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Entries tagged with 'The Splendid Table'

Dinner Tonight: Black Pepper-Honey Rib Eye

Serious Eats Nick Kindelsperger 16 comments

While I like dressing up some neglected cuts of beef, I'm not much for drowning a beautiful rib-eye in a sauce. That's why I love this recipe from the The Splendid Table's How to Eat Supper. The steaks are dipped into a mixture of red wine, honey, and black pepper for just a few minutes, and then cooked. You don't really need to worry about anything other than whether the steaks are perfectly cooked. More

Cook the Book: Rustic Jam Shortbread Tart

Serious Eats Lucy Baker Post a comment

I recently invested in a tart pan, and have been having all kinds of fun baking delicious desserts with fresh berries, ground almonds, and—of course—lots of butter. It's amazing how the crust's fluted edges really up the impressive factor. The... More

Cook the Book: Tomato-Cheddar-Packed Turkey Burgers

Serious Eats Lucy Baker 1 comment

From beef to veggie, tuna to mushroom, mini-slider to double-decker, I love burgers of all kinds. The one patty that can prove problematic? Turkey. It's hard to keep ground poultry from drying out. Even carefully cooked chicken and turkey burgers... More

Cook the Book: Santa Fe Summer Pot with Avocado and Shrimp

Serious Eats Lucy Baker 1 comment

If, like me, you live in a small city apartment, turning on your oven in the warmer months can be unbearable—the whole place heats up like a sauna. And even if you live in the spacious suburbs, who wants to... More

Cook the Book: Iced Cantaloupe Soup with JalapeƱo and Basil

Serious Eats Lucy Baker 4 comments

My boyfriend's mother has the uncanny ability to choose flawless melons—perfectly ripe, luscious, and dripping with honey flavor. I, on the other hand, often end up with tasteless watermelons and mealy cantaloupes. My oh-so-professional method of selection? Tap lightly on... More

Cook the Book: Pasta with Chopping Board Pistachio Pesto

Serious Eats Lucy Baker Post a comment

The only equipment needed to prepare today's Cook the Book recipe for Pasta with Chopping-Board Pistachio Pesto, excerpted from The Splendid Table's How to Eat Supper, is a good chef's knife and a pot. Dicing the nuts, scallions, garlic, and... More

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