'Jennifer McLagan' on Serious Eats

Cook the Book: Cassoulet

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

Boston-Style Baked Beans

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

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: 'Fat'

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

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