Host Bridget Lancaster shares the steps to making a hearty Pastitsio; ingredient expert Jack Bishop tells you what you need to know about feta cheese; and test cook Lan Lam makes Braised Eggplant with Paprika, Coriander, and Yogurt.
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there's an Israeli deli in my town that introduced me to French feta cheese and it blows away anything I've ever purchased at a grocery store; huge feta flavor and very creamy, delicious.
Wow looks delicious 😋 Hello from Savannah ga
Steeping ziti in milk is brilliant but the layer of bechamel on top of the casserole should be thicker and look less scrambled egg, more custard
Oh I remember when Bridget, Jack, and Julia was much younger.
😇 + 🕯❤ 💜
To Lady With ❤💜🤔 😍😋
Of course I love every episode, but I'm really enjoying these "at home" episodes.
She goes so quick I’m getting dizzy😭
Eggplant is the best recipe of this video. Thanks
Serbian Feta is even more delicious in my opinion. It is creamier and less salty. Probably available in Chicago ..
That eggplant though…wow!
I think it needed some of that real Feta though. Just me.
I love eggplants.
When they use cinnamon,do they use real asian cinnamon or the fake caribbean cinnamon which is very cheap and most common
This is wonderful although I do think it’s missing the “Kima” element that my Greek friends do – a bi of allspice and cloves as well to the meat sauce. Also a very small dash of sugar helps to bring all of the sauce together and a small-ish can of chopped tomatoes. The sauce should not be too saucy but really thick like she says. I love ATK – just wanted to let you know what I heard and tasted. 🙂
Are these videos really your own kitchens? They are all lovely. Thanks and I look forward to your shows, recipes & techniques. It is 10/14/21 here in Minnesota and I'm up to my eyeballs in apples. It's so difficult to see any to go to waste – I keep canning, freezing, dehydrating…..etc. Best wishes to all of you and yours!
Years ago I got a recipe for pastissio from my best friends mom, her brother & I would fight over the last piece whenever it was served at family functions. It makes a lot!! But it's so delicious! This recipe was very close to what Annie made….but cooking the pasta in the bechamel 🤯🤯!? I'm stealing that!! Love ATK!!
What is the purpose of baking soda use in ground meat?
Love eggplant so I will do that for dinner today since I have eggplant on hand. Thanks
Made the eggplant..Delicious.
Why did Jack name the Athenos feta but the name was covered on the block feta. It looked like Dodonis which is sold at Costco and is a legit feta
Blech – I started to watch this until animal flesh was mentioned.
This was one of my favorite videos you guys did!! 🙌💝💝💝 making both dishes this week and I LOVE TOWELS TOO!!!!! I only use microfiber to clean my stainless and I try never to wash it to much, bad for the ocean 🌊🌈✌️
Wow x 3! Thanks all.
Why wouldn’t you fry meat, paste, add veggies then wine? I would be really interested to understand the thought process🤔
This was a most excellent show 👏, thank you so much
Jack’s teeth are incredible!
😋👍🏻 🍽 🥛
I do mine with the meat and at the end – the paste, then the spices – create the fond – then let the onion moisture remove most of the fond – then after a quick saute of garlic – then using red wine to deglaze the pan. Add in the cooked meat – and then make sure the pan is fully deglazed with a reserve of wine – and let simmer for a bit. The meat sauce is so important in this dish.
Oh my god…I HAVE to make this! Thank you!
Whats the recipe for braised eggplant in soy and ginger?
Love Lan so much, her recipes are my favorites. I get excited to cook something new and intriguing every time I see her name in the line-up.
I want this pastitsio viscerally and then you said "supple" – now I just want it more.
I love Lan. Even though she sent my whole body into spasms of clenching when she went into that non stick pan with a metal spoon 🤣❤️
Very very good
I'm going to have to try that one, thank you.
Simonsberg feta in South Africa is the best! I miss it.
You cooking instead of just tasting…WOW. IM GOING TO DO THIS probably not the exact same ingredients but Im sure it'll be tasty. Thanks!
Way to many hoops and crap to sign up for just to get the recipe.
I’ve made this with lactose free products for my husband and we absolutely loved it!
That's more than two tablespoons of glaze.
Kitchen towels – Julia's best kitchen friend. Yes, they can be so handy, but then they get dirty quickly and she just throws them in a basket to sit and get rancid. First one must rinse the towel out in the sink, wring it out, lay it across a towel rod to dry, then fold neatly, then place in a laundry basket to await a full load for washing. That is why I prefer paper towels.
"I've heard that you can keep leftovers of this but I've never come across any." Bridget, I enjoy watching you cook and I enjoy your comedy.
Not the best way to dice an onion. There is an easier and safer method. But I love the rasp grater and frozen garlic technique. I didn't know one could buy dried mint. I have fresh mint growing in a pot on the porch, and look out, it grows like crazy. And I have an eggplant that needs to be used, and Lan Lam's recipe looks easy and tasty, with the great spice blend.
I would love to try making the pastitsio with plant based meat substitute, for vegan/vegetarian diets. The braised eggplant 🍆 looks fantastic. 😋
In 1985 I went to Caracas, Venezuela with my high school orchestra and we stayed with English-speaking host families. Our first night, my roommate and I were surprised when our host mother heated up Pastitsio for dinner. She and her husband worked for an international company and had lived in Greece for a few years. She wanted to make us something comforting after our very long travel day, and that dish hit the spot!
While in law school 30 years ago, I ordered this at a Greek place in the San Fernando Valley. I paid my bill at the counter. The owner asked, "Are you Greek?" I replied, "No." He said, "Usually only Greek people order this."
my question:
when you bake casseroles like this,
or cookies, cakes
or brownies, etc, (esp in Pyrex,) do you
put them directly on your oven Stone? (using a half-sheet)?
or do you remove it?
-thank you.
First time I actually tasted real Feta was a revelation. Absolutely incredible and totally different.
Have they always been using table salt in their recipes or did that just start this season? I've started to notice it consistently across most of their recipes but don't remember it from earlier.
Ruined egglant by loading it with dairy.