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Entries tagged with 'nigel slater'

Nigel Slater's Duck with Figs and Barolo

Serious Eats Kate Williams 4 comments

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal. More

Nigel Slater's Salad of Game, Grapes, and Verjuice

Serious Eats Kate Williams Post a comment

Grapes are no strangers in chicken salad, adding sweetness and a burst of freshness to what can often be a rich, heavy dish. In Ripe, Nigel Slater riffs on this combination in A Salad of Game, Grapes, and Verjuice, upping the salad's grape quotient by using verjuice—the juice of unripe grapes—in the vinaigrette dressing. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Serious Eats Kate Williams Post a comment

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

Nigel Slater's Salad of Summer Leaves, Cured Pork, and Cherries

Serious Eats Kate Williams Post a comment

Pitting cherries is messy, cutting-board staining business, but when Nigel Slater implores you to de-seed the fruit and pair it with cured ham and tender lettuce greens, it's hard to argue. More

Nigel Slater's Hot, Sweet Plum Chutney

Serious Eats Kate Williams Post a comment

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Creamy Brussels Sprouts Gratin with Blue Cheese

Serious Eats Blake Royer 9 comments

Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan. More

Cook the Book: Prawns, Leaves, and Limes

Serious Eats Caroline Russock Post a comment

This five-minute stir-fry is full of the sort of punchy, sour flavors that you'd find in a bowl of tom yum soup. Matchsticks of ginger and rounds of lemongrass are browned with scallions and chiles. The shrimp are thrown in with a mix of fish sauce, lime juice and sugar. It's ideal for those evenings when you're craving something a bit out of the ordinary, flavor-wise but don't really feel like spending an hour-plus on it. On the table in just about 20 minutes and served with a bowl of steamed rice, these prawns will beat the pants off Thai takeout any day. More

Cook the Book: Classic Creamed Spinach

Serious Eats Caroline Russock 8 comments

This recipe for Classic Creamed Spinach from Nigel Slater's Tender: A Cook and His Vegetable Patch showed me exactly what my spinach was missing: a roux. Slater begins his creamed spinach by infusing milk with black peppercorns, bay leaf, and an onion. The milk is simmered and added to a mix of butter and flour, then whisked into a very thick, creamy roux. Spinach, cream, and nutmeg are incorporated at the very last minute, resulting in the kind of creamed spinach that you'd order at a steakhouse that's been around for longer than you have. More

Kale with Golden Raisins and Onions 

Serious Eats Caroline Russock 1 comment

The following recipe is from the May 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! [Photographs: Caroline Russock] This recipe for Kale with Golden Raisins and Onions from Nigel Slater's Tender:... More

Cook the Book: A Tart of Asparagus and Tarragon

Serious Eats Caroline Russock 1 comment

Since my CSA started a few weeks ago I've been inundated with asparagus with at least a bunch or two of green-purple stalks popping up in my crate every Tuesday. I've been steaming them and topping them with hollandaise and charring them with soy, but what I've really been searching for is a recipe that takes asparagus from a side to a complete meal. This Tart of Asparagus and Tarragon from Nigel Slater's Tender: A Cook and His Vegetable Patch does exactly that, by baking tender blanched stalks into a cheesy, custardy pie. More

Lamb Steaks with Peas and Mint

Serious Eats Caroline Russock 1 comment

Adapted from Tender: A Cook and His Vegetable Patch, these Lamb Steaks with Peas and Mint are served with a purée of a springier vegetable—sweet peas. Briefly boiled until their sugars release, buzzed in the blender with leaves of mint and melted butter, these peas would be wonderful with just about anything grilled—scallops, sausages, steaks, or lamb. Author Nigel Slater serves his with little thyme-rubbed lamb steaks. By letting the steaks (or rib chops, if you'd prefer) sit in a slick of chopped thyme and olive oil for half an hour before grilling, the thyme has a chance to really soak in and lightly char once it hits the grill. More

Cook the Book: Beet Seed Cake

Serious Eats Caroline Russock 6 comments

You might assume that this Beet Seed Cake would be made with well, beet seeds. Before you start running to the garden center in search of ingredients you should probably know this cake is made with beets and seeds, not beet seeds. Sounds weird, right? I thought so too but in the intro of Tender: A Cook and His Vegetable Patch, Nigel Slater likens it to another genius root vegetable-based dessert, the carrot cake. More

Dinner Tonight: Pork Chops with Vermouth-Braised Fennel

Serious Eats Blake Royer 4 comments

[Photograph: Blake Royer] It's almost impossible to find a recipe from Nigel Slater that isn't full of comforting, big flavors. That's just the way he seems to cook. I always turn to him for weeknight recipes, especially his book The... More

Eat for Eight Bucks: Soba with Mushrooms and a Side of Bok Choy

Serious Eats Robin Bellinger 10 comments

[Photograph: Robin Belinger] Shopping List 1 bunch baby bok choy: $2.00 12-ounce package soba noodles: $0.69 1 pound crimini mushrooms: $3.00 1 ear corn: $0.33 Knob of fresh ginger: $0.25 Cilantro (pro-rated): $0.50 Pantry items: Salt, peanut or olive oil,... More

Dinner Tonight: Grilled Chicken with Herb Sauce

Serious Eats Blake Royer 4 comments

I was all set on Nigel Slater's "no-brainer" grilled chicken dinner, until I read the fine print: "Remove the bones from the legs with a sharp knife." No wonder it was in an article aimed at more experienced cooks (those... More

Dinner Tonight: Seared Lamb Salad

Serious Eats Blake Royer 4 comments

I realized while eating this dish that I don't cook nearly enough lamb. I've always considered it too expensive (lamb chops), or more suited for a crowd (the whole leg). I've had great success braising lamb shanks, but that's no... More

Sack Lunch: A Luxurious and Deeply Aromatic Noodle Lunch

Serious Eats Robin Bellinger 3 comments

Nigel Slater’s luxurious and deeply aromatic noodle dish has been on my poorly-maintained “to-make” list since Amazon delivered my copy of Appetite four years ago. It was the title that won me over, I must admit, though the pictures are... More

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