Explore by Tags

Entries tagged with 'Second Helpings of Roast Chicken'

Cook the Book: Pear and Ginger Cake

Serious Eats Lucy Baker 1 comment

Unlike apples and oranges, pears can be a frustrating fruit. It's hard to tell when exactly they should be eaten, and their window of perfect ripeness is small. Who hasn't bought a bowlful of slightly firm pears only to... More

Cook the Book: Southern-Style Fried Chicken Thighs with Garlic Cream

Serious Eats Lucy Baker 5 comments

Back in January our own Ed Levine, a self-professed "roast chicken freak," brought you Simon Hopkinson's version of the classic Sunday supper dish, excerpted from his first cookbook, Roast Chicken and Other Stories. In Simon's newest book, Second Helpings... More

Cook the Book: Mussel Risotto

Serious Eats Lucy Baker 1 comment

Today, mussels are one of the easiest types of seafood to prepare. Most varieties are cultivated on environmentally responsible farms and can be purchased squeaky clean, without a dead one in the bunch. But Simon Hopkinson, author of this... More

Linguine with Shrimp and Dill

Serious Eats Lucy Baker Post a comment

The following recipe is from the November 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson, author of Second Helpings of Roast Chicken, believes linguine to be "one of the... More

Cook the Book: Spiced Lamb Meatballs with Peas

Serious Eats Lucy Baker 3 comments

While most vegetables are never as good frozen as they are fresh (who hasn't defrosted a box of broccoli, only to find it limp, mushy, and bordering on brown?) peas are an exception. It's true that frozen peas are... More

Cook the Book: Fennel Soup with Parmesan Cream

Serious Eats Lucy Baker 4 comments

Simon Hopkinson, author of this week's Cook the Book selection, Second Helpings of Roast Chicken, doesn't understand the concept of garnishing cream soups. "Why laboriously purée and sieve if you then put the lumpy bits back in?" Croutons, however, he... More

Cook the Book: 'Second Helpings of Roast Chicken'

The Serious Eats Team Closed

Words by Lucy Baker | Simon Hopkinson is dismayed by the current state of mustard. Specifically, of "the half-used jar of very good, expensive Dijon mustard that has lived on that warm kitchen shelf forever—and yet is still in use. I have been known to throw other people's mustard away... This simply won't do." In truth, Hopkinson is less upset about wasted condiments than he is about what they stand for: our collective trepidation in the kitchen, our growing reliance on prepared foods, and our impatience when it comes to cooking a traditional meal. Hence, we buy a pricey jar of French mustard, add a teaspoon or two to a recipe we make once, and then forget about the mustard... More

More Posts