'The Art of Eating Cookbook' on Serious Eats

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The Art of Eating's Carbonade à la Gueuze

There are countless liquids to braise in, but never before have we come across one that uses sour beer. This Carbonade à la Gueuze from Edward Behr's The Art of Eating Cookbook is a traditional Belgian beef dish that employs tart, bracing geuze or young lambic. If you're familiar with sipping these tart, puckery brews you can probably imagine the complexity that they lend to a beef stew, an intriguing background of sourness that's offset by the addition of a bit of sugar just before serving. More

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 

Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins. More

The Art of Eating's Turnip Gratin 

The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham. More

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