Explore by Tags

Entries tagged with 'Lorna Sass'

Cook the Book: Risotto with Mushrooms, Olives, and Leeks

Serious Eats Caroline Russock 7 comments

"The texture was perfectly creamy, as any good risotto should be." [Photograph: Caroline Russock] For our final pressure cooker vs. traditional cooking methods face-off, I decided to focus on risotto. If you've ever made risotto at home you know making... More

Cook the Book: Boston 'Baked' Beans

Serious Eats Caroline Russock 10 comments

[Photograph: Caroline Russock] My consumption of baked beans is usually limited to barbecue joints but I was dying to see how dried beans would fare in the pressure cooker. This recipe for Boston "Baked" Beans from Cooking Under Pressure by... More

Autumn Stew

Serious Eats Caroline Russock Post a comment

The following recipe is from the January 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If I had to pick a group of vegetables that I stay away from in the... More

Cook the Book: Tomato Sauce with Hot Pork Sausage

Serious Eats Caroline Russock 20 comments

"I didn't expect this sauce to taste nearly as good as it did." [Photograph: Caroline Russock] Call it what you will: ragu, bolognese, or Sunday night dinner—nothing satisfies like a plate of pasta with a meaty red sauce. But a... More

Cook the Book: Boeuf en Daube Provençal

Serious Eats Caroline Russock 14 comments

After yesterday's resoundingly successful chicken broth made in less than an hour with the help of my new pressure cooker, I was curious to see what other tricks this magical vessel had up its sleeve. The broth was incredible, but,... More

Cook the Book: Chicken Broth

Serious Eats Caroline Russock 19 comments

[Photograph: JoePhoto] Homemade chicken stock and broth is an all-day affair—not very labor-intensive, but time-consuming. Once every month or two I chose a day when I am free from obligations and when my crisper drawer is brimming with vegetables that... More

Cook the Book: Cooking Under Pressure

Caroline Russock Closed

"We'll be featuring recipes for broths, stews, and vegetarian dishes that usually require hours of cooking time and pitting them against the quick-cooked versions." While watching an episode of Iron Chef America a few weeks ago I noticed early in the competition that both chefs were making very good use of their pressure cookers. They were cooking tough cuts of meat and tenderizing vegetables that usually call for hours of cooking time in a matter of minutes. This got me thinking: Why don't more home cooks use these seemingly miraculous kitchen appliances? I have never used a pressure cooker, and it has barely ever crossed my mind to try one. I've seen plenty of them on thrift store shelves and... More

Cook the Book: Farro Risotto with Butternut Squash, Ham, Sage, and Toasted Walnuts

Serious Eats Emily Koh Post a comment

Unlike other members of the wheat family, farro (Italian for "emmer wheat") hasn't gotten as big of a push into the spotlight, although it has started to appear on menus in soups and salads. It also isn't stocked as widely,... More

Cook the Book: Healthy and Delcious Buckwheat Pancakes with Smoked Salmon and Dilled Yogurt Cheese

Serious Eats Emily Koh Post a comment

It's rare for me to find a pancake that satisfies. Let me clarify: whenever I go out to brunch, the first thing that leaps out at me are the pancakes. The idea of pancakes are always enticing—soft, fluffy discs of... More

Cook the Book: Thai Chicken Soup with Chinese Black Rice

Serious Eats Emily Koh 4 comments

Plain white rice was always that reliable staple in my house that you could pair with anything because of its relative blandness—it soaked up strong, spicy flavors well, and was always on standby to be consumed along with the main... More

Millet Pie with Spinach and Feta

Serious Eats Emily Koh Post a comment

The following recipe is from the January 23rd edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In honor of January 23rd being National Pie Day, why not sit down to this savory... More

Cook the Book: Healthy and Delicious Quinoa Cake with Crystallized Ginger

Serious Eats Emily Koh 1 comment

One of the reasons why I started eating healthier in recent months is because of my health-conscious roommate from this past fall. While I love my roast pork and lamb chops too much to ever consider going vegetarian like she... More

Cook the Book: Barley-Chorizo Skillet Pie

Serious Eats Emily Koh 3 comments

Think "barley," and the first thing that comes to my mind is usually feed for livestock—I don't even consider it under the header of "whole grains," which I equate with oats or whole wheat, and I'm sure I can't be... More

Cook the Book: 'Whole Grains: Every Day, Every Way'

Adam Kuban Closed

This week's Cook the Book again mines the healthy theme that's in keeping with the month of January (resolutions, diets, better eating) with Lorna Sass's Whole Grains: Every Day, Every Way. With this book, Sass won the healthy-focus cookbook category in the 2007 James Beard Awards. And with good reason—Whole Grains aims to help readers put its namesake foodstuff into everyday dishes in ways that are not only good for us but that are actually healthy and delicious. Win This Book As is the case with our weekly Cook the Book feature, we've five (5) copies to give away. All you have to do is tell us in the comments: What whole grain do you find easiest to incorporate into... More

More Posts