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Entries tagged with 'John Willoughby'

Cook the Book: Blackberry Upside-Down Cake

Serious Eats Caroline Russock 7 comments

Flip it onto a plate and remove the parchment to reveal the beautifully fruit-studded surface. The blackberries I used gave this cake an almost stained glass appearance, with the juices staining the cake purple-black to a light lavender color, it was gorgeous. Oh, and it tasted pretty incredible, too. Just sweet enough to be a perfect candidate for some à la mode action. More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Ribboned Zucchini Salad

Serious Eats Caroline Russock Post a comment

The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week I told you all about my irrational disdain for making salads—a week later, nothing... More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Cook the Book: Moscow Mule

Serious Eats Caroline Russock 5 comments

[Flickr: svanes] After a beautifully written introduction by Ruth Reichl, Gourmet Today starts out, as most good things do, with cocktails. Cocktails are a great way to start a meal and as it turns out, to start a book too.... More

Cook the Book: 'Gourmet Today'

Caroline Russock Closed

When I first moved out on my own, my mother thoughtfully gifted me with a paperback copy of Fanny Farmer's Boston Cooking-School Cook Book. As a novice cook it was my go-to for pretty much everything, from simple tasks like mashing potatoes to more complicated pies and pastries. I think my copy lasted about a year before the spine split and the pages became too grease-stained and sticky. I then graduated to a secondhand copy of Irma Rombauer's indispensable Joy of Cooking. Both of these books have lived with me in kitchens all over the country and seen me through hundreds, if not thousands, of meals over the years. While Fanny Farmer and Joy of Cooking are great for basics... More

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Serious Eats Ed Levine 3 comments

If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John... More

What's Your Go-To Grilling Book?

Ed Levine 4 comments

What's Your "Go-To" Grilling Book? A. The Barbecue! Bible, by Steven Raichlen B. Boy Meets Grill, by Bobby Flay C. The Thrill of the Grill, by Chris Schlesinger and John Willoughby D. Born to Grill, by Cheryl Alters Jamison and Bill Jamison E. Other With my weeklong working vacation coming to a close, I started thinking about the things I am going to miss when I go back home: hanging out with my wife on our screen porch reading the newspaper, regular tennis games, beautiful Quansoo Beach, Mrs. Blake's strawberry-rhubarb pie, fried clams from John's Fish Market and the Bite, driving down sandy, unpaved roads surrounded by water and wildlife, and leafing through and rereading my go-to grilling book, The... More

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