Ingredients

• 1-1/2 cups fresh strawberries, stems removed
• 1 tablespoon sugar
• 2-1/2 ounces unsweetened pineapple juice, divided
• 1-1/2 ounces white rum
• 1 ounce cream of coconut
• 1 cup frozen pineapple chunks
• Ice cubes
• Fresh strawberry and pineapple wedge, for garnish

That’s why I didn’t immediately cry blasphemy when this recipe for potato lasagna appeared mid-scroll. I’m willing to try creative and unique adaptations, and you know what? This one is a winner.

Why You Should Use Potatoes Instead of Noodles

While I will forever love a traditional béchamel lasagna with layers of hearty meat sauce, tender noodles and cheesy goodness, sometimes a change of pace is warranted, either due to time, dietary restrictions or simply wanting to try something new.

I love potato lasagna for all these reasons and more. First, the prep and cook time is considerably shorter than that of most traditional lasagna recipes—we’re talking almost 30 minutes shorter. While you do need to roast the potatoes before assembling, you can work on prepping the other layers while the oven works its magic on the taters.

Second, potatoes are gluten-free, making this a great lasagna option for those who follow a gluten-free diet. Sure, many gluten-free pastas exist, but potatoes are an affordable, unprocessed alternative that are packed with nutrients.

Finally, cooking the same old thing can get boring. Using potatoes in lasagna offers a wonderful textural and flavor change that transforms the dish into a new yet familiar recipe.

How to Make Lasagna with Potatoes

To make a potato lasagna, put your pasta pot away and grab a sheet pan. Begin by roasting sliced potatoes coated with olive oil, garlic, salt and pepper until tender, then let cool. Meanwhile, brown your favorite Italian sausage in a skillet and mix together ricotta, bread crumbs, spinach and spices in a medium bowl.

To assemble, evenly arrange a third of the potatoes on the bottom of a 13×9-inch baking dish. Then, top with half of the spinach mixture, followed by half of the sausage. Sprinkle a layer of mozzarella over the sausage and then repeat the layering process again, ending with a final layer of potatoes and grated Parmesan cheese.

From here, the whole thing is baked uncovered in the oven until the cheese is melted and bubbly and the top layer of potatoes is golden and crisp. Let it stand for a few minutes before digging in with a spatula to serve.

What I Love About Potato Lasagna

While purists will say that this isn’t a real lasagna recipe, they will have to concede that potato lasagna is delicious. It’s basically a lasagna version of  zuppa Toscana. What I love most about this recipe is the array of textures and flavors in every layer. The top layer of potatoes offers a crispy contrast to the creamy cheese, zesty sausage and tender potatoes on the inside.

Another great feature of potato lasagna is that it’s so versatile. Like all good recipes, once you master the method of using potatoes in lasagna, you can change up the other ingredients to just about anything you please. Replace the Italian sausage with ground beef in marinara for a traditional spin, or do a potato version of our Buffalo chicken lasagna. Vegetarian? Omit the sausage and draw inspiration from all-veggie lasagna. The possibilities are only limited by your imagination and willingness to try something new.

Related:

• Weeknight Dinners You Haven’t Tried Yet
• What to Make With Every Type of Cheese
• Zesty Italian Sausage Recipes

The post I Made Lasagna with Potatoes, and I’ll Never Go Back to Noodles appeared first on Taste Recipes.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2/3 cup packed brown sugar
• 1/3 cup sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• STREUSEL TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup plus 3 tablespoons packed brown sugar, divided
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, softened, cubed
• 2 to 3 medium peaches, thinly sliced

Ingredients

• 1/2 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 ounces brewed espresso (2 shots)
• Cocoa powder, for garnish, optional

That said, everybody does potato salad a little differently. From selecting the type of potatoes for potato salad, dressing ingredients and other mix-ins, no two potato salads are exactly the same.

One of our most beloved and top-rated potato salad recipes has to be this Southern potato salad. The reason? It boils down to one special ingredient that takes this classic dish to all-new levels of yum: sweet pickles.

Why You Should Add Chopped Pickles to Your Potato Salad

Yep, a generous amount of chopped sweet pickles is the secret to this five-star potato salad. Most potato salad recipes feature plenty of salty, spicy and/or acidic ingredients like mustard, bacon, vinegar or chopped onion. While each ingredient brings tons of flavor and texture to a potato salad recipe, the finished product still lacks something. That’s where the sweet pickles come into play.

Unlike dill pickles, sweet pickles bring a necessary sweetness that contrasts with the other dominant flavors in a potato salad. In fact, many people who grew up eating southern potato salad claim it must have a hint of sweetness to be the real deal. While some say a bit of regular sugar is the way to go (like in this Amish potato salad), others swear that sweet pickles are the secret to success.

How to Make Potato Salad with Pickles

Making potato salad with pickles starts like other potato salad recipes. You begin by boiling the potatoes. Once tender, drain the potatoes and cool them completely in the refrigerator.

While the potatoes cool, finely chop the other ingredients (including the sweet pickles) and make a simple dressing with mayonnaise, mustard and spices. Once the potatoes are cool, toss everything together and mix until thoroughly combined.

Once mixed, the potato salad can be served immediately, or it can be returned to the refrigerator for several hours. Like tuna salad, potato salad tastes best once the flavors have had a chance to hang out together in the fridge and marinate.

More Ways to Punch Up Potato Salad

• Add a splash of pickle juice: Why stop at chopped pickles? Go ahead and add a few tablespoons of the pickle juice to your dressing. The brine helps the pickle flavor permeate the salad for maximum flavor.
• Toss in green olives: If you prefer a potato salad with a salty bite, green olives are one of our favorite ingredients to add to just about any recipe (like this Italian potato salad).
• Consider a bit of crunch: Some people don’t enjoy potato salad because they find the texture too mushy or gloopy. Counter this by adding crisp and crunchy ingredients to the mix for a burst of texture. Finely chopped celery, radish or green peas are just a few options to consider.
• Spice it up: For extra heat, add a few tablespoons of fresh or pickled chopped jalapenos or a dash of hot sauce.
• Don’t forget about herbs: It’s summer, meaning fresh herbs are readily available to add flavor and color to any dish. For potato salad, add a few tablespoons of fresh parsley, dill or chives.

Related:

• The Best Store-Bought Potato Salads, Ranked
• The Best Mayonnaise Brands, According to Our Test Kitchen
• Can You Eat Green Potatoes and Are They Safe to Eat?

The post This Is My Secret for Making the Most Flavorful Potato Salad appeared first on Taste Recipes.

That’s why, when we discovered America’s Test Kitchen developed a homemade baking spray recipe, we had to put it to the test.

What is homemade baking spray?

Full disclosure, this homemade baking “spray” is not a spray at all. Rather, it’s a simple paste (similar in consistency to pancake batter) that you can brush onto your glass, ceramic or metal bakeware using a pastry brush.

Like commercial baking sprays, this recipe includes a combination of oil, emulsifiers and starch to help prevent food from sticking to baking pans. Unlike store-bought products, though, this homemade baking spray is made using just three ingredients you likely already have. The result is an effective pan release free from harmful propellants and problematic additives (such as soy lecithin, dimethyl silicone and diacetyl).

Ingredients for Homemade Baking Spray

• 2/3 cup all-purpose flour
• 1/2 cup vegetable shortening
• 1/2 cup vegetable oil

How to Make Homemade Baking Spray

Step 1: Beat the flour and shortening

Using a stand mixer fitted with a paddle attachment, combine the flour and shortening at medium-low speed until they form a smooth paste, about two minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Editor’s Tip: If you don’t own a stand mixer, use a rubber spatula or wooden spoon to beat the shortening and flour together by hand. Then, incorporate the oil in the next step using a wire whisk.

Step 2: Add the oil

With the mixer set to low speed, slowly pour in the oil and mix until the baking spray is smooth, about one minute. Scrape down the sides of the bowl to ensure no lumps remain.

Step 3: Transfer and store

Once smooth, transfer the mixture to a lidded container, such as a Mason jar, and store it in the refrigerator or at room temperature until you’re ready to use it.

How to Use Homemade Baking Spray

When using a homemade baking spray, go ahead and be generous. We used roughly 1-1/2 tablespoons of “goop” to coat the inside of a 10-cup bundt pan. For a small 8- or 9-inch square baking pan, you’ll likely need a little less than 1 tablespoon to sufficiently coat the pan.

To apply, use a pastry brush with natural or silicone bristles to coat the bottom and sides of your pan. Brush it evenly into any corners and crevices on your pan to ensure a clean release.

Is homemade baking spray worth it?

Yes, homemade baking spray works like a charm! This truly might be one of the best kitchen hacks we’ve tried in a while. Homemade baking spray comes together in less than 10 minutes and is super effective as a pan release. We tested this DIY product on aluminum, nonstick, ceramic and glass bakeware, and all of them passed with flying colors.

Another benefit of this goop is its affordability. These days, a single, standard-size can of our Test Kitchen’s favorite cooking spray costs around $4 per can. We did the math, and a batch of this homemade baking spray costs a mere $1.73 and yields a little more than 1 cup of product. Now, that’s what we call a deal! Needless to say, this homemade baking spray will be a new fixture in our pantry for all of our favorite baking recipes.

How to Store Homemade Baking Spray

This homemade baking spray may be stored at room temperature in an airtight food storage container (e.g., a Mason jar) for up to three months. For longer storage, keep it refrigerated for up to six months.

Homemade Baking Spray Tips

Can you make homemade baking spray with gluten-free flour?

Yes! Another benefit of this homemade pan release is that you can make a gluten-free version using an equal amount of your favorite 1-to-1 gluten-free flour blend.

Why did this homemade baking spray turn my chocolate cake hazy?

You can use this homemade baking spray for just about any baked good. That said, it can leave a white cast or haze on darker-colored cakes or muffins. To prevent this, you can tint the pan release with cocoa powder. Add 1/2 teaspoon of cocoa powder per tablespoon of homemade baking spray, and then use it as directed.

Why did my pan release separate?

Separation is a natural occurrence with this homemade baking spray, especially if you don’t use it promptly. If you notice separation, simply whisk the ingredients back together.

Can I use homemade baking spray on nonstick pans?

Yes. Commercial baking sprays typically contain soy lecithin, an emulsifier that, while effective, can leave a sticky residue over time that requires more effort when cleaning nonstick pans. Since this homemade version doesn’t contain soy lecithin, you can use it without fear.

Related:

• Pantry Staples You Can Make at Home
• Here’s When You Should Use Cooking Spray (and When You Shouldn’t)
• The Ultimate Guide to Baking Substitutes

The post We Tested a Homemade Baking ‘Spray.’ Here’s How It Went appeared first on Taste Recipes.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 cup strawberry pie filling, divided
• Pretzels, for dipping

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon fresh lemon juice
• Dash hot pepper sauce
• SANDWICH:
• 8 slices tomato basil bread or brioche bread
• 1 cup torn mixed salad greens or romaine
• 1 large tomato, sliced
• 10 ounces sliced deli turkey
• 4 slices aged white cheddar or Gouda cheese
• 8 slices cooked bacon

Ingredients

• 1-1/2 tablespoons chocolate syrup, plus more for garnish
• 3 ounces brewed espresso
• 2 tablespoons pistachio cream
• 1 tablespoon tahini
• Ice cubes
• 7 ounces 2% milk, divided
• 3 tablespoons heavy whipping cream
• 1 to 2 teaspoons vanilla flavoring syrup
• 1 tablespoon toasted shredded phyllo dough (kataifi), for topping

Ingredients

• CAKE:
• 1-1/3 cups sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-1/2 tablespoons unsalted butter, softened
• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 2 teaspoons vanilla extract
• TOPPING:
• 3/4 cup unsalted butter
• 1 cup packed brown sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups unsweetened shredded coconut

Ingredients

• 5 large eggs, separated, room temperature
• 1 cup sugar, divided
• 1 tablespoon butter, softened
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• MILK SYRUP:
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 2 tablespoons baking cocoa
• 1/2 teaspoon vanilla extract
• CHOCOLATE WHIPPED CREAM:
• 1-1/2 cups heavy whipping cream
• 1/3 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips

Ingredients

• MUFFINS:
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1-1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• GLAZE:
• 4 ounces cream cheese, softened
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup confectioners' sugar

Don’t worry: His recipe for chicken salad does not require a mix of head-turning ingredients like his tuna salad. Though admittedly, we’re now in a committed relationship with crispy jalapenos, thanks to him. Instead, McConaughey claims the key to a great chicken salad starts with the basics: a well-cooked chicken.

What is McConaughey’s secret?

OK, let’s talk turkey…er…chicken. McConaughey says the absolute best chicken salad is made with a whole roasted chicken. He doesn’t like to mess around with cooking smaller cuts of chicken, saying, “I don’t like pieces of chicken being cooked. I think…if you can cook a whole chicken…that’s much better than cooking just a breast or cooking just a wing or cooking just a chicken piece on the grill. It gets too dry the other way.”

He has a point. It’s much more difficult to dry out a whole chicken. Roasting low and slow in the oven (e.g., Ina Garten’s perfect roast chicken) doesn’t expose the meat to direct heat like grilling or searing; rather, it cooks the chicken evenly. The skin, fat and bones of a whole chicken all work in tandem to lock in moisture. You can also roast your chicken with lemon, herbs, spices and other aromatics to layer extra flavor into your chicken salad.

True, roasting a whole chicken does take more time than other cooking methods, so it may not be doable every time. Luckily, you can take a shortcut if necessary and opt for a good grocery store rotisserie chicken instead.

How does he make his chicken salad?

Once the bird is fully cooked, the real magic begins. McConaughey believes chicken should always be shredded and never chopped. “You pull it off the bone. That’s my favorite chicken salad when it’s pulled off the bone, not chopped,” he says.

Shredded chicken is easier to pile high on a sandwich (chopped chicken doesn’t stay in place as well). It also gives the chicken salad more textural variation, with raggedy edges to capture the mayo.

McConaughey starts the base for his chicken salad the same way he starts his tuna salad: with a combination of mayonnaise, olive oil and Italian dressing. You can either choose a good brand of Italian dressing or try homemade Italian dressing. Just make sure you have something with acidity from lemon juice and/or vinegar plus herbs like oregano and basil.

What else does he use in the recipe?

Like his tuna salad recipe, it’s all about using whatever you have on hand. His family hates throwing away food and takes a zero-waste approach to meal planning at home. “On Sunday night, at the end of the week, you don’t order anything. You don’t have a planned dinner,” McConaughey says to Food & Wine. “You open up the fridge, and everything that’s still obviously good, that’s in the fridge, that’s leftover, and you get them all out. You start to say, well, what kind of meal can we make out of this?”

Matthew has put everything from chopped pears to hearts of palm into his chicken salad, so it’s truly an anything-goes recipe. What’s so masterful about his approach is his understanding of balance when combining leftover ingredients. He brings equal sweetness, saltiness, heat and acidity to his chicken salad and tuna salad creations.

The moral of the story? No matter what you choose to put in your recipe, whether it’s a traditional chicken salad with grapes and nuts or more left-field with wasabi and agave, balance is key.

The post This Is Matthew McConaughey’s Secret for Perfect Chicken Salad appeared first on Taste Recipes.

Ingredients

• 2 tablespoons butter, softened
• 4 slices white bread
• 1/4 cup rainbow nonpareil sprinkles

Ingredients

• CUPCAKES:
• 1/4 cup brewed coffee, cooled
• 2 tablespoons baking cocoa
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 2 tablespoons green food coloring
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups confectioners' sugar
• Sprinkles or edible decorations, optional

Like some of our other favorite foods on a stick, these lucky little shamrock pretzels sit atop a lollipop stick, which leads to a whole host of serving possibilities. Make a shamrock pretzel bouquet to bring to a St. Patrick’s Day gathering (don’t forget the chocolate Guinness cake), or arrange the shamrock pretzel lollipops in a piece of florist foam for a centerpiece that will adorn your office with some edible Irish flair.

Forget about the pot of gold. This St. Paddy’s Day, everyone will be wishing to find shamrock pretzels at the end of the rainbow (and perhaps a bottle of homemade Irish cream to go with them).

Ingredients for Shamrock Pretzels

• Green melting wafers: Candy melts are one of our favorite ingredients for festive holiday candy making (like these cake pops). For shamrock pretzels, choose green candy melts in any shade that makes you feel lucky. You can also opt for white candy melts and dye them to your preferred hue with green gel food coloring.
• Pretzels: To make shamrock pretzels, you’ll need a bag of the best classic mini twists. Each shamrock is made with three pretzels arranged in a shamrock shape.
• Lollipop sticks: Affordable lollipop sticks can be purchased online, in the baking aisle of most major grocery stores and in the baking section of craft stores. You could also use pretzel sticks to make the entire shamrock edible.
• Green M&M candies: A single green M&M is the perfect decoration to adorn the center of each shamrock pretzel.
• Green sprinkles: Whether it’s jimmies, sparkling sugar or pearls, or even shamrock sprinkles, choose your favorite green-hued sprinkles to decorate your dipped shamrock pretzels before they set.

How to Make Shamrock Pretzels

Step 1: Melt the green wafers

Line two sheet pans with parchment and set them aside. In a small bowl, melt the green melting wafers in the microwave at 50% power for 30-second intervals, stirring after each until smooth. (Alternatively, you can try these other methods for melting chocolate.)

Editor’s Tip: To keep the chocolate at the perfect consistency for dipping, nest the bowl of melted green wafers in a larger bowl of hot water.

Step 2: Dip the pretzels

Working quickly, use a fork to submerge a pretzel into the green candy melts, making sure it is coated on all sides. Lift the pretzel from the coating and tap the fork gently against the side of the bowl to allow as much excess candy coating to drip off the pretzel. Carefully place the pretzel onto the lined sheet pan. Repeat with two more pretzels, arranging them in a shamrock pattern on the sheet pan.

Step 3: Add a lollipop stick and decoration

Next, dip a lollipop stick about 3/4 inch into the candy melts and lay it in between the bottom pretzels. Place a green M&M candy in the center of the shamrock and then add sprinkles. Repeat with the remaining pretzels.

Step 4: Let the candy coating set

Allow the pretzel shamrocks to set until the candy coating fully hardens, at least an hour. Serve and enjoy.

Tips for Making Shamrock Pretzels

Can you make shamrock pretzels ahead of time?

Yes. These festive shamrock pretzels are the perfect make-ahead treat for your St. Paddy’s Day celebration. Prepare them as directed and then store them in an airtight food storage container, separating layers of shamrock pretzels with parchment.

How long will shamrock pretzels last?

Store shamrock pretzels in an airtight food storage container at room temperature for two to three weeks.

What’s the best way to dip pretzels in chocolate or candy melts?

Our favorite way to dip pretzels is with a fork. A fork gives the pretzels a flat, stable surface for dipping, and allows any excess chocolate or candy coating to drip through the fork’s tines. Tap the fork gently on the rim of the bowl to help expedite the dripping of excess coating.

What can you serve with shamrock pretzels?

These shamrock pretzels are the perfect way to end a St. Paddy’s Day feast. Get your festivities started with some classic braised corned beef and cabbage or a hearty Irish stew pie. Then round things out with some roasted potatoes, carrots and leeks or bubbles and squeak.

The post This Is How to Make Shamrock Pretzels appeared first on Taste Recipes.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/3 cup canola or olive oil
• 3 large eggs, room temperature
• 1 cup plain Greek yogurt
• 1-1/2 teaspoons vanilla extract
• Whipped cream and fresh mixed berries, for topping

Ingredients

• CAKE:
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 3/4 cup sour cream
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• ERMINE FROSTING:
• 1/2 cup all-purpose flour
• 2-1/2 cups whole milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1-3/4 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• GANACHE:
• 16 ounces semisweet chocolate, chopped
• 1/2 cup butter, cubed
• 1-1/2 cups heavy whipping cream

Ingredients

• CAKE:
• 1 box (15-1/4 ounces) devil's food cake mix
• 1 can (21 ounces) cherry pie filling
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• FROSTING:
• 8 tablespoons (1 stick) unsalted butter
• 1/3 cup evaporated milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 cup baking cocoa
• 1 cup semisweet chocolate chips

Ingredients

• 30 ounces white vanilla-flavored melting wafers
• Gel food coloring (3 colors)
• Assorted sprinkles in pastel colors
• Optional toppings: Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers and jelly beans

Ingredients

• CAKE:
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2/3 cup 2% milk
• 8 tablespoons butter, melted and cooled
• TOPPING:
• 2 egg whites, room temperature
• 1/2 teaspoon almond extract
• 1 cup plus 2 tablespoons confectioners' sugar, divided
• 1 cup sliced almonds

What we love most about Stanley Tucci, aside from his sense of humor and exquisite style, is that his recipes tend to be simple. His tuna melt is no exception. He uses from-scratch tuna salad made with canned tuna, red onion, celery, mayo, salt and pepper. Then, he piles it high on a slice of bread topped with a few generous slices of Emmenthaler cheese before slathering both sides in butter and toasting it on a panini press.

It’s classic, unfussy, made with a short list of ingredients and involves plenty of melty cheese—everything we want from a tuna melt.

Ingredients

Tucci didn’t share exact amounts, so this is our best estimate. This recipe makes 2 tuna melts.

• 2 cans albacore tuna packed in water, drained
• 1/3 cup mayonnaise
• 1/4 cup finely diced red onion
• 1/4 cup finely diced celery
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 slices multi-grain or sourdough bread
• 4 slices of Emmenthaler cheese
• 2 tablespoons butter

Directions

Step 1: Make the tuna salad

Combine the canned tuna, celery, onion, mayonnaise, salt and pepper in a medium bowl. Stir to combine.

Editor’s Tip: Either proceed to make the sandwiches right now or cover the tuna salad and let the flavors meld together for several hours in the fridge. Tuna salad is one of those recipes that taste better the next day.

Step 2: Assemble the sandwiches

Place half of the tuna salad on one slice of bread and gently pat it down into an even layer. Top with two slices of Emmenthaler cheese and a second slice of bread. Butter both sides generously. Repeat to make a second sandwich.

Step 3: Cook

Preheat a large skillet over medium heat. Add the sandwiches. Cook for two to three minutes until deeply golden, then flip. Toast the second side for two to three minutes, or until golden and the cheese is melted. Transfer the sandwiches to plates and enjoy warm.

Editor’s Tip: In his video, Tucci cooks his tuna melts on a panini press. If you have one of these wonderful kitchen tools, feel free to use it instead. Otherwise, a skillet or griddle will work.

What is Stanley Tucci’s secret ingredient for a tuna melt?

What first stood out to us about this tuna melt was Stanley’s choice of cheese. Many tuna melts typically use a yellow cheese like cheddar or American, but we loved the twist of using Emmenthaler cheese. Emmenthaler (sometimes labeled Emmental) is a specific type of aged Swiss cheese from the Emmental region of Switzerland. It has a lovely pungent taste and aroma that pairs well with the tuna. If you don’t have access to Emmenthaler, a good-quality Swiss cheese will also work fine.

The other trick to this tuna melt is to source quality ingredients. Like Stanley Tucci’s favorite sandwich, this tuna melt does not contain many ingredients, so sourcing the best quality possible for each will make a huge difference. Choose one of our top tuna brands as a starting point—Tucci suggests selecting “the whitest tuna you can find” for this recipe. Then, grab one of our top-rated mayonnaise brands, a good quality artisan-style bread and finish with a flavorful, high-quality butter to toast your tuna melt.

The post This Is How to Make a Tuna Melt, According to Stanley Tucci appeared first on Taste Recipes.

Ingredients

• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 tablespoon sugar
• 1-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 tablespoons dill pickle juice
• 1 cup finely chopped dill pickle
• 1 cup shredded sharp cheddar cheese
• 4 tablespoons snipped fresh dill

Ingredients

• COOKIE LAYER:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened (8 tablespoons)
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1/2 cup semisweet chocolate chips
• BROWNIE LAYER:
• 12 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Ingredients

• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
• 10 tablespoons unsalted butter, melted, divided
• 4 large eggs, room temperature
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1-1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons maple syrup

Ingredients

• COOKIES:
• 5 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 tablespoon light corn syrup
• 3 ounces bittersweet chocolate, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons baking cocoa
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• FROSTING:
• 1-1/2 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 tablespoon butter, softened
• 3 tablespoons boiling water

Ingredients

• 10 tablespoons butter
• 1-1/4 cups sugar
• 1 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/2 cup all-purpose flour
• 3/4 cup dark chocolate chips or chunks

Ingredients

• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 6 to 8 tablespoons cold water
• 1/2 cup unsalted butter, frozen and shredded (keep frozen)
• FILLING:
• 1/3 cup all-purpose flour
• 1-1/4 cups whole milk, divided
• 1-1/3 cups sugar
• 2/3 cup water
• 1 cinnamon stick (3 inches)
• Peel from 1/2 lemon, cut into ribbons
• 1 teaspoon vanilla extract
• 6 large egg yolks, beaten
• Optional: Confectioners' sugar and ground cinnamon

Ingredients

• 4 bone-in chicken thighs (about 1-1/2 pounds)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon plus 1/8 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1 pound red potatoes (about 4 medium), cut into 1/2-inch cubes
• 4 medium carrots, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed

Ingredients

• 1 bittersweet chocolate bar (7-1/2 ounces), chopped
• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 3 tablespoons instant espresso powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• FROSTING:
• 12 ounces semisweet chocolate chips
• 1/2 cup, plus 2 tablespoons heavy whipping cream