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Entries tagged with 'Andrea Reusing'

Cook the Book: Blackberry and Summer Apple Pie

Serious Eats Caroline Russock 1 comment

Tart, seedy little blackberries are mixed with slices of crisp apple and baked in a crumbly, lightly sweet cornmeal crust. It's that great sort of juicy, oozy pie where the filling leaks out, making for little bits of caramelized crust around the edges. Since the crust has a bit of sugar in it you can hold back on oversweetening the filling and give the berries and apples a chance to cook down and release their natural sugar More

Cook the Book: Cucumber Salad with Lemon Basil

Serious Eats Caroline Russock 1 comment

Marrying the flavors of Southeast Asia with that classic American summertime staple, cucumber salad, this is the kind of salad-meets-pickle that you can easily make and tweak all spring and summer and never tire of. More

Rhubarb-Ginger Sorbet

Serious Eats Caroline Russock Post a comment

Rhubarb is one of the more confounding spring vegetables (or is it a fruit?). Sure, you can bake it into a pie with a handful of strawberries like most folks do, but there have to be other options for these... More

Cook the Book: Garlic and Black Pepper Soft-Shell Crabs

Serious Eats Caroline Russock 2 comments

These Garlic and Black Pepper Soft-Shell Crabs from Andrea Reusing's Cooking in the Moment get briefly dunked in fish sauce, coated in garlic and pepper-spiked rice flour, and fried until crackling crisp. Opting for rice flour instead of wheat flour gives these crabs an almost potato chip like crunch, and the fish sauce lends just the right amount of savory, oceanic tang. More

Cook the Book: Asparagus with Butter and Soy

Serious Eats Caroline Russock 2 comments

Add the creamy yolk of a gently poached egg to blanched and lightly charred young asparagus dressed in butter and soy—that's it. Hearty and salty in the best way, the kind of plate that makes it easy to think about becoming a seasonal vegetarian because, really, who needs steak when you have perfect asparagus and runny poached eggs? More

Cook the Book: Fresh Peas with Lettuce and Green Garlic

Serious Eats Caroline Russock 2 comments

On paper, this recipe for Fresh Peas with Lettuce and Green Garlic couldn't be simpler. Virtually all of the dish's ingredients are listed in the title save for salt, pepper, and butter. It's all about tender young peas, earthy leaves of wilted lettuce, mild green garlic, and enough sweet butter to bring the dish together. It's a recipe that's indicative of Reusing's approach to home cooking—simple techniques and superb use of in season ingredients. More

Cook the Book: 'Cooking in the Moment'

Caroline Russock Closed

We'd like to begin this week's Cook the Book column by sending Andrea Reusing, author of Cooking in the Moment, warm congratulations, not only on her gorgeous new cookbook but also for taking home the James Beard award for Best Chef in the Southeast last week. Enter to win a copy here. More

One Ring Zero's Recipe Music Project

Erin Zimmer Post a comment

[Image: orzrecipeproject.tumblr.com] Michael Hearst of the band One Ring Zero has already demonstrated his skills for mixing food and music in his Songs for Ice Cream Trucks album. Now he's jamming about chefs' favorite recipes. If you're into the edgier rock stuff, go with Chris Cosentino's Brain and Eggs and for more Bohemian polka-esque sounds, try Mario Batali's Spaghetti with Sweet 100 Tomatoes. The lyrics are not trying to rhyme or be too soulful—it's just the recipe verbatim, which is pretty awesome. Not enough lyrics involve "use small, firm organic pumpkins or winter squashes." [via Michele] Related Padma Lakshmi: Now a Music Video Star Video: Weird Al Yankovic's 'Eat It' Video: The Fast Food Song... More

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