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The Art of Eating's Polpette di Carne

Serious Eats Caroline Russock 2 comments

When Edward Behr of The Art of Eating Cookbook thinks about meatballs he looks at the geography of Italy. If he's going for Venetian polpette he'll add sweet elements such as cinnamon, almonds, and sugar. And if he's adding pecorino to the mix, he'll fry them in olive oil instead of butter. More

The Art of Eating's Carbonade à la Gueuze

Serious Eats Caroline Russock 4 comments

There are countless liquids to braise in, but never before have we come across one that uses sour beer. This Carbonade à la Gueuze from Edward Behr's The Art of Eating Cookbook is a traditional Belgian beef dish that employs tart, bracing geuze or young lambic. If you're familiar with sipping these tart, puckery brews you can probably imagine the complexity that they lend to a beef stew, an intriguing background of sourness that's offset by the addition of a bit of sugar just before serving. More

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 

Serious Eats Caroline Russock 1 comment

Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins. More

The Art of Eating's Turnip Gratin 

Serious Eats Caroline Russock Post a comment

The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham. More

The Art of Eating's Sautéed Chicken with Tomatoes and Olives 

Serious Eats Caroline Russock 5 comments

For this Sautéed Chicken with Tomatoes and Olives, the chicken is browned then left to simmer with a sauce of white wine, onions, and tomatoes that cooks down to a remarkably complex gravy. Rendered lardons and olives are thrown in at the last minute for bursts of big, salty flavor. More

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