Test cook Dan Souza makes host Bridget Lancaster foolproof Swordfish Skewers with Tomato-Scallion Caponata on the grill. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of Feta. Finally, test cook Becky Hays makes Julia a vibrant Mediterranean favorite—Egyptian Barley Salad.
Get the recipe for Grilled Swordfish Skewers with Tomato-Scallion Caponata:
Get the recipe for Egyptian Barley Salad:
Buy Our Winning Skewers:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
29 Comments
Leave a Reply
You must be logged in to post a comment.
Are these beautiful recipes included in the Complete Mediterranean Cookbook? I just ordered the book online!
With all those different cook times how do you keep it all warm?
It's kind of misleading to talk about the "dietary fiber" of barley, then recommend "pearled barley" that has the pericarp removed, which is where the dietary fiber is. Only whole barley is high in dietary fiber!
Why do they call it Mediterranean, when it’s really Arabic food by and large.
Nice change of pace, I will try.
I love Dan so much😍😍😍😍😍😍😍I would love to see him live❤️
I was today years old when I found out that Feta was sheep’s milk and not goat’s!
Can you cook the pearl barely in the instant pot
What other fish can you use if you don't have sword fish
Becky is awesome…she needs to be on the show more often…her and dan are my faves…and bridget
What is a good substitute for eggplant and white potatoes in a meal like this?
I love how colorful these meals are. Makes it that much more exciting to eat.
Where's the skewer in the sword fish skewers?
Amazing video with nice information about feta cheese . I loved the salad at the end .
All of this looked absolutely delicious!! 🙂 I can't wait to try them. I love this program and all of the wonderful tips and recipes I have gotten over time. Thank you so much!!
Ladies, you’re the best! Thanks for making me drool all over my tv dinner tray! ❤️
Can you show us how you get your pans so clean and shiny?
Culinary Dan-style Let it Rain
I love ATK…
I'm watching this video and I see a worker in the back who looks to be cutting bread has her hair down, then next clip her hair is up…
You guys rock!!!
This fish and veggies looks yummy thanks for recipe . i like to no how to do whole Bake fish with herbs and
Sadly, Swordfish absorbs more mercury waste than any other fish that swims the seas.
“Rain it down on that” my new line when adding salt or spices to dishes
Wow! The moment you moved outside, I felt like I was back in The Neighborhood of Make-Believe! I expected Lady Elaine Fairchilde to bust out the “Boomerang, Toomerang, Zoomerang!”
Great Video, Thanks
do not buy Swordfish its not sustainable…. noooooo
so sad to hear you use the microwave, don't you know it kills the vitality of the foods put in there?
I'm vegan, but I have family that is. Is it possible to grill tofu, and have it not taste like socks?
I make a version of the barley salad, but it's more like a tabouleh with either barley or quinoa, which I prefer to couscous.
I loved the recipes though there is nothing egyption about the salad 😂😂