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Entries tagged with 'Sara Jenkins'

We Try Out Sara Jenkins' New Italian Pantry App

Kate Williams Post a comment

New cooking app Sara Jenkins' New Italian Pantry is designed exclusively for the iPad by the founder of Tasting Table. It's the first in a new series of ingredient-driven, technique-based cooking apps with the aim of getting folks comfortable with spontaneous cooking. Jenkins, the chef and owner of Porsena and Porcetta, was a solid choice to host the Italian version. More

The Vegetarian Option: Porsena

New York Laura Togut 3 comments

Sara Jenkins is best known for her massively popular East Village pork-fest, Porchetta; but growing up in Rome and Tuscany, pasta was one of her first loves. So when we heard that she was opening Porsena, a restaurant focused on pastas, we jumped at the chance to see what she can offer to those of the meatless persuasion. More

Veloce Pizzeria, East Village, Manhattan

Slice Adam Kuban 10 comments

"Here Come the Nice" Veloce Pizzeria 103 First Avenue, New York NY 10003 (b/n 6th/7th; map); 212-777-6677; velocepizzeria.com Pizza Style: Sorta Sicilian, sorta grandma-style (somewhere in between) pan pizzas Oven Type: Gas The Skinny: If cooked to sufficient doneness, these 12-inch pies are delicious. Crunchy crust with a spongy-springy interior topped by a thick tasty sauce and quality mozz. Just be sure to eat it IMMEDIATELY; the dough (which may be too oily for many people) loses its crispness fast, becoming flaccid within 5 minutes of sitting in the pan and downright soggy after 10. Your best bet is to... More

Meet and Eat: Frederick Twomey, Veloce Pizzeria

New York Laren Spirer Post a comment

"First of all, it's a square pie. It's slightly thicker, hence, it retains heat a bit longer." Frederick Twomey started with the teeny-tiny Bar Veloce in the East Village and created a mini-empire. With a second Bar Veloce in Chelsea,... More

At Porchetta, the Namesake Dish Is Just About the Whole Deal

New York Ed Levine 11 comments

Ultra-crispy skin and chunks of pork, some rimmed with fat and some not, nestled into the ciabatta roll. It's a thing of minimalist beauty porcine beauty. More

Cook the Book: Lemon Olive Oil Cake

Serious Eats Lucy Baker 4 comments

Last night I had the pleasure of attending a party celebrating the publication of this week's Cook the Book selection, Olives & Oranges by Sara Jenkins and Mindy Fox. In addition to the delicious Prosecco cocktails, I sampled many dishes... More

Cook the Book: Braised Guinea Hen Ragù

Serious Eats Lucy Baker Post a comment

Made from slow-cooked meats, aromatic vegetables, and fragrant herbs, hearty ragùs make classic fall toppings for pasta and polenta. Their luxurious flavor is often a result of using rich beef or wild game, but this week's Cook the Book author... More

Cook the Book: Roasted Scallops with Snail Butter and Mâche

Serious Eats Lucy Baker Post a comment

I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &... More

Turnip, Apple, and Jerusalem Artichoke Soup

Serious Eats Lucy Baker 1 comment

The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round,... More

Cook the Book: Roasted Corn and Brioche Pudding

Serious Eats Lucy Baker Post a comment

Bread puddings—such as whiskey, chocolate, and berry—warmed and topped with whipped cream, are one of my favorite desserts. Lately, I've started to explore all the wonderful varieties of savory bread puddings flavored with sharp cheeses, eggs, onions, and vegetables.... More

Cook the Book: Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe, the first to be excerpted from Olives & Oranges by Sara Jenkins and Mindy Fox, looks ahead to the coming winter months. Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary comprises basic cold-weather staples,... More

Cook the Book: 'Olives and Oranges'

Lucy Baker Closed

The daughter of a foreign correspondent and the famed food authority Nancy Harmon Jenkins, Sara Jenkins, author (along with food writer Mindy Fox) of this week's Cook the Book selection, Olives & Oranges, spent her formative years caravanning around Europe absorbing local flavors and learning culinary traditions. By the time she was a teenager, Sara had lived in France, Lebanon, Spain, and Italy. It is no surprise, then, that Sara's cooking—at such illustrious restaurants as 50 Carmine, Il Buco, and I Coppi—is as whimsical and improvised as it is rooted in Mediterranean traditions. With Olives & Oranges, Jenkins builds on the "language of flavor" she learned along her travels. From classics such as Lemon Olive Oil Cake and Tuscan... More

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