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Entries tagged with 'Mark Peel'

Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout

Serious Eats Blake Royer Post a comment

I've been daydreaming lately about going on a fishing trip. Maybe that's why I was drawn immediately to this recipe, which I imagine is the perfect recipe for a cast iron skillet and the freshest river trout known to man. The idea here is to use a fine cornmeal that will adequately coat the fish and give it a golden crunch on the outside. More

Cook the Book: Cornmeal-Crusted Pan-Fried Trout

Serious Eats Caroline Russock 3 comments

After a week of labor-intensive recipes from New Classic Family Dinners by Mark Peel, I was ready for something that required a little less work. I had originally picked up some trout to make Peel's take on matelote, a fish... More

Cook the Book: Bolognese Sauce

Serious Eats Caroline Russock 20 comments

Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely.... More

Green Bean Salad with Walnuts

Serious Eats Caroline Russock 1 comment

The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes... More

Cook the Book: Mashed Potatoes, Finally Revealed

Serious Eats Caroline Russock 23 comments

"I have never seen smoother potatoes." ©iStockphoto.com/cveltri Homemade mashed potatoes can be great, but oftentimes lumpy, dry, and underseasoned—or even worse, mealy. Then there are restaurant mashed potatoes. Those ethereal white mounds of creamy potatoey deliciousness are perfectly salted, without... More

Cook the Book: Steak with Anchovy Butter

Serious Eats Caroline Russock 4 comments

I cannot remember the last time that I cooked a steak at home. It's one of those things that I think about doing all of the time, but once I make my way up to the front of the line... More

Cook the Book: Giant Tuna or Salmon Tartare

Serious Eats Caroline Russock 3 comments

Raw salmon. [Flickr: This Year's Love] Raw foods isn't just about crudités. Sushi and rare steaks are just the tip of the iceberg, and I have yet to meet a carpaccio, crudo, or tartare that didn't make my day. As... More

Sunday Brunch: Zucchini Frittata with Blue Cheese

Serious Eats Ed Levine 3 comments

The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends.... More

Sunday Brunch: Breakfast Rice Pancakes

Serious Eats Ed Levine 2 comments

If you love pancakes (who doesn't?) and you love rice pudding (some people don't, I do) you'll appreciate Campanile chef-owner Mark Peel's recipe for breakfast rice pancakes, which I've adapted from an out of print book he wrote with Nancy... More

Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms

Serious Eats Ed Levine 1 comment

Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited. Dried porcini mushrooms are one of those flavor... More

Sunday Brunch: Goat Cheese Soufflé

Serious Eats Ed Levine 6 comments

Adapted from At Home: Two Chefs Cook for Family and Friends by Mark Peel and Nancy Silverton. Think of this dish as a delicious savory pudding instead of a soufflé. It's easy to make, much sturdier than it sounds, and... More

Sunday Brunch (or Dinner): Twelve Egg Frittata with Bacon and Bitter Greens

Serious Eats Ed Levine Post a comment

Though this twelve egg frittata, from the fertile culinary imaginations of Mark Peel and Nancy Silverton, is a great brunch dish, it can also easily be served throughout your Super Bowl gathering, because it's good warm, at room temperature, or... More

Paillard of Chicken

Serious Eats Ed Levine Post a comment

My friends, bread baker and pastry chef supreme Nancy Silverton (of La Brea Bakery) and her chef ex-husband Mark Peel (of Campanile fame) wrote a great cookbook with an awful title called Mark Peel & Nancy Silverton At Home: Two... More

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