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Entries tagged with 'Ripe'

Nigel Slater's Duck with Figs and Barolo

Kate Williams 1 comment

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal. More

Nigel Slater's Duck with Figs and Barolo

Serious Eats Kate Williams 4 comments

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal. More

Nigel Slater's Salad of Summer Leaves, Cured Pork, and Cherries

Kate Williams Post a comment

Pitting cherries is messy, cutting-board staining business, but when Nigel Slater implores you to de-seed the fruit and pair it with cured ham and tender lettuce greens, it's hard to argue. More

Nigel Slater's Salad of Summer Leaves, Cured Pork, and Cherries

Serious Eats Kate Williams Post a comment

Pitting cherries is messy, cutting-board staining business, but when Nigel Slater implores you to de-seed the fruit and pair it with cured ham and tender lettuce greens, it's hard to argue. More

Nigel Slater's Hot, Sweet Plum Chutney

Kate Williams Post a comment

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Nigel Slater's Hot, Sweet Plum Chutney

Serious Eats Kate Williams Post a comment

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Cook the Book: 'Ripe: A Cook in the Orchard'

Kate Williams Closed

It may have hit American bookshelves earlier this summer, but there isn't a better time than the dog days of late August to open up Nigel Slater's Ripe: A Cook in the Orchard. This week, we're making the most of late summer fruits in a variety of dishes. First, we're turning plums into a Hot, Sweet Plum Chutney; next, we'll pair stone fruit with pork two ways, and you can look forward to an elegant dish of Duck with Figs and Barolo. Enter here to win your copy! More

Ripe's Cremini Farro Hash with Poached Eggs

Serious Eats Caroline Russock Post a comment

With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. More

Ripe's Toasted Nori Edamame with Garlic-Chile Oil

Caroline Russock 2 comments

Steamed and sprinkled with a bit of salt, edamame is great for snacking on its own. But it wasn't until we tried Toasted Nori Edamame with Garlic-Chile Oil from Cheryl Sternman Rule's Ripe did we realize its full potential. More

Ripe's Cucumber Halloumi Salad with Licorice Notes

Caroline Russock Post a comment

Crunchy slices of cucumber provide the background for this Cucumber Halloumi Salad with Licorice Notes from Cheryl Sternman Rule's Ripe, but it's really all about the cheese. More

Ripe's Cucumber Halloumi Salad with Licorice Notes

Serious Eats Caroline Russock Post a comment

Crunchy slices of cucumber provide the background for this Cucumber Halloumi Salad with Licorice Notes from Cheryl Sternman Rule's Ripe, but it's really all about the cheese. More

Ripe's Honeydew Salad with Poppy Seed Dressing

Caroline Russock 3 comments

Equal parts salad salad and fruit salad, this Honeydew Salad with Poppy Seed Dressing from Cheryl Sternman Rule's Ripe is going to be seeing quite a lot of action over the spring and summer months. More

Ripe's Honeydew Salad with Poppy Seed Dressing

Serious Eats Caroline Russock 2 comments

Equal parts salad salad and fruit salad, this Honeydew Salad with Poppy Seed Dressing from Cheryl Sternman Rule's Ripe is going to be seeing quite a lot of action over the spring and summer months. More

Ripe's Eggplant Romesco Rigatoni

Caroline Russock Post a comment

This Eggplant Romesco Rigatoni treats the meaty eggplant well, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an amazing pasta sauce that just to happens to be vegan. More

Ripe's Eggplant Romesco Rigatoni

Serious Eats Caroline Russock 1 comment

This Eggplant Romesco Rigatoni treats the meaty eggplant very well indeed, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an out of this world pasta sauce that just to happens to be vegan. More

Ripe's Radicchio Salad with Tahini Lemon Drizzle

Caroline Russock Post a comment

This Radicchio Salad with Tahini Lemon Drizzle adapted from Cheryl Sternman Rule's Ripe tempers radicchio's bitterness with creamy, rich tahini, mild butter lettuce, crunchy-crisp cucumbers and bright lemon juice. It's a gorgeous salad to behold and to enjoy, full of big tastes and unexpectedly thrilling flavors. More

Ripe's Radicchio Salad with Tahini Lemon Drizzle

Serious Eats Caroline Russock Post a comment

[Photograph: Paulette Phlipot] With its lush purple leaves and white veins, radicchio is an undeniably beautiful. But it's bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this... More

Cook the Book: 'Ripe'

Caroline Russock Closed

If Skittles hadn't already trademarked the slogan "taste the rainbow," we would be nominating it for Ripe, the newly published fruits and vegetables cookbook from Cheryl Sternman Rule, the voice behind 5 Second Rule. Ripe is a cookbook that takes you on a colorful journey through the world of produce. Enter to win a copy here. More

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