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Entries tagged with 'gremolata'

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Serious Eats Suzanne Lehrer Post a comment

This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower. More

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

Sandwiched: Lamb and Orange-Herb Gremolata

Sandwiched María del Mar Sacasa Post a comment

Heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese. More

Lamb and Orange-Herb Gremolata Sandwiches

Serious Eats María del Mar Sacasa Post a comment

In this recipe, the heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese. More

Vegetarian: Grilled Asparagus with Almond-Parsley Gremolata

Lauren Rothman 8 comments

It's a good time of year to be eating vegetarian: spring produce is out in full swing, and the real explosion of enticing summer vegetables is just around the corner. But tomatoes, eggplants and peppers won't truly arrive for a few weeks yet. Here's a recipe for that spring stalwart—asparagus—that satisfies the summer craving for bursting-with-flavor seasonal produce. More

Grilled Asparagus with Almond-Parsley Gremolata

Serious Eats Lauren Rothman 3 comments

Grilled asparagus gets updated with a flavor-intense almond, parsley, and lemon zest topping in this late spring/early summer recipe. More

Sunday Supper: Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

Jennifer Olvera 2 comments

The ultimate comfort food, short ribs infuse a slow-cooked sauce with sultry flavor. The trick? Searing meat at a high heat to build depth, a slow, low oven setting, and infusions like orange zest and bay leaves. That, and patience so ingredients can meld. More

Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

Serious Eats Jennifer Olvera 3 comments

Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to... More

Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata

Serious Eats J. Kenji López-Alt 14 comments

Note: Wear plastic gloves and use a separate cutting board when chopping the habanero pepper. You do not want to get it anywhere near your eyes or skin.... More

'My Father's Daughter': Gwyneth Paltrow's Duck Ragu

Serious Eats Caroline Russock 15 comments

Last week Ed was invited to a cookbook launch party for Gwyneth Paltrow's My Father's Daughter. In attendance were none other than Jay-Z, Jerry Seinfeld, and Alex Rodriguez of New York Yankees fame. Great set of friends, right? When asked about the food, though, Ed mentioned that the Duck Ragu was quite good, which made me want to investigate this recipe for myself. More

Grilling: Asparagus Soup with Herb Gremolata

Serious Eats Joshua Bousel 5 comments

If there was every a good time to tackle a recipe requiring 5 pounds of asparagus, it's now. All those spears are grilled, pureed, and then topped with a gremolata to make a soup that's a pleasant break from my usual asparagus preparations. More

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