Explore by Tags

Entries tagged with 'cook the book'

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

Cook the Book Maggie Mariolis 3 comments

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

Serious Eats Maggie Mariolis 2 comments

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'

Cook the Book Maggie Mariolis 4 comments

This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that much. More

Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'

Serious Eats Maggie Mariolis 1 comment

This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that. More

Nectarine, Tomato, and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

Cook the Book Maggie Mariolis 2 comments

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart. More

Nectarine, Tomato and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

Serious Eats Maggie Mariolis 2 comments

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart. More

Win a Copy of 'A Change of Appetite'

Cook the Book Maggie Mariolis 271 comments

Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. After years of that boring old battle, she changed her thinking and her appetite followed: no punishing diets or fad cleanses, just real, delicious, conscientiously chosen and prepared food. She delivered this book to sate the hunger of those like-minds for whom 'eating well' has a twofold meaning. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 3 comments

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 2 comments

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis Post a comment

This pasta recipe from Extra Virgin: Recipes and Love From Our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable, and delicious. More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 11 comments

This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious. More

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis Closed

Extra Virgin: Recipes and Love from our Tuscan Kitchen, the new cookbook by actress Debi Mazar and her Tuscan husband, Gabriele Corcos, has a lot of heart. It covers the meal from antipasti to dolci, and though there's a decent amount of decadence, they tend to gravitate toward nutritious, conscientious eating. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Cook the Book Maggie Mariolis 5 comments

I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was. More

Smoked Bacon Rub From 'Pitt Cue and Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

This sweet-savory rub from Pitt Cue Co.: The Cookbook is unique in that it uses crisped and ground bacon to impart meaty smokiness. They suggest sprinkling it over cooked pork ribs, and make clever use of it in the crunchy bread crumb topping for their Hog Mac 'N Cheese. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Cook the Book Maggie Mariolis Post a comment

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet house rub, which is slow-smoked until perfectly burnished. Yes, please. More

More Posts