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Entries tagged with 'Andrew Carmellini'

Andrew Carmellini's Chicken Pot Pie

Serious Eats Caroline Russock 5 comments

The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish. More

Andrew Carmellini's Fried Chicken

Serious Eats Caroline Russock 8 comments

We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay after hours. So needless to say we were thrilled to see the recipe for Carmellini's fried chicken in his newly released American Flavor because it meant that that truly awesome chicken could be ours, all ours, any time we want it. More

Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing

Serious Eats Caroline Russock Post a comment

There is much to love about this Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing from Andrew Carmellini's American Flavor: sharp, tangy cheddar, crisp fall apples, creamy, citrusy wheat beer, and salty slices of country ham all balanced out with leaves of bitter endive and radicchio. All you need to do for a perfect winter lunch is add a slice or two of crusty bread and pour the rest of the beer into a glass. More

Andrew Carmellini's World's Best Biscuits. End of Story.

Serious Eats Caroline Russock 37 comments

I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be. But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening. More

Andrew Carmellini's Green Grits

Serious Eats Caroline Russock 5 comments

According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway. The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits. More

Andrew Carmellini's Lamb Chili with Chickpeas and Raita

Serious Eats Caroline Russock 5 comments

This recipe for Lamb Chili with Chickpeas and Raita from Andrew Carmellini's American Flavor brings together two perfect winter warmers: meaty chili and lamb simmered with Indian spices. Served over aromatic basmati rice with a cool and tart cucumber raita, this chili is fusion in the most seamless of ways, blending the heartiness and spice of an American chili with subtle Indian spices, delicate coconut milk, and nutty little chickpeas. More

Andrew Carmellini's Strozzapreti with Sausage, Grapes, and Red Wine

Serious Eats Maggie Hoffman 1 comment

Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and... More

Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarella

Serious Eats Maggie Hoffman Post a comment

[Photographs: Maggie Hoffman] This risotto is easy to make but sophisticated in flavor, with rich tannins and complexity from wine and port, a smoky note from smoked mozzarella, and a touch of bitterness from wine-glazed radicchio. Note: Port can be... More

Cook the Book: Artichokes alla Contadino

Serious Eats Grace Kang 3 comments

According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper... More

Cook the Book: Hazelnut and White Chocolate Cookies

Serious Eats Grace Kang 2 comments

Yeah, I know it's not really chocolate. Whatever, I still like it. Besides, this recipe from Urban Italian uses it only to make the cookies "decadent-tasting" and "moist." With that said, can't we all just get along? More

Farfalle with Shrimp, Zucchini, and Lemon

Serious Eats Grace Kang Post a comment

I'm fascinated by the pasta recipes in Urban Italian. The combinations just sound good and not too crazy complicated. I read them thinking, "Hmm... I should make this for dinner tonight." And so here we have a one-pot meal perfect... More

Cook the Book: Potatoes Girarrosto-Style

Serious Eats Grace Kang 4 comments

One of the most comforting things in life is a big plate of potatoes, and this version from Urban Italian is no exception. They saved Andrew Carmellini's soul and will quite possibly save yours too. While working as a broke... More

Cook the Book: Fettucine with Corn, Bacon, and Shiitake Mushrooms

Serious Eats Grace Kang 1 comment

Photograph from yomi995 on Flickr I'm a sucker for any pasta dish even faintly resembling a carbonara, so it's no wonder I bookmarked this recipe from Urban Italian. Six cups of corn may seem like overdoing it, but half of... More

Cook the Book: Rack of Lamb Glazed with Citrus and Vinegar

Serious Eats Grace Kang 1 comment

©iStockphoto.com/monica-photo For a special dinner, most people expect a big hunk of meat plated in all its glory. Big hunks of meat tend to impress and rightly so. This rack of lamb recipe from Urban Italian has a vinegar... More

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