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Entries tagged with 'Carole Topalian'

Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels

Serious Eats Caroline Russock 2 comments

These Egg Noodles with Fava Beans, Leeks, and Morels from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a fresh take on pasta primavera for all of us who have relegated the 1980s-popular dish to the dusty halls of dishes that have gone out of fashion. It's a plate of pasta that brings together all of the wonderful vegetal elements of spring and pairs them with just the right amount of butter, cream, and pasta. More

Cook the Book: Rhubarb Bread Pudding with Whiskey Sauce

Serious Eats Caroline Russock 6 comments

While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries (I'll believe it when I see it). But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive. More

Sautéed Spicy Green Beans and Tomatoes

Serious Eats Caroline Russock Post a comment

The following recipe is from the April 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! What I really love about this recipe for Sautéed Spicy Green Beans and Tomatoes from Edible:... More

Cook the Book: Bay-Scented Chicken with Figs

Serious Eats Caroline Russock 4 comments

Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients for the recipe had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do. But even with dried figs and bay leaves, this recipe was a winner. More

Cook the Book: Sullivan's Island Shrimp Bog

Serious Eats Caroline Russock 4 comments

This Sullivan's Island Shrimp Bog from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was one of those recipes that I was drawn to for its name. It conjured up images of marshy Carolina shores, tall grass, and rice paddies. This evocatively titled recipe captures a region where both shrimp and rice are staples and whose diverse culinary influences season the dish with flavors that are both unexpected and entirely satisfying. More

Cook the Book: Lobster Rolls

Serious Eats Caroline Russock 34 comments

Thumbing through the pages of Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian, I came across a recipe for lobster rolls adapted from Edible Cape Cod. I decided that since a trip up to New England wasn't in the cards, a homemade version was in order. More

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