Explore by Tags

Entries tagged with 'Jennifer McLagan'

Cook the Book: Bacon Fat Spice Cookies

Serious Eats Lucy Baker 6 comments

These cookies need no introduction—their name says it all: bacon, fat, and spice. Yum. Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, was "intrigued...by the idea of using bacon fat rather than butter" in an... More

Cook the Book: Cassoulet

Serious Eats Lucy Baker 1 comment

Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic... More

Cook the Book: Grilled Steak with Red Wine Sauce and Bone Marrow

Serious Eats Lucy Baker 1 comment

A friend of mine once told me that at Ruth Chris, the popular national steakhouse chain, the chef melts a stick of butter over every ribeye, porterhouse, and T-bone as it leaves the kitchen. It's probably an exaggeration (an entire... More

Boston-Style Baked Beans

Serious Eats Lucy Baker Post a comment

The following recipe is from the October 15th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Baked beans get a bad rap. That's because most people think of the canned, mushy brown... More

Cook the Book: Duck Rillettes

Serious Eats Lucy Baker 1 comment

Oddly, I'd never had duck rillettes—or any rillettes for that matter—until I moved to Brooklyn. Fortunately, Smith Street, the borough's restaurant row, changed all that. Sample, a tiny, global tapas bar with a killer cocktail list (I love their Tamarind... More

Cook the Book: Spicy Buttered Popcorn

Serious Eats Lucy Baker 4 comments

Later in the week we'll get to some of Fat's more complicated dishes, such as a classic Cassoulet and an elegant Duck Rillettes, but for now let's start off with a simple Spicy Buttered Popcorn. Author Jennifer McLagan laments the... More

Cook the Book: 'Fat'

Lucy Baker Closed

This week's Cook the Book selection is all about fat, but I want to start off by talking about bread. More specifically, the best bread basket I've ever had. It was at Del Posto, the elegant (if somewhat imposing) Italian restaurant co-owned by Mario Batali and Joe and Lidia Bastianich. Overflowing with crunchy breadsticks, oven-fresh focaccia, and an assortment of rolls, the basket comes not only with butter but also with a small tureen of whipped lardo. That's right. Pork fat. It's surprisingly light, incredibly flavorful, and absolutely delicious. While the basket would still be very good without it, the whipped lardo adds an extraspecial element that raises the once-humble offering of bread to luxurious new heights. Ed Levine agrees... More

More Posts