Thanks for printing this recipe. Visit AmericasTestKitchenFeed.com for fantastic recipes, cooking tips, gear reviews, and plenty more.
About the Author: Christie Morrison
Christie is an associate editor on the Cook's Country team at America's Test Kitchen. A culinary instructor and born-again runner in her free time, Christie craves balance, coffee, and fried egg sandwiches, not necessarily in that order.
With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.
I made this when I saw it in the latests C.I. and I absolutely love it. I substitute it for salt in most recipies and it works great.