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Entries tagged with 'Cooking From the Glossies'

Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches

Serious Eats Grace Kang 3 comments

Spending the day at my sister's apartment is always like a staycation for me. (That's what happens when you live with three other roommates.) Situated in a roomy apartment in Queens, I went over one day to cook us lunch.... More

Cooking From the Glossies: Basil Limeade Slushies

Serious Eats Grace Kang 4 comments

My cousin who lives in Flushing has the luxury of a backyard that's grown to become about fifty percent garden, one hundred percent fun times. This leads to an inevitable feast (or famine, if they're not ripe yet) of zucchini,... More

Cooking from the Glossies: Creamed Broccoli with Parmesan

Serious Eats Grace Kang 3 comments

Creamed spinach from Boston Market is quite possibly one of my favorite things in the world. The key is to mix it with the corn, mashed potatoes, and gravy sides to create the über side dish. Anyone else do that?... More

Cooking From the Glossies: Asparagus and Mushroom Tart

Serious Eats Grace Kang 5 comments

Puff pastry is one of those indispensable pantry staples. It keeps forever in the freezer, thaws in a snap, and can be used in both savory and sweet applications. It's perfect for throwing an elegant appetizer like an asparagus and... More

Cooking from the Glossies: Key Lime Coconut Cake

Serious Eats Grace Kang 16 comments

What to do with two limes on the verge of expiration? Seriously, they didn't even look like limes anymore, but more like deformed green balls of death. Not to worry—they still turned out to be exceptional in this Key Lime... More

Cooking from the Glossies: Balsamic Pork with Shallots

Serious Eats Grace Kang 6 comments

I needed a quick and easy meal to make for my cousin last night and this Balsamic Pork with Shallots from the March issue of Cooking Light definitely fit the bill. Easily a 30 minute meal, the recipe is straightforward... More

Cooking from the Glossies: Chocolate Cream Cheese Cupcakes

Serious Eats Grace Kang 12 comments

If you like cream cheese brownies, you'll love these Chocolate Cream Cheese Cupcakes, from the March issue of Bon Appétit magazine. They have a deep chocolate flavor with a tangy cream cheese and chocolate chip filling. They weren't too sweet,... More

Cooking from the Glossies: White Bean and Roasted Garlic Hummus

Serious Eats Lucy Baker 2 comments

Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I... More

Cooking From the Glossies: Cauliflower and Brussels Sprout Gratin with Pine Nut-Bread Crumb Topping

Serious Eats Lucy Baker 12 comments

Instead of eating the traditional string beans with slivered almonds for this year's Thanksgiving, why not try something more unique? This recipe from Bon Appétit is in the running to be one of my Thanksgiving side dishes. More

Cooking from the Glossies: Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Serious Eats Lucy Baker 2 comments

Cheryl Alters Jamison and Bill Jameson are two of my favorite cookbook authors, so when I saw that they had created the cover recipe for the October issue of Cooking Light—Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice—I knew I... More

Cooking from the Glossies: Fig, Goat Cheese, and Caramelized Onion Sandwiches

Serious Eats Lucy Baker 5 comments

Photograph by Lucy Baker. To my delight, fig season seems to be extra long-lasting this year. Normally, the delicate, tear drop-shaped fruits are only available for a few short weeks at the end of summer. But here we are in... More

Cooking from the Glossies: Somewhat Low-Fat Chocolate Chip Cornbread

Serious Eats Lucy Baker 7 comments

Like most people, I prefer to start my day with a healthy meal. My breakfast usually consists of fresh fruit and two rice cakes topped with cottage cheese. It's certainly not as delicious as a bacon-and-pancake feast, but it's full... More

Cooking from the Glossies: Dark Chocolate and Cherry Brownies

Serious Eats Lucy Baker 5 comments

When I was a kid, my mom often put a homemade brownie in my lunchbox along with a ham and cheese sandwich, a handful of grapes, and a small bag of Cape Cod potato chips. Not surprisingly, these remain some... More

Cooking from the Glossies: Mustard-Baked Chicken with a Pretzel Crust

Serious Eats Lucy Baker 6 comments

©iStockPhoto/Sage78 The first time I tasted the famed pretzel croissant at the City Bakery in Union Square, it was like a revelation from the culinary gods. The inside was light, flaky, and buttery—everything you would expect from a French... More

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