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Entries tagged with 'Coleman Andrews'

The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce

Serious Eats Caroline Russock Post a comment

Converting the liver averse is no easy task but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that. More

The Country Cooking of Italy's Potatoes with Porcini

Caroline Russock Post a comment

In the intro to this recipe for Potatoes with Porcini from The Country Cooking of Italy, author Colman Andrews tells us a little about the thrifty ways of the people of Liguria. When procini season rolls around, Ligurians stretch their pricy 'shrooms by bulking them up with inexpensive potatoes. Baked gratin style, the potatoes have a chance to take on all of lovely qualities of the porcinis. More

The Country Cooking of Italy's Potatoes with Porcini

Serious Eats Caroline Russock 1 comment

In the intro to this recipe for Potatoes with Porcini from The Country Cooking of Italy, author Colman Andrews tells us a little about the thrifty ways of the people of Liguria. When procini season rolls around, Ligurians stretch their pricy 'shrooms by bulking them up with inexpensive potatoes. Baked gratin style, the potatoes have a chance to take on all of lovely qualities of the porcinis. More

The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce

Caroline Russock Post a comment

Converting the liver averse is no easy task but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that. More

The Country Cooking of Italy's Orecchiette with Broccoli Rabe

Serious Eats Caroline Russock Post a comment

This bowl of Orecchiette with Broccoli Rabe from Colman Andrews' The Country Cooking of Italy is a lovely example of that beautiful minimalism. The pasta and rabe cook in the same pot, coming together in a sizzling pan of anchovies and olive oil. The rest is merely a matter of tossing, plating and choosing whether to serve with toasty breadcrumbs or salty-crumbly ricotta salata. More

The Country Cooking of Italy's Grilled Shrimp with Rosemary

Caroline Russock Post a comment

These Grilled Shrimp with Rosemary from Colman Andrews' The Country Cooking of Italy exemplify the simple Italian approach to cooking out. The shrimp are left intact, skewered on the rosemary branches, seasoned with salt, brushed with olive oil, and grilled. More

The Country Cooking of Italy's Grilled Shrimp with Rosemary

Serious Eats Caroline Russock 1 comment

These Grilled Shrimp with Rosemary from Colman Andrews' The Country Cooking of Italy exemplify the simple Italian approach to cooking out. The shrimp are left intact, skewered on the rosemary branches, seasoned with salt, brushed with olive oil, and grilled. More

The Country Cooking of Italy's Favas with Pecorino

Caroline Russock 2 comments

Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients. More

The Country Cooking of Italy's Favas with Pecorino

Serious Eats Caroline Russock Post a comment

Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients. More

The Country Cooking of Italy's Frico or Friulano Cheese Crisps

Caroline Russock Post a comment

These Frico or Friulano Cheese Crisps from The Country Cooking of Italy are the perfect little bite to go along with the pre-dinner drink. Savory and salty, crisp and cheesy, they have the munchability of a potato chip with an apertivo-level elegance. More

The Country Cooking of Italy's Frico or Friulano Cheese Crisps

Serious Eats Caroline Russock Post a comment

These Frico or Friulano Cheese Crisps from The Country Cooking of Italy are the perfect little bite to go along with the pre-dinner drink. Savory and salty, crisp and cheesy, they have the munchability of a potato chip with an apertivo-level elegance. More

Cook the Book: 'The Country Cooking of Italy'

Caroline Russock Closed

When you combine Colman Andrews, Melissa Hamilton and Christopher Hirsheimer, good things are bound to happen. The founder of Saveur magazine and the folks behind the cookbook series, Canal House Cooking have teamed up and put together an absolutely gorgeous new cookbook, The Country Cooking of Italy. Enter to win a copy here. More

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