'Cook The Book' on Serious Eats

Win a Copy of 'Fried & True'

Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It's so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. More

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily. More

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily. More

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese. More

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese. More

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Every season has its harvest, even lean winter, and every cook has recipes that they turn to again and again to make the most of their garden/CSA box/farmer's market. But sometimes you find yourself in a rut, and you want something as easy, as soothing, as well-loved, not new but new to you. Brent Ridge and Josh Kilmer-Purcell, better known as those Fabulous Beekman Boys, deliver just that in the newest addition to their Heirloom cookbook series, The Beekman 1802 Heirloom Vegetable Cookbook, filled with their favorite ways of maximizing all that vegetal potential. More

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor. More

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor. More

Polish Summer Soba Salad From 'Salad Samurai'

Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself?? More

Polish Summer Soba Salad From 'Salad Samurai'

Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself?? More

Win a Copy of 'Salad Samurai'

This is a vegan salad book. Now, come on, stay with me. This is a book by award-winning cookbook author Terry Hope Romero full of complex, belly-filling, sometimes even show-stopping meals that happen to be salads. And vegan. On board? You should be. Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to be Vegan to Love is something of a wonder: a book that lives up to its subtitle. These are not sad-sack plates of greens killing time till the steak arrives. Packed with veggies, fruits, grains, and proteins, these are beefy salads—generous (bordering on immodest) and fully-loaded. More

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