'Cook the Book/' on Serious Eats

Carnitas Taco From 'Tacolicious'

Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp. More

Carnitas Taco From 'Tacolicious'

Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp. More

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

Win a Copy of 'Tacolicious'

For San Francisco-based husband-and-wife restauranteurs Sara Deseran and Joe Hargrave, it took a trip to Mexico City to show them that Mexican food can be evolved and cosmopolitan, and still be real. The Hargraves have conscientiously channelled this realization into their Tacolicious restaurants and, most recently, into their inventive new cookbook, Tacolicious: Festive Recipes for Tacos, Snacks, and More. More

Win a Copy of 'The Big-Flavor Grill'

Apparently, the joking title for Chris Schlesinger and John Willoughby's newest book, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes, was 'Shut Up and Grill It.' While the title they ultimately chose is more politic, the directive really gets their point across: grilling does not have to be a laborious undertaking requiring 24 hours of forethought. It's an easy, exciting change from the usual method, and one that may change the way you approach grilling from here on out. More

Fried Chicken Salad From 'Fried & True'

Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able to make it past that very satisfying immobility, you should try this recipe from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. For his chicken salad, Georgia chef Hugh Acheson mixes chilled, diced fried chicken with mayonnaise, shallots, celery and refreshing herbs, then spikes it with crushed red pepper and hot sauce. More

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