Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so the stay crisp when set on a barbecue buffet. Try them alongside any grilled entree. —Light & Tasty Test Kitchen
