A Savory Snack
Smoked Salmon and Leek Tart
Scots utilize their abundance of smoked salmon in several ways, but perhaps one of the tastiest is the smoked salmon and leek tart. The tart is similar to quiche in that the filling is built on a custard base, but it differs from quiche in the amount of custard—the tart contains just enough to bind the ingredients together, so the end result is a bit lighter than quiche, with the flavor of salmon at the fore. Each bite contains a trio of flavors and textures: flaky pastry, creamy custard, and briny, rich salmon. Our pat-in-the-pan–style pastry crust—no rolling or fitting required—comes together in a cinch in the food processor. We set the salmon aside while the leek custard cooked in the tart crust. Once cooled, we spooned the chopped salmon over the custard filling, creating a distinct flavorful contrast between the delicate custard and the rich smoky salmon.
All-Time Best Appetizers
All-Time Best Appetizers features a perfectly curated selection of our favorite appetizer recipes for a spread that hits all the high points, from dippable options to snacks to munch by the handful to elegant two-bite treats. Most recipes offer detailed make-ahead instructions, and we also offer advice for choosing drinks, planning your menu, and stocking your pantry.
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Shallow, fluted tart pans can give a home baker’s quiche or fruit tart a professional look. But does it matter which tart pan you buy? To find out, we made a savory tomato tart with a pat-in-the-pan crust and a classic lemon tart with a pâte sucrée (traditional French sweet pastry) using five different models priced from $8.99 to $27.00.
To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensure tender bites of pork throughout, we first simmered it in water to gently cook it and render fat, a step that allowed the meat to quickly turn golden once the water evaporated. Finally, to ensure the grated Pecorino Romano didn’t clump in the hot sauce, we first mixed it with a little cooled rendered pork fat. Now the flavor of pork, tomato, chili flake, and Pecorino shine through in each bite.
Up Your Pasta Game with These Winning Gadgets
No matter your idea of the perfect pasta dish, you need to start with the right tools and top-notch ingredients, which is exactly what you’ll find in this week’s collection. Our new winning manual pasta machine makes it easy to churn out fresh noodles, and our favorite colander ensures that your pasta doesn’t get hit with backwash during draining. And with our top-rated store-bought pastas and sauces, a great-tasting meal is just minutes away.