'Laurent Tourondel' on Serious Eats

Honey Crisp Apple Cake

In the introduction to this recipe for Honey Crisp Apple Cake from Fresh from the Market, Laurent Tourondel explains that he adapted this cake from his favorite carrot cake recipe. A quick perusal of the ingredients confirms this—all of the usual carrot cake suspects are represented, even canned pineapple. But this recipe is a little more complex than that. You start by caramelizing the apples in butter, cinnamon, and brown sugar, then line your baking dish with the apples, in essence creating a tarte tatin-carrot cake mashup. More

Cook the Book: Coffee Cake with Espresso Glaze and Cardamom Crumble

Although this Coffee Cake with Espresso Glaze & Cardamom Crumble doesn't really have all that much to do with seasonal cooking or local purveyors, it's just too good of a cake not to share. The cake part is perfectly flavored and textured with a moist crumb and slight tang thanks to the sour cream in the batter. After the cake bakes and cools, it's finished with a coffee glaze that seeps inside, acting as a glue for the cardamom-scented crumble topping. It's one of those wonderfully deceptive recipes that at first looks like nothing fancier than your run-of-the-mill coffee cake, but one bite and the rich coffee flavors and aromatic cardamom are instantly apparent. More

Cook the Book: Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula

All summer long, I have designated a significant portion of my precious fridge space to watermelon. I've been blending Watermelon Margaritas, snacking on cool slices all day long, and mixing chunks of sweet watermelon into tomato salads. Since our time with both tomatoes and watermelons is coming to an end, I figured I should make my last watermelon salad of the year count. I chose Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula from Laurent Tourondel's Fresh from the Market as my final farewell. More

Cook the Book: Grilled Tuna Stuffed with Herbs and Tapenade

I always seem to forget that artichokes aren't exclusively a spring vegetable and that for a week or two at the end of the summer they make a brief, thistly appearance. Wanting to make the most of these late-season artichokes, I turned to the pages of Laurent Tourondel's Fresh from the Market. The cool weather had me searching for a heartier, main dish of a recipe, something substantial but delicate enough to highlight the sweet artichokes. This recipe for Grilled Tuna Stuffed with Herbs and Tapenade was exactly what I had in mind. More

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