ sugar and maybe served with cooked fruit.
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Sep 23, 2024 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesThis homey Southern side, chock-full of toasty corn goodness and meaty morsels of sausage, starts with a custom-made skillet cornbread. By and Published Sept. 23, 2024. Whether you’re dishing it up for Thanksgiving or for a get-together with loved ones, cornbread dressing will bring warmth and comfort to your table with golden and coppery hues, plush and crispy textures, and satisfying savor.
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Sep 22, 2024 | 
americastestkitchen.com | Erica Turner
1. FOR THE CORNBREAD: Adjust oven rack to middle position and heat oven to 450 degrees. Toast cornmeal in 12-inch cast-iron skillet over medium heat, stirring frequently, until fragrant, 3 to 5 minutes. Transfer cornmeal to large bowl and stir in sugar, baking powder, baking soda, and salt. 2. Wipe skillet clean with paper towels. Place skillet in oven for 10 minutes. Using pot holders, remove skillet from oven and add butter. When butter is melted, pour all but 1 tablespoon into cornmeal mixture.
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Sep 10, 2024 | 
americastestkitchen.com | Erica Turner
Dutch Baby1¾ cups (8¾ ounces) all-purpose flour3 tablespoons unsalted butterProsciutto Topping½ teaspoon table salt, divided1 tablespoon extra-virgin olive oil3 ounces frisée, torn into ½-inch pieces (3 cups)½ Bosc pear, cored and sliced thin4 ounces crumbled (1 cup)1 tablespoon unsalted butter*A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby rests.
