SO delicious! I marinated for one hour. It tasted much like teriyaki chicken (but without the sauce). It needed no additional seasoning. Great with the corn and edamame salad and a bit of rice.
“Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.”

Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.

The ultimate weeknight dinner, this salmon is on the table in less than 15 minutes from the time the pan hits the stove. With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime.

Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.

Deviled eggs are a classic picnic snack prone to an all-too-common problem: a greenish colored yolk and a sulfurous odor. What causes the problem and how do you make perfect deviled eggs every time? Here’s what we discovered:

Test Kitchen Discoveries

• Don’t boil the eggs. After countless tests, the test kitchen found it best to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat. After 10 minutes, drain the eggs and cool in ice water. The gentle heat perfectly cooks the eggs—not a chance of the green tinge or unpleasant smell.
• For the creamiest texture, force the yolks through a fine-mesh sieve before mixing with the filling ingredients.
• For an elegant appearance, pipe the filling into the egg white shells with an impromptu pastry bag prepared from a zipper-lock bag. Simply place the filling in the bag, squeeze it tightly into one corner of the bag, and snip 1/2 inch off that corner. The filling can also be stored this way, at the ready, for up to two days. Just don’t cut the bag until you’re ready to fill the eggs.

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.