'Tara Mataraza Desmond' on Serious Eats

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

I had never eaten a persimmon before moving to California, but these days I've come to anticipate the arrival of the sweet orange fruit. That said, I still have a problem finding uses for it (other than slicing a piece and popping it in my mouth, of course), so I was pleased to try Tara Mataraza Desmond's expertly balanced and alliterative persimmon, pomegranate, and pistachio salad from her new cookbook, Choosing Sides. More

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

I had never eaten a persimmon before moving to California, but these days I've come to anticipate the arrival of the sweet orange fruit. That said, I still have a problem finding uses for it (other than slicing a piece and popping it in my mouth, of course), so I was pleased to try Tara Mataraza Desmond's expertly balanced and alliterative persimmon, pomegranate, and pistachio salad from her new cookbook, Choosing Sides. More

Cook the Book: Tuna Tartine

As much as I love tuna, I've always dreaded the classic tuna salad, gloopy with mayo or Miracle Whip. Joy Manning and Tara Mataraza Desmond's open-face tuna salad sandwich couldn't be more different. Dressed with olive oil and lemon juice,... More

Cook the Book: 'Almost Meatless'

If meat has always been the star of your meal, and vegetables, grains, and starches merely supporting acts, it can be a real challenge to redistribute the roles. But there are many good reasons to switch to an ensemble cast mindset, from environmental health to your own, and Joy Manning and Tara Mataraza Desmond are here to help. Almost Meatless is a collection of recipes in which modest quantities of meat—if meat is used at all—enhance, rather than dominate, dishes. Despite its focus on healthy and responsible eating, the book is neither puritan nor militant in tone. If you've followed the authors' Meat Lite column here on Serious Eats, you'll recognize in Almost Meatless their gentle, persuasive voices and eminently... More

More Posts