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Entries tagged with 'Carol Gelles'

Cook the Book: Spinach Salad with Strawberries and Nectarines

Serious Eats Caroline Russock 1 comment

Photograph from J. McPherson on Flickr I go out to eat a lot and one of my favorite things to do in a fancy restaurant is to order the mixed greens salad. It might sound boring but I think how... More

Cook the Book: Mighty Vegetable Broth

Serious Eats Caroline Russock 4 comments

When you are cooking with a large artillery of animal-based ingredients it's pretty easy to make things taste good. Butter, cream, bacon, meat-based stocks—all of these are packed with flavor. When you omit these ingredients from your daily cooking routine... More

Eggplant Rollatini

Serious Eats Caroline Russock 1 comment

The following recipe is from the August 5 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggplant Rollatini is an Italian-American classic, right up there with veal parmigiana and baked ziti. These... More

Cook the Book: Vichyssoise

Serious Eats Caroline Russock 2 comments

While I was in college, I had a roommate who I thought was the epitome of class. She was a few years older than me and a pretty great cook. Looking back, her meals were pretty basic—dijon and herb-roasted chicken,... More

Cook the Book: Shepherd's Pie

Serious Eats Caroline Russock 4 comments

I work in a restaurant, which means that most nights I'm not home for dinner. My workday starts around 4 p.m. and ends sometime after midnight. This schedule is not ideal for many reasons, but mainly for the fact that... More

Cook the Book: Creamy Mushroom Pâté

Serious Eats Caroline Russock 3 comments

Shiitake mushrooms. Photograph by marcelo träsel on Flickr Let me begin by saying that I love pâté. Mousses, terrines, galantines, rillettes, even the ubiquitous liverwurst. Give me some toast points and a few cornichons and I am in heaven. So... More

Cook the Book: '100 Best Vegetarian Recipes'

Caroline Russock Closed

It seems like vegetarian meals are always met with back-handed compliments. "This nut loaf is so delicious, I don't even miss the meat!" Or "those portobello burgers were divine, almost as good as a real cheeseburger!" Too often vegetarian dishes try to compensate for their lack of animal-based protein with meat mimicry. In my opinion, this emphasis on meat simulation is part of why vegetarian cooking has developed such a bad reputation over the years. I was a strict vegetarian for almost ten years and I have eaten countless veggie burgers, soy dogs, and buffalo "wings." A Tofurkey graced my Thanksgiving table for more years than I would care to admit. I am currently a happy omnivore who thoroughly enjoys... More

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