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Entries tagged with 'Think Like a Chef'

Cook the Book: Diced Potato-Leek Soup

Serious Eats Robyn Lee 2 comments

Soup rarely appeals to me (too much liquid, not enough chewing), but when the weather is bitterly cold (like now), nothing fills up your inner crevices as well as a bowl of hot, chunky soup. Tom Colicchio's simple diced potato-leek... More

Cook the Book: Onion Confit

Serious Eats Robyn Lee 1 comment

If you're a fan of sweet caramelized onions, you'll love Tom Colicchio's onion confit. He takes caramelized onions to the next level by simmering them in chicken stock and vinegar for half an hour after the onions have already caramelized,... More

Cook the Book: Pan-Roasted Mushrooms

Serious Eats Robyn Lee 7 comments

Want to hone your mushroom cooking technique? Give yourself an excuse to splurge on expensive mushrooms by trying Tom Colicchio's recipe for pan-roasted mushrooms from Think Like a Chef. Colicchio's method for pan-roasting mushrooms—making sure to work in small... More

Cook the Book: Braised Red Cabbage

Serious Eats Robyn Lee 1 comment

For a great wintry vegetable side dish that will go with anything, try Tom Colicchio's braised red cabbage from his book,... More

Cook the Book: Duck Confit

Serious Eats Robyn Lee 6 comments

If you don't think you like duck, maybe that's because you haven't eaten duck confit. The formula for duck confit can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs... More

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