'Farm to Fork' on Serious Eats

Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

Once I brought the beets and chard home I turned to the pages of Farm to Fork by Emeril Lagasse for a bit of inspiration. And what I found was this Roasted Beet Salad with Walnut Dressing and Cheese Crisps. Roasted beets? Yes, please. But raw chard? I had never used it in its raw state but the young chard that I brought home had much thinner, softer leaves that seemed like they would work beautifully in a salad. More

Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril's newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It's a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. More

Cook the Book: Spicy Tomato Jam

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

More Posts