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Entries tagged with 'Tara Mataraza Desmond'

Legacy Cornbread Dressing From 'Choosing Sides'

Serious Eats Kate Williams Post a comment

Tara Mataraza Desmond's cornbread dressing from her new cookbook, Choosing Sides, has been in her husband's family for a couple of generations. In it, she interweaves Southern-style all-cornmeal croutons with rich, savory breakfast sausage, sweet Rome apples, and a plethora of herbs and aromatics. More

Browned Brussels With Maple Butter From 'Choosing Sides'

Serious Eats Kate Williams 2 comments

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

Serious Eats Kate Williams Post a comment

I had never eaten a persimmon before moving to California, but these days I've come to anticipate the arrival of the sweet orange fruit. That said, I still have a problem finding uses for it (other than slicing a piece and popping it in my mouth, of course), so I was pleased to try Tara Mataraza Desmond's expertly balanced and alliterative persimmon, pomegranate, and pistachio salad from her new cookbook, Choosing Sides. More

Cook the Book: Almond Gnocchi with Lamb Ragu

Serious Eats Michele Humes 2 comments

Photograph from truth82 on Flickr I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and... More

Cook the Book: 'Almost Meatless' Albondigas

Serious Eats Michele Humes 5 comments

Photograph from different2une on Flickr Albóndigas are little Spanish or Mexican meatballs. In Spain, they're commonly served fried, in a rich tomato sauce, whereas a Mexican cook is more likely to serve them in a light broth, "Italian wedding" style.... More

Cook the Book: Tuna Tartine

Serious Eats Michele Humes 4 comments

As much as I love tuna, I've always dreaded the classic tuna salad, gloopy with mayo or Miracle Whip. Joy Manning and Tara Mataraza Desmond's open-face tuna salad sandwich couldn't be more different. Dressed with olive oil and lemon juice,... More

Cook the Book: Smoked Trout Chowder

Serious Eats Michele Humes 6 comments

Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of... More

Cook the Book: Eggs-Any-Style Chilaquiles

Serious Eats Michele Humes 2 comments

Photograph from Mike Licht on Flickr Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least. It makes the most of eggs as an inexpensive... More

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