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Cook the Book: Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

Serious Eats Lucy Baker 1 comment

Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender... More

Cook the Book: Blue Cheese Sirloin Burgers with Red Wine-Onion Jam

Serious Eats Lucy Baker Post a comment

There is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a... More

Flaky Pie Crust

Serious Eats Lucy Baker Post a comment

Cook the Book: Swordfish Involtini Sicilian-Style

Serious Eats Lucy Baker Post a comment

Tomato salads are one of the best parts of summer eating. What could be better, or easier, than a perfectly ripe, sliced beefsteak topped with nothing more than a drizzle of olive oil and a shower of salt and pepper?... More

Cook the Book: Beef Braciole "Pinwheel-Style"

Serious Eats Lucy Baker Post a comment

Braciole, a mainstay at Italian street fairs, is traditionally made with pounded cutlets of top round or veal. In some parts of Italy, they are simply grilled and topped with a flavorful sauce, while in others the cutlets are rolled... More

Cook the Book: Mario's (Chicken) Thighs

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe, from Mario Batali Italian Grill, is for Chicken Thighs with Snap Peas and Agliata. Agliata, for those who aren’t well-versed in Italian (I'm not) means garlic sauce. Instead of cooking the thighs directly over the... More

Cook the Book: Sea Scallops alla Caprese

Serious Eats Lucy Baker Post a comment

Today's Cook the Book recipe, excerpted from Mario Batali Italian Grill, embodies the spirit of summer—it's fresh, light, and effortless. Sea scallops are as easy to grill as any Oscar Meyer wiener, and the results are far more fabulous. Paired... More

Cook the Book: Fresh Robiola Wrapped in Mortadella

Serious Eats Lucy Baker Post a comment

Mortadella is to bologna what Dom Perignon is to Andre Spumante. A thick Italian sausage studded with chunks of pork fat (and sometimes pistachios), mortadella has a delicate, smoky flavor often spiced with pepper, nutmeg, and coriander. In this recipe,... More

Cook the Book: Grilled Marinated Lamb Chops with Giant White Beans

Serious Eats Lucy Baker Post a comment

I used to work at a wine bar that served a chilled, red Greek wine in the summer called the Hatzimichalis Fresco Nouveau. Made from the Greek Mavroudi grape, it tasted a lot like a light Beaujolais. Refreshing and fruity,... More

Cook the Book: Italian Almond Cake

Serious Eats Lucy Baker Post a comment

When it comes to eating cake, sharing is the pits. Instead of slowly savoring a slice, you end up fighting over the last few forkfuls. Who will get the final crumbs? It's a race to the finish. The best thing... More

Cook the Book: Rice Balls Stuffed with Lamb, Spinach, and Cheese

Serious Eats Lucy Baker Post a comment

When I was 17, I spent the summer in Italy. After traveling through Rome, Florence, Milan, and Venice, I lived with a host family in Sicily for a month. I kept a journal while I was there, and wrote in... More

Cook the Book: White Asparagus Salad

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe, excerpted from Wine Bar Food, calls for—gasp!—jarred asparagus. While that may seem strange given the current abundance of fresh spring produce, hear me out: these aren't any old canned vegetables. Jarred white asparagus is a... More

Cook the Book: Devilish Eggs with Texas Tapenade

Serious Eats Lucy Baker 1 comment

I have a vivid childhood memory of watching my mother and grandmother make deviled eggs together in the kitchen: peeling the shells under the cold faucet, mashing the yolks with lots of mayonnaise and even more paprika. Perhaps that’s why... More

Cook the Book: Cowgirl Steaks with Pink Peppercorns and Red Onion Marmalade

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe is for thick, juicy, seared sirloin steaks. Not exactly your typical Mother's Day fare. But why shouldn't it be? Steak dinners are always special, whether eaten out at a swanky restaurant, or off a paper... More

Cook the Book: Gazpacho Risotto with Garlic Shrimp

Serious Eats Lucy Baker Post a comment

Making your mom eggs on Mother's Day is easy. That's not to say serving her an omelet in bed or a frittata on the sun porch isn't a good idea—such gestures are always appreciated. But this year, why not try... More

Cook the Book: Tuscan Meat and Tomato Ragù

Serious Eats Lucy Baker 1 comment

In this, the era of fast food restaurants, take-out dinners, and microwave ovens, it's easy to forget the pleasures of leisurely cooking. But spending all Sunday in the kitchen stirring and seasoning is one of life's greatest pleasures! Today's Cook... More

Cook the Book: Baked Fennel with Prosciutto

Serious Eats Lucy Baker 2 comments

Everyone has ingredients they can't resist. Favorite foods that are always kept on hand; items that, when spotted on restaurant menus make a dish impossible not to order. For my mother, it's artichoke hearts. For my boyfriend, it's bacon. For... More

Cook the Book: Manfredi's Steamed Calamari

Serious Eats Lucy Baker 2 comments

Today's Cook the Book recipe, excerpted from Lidia's Italy, proves that Italian food doesn't have to be heavy. There are plenty of light, flavorful dishes that are just as satisfying as stick-to-your-ribs spaghetti and cheese-laden lasagna. Manfredi's Steamed Calamari is... More

Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper

Serious Eats Adam Kuban Post a comment

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

Cook the Book: Shrimp in Crazy Water, Mario Batali's Last Supper

Serious Eats Adam Kuban 1 comment

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

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