Serious Eats: Recipes

Cook the Book: Roasted Beet and Cucumber Salad

If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one or dine alone. Today's recipe accompanies an essay written by Jami Attenberg, in which Attenberg relates how she picked up her solo dining habit after a romance had started to turn sour.

The recipe, for Roasted Beet and Cucumber Salad with Ricotta Salata, has been adapted from Diner in Brooklyn, New York, where Attenberg lives.

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