Avoiding Additives and Preservatives

Panko breadcrumbs are usually free of additives. I used President’s Choice Old-Fashioned Dijon mustard, Free From bacon, Unico beans, Allen’s Apple Cider Vinegar and Simple brand sour cream. All are additive-free. You could also soak and cook half a cup (125 ml) of dried white beans. Check the cayenne to make sure it does not contain colour or anti-caking agents.

Orecchiette and navy beans with Brussels sprouts and spicy mustard breadcrumbs

Ingredients:

2 teaspoons (10 ml) vegetable oil

¼ cup (60 ml) panko breadcrumbs

2 teaspoons (10 ml) Dijon mustard

⅛ teaspoon (0.6 ml) plus ½ teaspoon (2.5 ml) table salt, divided, plus salt for cooking pasta

Pinch cayenne pepper

8 ounces (227 g) orecchiette

2 slices bacon, chopped fine

10 ounces (283 g) Brussels sprouts, trimmed, halved, and sliced thin

1 (15-ounce/425 g) can navy beans, undrained

1 tablespoon (15 ml) cider vinegar

½ teaspoon (2.5 ml) pepper

⅓ cup (82.5 ml) sour cream

Preparation:

Bring 2 quarts (2 L) water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon (0.6 ml) salt, and cayenne in 12-inch (30-cm) nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).

Add pasta and 1½ teaspoons (7.5 ml) salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup (250 ml) cooking water and drain pasta. Return pasta to pot and cover to keep warm.

While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add Brussels sprouts, 1 tablespoon (15 ml) water, and remaining ½ teaspoon (2.5 ml) salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup (60 ml) reserved cooking water, vinegar, and pepper and cook until bubbling.

Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle breadcrumbs and bacon over pasta. Serves 4.

From America’s Test Kitchen

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Cock brand fish sauce. Look for frozen shrimp preserved only with salt. Use freshly squeezed lime juice.

Thai hot and sour soup with shrimp and noodles

Ingredients:

4 ounces (113 g) rice vermicelli

2 lemon grass stalks, trimmed to bottom 6 inches (15 cm)

4 scallions, trimmed, white parts left whole, green parts cut into 1-inch (2.54-cm) lengths

6 makrut lime leaves, torn if large

2 Thai chiles, stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional)

1 (2-inch/5-cm) piece fresh galangal, peeled and sliced into ¼-inch- (0.64-cm-) thick rounds

8 cups (2 L) chicken broth

1 tablespoon (15 ml) sugar, plus extra for seasoning

8 ounces (227 g) oyster mushrooms, trimmed and torn into 1-inch (2.54-cm) pieces

3 tablespoons (45 ml) fish sauce, plus extra for seasoning

1 pound (454 g) extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 ounces (340 g) cherry tomatoes, halved

2 tablespoons (30 ml) lime juice, plus extra for seasoning, plus lime wedges for serving

½ cup fresh (125 ml) cilantro leaves

¼ cup (60 ml) fresh Thai basil leaves, torn if large (optional)

Preparation:

Bring 4 quarts (4 L) water to boil in large pot. Remove from heat, add vermicelli and let sit, stirring occasionally, until vermicelli are fully tender, 10 to 15 minutes. Drain, rinse with cold water, drain again and distribute evenly among large soup bowls.

Place lemon grass, scallion whites, lime leaves, whole Thai chile and galangal on cutting board and lightly smash with meat pounder or bottom of small skillet until mixture is moist and very fragrant. Transfer lemon grass mixture to Dutch oven. Add broth and sugar and bring to boil over high heat. Reduce heat and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.

Add mushrooms, fish sauce, scallion greens and sliced Thai chile and simmer for 3 to 4 minutes. Stir in shrimp. Cover and let sit off heat until shrimp are opaque and cooked through, 4 to 5 minutes. Stir in tomatoes and lime juice. Season with extra sugar, extra fish sauce and extra lime juice to taste.

Ladle soup into bowls of noodles; sprinkle with cilantro and Thai basil, if using. Serve, passing lime wedges and extra sliced Thai chiles, if using, separately. Serves 4-6.

From Dinner Tonight

Avoiding Additives and Preservatives

I used Clover Leaf pink salmon, Hellmann’s mayo and homemade breadcrumbs. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked salmon meatballs

Ingredients:

4 (5-ounce/142-g) cans skinless and boneless salmon, drained

1 cup (250 ml) panko breadcrumbs

¼ cup (60 ml) mayonnaise (or olive oil)

1 large egg

¼ cup (60 ml) chopped fresh dill

1 garlic clove, grated

1 teaspoon (5 ml) smoked paprika

1 lemon, zested and cut into wedges

Salt and black pepper

Tartar sauce (optional), or other favourite sauce

Preparation:

Heat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

To a medium bowl, add the salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest and ½ teaspoon (2.5 ml) each of salt and black pepper. Mix until just combined.

Form the salmon mixture into 24 small balls (about 2 tablespoons/30 ml each) and place on the baking sheet. Bake meatballs for 10 minutes, until golden brown. Remove from the oven and let rest for 5 minutes.

Serve with lemon wedges and, if you like, tartar sauce or your desired dipping sauce on the side.

From NYT Cooking

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites, President’s Choice Old-Fashion Dijon mustard and an Ace Bakery baguette. Unico capers are additive-free.

Pork tenderloin and panzanella salad

Ingredients:

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) whole-grain mustard

1 tablespoon (15 ml) packed brown sugar

1 teaspoon (5 ml) cornstarch

2 (1-pound/454 g) pork tenderloins, trimmed

Salt and pepper

1 (12-inch/30-cm) baguette, cut into 1-inch (2.54-cm) pieces

1 red onion, cut into 1-inch (2.54-cm) pieces

1 red bell pepper, stemmed, seeded, and cut into ½-inch- (1.25-cm) wide strips

1 yellow summer squash, quartered lengthwise and cut into 1-inch (2.54-cm) pieces

½ cup (125 ml) extra-virgin olive oil

1 tablespoon (15 ml) capers, rinsed, plus 1 tablespoon brine

1 garlic clove, minced

½ seedless English cucumber, quartered lengthwise and cut into ½-inch (1.25-cm) pieces

6 ounces (170 g) cherry tomatoes, halved

½ cup (125 ml) coarsely chopped fresh basil

Preparation:

Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Whisk 1 tablespoon (15 ml) vinegar, 1 tablespoon (15 ml) mustard, sugar, and cornstarch in bowl until no lumps of cornstarch remain.

Pat tenderloins dry with paper towels and season with salt and pepper. Place tenderloins in centre of rimmed baking sheet (it’s OK if they are touching) and brush tops and sides with the vinegar mixture.

Toss baguette, onion, bell pepper, squash, ¼ cup (60 ml) oil, ½ teaspoon (2.5 ml) salt, and ½ teaspoon (2.5 ml) pepper in large bowl until baguette and vegetables are well coated with oil. Distribute vegetable mixture around tenderloins on sheet. Roast until pork registers 140 degrees F (60 degrees C), about 20 minutes, stirring vegetable mixture halfway through roasting.

Meanwhile, whisk capers and brine, garlic, ⅛ teaspoon (0.6 ml) salt, ⅛ teaspoon (0.6 ml) pepper, remaining 2 tablespoons (30 ml) vinegar, remaining 1 tablespoon (15 ml) mustard, and remaining ¼ cup (60 ml) oil together in now-empty bowl.

Transfer tenderloins to carving board, tent with foil and let rest for 10 minutes. While tenderloins rest, add cucumber, tomatoes, 6 tablespoons basil and vegetable mixture to bowl with caper dressing and toss to combine.

Transfer salad to serving platter. Slice tenderloins ½ inch (1.25-cm) thick and arrange over salad. Sprinkle with remaining 2 tablespoons (30 ml) basil. Serves 4-6.

From Dinner Tonight

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Unico or Blue Menu beans are free of additives. You could also soak and cook a cup of dried beans. I used Tre Stelle feta.

One-pot chicken thighs with cilantro rice and beans

Ingredients:

2 lb. (900 g) skinless, boneless chicken thighs (6–8)

1 tsp. (5 ml) freshly ground pepper

1 tsp. (5 ml) ground cumin

3 tsp. (15 ml) kosher salt, divided

1 bunch cilantro, rinsed well, tough stems removed

1 medium onion, chopped

1 medium green bell pepper, ribs and seeds removed, chopped

6 garlic cloves

3 tbsp. (45 ml) extra-virgin olive oil

1 15.5-oz. (439 g) can black beans, rinsed

1½ cups (375 ml) long-grain white rice (do not rinse)

Crumbled feta cheese and lime wedges (for serving; optional)

Preparation:

Place a rack in middle of oven; preheat to 375°F (190°C). Pat skinless, boneless chicken thighs dry with paper towels and sprinkle all over with pepper, cumin, and 2 tsp. (10 ml) kosher salt. Set aside.

Set aside a small handful of cilantro, rinsed well, tough stems removed, for serving if desired. Blend 1 medium onion, chopped, 1 medium green bell pepper, ribs and seeds removed, chopped, 6 garlic cloves, and remaining cilantro in a blender on high speed until mostly smooth. Set aside.

Heat extra-virgin olive oil in a large high-sided ovenproof skillet with a lid over medium-high. Working in batches if needed, cook reserved chicken in a single layer, undisturbed, until deeply browned underneath, 6–8 minutes. Transfer to a plate, arranging browned side up. (Chicken will still be raw.)

Cook reserved purée in same pan over medium heat, stirring often, until it dries out into a loose, tomato-paste-like texture, 6–8 minutes. Add black beans, rinsed, long-grain white rice (do not rinse), remaining 1 tsp. kosher salt, and 1½ cups (375 ml) water; bring to a simmer, then immediately remove pan from heat.

Arrange chicken, browned side up, on top of beans and rice; cover pan. (If lid doesn’t fit well, cover pan with foil first.) Transfer to oven; bake 45 minutes. (Be exact; don’t peek.) Turn off oven; let sit in oven (still covered) 10 minutes.

Remove pan from oven, uncover, and fluff rice with a fork. Scatter crumbled feta cheese (if using) and cilantro if you reserved some over. Serve with lime wedges if desired. Serves 4.

From Bon Appetit

Avoiding Additives and Preservatives

Unico tomatoes, Tre Stelle ricotta and Simple brand mozzarella are all free of colour, additives and preservatives. Genuine Parmesan is also free of colour, additives and preservatives; look for the name stamped on the rind.

Baked shells

Ingredients:

¼ cup (60 ml) olive oil

Kosher salt, fresh ground black pepper

2 large or 4 small onions, diced

8–10 cloves garlic, thinly sliced, plus 1 clove garlic, grated

½–1 (2.5-5 ml) teaspoon crushed red pepper flakes, optional

1 (28-ounce/796 ml) can whole peeled tomatoes, packed in juice

1 (28-ounce/796 ml) can crushed tomatoes

1 cup (250 ml) ricotta

3 tablespoons (45 ml) heavy cream

1 pound (454 g) large pasta shells

½ pound (227 g) salted mozzarella, roughly torn by hand or grated on a box grater

Parmesan, for grating

Preparation:

Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown, turning down the heat if needed), 8 to 10 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the crushed tomatoes to the pot, stirring to scrape up any bits from the bottom of the pot. Fill the empty can about halfway with water, swirling to get any excess crushed tomatoes hanging around, and add it to the sauce. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer, then reduce to medium-low (or low, depending on your stove) and cook, stirring occasionally, letting it bubble gently, until the tomato sauce has thickened and flavours have come together, at least 30 minutes, and up to an hour and a half.

Make the cheese mixture: In a medium bowl, combine ricotta, heavy cream, and 1 clove grated garlic. Season with salt and pepper and set aside.

Prepare the pasta: Heat oven to 425°F (218°C) and place a large pot of salted water to boil on the stove. Cook pasta until it’s nearly al dente and drain. Return pasta to pot and add two cups sauce, tossing to make sure the sauce gets in all the nooks and crannies and is nicely coated.

When assembling, try not to fuss too much over the measurements, but be mindful that you always want to end with a good amount of cheese and sauce on the top to give you a bubbly, browned top.

Spoon a bit of the remaining sauce in the bottom of a 3-quart (3-L) baking dish, then add ⅓ of the pasta. Spoon a little sauce on top, then dollop with ricotta and dot with mozzarella. Grate parmesan on top. Add another ⅓ of the pasta, followed by more sauce, more ricotta, mozzarella and parmesan. Add the rest of the pasta, more sauce, the rest of the ricotta, mozzarella, another good grating of parm and some pepper (there’s a good chance you’ll have some pasta sauce left over– refrigerate or freeze for another time).

Place the baking dish on a foil-lined sheet pan and loosely cover the baking dish with foil. Place in the oven and bake for about 20 minutes before removing the foil and continuing to bake until it’s nicely browned and bubbling, another 20-ish minutes. Let cool at least 5 minutes or so before eating– it will stay very hot for a while, so don’t worry. Serves 6-8. The sauce can be made 5 days ahead, refrigerated and can be frozen for up to two months. The baked pasta can be assembled and baked several days ahead, kept wrapped and refrigerated. To reheat from cold, simply bake per the instructions above. It can also be assembled and frozen up to two months ahead– to reheat from frozen, keep wrapped in foil and bake at 325°F (162°C) until totally defrosted and bubbly (60-ish minutes), remove foil, increase temperature to 425°F (218°C) and bake until golden brown, 20 minutes or so.

From Something from Nothing

Avoiding Additives sand Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Better Than Bouillon for the stock. Genuine Parmesan does not contain colour or preservatives. Look for the name stamped on the rind.

Spicy pork soup with pasta and Parmesan

Ingredients:

1 tbsp (15 ml) olive oil, plus more for drizzling

1 lb (450 g) minced (ground) pork

kosher salt and freshly ground black pepper

4 garlic cloves, thinly sliced

1 tbsp (15 ml) fennel seeds

½ tsp (2.5 ml) chile flakes, plus more to taste

6 cups (1.4 L) chicken or vegetable stock

6-8 oz (175–225 g) dried pasta

1 bunch broccoli rabe or kale, thick stems removed, chopped

Parmesan cheese, for grating or shaving (lots of it)

1 lemon, halved for squeezing (optional)

Preparation:

Heat the olive oil in a large pot over a medium-high heat. Add the pork and season with salt and pepper. Cook, resisting the urge to break it up too much at first. As it browns, break it up into small pieces; some of the pork will get very small (these bits will get very brown and crispy), and some will stay larger, in sausage-like clumps (these will be tender and juicier). Once the pork is about 80 per cent browned to your liking, 8–10 minutes, add the garlic. Continue cooking until the pork is well browned throughout and the garlic is softened and starting to brown around the edges, another 4–5 minutes.

Add the fennel seeds and chilli flakes. Give them a stir to toast in the pork fat, cooking for a minute or two. Add the stock, season with salt and pepper and bring to a simmer.

Meanwhile, cook the pasta in a medium pot of salted water until just before al dente. (It’ll continue to cook in the soup, but it’s good to give it a head start. Cooking raw pasta in a brothy soup makes the broth too starchy and cloudy.)

Once the soup has simmered for a few minutes, add the broccoli rabe or kale and the pasta, stirring to wilt the greens. Simmer until the rabe is tender and the flavours have mingled appropriately, another 5–8 minutes or so. Season with salt, pepper and more chilli flakes if you like.

To serve, ladle into bowls and top with a drizzle of olive oil and tons of cheese. Sometimes I squeeze lemon over, but not always (doesn’t need it, but it can be nice). Serves 4.

From Something from Nothing

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon paste for the broth, Simple brand tomato paste and Astro yogurt.

Ground beef biryani

Ingredients:

1 ½ cups (375 ml) basmati rice, rinsed

5 cardamom pods

1 cinnamon stick

2 whole cloves

2 cups (500 ml) low-sodium chicken broth

Kosher salt and pepper

3 tablespoons (45 ml) ghee or butter

½ large white onion, thinly sliced (about 1 ½ cups/375 ml)

1 tablespoon (15 ml) tomato paste

3 garlic cloves, minced

1 tablespoon (15 ml) minced fresh ginger

2 teaspoons (10 ml) garam masala

½ teaspoon (5 ml) ground Kashmiri chile powder or ¼ teaspoon (1.25 ml) cayenne

¼ teaspoon (1.25 ml) ground fennel

¼ teaspoon (1.25 ml) ground turmeric

1 star anise

½ teaspoon (2.5 ml) cumin seeds, divided

1 pound (454 g) ground beef

¾ cup (187.5 ml) Greek-style plain yogurt, divided

¼ cup (60 ml) whole milk

½ cup (125 ml) coarsely chopped cilantro leaves and tender stems, divided

Preparation:

In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon (2.5 ml) of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.

Meanwhile, heat 2 tablespoons (30 ml) of the ghee or butter in a 12-inch (30-cm) nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.

Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon (15 ml) ghee or butter in the empty side. To the melted ghee or butter, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon (1.25 ml) of the cumin; stir until well blended, 30 seconds.

Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup (60 ml) of the yogurt until well incorporated.

Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.

Meanwhile in a small bowl, combine the remaining ½ cup (125 ml) yogurt, ¼ teaspoon (1.25 ml) cumin and 2 tablespoons (30 ml) of water and season with salt and pepper. Mix well.

Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side. Serves 4.

From NYT Cooking

Avoiding Additives and Preservatives

Use butter without colour. I used Unico white beans and Eden Organic brand red wine vinegar. If you are using cheese, check to make sure it does not contain colour or preservatives.

Caramelized beans with tomato and cabbage

Ingredients:

4 tablespoons (60 ml) unsalted butter

4 tablespoons (60 ml) olive oil

½ small head (about 1½ pounds/680 g) cabbage, cut into 1-inch (2.54-cm) wedges

Kosher salt

Freshly ground black pepper

1 large shallot, thinly sliced

2 (15-ounce/443 ml) cans large white beans, such as butter beans, gigante, or cannellini, drained and rinsed

8 ounces (227 g) tomatoes, preferably small, halved if small, quartered or chopped if large

1 tablespoon (15 ml) white wine vinegar, sherry vinegar, or white distilled vinegar

A hunk of Parmesan cheese for grating on top, ricotta for spooning over, or feta for crumbling (optional)

Preparation:

Preheat the oven to 425°F (219°C).

Heat the butter and olive oil in a large skillet (preferably oven-safe) over medium heat. Add the cabbage, cut-side down, and season with salt and pepper. Cook, without disturbing or peeking, until the cabbage is deeply golden brown on one side, 8–10 minutes. Using tongs or a fish spatula, carefully flip and repeat on the other side, another 8–10 minutes.

Once the cabbage is well browned on both sides, add the shallots and season with salt and pepper. Cook, stirring or shaking the skillet occasionally to make sure the shallots can make contact with the pan, until they are nicely browned and totally tender, 5–7 minutes.

Meanwhile, place the beans in a 1½- to 2-quart (1½- to 2-L) baking dish. Once the cabbage and shallots are nicely browned and tender, add them to the baking dish, along with the tomatoes, vinegar, and 1 cup (250 ml) water. Season well with salt and pepper and rearrange the goods, adjusting some of the wedges of cabbage and pieces of tomato so that they make their way to the top. (They will get so delicious in the oven.)

Place in the oven and bake until the liquid has reduced by quite a bit, everything is bubbling up the sides of the dish in a sticky, caramelized way, and the top is delightfully browned, bordering on crisp, 50-60 minutes.

Remove from the oven and let cool slightly. Serve with or without cheese. Serves 4. The beans can be made 2 days ahead, wrapped, and refrigerated. Reheat in a 425°F (219°C) oven, uncovered, until warmed through and bubbling once more, 20–30 minutes. Leftovers can also be scooped into a skillet and rewarmed on the stovetop.

From Something from Nothing by Alison Roman

Avoiding Additives and Preservatives

I used San Danielle prosciutto, which is preserved with salt and Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Both are available at our local Your Independent Grocer. Burrata typically does not contain additives or preservatives but check the label to be sure.

Dutch baby with burrata and prosciutto

Ingredients:

Dutch baby

¼ cup (60 ml) extra-virgin olive oil, divided

1¼ cups (6¼ ounces/177 grams) all-purpose flour

½ teaspoon (2.5 ml) table salt

4 large eggs

1 cup (250 ml) skim milk

2 tablespoons (10 ml) chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling

Topping

4 ounces (113 grams) burrata cheese, room temperature

¾ cup (187.5 ml) baby arugula

½ teaspoon (2.5 ml) extra-virgin olive oil, plus extra for drizzling

½ teaspoon (2.5 ml) balsamic vinegar, plus extra for drizzling

1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces

Preparation:

Dutch baby

Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Grease 12-inch (30-cm) cast-iron skillet with 2 tablespoons (30 ml) oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.

Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons (30 ml) oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.

Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.

Topping

While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately. Serves 4.

From America’s Test Kitchen