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Entries tagged with 'Eugenia Bone'

Cook the Book: Preserved Zucchini

Serious Eats Caroline Russock 4 comments

Photograph from iLoveButter on Flickr In the late summer when I was growing up, brown paper bags filled with zucchini used to magically appear on our front stoop. Backyard gardeners in my neighborhood would have such a large crop of... More

Cook the Book: Stewed Onions with Marjoram

Serious Eats Caroline Russock Post a comment

The smell of slowly cooked onions can be truly intoxicating. There's a magic moment when the onions start caramelizing and releasing their sugars and your kitchen smells like the most inviting place in the world. This recipe for Stewed Onions... More

Zucchini Flower Sauce

Serious Eats Caroline Russock Post a comment

The following recipe is from the May 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Photograph by Brian Yarvin I think that zucchini flowers are one of the most beautiful things... More

Cook the Book: Marinated Baby Artichokes

Serious Eats Caroline Russock Post a comment

Photograph by Jennifer Maiser Marinated artichokes are wonderful to have on hand. They are a simple antipasto straight out of the jar. Chopped and sautéed with some garlic and olive oil, they can become a quick pasta sauce. And they... More

Cook the Book: Canned Tuna

Serious Eats Caroline Russock Post a comment

I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo,... More

Cook the Book: How to Cure Your Own Bacon

Serious Eats Caroline Russock 3 comments

Bacon, delicious, crisp, fatty, chewy bacon. Aside from a handful of vegetarians, I have never encountered someone who didn't like bacon. It seems like no matter what time of day it is, there's always a way to incorporate bacon into... More

Cook the Book: Eugenia Bone's 'Well-Preserved'

The Serious Eats Team Closed

Canning and preserving usually fall into the "shoulda, coulda, woulda" category of home cooking. There are many reasons that people are apprehensive when it comes to preserving: It's too labor-intensive, too time-consuming, and requires all of that special equipment. Why bother doing it yourself when your supermarket is brimming with cans and jars? Eugenia Bone is on a mission to change your mind with her new book, Well-Preserved. A passion for preserving was instilled in Bone at an early age. She was fortunate to grow up with home-cured olives and prosciutto, canned tomatoes and canned tuna, all lovingly put up by her father. Although she thoroughly enjoyed her father's preserves, it was not until Bone was eight months pregnant with... More

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