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Entries tagged with 'Salt to Taste'

Cook the Book: Veal and Peppers

Serious Eats Caroline Russock 5 comments

[Photograph: Caroline Russock] When it's cold outside I rely on my oven more than our old temperamental radiators—a slow braise warms the kitchen like nothing else. Since the Braised Duck with Niçoise Olives and Rosemary I made earlier this week... More

Cook the Book: Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs

Serious Eats Caroline Russock 6 comments

[Photograph: Caroline Russock] Every night at Marco Canora's restaurant Hearth, he offers a prix fixe cucina povera menu [PDF], a simple three course meal at a bargain price of $35. Canora translates cucina povera to "humble cooking," dishes made with... More

Chicken Liver Crostini

Serious Eats Caroline Russock Post a comment

The following recipe is from the February 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When it comes to upscale bar food, Terroir, a natural wine bar in New York City,... More

Cook the Book: Braised Duck with Niçoise Olives and Rosemary

Serious Eats Caroline Russock 11 comments

"The duck was so ridiculously tender, we could have eaten it with a spoon." [Photograph: Caroline Russock] Duck doesn't make its way into my kitchen too often, and when it does I get nervous. I'll happily order it out but... More

Cook the Book: Winter Farro Salad

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] While planning dinner last night I realized that I was in something of a starch rut. I already had a main and a vegetable side planned, but I was at a loss for a substantial starchy side.... More

Cook the Book: Broccoli Rabe with Chiles and Garlic

Serious Eats Caroline Russock 12 comments

[Photograph: Caroline Russock] Many people go through life hating certain vegetables just because they haven't eaten them cooked properly. Take brussels sprouts. Up until recently they've been almost a joke vegetable, making otherwise adventurous palates cringe. But most folks have... More

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