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Entries tagged with 'What We Eat When We Eat Alone'

Cook the Book: Scallops with Slivered Asparagus and Lemony Wine Sauce

Serious Eats Caroline Russock 5 comments

This week we've learned that cooking for one has its fair share of benefits. There's a lot to be said for eating exactly what you want and not having to worry about pleasing an audience. Breakfast for dinner? Sure, why... More

Cook the Book: Chocolate Mousse with Cardamom Seeds

Serious Eats Caroline Russock 4 comments

This Chocolate Mousse with Cardamom is a dessert that anyone would be thrilled to eat at a restaurant that has "special occasion" written all over it, yet you can make it at home in about an hour, and most of that hour is the time that is spent cooling in the fridge. The best part about making chocolate mousse at home is that you end up with a big bowl of chocolate mousse. More

Tuna Spread with Capers

Serious Eats Caroline Russock 1 comment

The following recipe is from the August 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I always keep a few emergency cans of tuna in my cupboard—their presence reassures me that... More

Cook the Book: Potato and Green Chile Stew

Serious Eats Caroline Russock 6 comments

Photograph from R.B. Boyer on Flickr Last summer I grew some New Mexican green chiles in my backyard. Hatch chiles are pretty hard to come by on the East Coast, plus the crop wasn't all that plentiful so they were... More

Cook the Book: Pimento Cheese

Serious Eats Caroline Russock 7 comments

Working in a restaurant means that the majority of my meals are solo affairs eaten during nontraditional mealtimes. I usually have a very big late lunch just before my shift starts, and then some sort of late-night snacking comprises my... More

Cook the Book: Polenta Smothered with Braised Greens

Serious Eats Caroline Russock 4 comments

©iStockphoto.com/adel66 Before I picked up a copy of Deborah Madison's What We Eat When We Eat Alone I thought that my secret polenta-eating habit was an anomaly. I was heartened to see that there were no fewer than six polenta-based... More

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