'Cook the Book/' on Serious Eats

Helga's Meatballs and Gravy With Carrot-Apple Mashed Potatoes From 'Marcus Off Duty'

There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner. More

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. More

Win a Copy of 'Marcus Off Duty'

When you get to peek inside Marcus Samuelsson's home kitchen to see what he cooks for himself and his family and friends, you'd be well-advised to take notes. Scratch that—he's taken notes for you. His hot-off-the-press cookbook, Marcus Off Duty: The Recipes I Cook at Home, is a compilation of recipes from Samuelsson's personal collection, and it's an eclectic, bordering on wacky, mix. More

Cracklin' Cornbread From 'Heritage'

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as well as some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk. More

Cracklin' Cornbread From 'Heritage'

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as wells some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk. More

Win a Copy of 'Heritage'

Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing his first cookbook, Heritage, this week, which he's labored over for years and which has the potential to redefine Southern cooking for a lot of people, both in the South and out. More

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

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