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By America’S Test Kitchen The Associated Press

Ditch the pan: Braising is a great way to add flavour to cod

You may be used to pan-searing thick-cut white fish fillets any time you take them home from the market and want a quick dinner, but it’s worth it to try a different technique.

Braising is a great way to add flavour to mild-tasting fish, it’s a mess-free alternative to cooking in oil in a skillet, and it doesn’t take much longer to execute with fish.

A bread pudding that’s perfect for a relaxed brunch at home

This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.

To make sure this casserole came out rich and satisfying but not overbearing, we chose leaner (but still flavourful) turkey sausage instead of pork and banned soggy bread by toasting torn baguette slices, enriching their flavour and ensuring they would stand up to the custard.

Kids and adults alike will delight in making ‘zoodles’

A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.

ROASTED ZUCCHINI NOODLES

Servings: 4

What’s good for lunch, brunch or dinner? This asparagus tart

This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner.

We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The buttery, flaky puff pastry was absolutely irresistible, and so easy to prep.