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Entries tagged with 'Jamie Oliver'

Jamie Oliver's Summer Tagliatelle with Parsley and Pine Nuts

Serious Eats Blake Royer 2 comments

Rather than blending all the ingredients into something homogenous, Jamie calls for mincing the parsley by hand and bashing only half the pine nuts to a paste, then loosening it all with good olive oil. More

Best Shortbread in the World

Serious Eats Lauren Weisenthal 2 comments

This recipe is adapted from one by Jamie Oliver, from his book Cook with Jamie. It's a little less dainty than some other versions of shortbread, made extra crumbly by the addition of cornstarch and semolina flour. It's perfect on it's own, or served with berries, sorbet, or ice cream. More

Creamy Mussels with Smoky Bacon and Hard Cider

Serious Eats Nick Kindelsperger Post a comment

Dinner Tonight: Thyme-Rubbed Pork Chops with Pesto

Serious Eats Blake Royer Post a comment

A thick-cut pork chop (especially one with plenty of marbling) is a wonder by itself, but it's even better after a quick bath in Jamie Oliver's garlic, thyme, and lemon zest marinade, which gives it an herby-citrus quality and complements the caramelized exterior of the pork. More

Dinner Tonight: Potato Salad with Smoked Salmon and Horseradish Crème Fraîche

Serious Eats Nick Kindelsperger 4 comments

It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love. More

Dinner Tonight: Whitefish Baked with Tomatoes, Olives, and Capers

Serious Eats Nick Kindelsperger 1 comment

As anyone who has followed a Jamie Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat. More

Dinner Tonight: Pasta with Meyer Lemon and Basil

Serious Eats Blake Royer Post a comment

I stumbled on some Meyer lemons this week—very lucky, since we're at the tail end of their season. I immediately set out to feature them in a simple pasta recipe, settling on this one from Jamie Oliver. Turns out that lemons and pasta go together splendidly, the acidity playing nicely against the creamy pasta. Even without Meyer lemons, this would be great with the "regular" kind. More

Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree

Serious Eats Blake Royer 1 comment

In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.) More

Cook the Book: Banana Tart Tatin

Serious Eats Caroline Russock 8 comments

Many novice cooks are a bit shy when it comes to baking but this recipe for Banana Tart Tatin is a cinch, especially if you forgo making your own puff pastry as Oliver does in this version. More

Cook the Book: Perfect Roast Chicken

Serious Eats Caroline Russock 13 comments

A good roasted chicken is one of the great pleasures in life, but I probably don't need to tell you that. It can be a great weeknight meal or the centerpiece for a special occasion. It's simple, elegant, entirely satisfying,... More

Bacon Braised Cabbage

Serious Eats Caroline Russock 2 comments

The following recipe is from the January 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Some of the best recipes in Jamie's Food Revolution by Jamie Oliver are found in the... More

Cook the Book: Basic Stew Recipe with Four Variations

Serious Eats Caroline Russock 21 comments

"Basic" as in it calls for no browning, searing, deglazing or roux. [Photograph: tienvijftien on Flickr] There was a point today when I decided that it was just too cold to leave the house—and that point was about five yards... More

Cook the Book: Vegetable Jalfrezi

Serious Eats Caroline Russock 12 comments

Since we are focusing on healthy and economical cooking this month it shouldn't have come as a surprise when my groceries for the week rang in around $75 less than usual. This might have something to do with my inability... More

Cook the Book: Broccoli and Pesto Tagliatelle

Serious Eats Caroline Russock 10 comments

[Flickr: poluz] I constantly have to remind myself that every dinner doesn't have to be a production—nor does every meal have to require a special trip to the market for new ingredients. Sometimes all you have to do is look... More

Dinner Tonight: Chickpea Salad with Feta and Mint

Serious Eats Blake Royer 10 comments

I'm not too crazy about room-temperature bean salads; I like my beans best when they're hot and refried. But I'm always tempted by legume recipes for their cheapness and healthiness, and it's the season for salads. I've also yet to... More

Dinner Tonight: Bread Salad with Speck, Parmesan, and Poached Egg

Serious Eats Blake Royer 3 comments

Making this salad should have had me seriously craving produce at its summertime peak—especially juicy tomatoes, which are the main event in panzanella, an Italian bread salad. This recipe is kind of a riff on panzanella, yet it was so... More

Dinner Tonight: Chorizo and Potato Frittata

Serious Eats Blake Royer 7 comments

Here in Estonia we're finally getting to see episodes of Jamie Oliver's Jamie at Home, the show which features him buzzing around his country house making delicious food and chatting about how fantastic everything in his garden tastes, showing off... More

Cook the Book: Indian Lamb and Carrot Salad

Serious Eats Michele Humes Post a comment

Jamie Oliver's warmly spiced Indian lamb and carrot salad is a "salad" in the same way that the Thai larb--ground chicken tossed with sweet basil and pungent shallots--is a salad, i.e. not really. But the pairing of carrot ribbons... More

Cook the Book: Sweet Cherry Tomato and Sausage Bake

Serious Eats Michele Humes 2 comments

Today's Cook the Book recipe, sweet cherry tomato and sausage bake, is a perfect way to make the most of less-than-stellar winter tomatoes. Drizzled with olive oil, balsamic vinegar, and fresh herbs, the cherry tomatoes are baked until they burst,... More

Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce

Serious Eats Michele Humes 4 comments

Jamie Oliver, author of this week's Cook the Book pick, describes his potato and chorizo omelette as a cross between a tortilla española and a frittata. These aren't the only categories the dish spans, as it is just as suitable... More

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