Cook's Illustrated

Broiled Spice-Rubbed Snapper

Spice rubs and pastes are great for adding complexity to proteins such as chicken, pork, or beef, but they can also enhance fish. In fact, brushing a few fillets with a potent paste and sliding them under the broiler is one of the best strategies I know for quickly putting a light, fresh dinner on the table.

To choose the best type of fish for this application, I cast

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Illustrated

Cook's Illustrated7 min lettiRegional & Ethnic
Kimchi Bokkeumbap
Like all forms of fried rice, kimchi bokkeumbap is straight-up home cooking: cozy, unfussy sustenance that’s rooted in the spirit of making do with what you have. At its core is leftover cooked rice stir-fried with the ruddy, gently spicy fermented n
Cook's Illustrated3 min lettiCookbooks, Food, & Wine
Why You Should Roast Fennel
Fennel sparks controversy. You either love its intense anise flavors—or hate them. To those in the latter camp, I like to ask: Have you tried fennel roasted? While heat of any kind mellows this bulbous vegetable’s licorice notes and turns its fibrous
Cook's Illustrated4 min lettiCookbooks, Food, & Wine
Quick Tips
Leslie Saltsman of Potomac, Md., uses cardboard paper towel rolls to store her cookie dough in the refrigerator. Once she’s formed the dough into a log, she rolls it in plastic wrap and slides the dough inside the cardboard (slit lengthwise) to prote