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Entries tagged with 'Coco'

Cook the Book: Black Pepper Panna Cotta with Figs

Serious Eats Caroline Russock 5 comments

This recipe for Black Pepper Panna Cotta with Figs is one of those desserts that won't push you over the edge into a food coma—it's just a clean and slightly sweet way to finish your meal. More

Cook the Book: Pork Agnolotti with Tomato Marmellata and Crisp Pancetta

Serious Eats Caroline Russock Post a comment

This Pork Agnolotti with Tomato Marmellata and Crisp Pancetta adapted from the menu that Carbone contributed to Coco was inspired by a BLT, especially the B and T. More

Steamed Eggs with Dried Tuna Roe on Toast

Serious Eats Caroline Russock Post a comment

The following recipe is from the March 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Mario Batali chose Jody Williams to be one of his leading contemporary chefs for Coco, saying... More

Cook the Book: Clam and Chile Pizza

Serious Eats Caroline Russock 13 comments

The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all. More

Cook the Book: Raw Scallops with Green Apple and Dashi

Serious Eats Caroline Russock 1 comment

Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch. More

Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls

Serious Eats Caroline Russock 5 comments

The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo. More

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