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Entries tagged with 'Cathy Erway'

SXSW 2010: Food- and Drink-Related Panels, Workshops, and Parties

Erin Zimmer Post a comment

South by Southwest (SXSW) 2010, the series of festivals and conferences centered around digital media, kicks off tomorrow, and there are some great food- and drink-related panels, workshops, and partaaays on the schedule. We've rounded up some favorites here. And in between all that busy SXSW-ing, make sure you actually stop and eat, instead of just talking about blogging about eating. Here's our guide to the best food in Austin (and around Austin). More

Healthy & Delicious: White Bean Puree with Poached Eggs

Serious Eats Kristen Swensson Sturt 7 comments

This recipe for white bean puree with poached eggs is easy, creamy, and one of the tastiest dishes I've made in forever. It's the perfect midweek meal, a nifty comfort food for fiber lovers, and has a decent source of protein. More

Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree

Serious Eats Caroline Russock 7 comments

The cheeks are braised for a few hours in red wine and pomegranate juice—a mix of acidic liquids that reduces and melds with the meaty juices to create a sauce that's sharp enough to cut through the fattiness of the cheeks, but still rich enough to taste special. More

Cook the Book: Blood Orange and Bacon Hangover Salad

Serious Eats Caroline Russock 9 comments

[Photograph: Caroline Russock] Maybe it's that last glass of wine or a second martini, but every once in a while we overdo it. And most of the time, the next morning your stomach is feeling as fuzzy as your head... More

BLT Maki Rolls

Serious Eats Caroline Russock Post a comment

The following recipe is from the February 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When you make a pledge to not eat out or get take-out for an extended period... More

Cook the Book: Fresh Basil Panna Cotta

Serious Eats Caroline Russock 2 comments

Cathy's panna cotta is infused with basil, but the cream can actually be infused with anything. Making the panna cotta itself it easy—it requires nothing more than a quick simmer and a good long chill in the fridge. More

Cook the Book: Three Cup Chicken with Green Beans

Serious Eats Caroline Russock 22 comments

The flavors of this dish—salty, sweet, and aromatic, with a hint of heat from the chiles—are somewhere between home-cooking and take-out. It's an exotic-yet-familiar meal that's an ideal way to feed friends and family. More

Cook the Book: Peppercorn, Potato, and Parmesan No-Knead Bread

Serious Eats Caroline Russock 21 comments

"This was one of those moments where I couldn't believe something that looked this professional came from my stove." [Photographs: Caroline Russock] A month into Cathy Erway's eating-in experiment she decided to learn how to make her own bread. While... More

Cook the Book: 'The Art of Eating In'

Caroline Russock Closed

Author's Note: We are excited to introduce this week's Cook the Book, The Art of Eating In, a memoir filled with wonderful recipes by Cathy Erway. In September of 2006 Erway decided to forgo eating in restaurants in favor of cooking at home, no small feat for a New Yorker. For two solid years she cooked at home, brown-bagged it, and found creative ways to eat "out" without eating in restaurants all the while chronicling her meals and experiences on her blog Not Eating Out in New York. Before diving into her recipes, we thought we'd have a little chit-chat with Cathy about her project. Can you tell us a little about how the project started? It was a... More

Meet & Eat: Blogger Cathy Erway, Not Eating Out in New York

New York Laren Spirer 2 comments

Author's note: Cathy Erway has become the poster child for New York City home cooks. Her blog, Not Eating Out in New York, chronicles the many reasons (27 and counting) why one would deliberately choose to dine at home in... More

Food Fight: Food Network Awards to Debut Sunday

Cathy Erway 7 comments

This Sunday marks the television debut of the Food Network Awards. The question probably stirring in most viewers’ minds is not who will win top honors—but what are the categories? Just how does this work? Serious Eats takes a closer look. More

On the Pickling Trail

Cathy Erway 4 comments

Pickles have come a long way from those old bread-and-butter chips in the back of your fridge. In New York City, there's a new breed of craftsmen thriving on the old tradition of pickling. Equipped with solid roots and reverence for the versatile snack, three picklers are creating bold twists on old recipes and find themselves crossing cultures and ingredients to whole new levels. More

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