'Ruth Rogers' on Serious Eats

Cook the Book: Beef Tenderloin Carpaccio with Thyme

This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines the richness and minerality of raw beef into a first course. Dressed with lemon juice and olive oil, the tenderloin is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness. It may even convert raw beef skeptics who normally turn at the site of a bloody steak. More

Cook the Book: Easy Small Nemesis Chocolate Cake

The Easy Small Nemesis Chocolate Cake is simple to put together and the limited list of ingredients makes it a good option for a last minute dessert, assuming that you have the chocolate on hand. The batter is melted chocolate and butter with a little simple syrup mixed into beaten eggs and sugar. The batter is poured into a buttered and lined caked pan and baked in a bain-marie, or water bath, for an hour, just until the center is no longer liquid. More

Cook the Book: Spaghetti with Sardinian Bottarga

this recipe for Spaghetti with Sardinian Bottarga from Italian Easy is a prime example of a dish that immediately caught my eye. I've only eaten bottarga (cured fish roe) in restaurants once or twice. Finding it didn't pose too much of a problem—it was tucked in between cans of caviar and salted anchovies in the deli section. I took it home and assembled it with the other components of this unusual pasta dish: lemons, chiles, olive oil, and spaghetti. More

Cook the Book: 'Italian Easy'

Last week, British culinary luminary and Italian cuisine pioneer Rose Gray died at the age of 71. She opened River Café way back in 1987, where her and partner Ruth Rogers shared their love of seasonal, simply prepared Northern Italian classics. Everyday this week in Gray's honor we will be featuring recipes from her cookbook Italian Easy. Enter to win a copy here. More

More Posts