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Entries tagged with 'John Willoughby'

Cook the Book: Blackberry Upside-Down Cake

Serious Eats Caroline Russock 7 comments

Flip it onto a plate and remove the parchment to reveal the beautifully fruit-studded surface. The blackberries I used gave this cake an almost stained glass appearance, with the juices staining the cake purple-black to a light lavender color, it was gorgeous. Oh, and it tasted pretty incredible, too. Just sweet enough to be a perfect candidate for some à la mode action. More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Ribboned Zucchini Salad

Serious Eats Caroline Russock Post a comment

The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week I told you all about my irrational disdain for making salads—a week later, nothing... More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Cook the Book: Moscow Mule

Serious Eats Caroline Russock 5 comments

[Flickr: svanes] After a beautifully written introduction by Ruth Reichl, Gourmet Today starts out, as most good things do, with cocktails. Cocktails are a great way to start a meal and as it turns out, to start a book too.... More

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Serious Eats Ed Levine 3 comments

If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John... More

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