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Entries tagged with 'Mark Ladner'

Cook the Book: Olive Oil Gelato

Serious Eats Caroline Russock 25 comments

I waited until the end of this week's Cook the Book of Molto Gusto by Mario Batali and Mark Ladner to test out this recipe: olive oil gelato. The texture is perfectly creamy, with haunting notes of fruit and pepper from the oil. When choosing an olive oil, make sure you go with the good stuff here. More

Cook the Book: Pizza with Sausage & Peppers

Serious Eats Caroline Russock 32 comments

In Molto Gusto by Mario Batali and Mark Ladner, the par-baking method of pizza making that is employed at Otto is broken down for the home kitchen. The recipes I tested ended being some of the most picturesque and tasty pizzas that have ever come out of my oven. More

Winter Caprese Salad

Serious Eats Caroline Russock 1 comment

The following recipe is from the April 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The title for this recipe might not seem all that apt as it's halfway through April,... More

Cook the Book: Linguine with Squid and Its Ink

Serious Eats Caroline Russock 5 comments

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

Cook the Book: Octopus and Celery

Serious Eats Caroline Russock 6 comments

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Cook the Book: Lentils with Pancetta

Serious Eats Caroline Russock 4 comments

The Lentils with Pancetta have been one of my favorite vegetable antipasti at Otto for ages. On paper, room temperature lentils don't sound like the most exciting prelude to a meal but these little legumes have an intensity of flavor that belies their humble appearance. For a long time I have been trying to figure out what it is that gives them their distinct tang and brightness. More

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