'Simon Hopkinson' on Serious Eats

Cook the Book: Watercress & Curly Endive Salad with Croutons

When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right. More

Cook the Book: Red Pepper Mousse with Garlic Toasts

This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More

Cook the Book: Asian Fried Turnip Paste

Asian Fried Turnip Paste might just be the most unappealing recipe title ever. Turnips? (Those pale root vegetables that have never won me over?) And paste, more of a minty glue substitute than a food. Honestly, it sounded horrible until I looked at the photo accompanying the recipe—a beautiful plate of perfectly fried turnip cakes garnished with fresh cilantro leaves and finished with soy sauce. More

Cook the Book: Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli

This Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli was just right labor- and flavor-wise, but I was concerned it would be too light to pass for an evening meal. I considered adding fish or chicken to serve alongside, but I decided that I'd take the leap and go it alone. It was the epitome of a quick, healthy, and almost vegetarian* meal. More

Sunday Brunch: Hot Chocolate Simon Hopkinson Style

If you've been following Erin Zimmer's search for the best hot chocolate in New York (here's a taste) you must be in the mood to make your own serious hot chocolate at home. I know I am, so I was thrilled to come across Simon Hopkinson's easy recipe for hot chocolate in his terrific new book Second Helpings of Roast Chicken. His recipe only made two servings, which is clearly not enough hot chocolate, so I've doubled it. More

Cook the Book: Mussel Risotto

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

Cook the Book: 'Second Helpings of Roast Chicken'

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

Sunday Brunch: Piperade

This piperade recipe is from Simon Hopkinson's terrific book, Roast Chicken and Other Stories. As Hopkinson says in his headnote, piperade is essentially a dish of savory scrambled eggs. He says what's important about a dish like this is that... More

More Posts