Ashley Moore makes host Bridget Lancaster Seafood Fra Diavolo, and Toni Tipton-Martin shares the story behind the recipe’s name. Tasting expert Jack Bishop explains when to splurge at the grocery store, and Morgan Bolling makes Roasted Garlic-Parmesan Bread from the Recipe Box. Christie Morrison makes host Julia Collin Davison Salmon Picatta.
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I tapped my muscles and nothing happened. is it because they're frozen, like at 99% of grocery stores?
This is the first time I've heard anyone say it's perfectly fine to use imitation vanilla extract.
I love this ep bc I eat salmon fillets once a week. I love crispy skin & a crust on the outside of the salmon, tender & moist on the inside. I like these recipes that are fun & appetizing. Christy rocks!
Her saying Scawlup is driving me insane. So sorry…
I feel so hungry now in the midnight. It looks so delicious.
The recipe looks great.
But "Michelle Pizza"? It's Mi-KELL-ay PET-sa.
Awesome ❤ 🙏 🫶 👏 👏 👏 👍
Fra Diavolo is not “brother devil“. It is “amongst the devil”.
I made the fra diavolo and it is a superb recipe. Delicious, and I will make it again regularly.
Can I add a little chicken stock/broth to the piccata sauce or is that too many flavors, and will mask the capers and lemon flavor? What about cream? I just want to give a bit more volume. Or do I just add more white wine for volume?
Test comment
Yes I'm excited about all the recipes.
That salmon looks so so good!
Honestly why do you have a narrator?
I cannot offer enough praise for Natalie’s Grapefruit Juice!!! Ummmm!!! Yummy!!!
I’m out of the loop: medium rare salmon???🤔! Never imagined such a thing.
This video helped me channel my inner Nona, thank you!
You need phosphocholine, fat needs it
Wait! Quality costs more?!? But that’s not the Walmart way!
Where can I sign up to work at ATK I'm really good at talking and very very good at tasting decisions food😊
since I'm growing tomatoes this year, this is on my list to make!
Love the searing technique on the salmon. Thanks!
Make a lobster fra' Diablo
🕊️ Congratulations! 🎉
America Test Kitchen 🍲🍝
Jack, please do red wine vinegar
For everything that is pasteurized if you can find a brand that does low temp slow pasteurization it is always has more flavor. It will be more expensive, it takes longer since the product has to be held at the lower temp for 45 minutes rather than having steam injected to get the item to the much higher temp for just a few seconds, which obviously costs more but the flavor compounds are destroyed by the higher heat.
That salmon looks divine. What kind of salmon did you use? I find sockeye easily but that doesn't look anything like what you used. I will cut the recipe half as I don't have 4 to feed but I'll make it for sure.
Real vanilla is better
Fresh-squeezed orange juice really is just so much better. Sometimes when I go to the fancy grocery store, I used the machine they have there that prepares fresh-squeezed orange juice. I think that one of the things that makes the product stand out is that when the machine is squeezing the oranges, it's not just the juice that's coming out but also the fragrant essential oils in the skin. The flavor compounds in this oil are volatile, meaning that the aroma is strong at first but quickly fades. So if it was squeezed yesterday, you're not going to get all of that goodness that you get from juice that was just made.
How to clean mussels so they are not gritty? I can’t seem to get that right.
I was very disappointed with the Costco maple syrup. It was very weak tasting.
The Salmon Picatta is my favorite recipe. It must be delicious 😋
Thanks for sharing ❤
Do you have recipes for ostraconophobic eaters 🍤🤮 🍤😆
Should capers always be rinsed?
My dad love seafood and i will make him Liguine fra diavolo for Father's day tomorrow. Thanks for this. Happy Father's Day everyone.
New England seared and steamed salmon is different from us Pacific Northwesters. There is a huge amount of fat and oily juices between the skin and the meat. We would hot sear the skin side until crispy which still evenly cooks the salmon, and then turn down the temperature to medium, and turn over. One sears and steams the remaining salmon side.. Place skin side down on the plate (unless you are skin-crazy and like to munch the crispy and oily skin first, then tear into the salmon.
Finally !!! Real baked garlic bread !!! Fie – Foo – and Fum all those other fakeries.
Ha ! – 1 pot cooking – with additional 2 large bowls and 4 small bowls. Time to use all of those shrimp shells and make a white wine and clam juice (already being used) shrimp boil broth that is added to the base – no waste – greater flavor.
Why not boil the pasta?? If you're gonna add water anyway… can have that water be liquid gold instead.
Giving me food network vibes!
Yesss