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Entries tagged with 'james peterson'

James Peterson's French-Style Vegetable Stew

Serious Eats Kate Williams Post a comment

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's Spinach Gnocchi

Serious Eats Kate Williams 3 comments

These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh. More

James Peterson's Tomato and Herb Gratin

Serious Eats Kate Williams 5 comments

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

James Peterson's Pickled Chiles

Serious Eats Kate Williams 3 comments

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare. More

Cook the Book: Tips for Grilling

Serious Eats Adam Kuban 3 comments

For today's fifth and final day of tips from Jame's Peterson's What's a Cook to Do?, a host of tips on grilling—because you are grilling this weekend, aren't you? Fire in the hole!... More

Cook the Book: Can't Find a Lid for That Pot?

Serious Eats Adam Kuban 1 comment

Apart from giving sound how-to advice on cooking particular food items, James Peterson's What's a Cook to Do? gives all sorts of little kitchen hacks. Don't have a sifter? You can use a fine-mesh strainer and your hand or the... More

The Perfect Grilled Cheese Sandwich

Serious Eats Ed Levine 21 comments

As I mentioned yesterday when introducing this week's Cook the Book feature, James Peterson's What's a Cook to Do? explains almost everything, from how to deglaze a pan to how to make the perfect grilled cheese sandwich. Today, we're making... More

Cook the Book: Sometimes an Older Egg Is Better

Serious Eats Ed Levine Post a comment

There are lots of great egg tips in What's a Cook to Do? but none better than How to Store and Use Older Eggs: Eggs keep for weeks in the refrigerator, and while it takes them a very long... More

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