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Entries tagged with 'Serious Recipes'

Dinner Tonight: Beef Steak with Onions

Serious Eats Nick Kindelsperger 3 comments

There aren’t many times I look back at a two-week period and notice that I hadn’t cooked any read meat. It wasn’t my fault if nearly every recipe that looked good was light, easy, and beef-less. But after noticing came... More

Dinner Tonight: Farfalle with Swiss Chard

Serious Eats Nick Kindelsperger 2 comments

It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes... More

Dinner Tonight: Turkey Burgers

Serious Eats Nick Kindelsperger 8 comments

Don't take me for a heretic. I would have never, ever made this recipe if hadn't come home all tired and beat from work and my girlfriend had it waiting for me. I don't have much patience for anything... More

Cook the Book: Creamiest Lime Cream Meringue Pie

Serious Eats Robyn Lee 1 comment

To give extra kick to her Creamiest Lime Cream Meringue Pie from Baking: From My Home to Yours, Dorie Greenspan adds freshly grated ginger to the lime custard filling. Besides that I love lime meringue pies, I was caught... More

Cook the Book: Corniest Corn Muffins

Serious Eats Robyn Lee 2 comments

Muffins compose one of my most favorite categories of baked goods. They're cake-like and sweet, but not so indulgent that I would feel guilty about stuffing my face with a chocolate muffin or carrot muffin first thing in the morning.... More

Tom Valenti's One-Pot Meals: Pork Tenderloin Medallions

Serious Eats Ed Levine 10 comments

Pork tenderloin is an incredibly versatile and easy cut of meat to cook with. You can use it whole or, to really speed up the preparation process, cut into medallions. Tom Valenti, best-selling cookbook author and owner of Ouest restaurant... More

Dinner Tonight: Shredded Romaine Salad

Serious Eats Nick Kindelsperger Post a comment

Making a great salad has never really been a question of time. Most can be mixed together in a matter of minutes, and this one is no different. What is different about this little beast, beyond the cute presentation, is... More

Cook the Book: Fluff-Filled Chocolate Madeleines

Serious Eats Robyn Lee Post a comment

I love a good madeleine, the buttery, single-serving cake, distinctively smooth and scalloped on one side and bulging with excess cake on the other. Dorie Greenspan's recipe for Fluff-Filled Chocolate Madeleines from Baking: From My Home to Yours turns the... More

Dinner Tonight: Seafood Salad Tacos

Serious Eats Nick Kindelsperger 5 comments

Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular... More

Cook the Book: Albacore Crudo with Caperberries

Serious Eats Ed Levine 1 comment

Dave Pasternack is probably best known for introducing crudo, Italian-style raw fish, to American palates. Think of it as sashimi with an Italian soul. I have eaten this Albacore Tuna Crudo at Dave's restaurant, Esca, hundreds of times and never... More

Cook the Book: Fettuccine with Rock Shrimp, Corn, & Jalapeno

Serious Eats Ed Levine Post a comment

Rock shrimp are delicious, forgiving, and so easy to cook with. Peppers and corn are the essence of summer eating, and when you combine them with rock shrimp and fettuccine you end up with the perfect, hassle-free summer dinner. Fettuccine... More

Cook the Book: Grilled Shrimp with Pancetta and Radicchio

Serious Eats Ed Levine 1 comment

Dave Pasternack, with whom I wrote The Young Man and the Sea, has a real knack for combining two or three ingredients into something unique and delicious. Take this grilled shrimp dish for example. I love the combination of grilled... More

Cook the Book: Fire-Roasted Succotash

Ed Levine Post a comment

One of the many things I like about Taming the Flame is that Elizabeth Karmel provides us with lots of easy-to-prepare grilled vegetable dishes. Here's her ingenious take on Fire-Roasted Succotash. Karmel says, "If you are phobic about lima beans, substitute edamame (fresh soybeans) for a new-age succotash."... More

Cook the Book: The Original Beer-Can Chicken

Ed Levine 2 comments

Photograph from digitalprimate on Flickr Beer-Can Chicken has probably been around ever since folks started sitting around campfires or grills drinking beer, so Elizabeth Karmel wisely takes absolutely no credit for its invention. But she's also smart enough to recognize a winning recipe when she sees one. She has two versions in her book Taming the Flame, but I prefer the one with the simple salt-and-pepper spice mix. You won't believe how moist and flavorful the chicken meat gets using this method. Karmel also gives a recipe for beer-can turkey in her book, which you can win here.... More

My Favorite Potato Salad Recipe

Serious Eats Ed Levine 11 comments

I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered... More

Cook the Book: Pork and Citrus Fruit with Ratatouille

Serious Eats Ed Levine Post a comment

Pork and citrus fruit with ratatouille, the final Cook the Book recipe from Pork & Sons, is a great crowd-pleaser, perfect for informal summer dinner parties. Pork and fruit of all kinds are a great combination, and the citrus... More

Cook the Book: Tenderloins in a Fresh Herb Crust

Serious Eats Ed Levine Post a comment

I've been blabbing a lot lately about how much I love pork tenderloin, so it shouldn't come as a complete surprise that I chose to post this Pork & Sons recipe for tenderloins in a fresh herb crust. The... More

Cook the Book: Roast Pork with Herbs and Baby Peas

Serious Eats Ed Levine Post a comment

I made this recipe a few months ago, in early spring, when Pork & Sons first came out, and it was a huge hit at a dinner party. Because the recipe calls for frozen peas, it can be made... More

Cook the Book: Pork Chops with Shallots

Serious Eats Ed Levine Post a comment

This recipe for Pork Chops with Shallots is incredibly simple, takes twenty minutes to make, and is as full of flavor as a slow-cooked pork shoulder. It is French country cooking at its most soulful. Pork & Sons. Pork... More

Cook the Book: Roast Pork with Thyme and Parsley

Serious Eats Ed Levine 1 comment

What I love about this Roast Pork with Thyme and Parsley recipe is that you can serve it hot or cold. That makes it the perfect four-season pork dish. With hot summer days upon us, I would serve it... More

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