- Cook the Book: 'American Flavor': blander, negociants, Sudilly, fictionalcara, and glacier206.
- Bake the Book: 'Dolci': wee eats, rusvaplauke, meleyna, Hoppocrates, and mascarpwnd.
- Cook the Book: 'Home Cooking with Jean-Georges': ReneeRobinson, Hungry Dan, ambrimberry, d.o. kreisberg, an dItalytheman.
- Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered!
'American Flavor' on Serious Eats
The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish.
We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay after hours. So needless to say we were thrilled to see the recipe for Carmellini's fried chicken in his newly released American Flavor because it meant that that truly awesome chicken could be ours, all ours, any time we want it.
There is much to love about this Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing from Andrew Carmellini's American Flavor: sharp, tangy cheddar, crisp fall apples, creamy, citrusy wheat beer, and salty slices of country ham all balanced out with leaves of bitter endive and radicchio. All you need to do for a perfect winter lunch is add a slice or two of crusty bread and pour the rest of the beer into a glass.
I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be. But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening.
According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway. The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits.
This recipe for Lamb Chili with Chickpeas and Raita from Andrew Carmellini's American Flavor brings together two perfect winter warmers: meaty chili and lamb simmered with Indian spices. Served over aromatic basmati rice with a cool and tart cucumber raita, this chili is fusion in the most seamless of ways, blending the heartiness and spice of an American chili with subtle Indian spices, delicate coconut milk, and nutty little chickpeas.
Andrew Carmellini's latest cookbook American Flavor covers food from his casual road-tripping around the U.S. to earning his chops in Europe to working his way through the ranks of New York kitchens and eventually opening his own wildly successful and absolutely fantastic restaurants. And his stories are good, just as good as the recipes. We'll be cooking from his new book all week. Enter to win a copy here!