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Entries tagged with 'Lynne Rossetto Kasper'

Cook the Book: Wedding Lamb Biriyani

Serious Eats Caroline Russock 5 comments

It doesn't get much more festive than this Wedding Lamb Biriyani, an aromatic dish of saffron scented rice studded with delicately spiced lamb, sweet raisins, caramelized onions, and creamy-salty cashews. More

Cook the Book: Mustard-Glazed Red Cabbage with Apple

Serious Eats Caroline Russock 2 comments

Slow braising cabbage with apples is hardly a revolutionary concept, but adding spoonfuls of spicy grainy mustard to the mix transforms this side into something that's about as close to thrilling as you can get when talking about cabbage. More

Cucumber & Melon Salad with Mint

Serious Eats Caroline Russock Post a comment

While tomatoes and peaches aren't worth bothering with during the cooler months, cucumbers and melons fare much better. This Cucumber & Melon Salad with Mint from Lynne Rossetto Kasper's and Sally Swift's The Splendid Table's How to Eat Weekends is a sweet way to ease into fall without going cold turkey on the summery produce. More

Cook the Book: Slow-Roasted Pork with Glazed Orange Slices

Serious Eats Caroline Russock Post a comment

This Slow-Roasted Pork with Glazed Orange Slices is ideal for those weekends when errands need running but a warmly fall flavored meal is still in the cards. The preparation begins three days prior to cooking with a sweet spice rub of cloves, allspice, cinnamon, and coriander massaged into the pork with red wine, garlic, and orange juice. Resting in the fridge for 72 hours allows the sweet spices to work their way into this hulking shoulder. More

Cook the Book: Mahogany-Glazed Chicken Wings

Serious Eats Caroline Russock 6 comments

Cooking my way through How to Cook Weekends, it's becoming more and more clear that Lynne and her producer Sally Swift not only put out a great radio show but excel in recipe writing. The steps for making these sticky-salty-sweet-and-sour wings are laid out in a manner that's both comprehensive and informative, the sort of recipe that leaves cooks with no lingering questions and a plate of truly spectacular wings. More

Cook the Book: Pineapple, Greens, and Tofu with Roasted Chile-Coconut Dressing

Serious Eats Caroline Russock 1 comment

This Pineapple, Greens, & Tofu with Roasted Chile-Coconut Dressing is inspired by Su-Mei Yu's fascinating The Elements of Life, a Thai cookbook that incorporates the tradition of eating for one's home element—earth, water, wind, or fire. It's a gloriously fresh salad that incorporates the hot, sour, salty, and sweet that make Thai flavors so satisfying. More

Cook the Book: Rustic Jam Shortbread Tart

Serious Eats Lucy Baker Post a comment

I recently invested in a tart pan, and have been having all kinds of fun baking delicious desserts with fresh berries, ground almonds, and—of course—lots of butter. It's amazing how the crust's fluted edges really up the impressive factor. The... More

Cook the Book: Tomato-Cheddar-Packed Turkey Burgers

Serious Eats Lucy Baker 1 comment

From beef to veggie, tuna to mushroom, mini-slider to double-decker, I love burgers of all kinds. The one patty that can prove problematic? Turkey. It's hard to keep ground poultry from drying out. Even carefully cooked chicken and turkey burgers... More

Cook the Book: Santa Fe Summer Pot with Avocado and Shrimp

Serious Eats Lucy Baker 1 comment

If, like me, you live in a small city apartment, turning on your oven in the warmer months can be unbearable—the whole place heats up like a sauna. And even if you live in the spacious suburbs, who wants to... More

Cook the Book: Iced Cantaloupe Soup with JalapeƱo and Basil

Serious Eats Lucy Baker 4 comments

My boyfriend's mother has the uncanny ability to choose flawless melons—perfectly ripe, luscious, and dripping with honey flavor. I, on the other hand, often end up with tasteless watermelons and mealy cantaloupes. My oh-so-professional method of selection? Tap lightly on... More

Cook the Book: Pasta with Chopping Board Pistachio Pesto

Serious Eats Lucy Baker Post a comment

The only equipment needed to prepare today's Cook the Book recipe for Pasta with Chopping-Board Pistachio Pesto, excerpted from The Splendid Table's How to Eat Supper, is a good chef's knife and a pot. Dicing the nuts, scallions, garlic, and... More

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