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Entries tagged with 'Deborah Madison'

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Serious Eats Kate Williams Post a comment

You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. More

Deborah Madison's Summer Squash Tartines with Rosemary and Lemon

Serious Eats Kate Williams Post a comment

It may not be zucchini season quite yet, but I'd advise squirreling away Deborah Madison's Summer Squash Tartines recipe from her new book, Vegetable Literacy, for dinner parties in the coming months. Another winning bread-cheese-vegetable combination, these open-faced sandwiches are just the thing when you've got a couple of cucurbits hanging around the house. Sure, anyone can throw cheese on bread and call it an appetizer. Yet Madison's little touches, like rubbing the bread with garlic and gently cooking the squash with a saute-steam method, make these tartines more than a slapdash effort at a snack. More

Deborah Madison's Peas with Baked Ricotta and Bread Crumbs

Serious Eats Kate Williams 2 comments

Shucking fresh peas is not a quick task, I'll admit. But if you can get your hands on some fresh peas in their pods at a farmers' market in the next couple of weeks, grab them and commit to an extra half hour of meal prep. Deborah Madison's unassuming Peas with Baked Ricotta from her new book Vegetable Literacy is worth it. The bright sweetness of the buttery peas matches perfectly with the creamy richness of fresh ricotta, and baking the ricotta with olive oil and fresh bread crumbs transforms cheese and peas into an actual meal. More

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Serious Eats Kate Williams 5 comments

Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort. More

Deborah Madison's Ivory Carrot Soup with a Fine Dice of Orange Carrots

Serious Eats Kate Williams 3 comments

I am a big fan of rainbow carrots, so I'm no stranger to surprisingly stark white carrots. Yet Deborah Madison's Ivory Carrot Soup from her new cookbook Vegetable Literacy was still a bit of a mind game for me. The finished soup tasted purely of carrot, but my eyes were convinced that I was slurping down potato-leek or some kind of parsnip concoction. More

Deborah Madison's Apricot Fold-Over Pie

Serious Eats Caroline Russock 3 comments

After the weekend's resoundingly successful Apricot Cake made using admittedly subpar apricots, I decided to try my luck with another apricot recipe. This time I chose an Apricot Fold-Over Pie from Deborah Madison's Seasonal Fruit Desserts. More

Deborah Madison's Tangelo-Tangerine Pudding

Serious Eats Caroline Russock 9 comments

The Tangelo-Tangerine Puddings from Seasonal Fruit Desserts by Deborah Madison have a lot of good things going for them. First off they're a gorgeous, vibrant shade of orange that brings to mind all sorts of happy things (sunshine, sherbet). Secondly, they are the perfect summer dessert—less than five minutes of heat on the stovetop then a chill in the fridge means you won't suffer from the dreaded summer kitchen sweats. And lastly, they are dairy-free, gluten-free, and even vegan if you opt to sweeten them with agave instead of sugar or honey. More

Deborah Madison's Two Summer Rhubarb Purées

Serious Eats Caroline Russock 5 comments

These two rhubarb purées from Seasonal Fruit Desserts exemplify the lovely simplicity of Deborah Madison's approach to desert-making. Just a few stalks of rhubarb, a cup of sugar, a pinch of salt, and some citrus are simmered together to create a two uniquely flavored, versatile purées that can be used as a topping for ice cream, a drizzle over pound cake, or when reduced further, a filling for a simple tart. More

Deborah Madison's Austere Berry Tart

Serious Eats Caroline Russock 11 comments

Adapted from Seasonal Fruit Desserts by Deborah Madison, this Austere Berry Tart was inspired by Lindsey Shere, Madison's pastry mentor. Shere taught Madison about minimalism when it comes to desserts, and this theme runs throughout Seasonal Fruit Desserts. In this recipe, there's no need for a glaze or pastry cream, just perfectly sweet berries in a crisp buttery crust. More

Cook the Book: Scallops with Slivered Asparagus and Lemony Wine Sauce

Serious Eats Caroline Russock 5 comments

This week we've learned that cooking for one has its fair share of benefits. There's a lot to be said for eating exactly what you want and not having to worry about pleasing an audience. Breakfast for dinner? Sure, why... More

Cook the Book: Chocolate Mousse with Cardamom Seeds

Serious Eats Caroline Russock 4 comments

This Chocolate Mousse with Cardamom is a dessert that anyone would be thrilled to eat at a restaurant that has "special occasion" written all over it, yet you can make it at home in about an hour, and most of that hour is the time that is spent cooling in the fridge. The best part about making chocolate mousse at home is that you end up with a big bowl of chocolate mousse. More

Tuna Spread with Capers

Serious Eats Caroline Russock 1 comment

The following recipe is from the August 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I always keep a few emergency cans of tuna in my cupboard—their presence reassures me that... More

Cook the Book: Potato and Green Chile Stew

Serious Eats Caroline Russock 6 comments

Photograph from R.B. Boyer on Flickr Last summer I grew some New Mexican green chiles in my backyard. Hatch chiles are pretty hard to come by on the East Coast, plus the crop wasn't all that plentiful so they were... More

Cook the Book: Pimento Cheese

Serious Eats Caroline Russock 7 comments

Working in a restaurant means that the majority of my meals are solo affairs eaten during nontraditional mealtimes. I usually have a very big late lunch just before my shift starts, and then some sort of late-night snacking comprises my... More

Cook the Book: Polenta Smothered with Braised Greens

Serious Eats Caroline Russock 4 comments

©iStockphoto.com/adel66 Before I picked up a copy of Deborah Madison's What We Eat When We Eat Alone I thought that my secret polenta-eating habit was an anomaly. I was heartened to see that there were no fewer than six polenta-based... More

Sack Lunch: Mung Bean Noodles with Dulse and Crushed Peanuts

Serious Eats Robin Bellinger 1 comment

For a month or two now I have been searching for an Asian or Asian-y noodle dish that would make a nice lunch. A few candidates didn't pan out, and the one that did was a soup, which I know... More

Sack Lunch: Homemade Pita Bread with Goat Cheese and Peppers

Serious Eats Robin Bellinger 4 comments

One night last month I realized at 9pm that I had no bread for the next day’s bread-dependent lunch. I had intended to make some, but one thing and another got in the way, leaving me breadless. I cursed myself... More

Cook the Book: Macaroni and Cheese

Serious Eats Robyn Lee 2 comments

If you say you don't like macaroni and cheese, that probably means you haven't had a really good version of it. Because everyone loves macaroni and cheese. It's one of those unwritten laws of food. Deborah Madison flavors the sauce... More

Cook the Book: Eggs Baked on a Bed of Sautéed Mushrooms and Croutons

Serious Eats Robyn Lee Post a comment

Deborah Madison describes her recipe for eggs baked on a bed of sautéed mushrooms and croutons as a dish you can turn to when you're tired but want to do something more satisfying than pop leftovers in the microwave; "this... More

Cook the Book: Pasta and Chickpeas with Plenty of Parsley and Garlic

Serious Eats Robyn Lee 2 comments

Just hearing pasta and chickpeas doesn't really get my salivary glands going. But pasta and chickpeas with parsley and garlic? And sage? And hot red pepper flakes? And Parmesan? ...Okay, I'll go for that. Deborah Madison also suggests variations... More

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