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Max and Eli Sussman's S'mores with Maple-Bourbon Marshmallows

Kate Williams 5 comments

Marshmallows are one of the most rewarding confections to make at home. The process is easy once you get over the fear of cooking sugar, and the transformation of syrup to pillowy treat is incredible to watch every time. Throw in some bourbon and maple syrup as Max and Eli Sussman suggest in This is a Cookbook, and you've got an even better adult-style treat. More

Max and Eli Sussman's S'mores with Maple-Bourbon Marshmallows

Serious Eats Kate Williams 2 comments

Throw some bourbon and maple syrup into homemade marshmallows as Max and Eli Sussman suggest in This is a Cookbook, and you've got an excellent adult-style treat. The brothers take their marshmallows one step further by incorporating them into a year-round take on s'mores (with ganache instead of Hershey's). These are no girl-scout dessert--they're boozy, sweet, and the sheer size of the marshmallows will gleefully turn even the most resolute health nut on the path to diabetes--but they're totally worth it. More

Max and Eli Sussman's Chilaquiles with Tomatillo Salsa

Kate Williams 1 comment

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

Max and Eli Sussman's Chilaquiles with Tomatillo Salsa

Serious Eats Kate Williams Post a comment

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

Max and Eli Sussman's Watermelon Gazpacho

Kate Williams Post a comment

While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon. More

Max and Eli Sussman's Watermelon Gazpacho

Serious Eats Kate Williams Post a comment

While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon. More

Max and Eli Sussman's Pork Chops with Apple Chutney

Kate Williams 5 comments

Anyone who thinks a pork chop is "a flavorless hunk of chewy meat" (as Max and Eli Sussman put it) have yet to try a double-cut chop prepared steakhouse-style. Seriously, the double-cut chop could change just about anyone's mind when it comes to leaner cuts of pork. More

Max and Eli Sussman's Pork Chops with Apple Chutney

Serious Eats Kate Williams Post a comment

Anyone who thinks a pork chop is "a flavorless hunk of chewy meat" (as Max and Eli Sussman put it) have yet to try a double-cut chop prepared steakhouse-style. Seriously, the double-cut chop could change just about anyone's mind when it comes to leaner cuts of pork. The width of the chop and presence of the bone allows it to be cooked long enough to develop a crust while staying juicy and tender on the inside. In This is a Cookbook, the Sussman brothers add extra insurance by brining these extra-large chops overnight before searing them off while basting in herb butter. More

Max and Eli Sussman's Apple Chutney

Serious Eats Kate Williams Post a comment

Serve this apple chutney with the Pork Chops from This is a Cookbook or with any cut of pork, for that matter. More

Max and Eli Sussman's Korean-Style Short Ribs

Kate Williams 10 comments

This is a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs. The ribs marinate overnight in soy sauce, vinegar, sugar, Sriracha, and aromatics and then are simply thrown a broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen. More

Max and Eli Sussman's Korean-Style Short Ribs

Serious Eats Kate Williams 7 comments

In This is a Cookbook, Max and Eli Sussman offer just that--a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs. The ribs take overnight marinade in soy sauce, vinegar, sugar, sriracha, and aromatics and then are simply thrown a broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen. More

Cook the Book: 'This is a Cookbook'

Kate Williams Closed

This is a Cookbook may appear hipper than thou, but the excellent and straightforward recipes speak for themselves. The authors Max and Eli Sussman, come from the kitchens of two of Brooklyn's cooler restaurants, Roberta's and Mile End (respectively). Enter to win a copy here! More

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