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Entries tagged with 'Justin Piers Gellatly'

Cook the Book: Braised Shoulder of Lamb

Serious Eats Cathy 3 comments

Editor's note: Our friend and Serious Eater Cathy, who praised this week's Cook the Book selection on Monday, is back with thoughts on today's recipe, which ends our dance with Beyond Nose to Tail. But it doesn't have to end... More

Cook the Book: What a Baked Potato

Serious Eats Adam Kuban 5 comments

The baked potato. Throw some butter on there, some salt, a little pepper, and you're good to go, right? Or maybe you load it with sour cream, bacon bits, cheese, etc. Why don't you forget those preparations for a minute... More

Cook the Book: Hot Chocolate Pudding

Serious Eats Adam Kuban 1 comment

I'd imagine this hot chocolate pudding would be an especially welcome dessert on a chilly day. (But who knows when that may be, what with the weird unseasonably warm weather that's befallen much of the U.S. lately). As the authors... More

Cook the Book: Beetroot, Red Onion, Red Cabbage, Crème Fraîche, and Chervil

Serious Eats Adam Kuban 1 comment

We're going to take it down a notch from yesterday's pressed pig's ear dish. This one's safe even for vegetarians. Who'da thought that'd be the case from a book called Beyond Nose to Tail? With its striking red and green... More

Cook the Book: Pressed Pig's Ear

Serious Eats Adam Kuban 4 comments

And the first recipe from Beyond Nose to Tail is go! Here's what'll do you for Pressed Pig's Ear, a dish Henderson describes as "thin slivers of joyous piggy jelly, within which there is a beautiful weave of ear."... More

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