We love the briny, vegetal flavor and subtle crunch of capers. Which product is best?
In this episode, test cook Keith Dresser makes host Julia Collin Davison the perfect Pan-Seared Swordfish Steaks with Caper-Currant Relish. Tasting expert Jack Bishop challenges host Bridget Lancaster...
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it's best to crank up the heat.
Starting with the freshest tomatoes is only the first step. Success also depends on the bread you use and how you treat it.
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