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Food52's Short Rib Ragu

Kate Williams 4 comments

Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history. More

Food52's Short Rib Ragu

Serious Eats Kate Williams 1 comment

Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history. More

Food52's Sweet Potato and Pancetta Gratin

Kate Williams Post a comment

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Food52's Sweet Potato and Pancetta Gratin

Serious Eats Kate Williams 1 comment

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Kate Williams Post a comment

Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory. More

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Serious Eats Kate Williams Post a comment

Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory. More

Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

Kate Williams 1 comment

If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (with crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic. More

Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

Serious Eats Kate Williams Post a comment

If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic. More

Food52's Warm Custard Spoon Bread

Serious Eats Kate Williams 3 comments

In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair. After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason--this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me. More

Food52's Warm Custard Spoon Bread

Kate Williams Post a comment

The words "spoon bread," "magic," and "breakfast" were just too enticing to pass up. This spoon bread is sweet, savory, creamy, and everything else you'd want in a holiday breakfast treat. More

Cook the Book: 'The Food52 Cookbook, Volume 2'

Kate Williams Closed

The Food52 gals have released a second volume of recipes, culled from their biweekly recipe contests on Food52. Not only is it beautifully designed and photographed, but each recipe has been edited into common kitchen language and is accompanied by carefully chosen comments and suggestions. Enter to win your own copy here! More

Cook the Book: Barbacoa Beef Cheek Tacos

Serious Eats Caroline Russock 2 comments

For those who are unaccustomed to cheek meat, braising it for tacos does wonders to accessibility because, after all, there's really nothing all that scary about a taco (right?). But odd cuts aside, these beef cheek tacos are pretty incredible. They're marinated in a mole-esque blend of spices, chiles, coffee, and peanut butter with a deep yet mellow spiciness that permeates the cheeks beautifully. More

Moroccan Merguez Ragout with Poached Eggs

Serious Eats Caroline Russock 9 comments

For those with a passion for runny yolks, it doesn't get much better than Shakshuka, that Middle Eastern dish of eggs poached in a spiced tomato sauce. Of course, there is one way to improve on the dish and that would be by adding chunks of Moroccan merguez à la this: Moroccan Merguez Ragout with Poached Eggs from Amanda Hesser's and Merrill Stubbs' The Food52 Cookbook. More

Cook the Book: Shrimp Biryani

Serious Eats Caroline Russock 4 comments

Rice can sit on the sidelines sometimes, acting as a starchy support. Not so in the case of biryani. Baked with all sorts of sweet, heady aromatics as well as deeply caramelized onions, this Shrimp Biryani from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs makes a main event out of delicate basmati rice. More

Cook the Book: Pink Greens

Serious Eats Caroline Russock Post a comment

Here's a question for you: What do you to with all of those lovely and leafy green and magenta beet tops after you've roasted your beets? If your answer was "chucking them," well then, we've got just the recipe for you. The beauty of the beet is that it's really two vegetables in one: the sweet roots and the hearty green tops. More

Smoky Fried Chickpeas

Serious Eats Caroline Russock 4 comments

This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within. More

Cook the Book: 'The Food52 Cookbook'

Caroline Russock Closed

In assembling The Food52 Cookbook, Amanda Hesser and Merrill Stubbs employed a similar strategy, asking members of their community, Food52, to share their best recipe each week for a year. Of course, determining a winner was far from an arbitrary process. Each of the top contenders were tested out and ballots were cast to see which garnered a spot in cookbook. We're cooking from this book all week! More

Dinner Tonight: Chicken Paprikash

Serious Eats Nick Kindelsperger 17 comments

This recipe from Amanda Hesser's The Essential New York Times Cookbook, is straightforward. The chicken pieces are sauteed in butter then cooked with a bit of chicken stock. Only at the very end is the sour cream added. With so few ingredients, the quality of the paprika is paramount. You can use a standard paprika, but I took the Hesser's advice and went with a smoked sweet paprika. More

Pimento Cheese Spread

Serious Eats Caroline Russock 8 comments

This Pimento Cheese Spread from Amanda Hesser's The Essential New York Times Cookbook adds a few extra ingredients to the mix, elevating the classic Southern spread with two types of cheddar and homemade mayonnaise. The recipe calls for the cheeses to be ground in a meat grinder, which I'm sure adds a distinctly coarse texture but the large holes of a box grater or even the grating blade of a food processor work just as well. More

Cook the Book: Potato, Ham, and Piquillo Pepper Croquetas

Serious Eats Caroline Russock 5 comments

Adapted from Amanda Hesser's The Essential New York Times Cookbook, this Spanish accented croquette recipe came from Melissa Clark's A Good Appetite column. Inspired by a glut of leftover mashed potatoes from Thanksgiving, Clark mixed them up with little chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers. Rolled in flour, dipped in egg wash, and finally dusted in breadcrumbs, the little croquetas fry up with a beautifully crisp crust and soft, smoky centers filled with creamy potato dotted with diced ham and pepper. More

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