Erica Turner

2 months ago | 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.

2 months ago | 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.

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.

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.

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.