Posted by Jenn Sit, January 30, 2008 at 11:00 AM
Photograph from iStockPhoto.com
Every year, I get excited about the Super Bowl. It's not about the halftime show or the commercials, and although I've been trying my best to understand the finer points of the game, it really comes down to one thing: the food.
When I told my boyfriend I wanted to throw a Super Bowl party this year, he wasn't too thrilled when he realized it would attract a crowd more interested in eating than watching the game. He was so concerned that he went so far as to propose I throw a Saturday night eating party, leaving Sunday to intense game-watchers. Sure, like that's gonna happen.
Here are some great recipes for the big game that I'm sure will show him that serious eating doesn't need to be sacrificed for serious watching. Now, I'll just have to convince him that my red and blue Giants cupcakes could theoretically be for the Pats, too.
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Posted by Paul Clarke, August 3, 2007 at 5:00 PM
Let's get this weekend started right. Here's a cocktail to kick things off. Need more than one? Here you go. Cheers!
There’s no shortage of libations designed to temper the effects of a bruising hot summer day. But in the light and heat of an August afternoon, sometimes the old gin-and-tonic and mojito standbys come on a little too strong.
Enter the Pompier. Also known as the vermouth cassis, this tall glass of icy goodness offers a gentle, sophisticated alternative for those looking to idle away a steamy afternoon. Based on vermouth—so it’s lower in alcoholic horsepower than many other seasonal refreshers—the Pompier increases its allure with the robust fruitiness of crème de cassis, a blackcurrant liqueur. Poured over ice and energized with chilled club soda, the Pompier is a good addition to anyone’s summer survival kit.
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Posted by Nick Kindelsperger, July 25, 2007 at 4:00 PM
There aren’t many times I look back at a two-week period and notice that I hadn’t cooked any read meat. It wasn’t my fault if nearly every recipe that looked good was light, easy, and beef-less. But after noticing came rectifying, and so I was off to procure a nice heavy dinner. Normally, that would mean throwing a steak on the grill. But I had been flipping through one of my favorite cookbooks, Daisy Cooks, and noticed a nice big steak recipe with just enough to keep things interesting.
The only hinge came with the cut. It seemed like a crime to mess with a relatively nice piece like strip steak by dumping it in vinegar. So I swapped cuts, using the little rougher bottom sirloin, which was unbelievably cheap and really took to the method. The rub and vinegar together are definitely strong, and at first I wasn’t all into the change. It tasted extreme and off balance. But then I scooped a bite with some of the crunchy, sweet onions. It was a great balance. Not exactly a major revelation, but a nice reprieve from heavily charcoaled specimens thrown on the grills across the country.
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Posted by Erin Zimmer, July 25, 2007 at 2:00 PM
The name reminds me of Madeline L'Engle's A Wrinkle in Time. "It was a dark and stormy night," opens the novel, giving off that clichéd horror film quality. But it was a reality yesterday afternoon in Washington, D.C. Such is the case for many seemingly sunny days here, which can be all fine and dandy in the mid-70s but by mid-afternoon get annoyingly wet and drippy. Weather.com predicts T-storms all week. Grrrr.
A drink to make up for our damp clothes?
The Bermudan dark rum–based Dark and Stormy, made with ginger beer and lime juice. Kind of tastes like a citrus-spiked gingerbread cookie (in a good way). The rum makes you feel all warm inside, but the lime aftertaste reminds you that gingerbread isn't for a few more months. This one's so easy to swallow, perhaps it could be considered a girly drink? But don't old Bermudan men down these all the time?
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Posted by Nick Kindelsperger, July 23, 2007 at 4:00 PM
It is kind of odd to pull a recipe from a book called Sauces
that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes to sauté some garlic and greens. No butter, no flour, no reducing.
Which is probably why I picked the recipe in the first place. A traditional Italian recipe, it can be whipped up quick. And thanks to some well-placed garlic and red pepper flakes, it tastes like it should take a lot longer.
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Posted by Nick Kindelsperger, July 20, 2007 at 4:45 PM
Don’t take me for a heretic. I would have never, ever made this recipe if hadn’t come home all tired and beat from work and my girlfriend had it waiting for me. I don’t have much patience for anything trying to be a hamburger that’s not a hamburger. I don’t even like it when ingredients are added to hamburger beyond salt, which makes most turkey burgers among my least favorite food items. Most are overly dry and bland, or so overstuffed with random ingredients as to resemble bad meatloaf. So imagine my surprise when I tasted this one—ripped from Real Simple magazine—and it was juicy.
Best part is, none of those saliva-inducing droplets came from added fat. Thank those shredded carrots and zucchini stuffed inside for keeping everything moist and ready for the grill. It won’t be replacing beef-based burgers anytime soon, but for those wanting to take a break from the excessive fat or just looking to improve their shape before the beach clothes come out, here’s one substitute I can get behind. And as everything should be from a magazine called Real Simple, it was a breeze to complete.
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Posted by Paul Clarke, July 20, 2007 at 3:14 PM
Let's get this weekend started right. Here's a cocktail to kick things off. Need more than one? Here you go. Cheers!
If you were to select the nation’s cocktail capital, New Orleans would have to be at the top of the list. Sure, New York City and San Francisco have some of the best and brightest bartenders working today, but in terms of history, endurance, and sheer joie de vivre, the Big Easy has plenty in its favor.
That’s one reason why, every year, hundreds of spirits and cocktail aficionados from around the world converge in the swampy heat of New Orleans for Tales of the Cocktail, a five-day conference celebrating everything shaken and stirred. Now in its fifth year, Tales of the Cocktail is currently in full swing, and countless tipplers—myself included—are scouring the French Quarter, asking bartenders at venerable watering holes such as the Carousel Bar, the Napoleon House and Tujaque’s to mix up a perfect Sazerac.
Credited as being among the first true cocktails, the Sazerac is a New Orleans original; one sip of its hazy, lusty character tells you everything you need to know about living the good life. After the jump, the recipe, so you can make one yourself.
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Posted by Robyn Lee, July 20, 2007 at 1:15 PM
To give extra kick to her Creamiest Lime Cream Meringue Pie from Baking: From My Home to Yours, Dorie Greenspan adds freshly grated ginger to the lime custard filling. Besides that I love lime meringue pies, I was caught by her description of the flavor as being, "big, bright and sassy." How many pies in my lifetime of pie eating have every been declared sassy? Possibly none, sadly. Not only is the pie sassy, but apparently the combination of lime and ginger will give your body the illusion of feeling cool, a good property for a pie to have in this hot, muggy weather. Why use air conditioning when you can eat pie?
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Posted by Robyn Lee, July 19, 2007 at 2:00 PM
Muffins compose one of my most favorite categories of baked goods. They're cake-like and sweet, but not so indulgent that I would feel guilty about stuffing my face with a chocolate muffin or carrot muffin first thing in the morning. It's like cake...for breakfast! (Admittedly, I wouldn't feel guilty about eating dessert cake for breakfast either, but this practice is probably frowned upon by most people who don't want a sucrose-fueled morning.)
I also love muffins because they're ridiculously easy to bake, resulting in a high effort-to-deliciousness ratio. The next muffin I bake will be Dorie Greenspan's Corniest Corn Muffins from Baking: From My Home to Yours. They're cornier than your average corn muffin due to the inclusion of corn niblets. Lots of niblets. Mm, niblets.
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Posted by Ed Levine, July 19, 2007 at 8:31 AM
Pork tenderloin is an incredibly versatile and easy cut of meat to cook with. You can use it whole or, to really speed up the preparation process, cut into medallions. Tom Valenti, best-selling cookbook author and owner of Ouest restaurant in New York City, came up with this incredibly flavorful recipe for his book Tom Valenti's Soups, Stews, and One-Pot Meals
.
If you don't want to fire up the grill, cook the medallions in a sauté pan over medium-high heat for five to six minutes per side for medium-rare, seven to eight minutes for more well done.
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Posted by Nick Kindelsperger, July 18, 2007 at 4:00 PM
Making a great salad has never really been a question of time. Most can be mixed together in a matter of minutes, and this one is no different. What is different about this little beast, beyond the cute presentation, is how it turns the normal Greek salad on its head by removing ingredients instead adding them. It’s simply romaine, green onions, dill, lemon, oil, and salt. I added a little feta just to be horribly difficult, but that’s really all you need.
I found this recipe in Jim Botsacos’s The New Greek Cuisine, a book I wish I had the courage to tackle more often. (Most of his recipes look fantastic, if a tad complex). It’s only natural that I’d drift to the one that can be whipped up in less than five minutes.
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Posted by Robyn Lee, July 18, 2007 at 1:30 PM
I love a good madeleine, the buttery, single-serving cake, distinctively smooth and scalloped on one side and bulging with excess cake on the other. Dorie Greenspan's recipe for Fluff-Filled Chocolate Madeleines from Baking: From My Home to Yours turns the dainty French pastry into something more indulgent. These aren't the golden lemon-flavored cakes I ate in Paris; they're cocoa-flavored, with small bellies filled with Marshmallow Fluff and dipped in chocolate ganache. Greenspan calls this "a madeleine for the nonliterary set." If being nonliterary involves eating Marshmallow Fluff and chocolate, I'm cool with that.
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Posted by Nick Kindelsperger, July 16, 2007 at 4:30 PM
Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular readers of Serious Eats know that Nick is one half of the Paupered Chef duo that has done some writing for us. OK, we'll let Nick take it from here. —The Editors
Photograph by Nick Kindelsperger
Welcome to Dinner Tonight, a handy little guide to eating simply and quickly for weekday meals. I’ll run through an easy recipe that can be picked up, completed, and cleaned up before it’s time to hit the sack. I’ll pull from the latest celebrity chef’s photo-laden books as well as dusty old tomes I've picked up at yard sales. It’s all up for grabs, as long as it’s simple, quick, and delicious. If you have some perfect recipes for the column, please let me know.
First up, one my favorite quick meals from Everyday Mexican by Rick Bayless: Seafood Salad Tacos with Tomato, Radish and Habanero. It’s probably the easiest taco recipe this side of opening up a packet of “Mexican” seasoning, but it's healthier and tastier. Don’t skimp on the radishes; they provide a nice bitter crunch—a nice foil to the fresh shrimp. Use the habaneros, however, at your own discretion. Don’t be a hero. Jalapeños or even some hot sauce would work well, too.
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Posted by Paul Clarke, July 13, 2007 at 4:15 PM
As promised on Wednesday, Paul Clarke of The Cocktail Chronicles returns here with a recipe to do you up right for the weekend. Drink up! —The Serious Eats Team
Photograph by Paul Clarke
If you look at the gin rickey and think it’s nothing but a gin and tonic without tonic’s bittersweet bite, you’d be mostly correct. Dismiss it as a G&T wannabe, however, and you’re missing out on one of the great joys of summer. Created in a Washington, D.C., bar called Shoemaker’s during an especially brutal heat wave in the 1890s—before the advent of air conditioning, you’ll note—the gin rickey is like an effervescent Frigidaire. Refreshingly bubbly and pleasantly bitter, this Gilded Age cooler demonstrates how your great-grandparents made it through the summer alive.
Gin Rickey
Squeeze the juice from 1/2 of a well-washed lime into an ice-filled 10-ounce Collins glass. Add 2 ounces London dry gin, toss in the lime shell for color, and fill the glass with chilled club soda. Some prefer to add a touch of sugar or simple syrup; the rickey really doesn’t need it, but if you’d like a sweeter drink, go for it.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Posted by Ed Levine, July 13, 2007 at 3:30 PM
Dave Pasternack is probably best known for introducing crudo, Italian-style raw fish, to American palates. Think of it as sashimi with an Italian soul.
I have eaten this Albacore Tuna Crudo at Dave's restaurant, Esca, hundreds of times and never tire of it. Some people get nervous at the thought of making a raw fish preparation at home. Captain Dave says, "Don't be. Obviously it's imperative to use very fresh fish. If you're not a fisherperson yourself, you need to develop a relationship with a local fishmonger who will steer you to the freshest fish he's got. Once your fishmonger selects your fish for you, ask him or her to cut it into crudo-size pieces, 2 inches wide and 1/4 inch thick."
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Posted by Ed Levine, July 12, 2007 at 1:30 PM
Rock shrimp are delicious, forgiving, and so easy to cook with. Peppers and corn are the essence of summer eating, and when you combine them with rock shrimp and fettuccine you end up with the perfect, hassle-free summer dinner.
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Posted by Ed Levine, July 11, 2007 at 1:30 PM
Dave Pasternack, with whom I wrote The Young Man and the Sea, has a real knack for combining two or three ingredients into something unique and delicious. Take this grilled shrimp dish for example. I love the combination of grilled radicchio—which is simultaneously smoky and bitter—with meaty shrimp and porky pancetta (cured Italian bacon). But what really makes this dish is the aged balsamic vinegar, which lends the whole affair a sweet, tangy finishing touch.
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Posted by Adam Kuban, July 6, 2007 at 1:00 PM
One of the beautiful things about burgerworld is that, despite the legion of fast-food and fast-casual chains out there, regional burger styles have managed to keep a foothold. I've talked before about the cheese-stuffed Jucy Lucy–style burgers in the Twin Cities and the butterburgers of Wisconsin, but today, I'd like to highlight pimento cheese burgers, a specialty in Columbia, South Carolina.
Prior to reading John T. Edge's book Hamburger & Fries, I'd only heard of pimento cheese being served, in the South, on stalks of celery or eaten as the filling of a sandwich. But Mr. Edge ferreted out these delicious-sounding burgers in the Palmetto State.
Here's a recipe, adapted from Mr. Edge's book, that you might want to try this weekend.
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Posted by Ed Levine, July 2, 2007 at 4:30 PM
I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered version of the Creamy Potato Salad recipe in Jasper White's The Summer Shack Cookbook. It's killer, and I promise if you make it you will be a food hero to whoever you bring it to.
I just replaced the chopped kosher dill pickle he calls for with sweet relish because I like my potato salad a little sweet. Also, because we do love bacon at Serious Eats, I add a little chopped bacon to the salad just before I serve it, to give it just a touch of smokiness. The bacon is most assuredly optional.
White's great recipe has a couple of exceedingly useful tips.
"The trick to making a great creamy potato salad is to cook the potatoes whole, so the outsides are very soft by the time the centers are cooked through but still firm."
He uses distilled vinegar in the potato salad because "the acute sharpness that makes the vinegar undesirable for most dishes, especially vinaigrettes, is what spikes the flavor perfectly in this dish."
He also notes that this potato salad is best made well in advance: "It is really at its best the second day."
White says to use medium-sized, all-purpose (medium-starch) potatoes for this potato salad. I've found that Yukon Golds work best.
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Posted by Ed Levine, June 29, 2007 at 1:30 PM
Pork and citrus fruit with ratatouille, the final Cook the Book recipe from Pork & Sons, is a great crowd-pleaser, perfect for informal summer dinner parties. Pork and fruit of all kinds are a great combination, and the citrus fruit lends a lovely, clean-tasting acidity to the pork.
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Posted by Ed Levine, June 28, 2007 at 1:00 PM
I've been blabbing a lot lately about how much I love pork tenderloin, so it shouldn't come as a complete surprise that I chose to post this Pork & Sons recipe for tenderloins in a fresh herb crust. The herb crust helps to keep the very lean tenderloin meat moist and juicy.
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Posted by Ed Levine, June 27, 2007 at 1:00 PM
I made this recipe a few months ago, in early spring, when Pork & Sons first came out, and it was a huge hit at a dinner party. Because the recipe calls for frozen peas, it can be made any time of year. Nine cups of frozen peas may seem like a lot, but in fact the blizzard of peas makes for a lovely presentation.
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Posted by Ed Levine, June 26, 2007 at 1:30 PM
This recipe for Pork Chops with Shallots is incredibly simple, takes twenty minutes to make, and is as full of flavor as a slow-cooked pork shoulder. It is French country cooking at its most soulful. Pork & Sons.
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Posted by Ed Levine, June 25, 2007 at 1:00 PM
What I love about this Roast Pork with Thyme and Parsley recipe is that you can serve it hot or cold. That makes it the perfect four-season pork dish. With hot summer days upon us, I would serve it cold with a simple green salad, a litte coleslaw, or some roasted asparagus. Pork & Sons.
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Posted by Adam Kuban, June 22, 2007 at 4:15 PM
The last of this week's Cook the Book recipes is for a Slow-Roasted Whole Fish with Onion and Fennel Stuffing. It's a bit longer than the previous recipes, which is why it's coming to you on Friday, so you can attempt it over the weekend.
Like all the Cook the Book recipes this week, this one comes from Jasper White's Summer Shack Cookbook.
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Posted by Adam Kuban, June 21, 2007 at 4:30 PM
And today's Cook the Book recipe is for a Jersey Shore Tuna Sub. When I visit the Jersey Shore, subs somehow make it into my hands as if by magic—that is, unless the seagulls on the boardwalk (which are ruthlessly aggressive) steal them. This sub is one that both they and I would enjoy.
Like all the Cook the Book recipes this week, this one comes from Jasper White's Summer Shack Cookbook.
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Posted by Adam Kuban, June 20, 2007 at 6:43 PM
I have a confession: Until somewhat recently, I did not like the fish. I'd like to blame it on having been raised in Kansas, but the truth is my dad is an avid fisherman and caught plenty of fresh lake fish that he'd then bread and pan-fry—while I ate grilled cheese.
I didn't gain a culinary appreciation for finned or shelled or gilled creatures until I visited Japan and had to eat them out of politeness. Thank heaven for social niceties, because now I eat the seafood with abandon.
I've still never asked my dad for his pan-fried fish recipe, but I'd imagine it's similar to the one that follows, Perfect Pan-Fried Breaded Fish, from Jasper White's Summer Shack Cookbook. It's just a simple technique that lets the fish itself shine. Happy fishin'!
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Posted by Adam Kuban, June 19, 2007 at 3:15 PM
Seviche, as an item to prepare on my own, has always scared me off. (Eating it is no problem, though.) But given that it's just some raw fish "cured" with citrus juice plus a handful of simple ingredients, I don't know what's stopped me.
Here, in our second recipe from Jasper White's Summer Shack Cookbook, a recipe for the popular Latin American appetizer. Though it's typically made with lime juice, White puts a spin on it with other citrus flavors.
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Posted by Adam Kuban, June 18, 2007 at 6:15 PM
We've had a fair amount of lobster roll discussion here on Serious Eats. Even a video about this traditional New England summertime fare. But we've never offered a recipe for this iconic treat—until now. After the jump, Jasper White's recipe for Classic Maine Lobster Rolls.
It's our first daily recipe from this week's Cook the Book offering, The Summer Shack Cookbook. The Summer Shack is White's mini-chain of restaurants that serve classic, simple, and comforting seaside fare. The cookbook is a collection of recipes, how-tos, and an overall guide to every kind of shore food you'd want to eat.
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Posted by Robyn Lee, June 13, 2007 at 1:00 PM
I once took my friend to an ice cream shop that made mint ice cream from real mint, as opposed to the artificial stuff you find it most places. After taking one bite she alleged that it didn't taste like mint. I reassured her that it only tasted funny because even if she knew what real mint tasted like, she just wasn't used to eating it in ice cream form. "It's the real deal! EAT IT!" I commanded with a twinge of crazed mint-love in my eye.
And then I stared at her as she cautiously ate the rest of her cup's contents, probably wondering what I found so great about fresh mint ice cream while considering whether she would ever eat ice cream with me again.
It couldn't only be for me that eating fresh mint ice cream killed the desire to eat the regular stuff that I grew up on ever again. Try David Lebovitz's Fresh Mint Ice Cream recipe from The Perfect Scoop and see if the same thing doesn't happen to you.
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Posted by Robyn Lee, June 12, 2007 at 1:00 PM
You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard dessert. Be sure to sprinkle some coarse sea salt on top of your ice cream to bring out its flavor after making a batch of David's Olive Oil Ice Cream recipe from The Perfect Scoop.
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Posted by Robyn Lee, June 11, 2007 at 5:00 PM
Gianduja is a delicious Italian confection made of ground hazelnuts and milk chocolate. It tastes great in the form of smooth bite-sized chocolates, but possibly even better in the form of gelato. Try this recipe from David Lebovitz's The Perfect Scoop.
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Posted by Ed Levine, June 4, 2007 at 4:15 PM
The ribs made by Mike Mills's Apple City Barbecue team using this recipe won first place at Memphis in May, the "Super Bowl of Swine," in 1990 and 1992.
Although the instructions here may be a little beyond casual backyard cooking, I know more than a handful of Serious Eaters out there will want to try it. If you're lucky and have a summer Saturday or Sunday free, this World Championship Ribs recipe is just the thing to fill it.
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Posted by Ed Levine, June 1, 2007 at 6:20 PM
If you were upset with my inclusion of apple fritters in this series of Nancy Silverton doughnut recipes, then I'll return to "true" doughnut form with this recipe, which makes raised doughnuts, twists, or holes.
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Posted by Ed Levine, June 1, 2007 at 4:45 PM
I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe.
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Posted by Ed Levine, June 1, 2007 at 2:45 PM
And here's the first of that handful of recipes I just told you about. It's for an old-fashioned buttermilk cake doughnut. Cake doughnuts are different from yeast-raised doughnuts in that they get their lift from baking soda and baking powder. Here, Nancy has used a bit of yeast for just a little extra rise. But don't worry, these still have the soft, moist interior you associate with the best cake doughnuts.
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Posted by Ed Levine, June 1, 2007 at 2:19 PM
My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats to feature a few of my favorite doughnut recipes from her book Pastries from the La Brea Bakery. I'll be posting them throughout the day, but first, here's her take on what may be the biggest stumbling block for most home cooks: the deep-frying process.
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Posted by Ed Levine, June 1, 2007 at 1:55 PM
Zingerman's, the collection of food purveyors based in Ann Arbor, Michigan, turns out some of my favorite doughnuts. Short of traveling to Michigan or mail-ordering a couple dozen, I'm happy I can turn to the recipe for them in John T. Edge's Donuts. Past the jump, we provide you with the knowledge you need to make them yourself.
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Posted by Ed Levine, May 31, 2007 at 6:29 PM
The beauty of the following recipe, which comes from John T. Edge's Donuts, is that it can be tailored to the season. For the filling, use whatever berries or fruit happen to be at their peak at the time.
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Posted by Ed Levine, May 29, 2007 at 8:00 PM
You know, not only does John T. Edge's Donuts give you the history of classic treat and tell you the best places to get them, it also gives recipes if you want to try making them at home. This is the first doughnut recipe of the week: Picayune Beignets.
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Posted by Adam Kuban, May 18, 2007 at 5:20 PM
And here's our final recipe of the week from Michel Richard's Happy in the Kitchen. Here, chocolate unexpectedly covers two familiar snacks—popcorn and grapes.
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Posted by Adam Kuban, May 17, 2007 at 5:00 PM
We've done french fries, chicken salad, and braised carrots so far from Michel Richard's Happy in the Kitchen. Today, I thought we'd offer something a little more meaty. And since these thyme-glazed baby back ribs looked so good, I thought they'd do the trick.
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Posted by Adam Kuban, May 16, 2007 at 7:15 PM
As I type this, I've got the Serious Eats copy of Michel Richard's Happy in the Kitchen propped open on the book stand on my desk, and I'm looking at a beautiful photo of his braised carrots. And I guess you are, too (right). I thought it was interesting that Richard left his braised carrots whole and created a little stash of faux carrot greens out of mâche. This elevation of the humble carrot spoke to me, and I thought it might speak to you as well, so it's today's Cook the Book recipe (after the jump).
Richard recently won a 2007 James Beard Award for Outstanding Chef for his work at Michel Richard Citronelle in Washington, D.C. Happy in the Kitchen, which you can enter to win here, was itself nominated for Cookbook of the Year. The book is full of other showstopping food treatments, and even if you never cook from it, the photos make for some first-rate food porn.
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Posted by Adam Kuban, May 15, 2007 at 5:45 PM
And with the unofficial start of summer just a couple weeks away, I thought this chicken salad recipe might be a good dish to feature for today's Cook the Book, which highlights Michel Richard's Happy in the Kitchen.
Richard recently won a 2007 James Beard Award for Outstanding Chef for his work at Michel Richard Citronelle in Washington, D.C. Happy in the Kitchen itself was nominated for Cookbook of the Year.
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Posted by Adam Kuban, May 14, 2007 at 4:00 PM
As promised, here's the first recipe from Michel Richard's Happy in the Kitchen. This being National Hamburger Month, I couldn't resist adapting the recipe for french fries. Find it (and a bit of french fry trivia) after the jump.
And if you haven't already, you can enter the drawing to receive a copy of Richard's cookbook from Serious Eats.
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Posted by Ed Levine, May 7, 2007 at 2:15 PM
Here's the first of the week's recipes from Robb Walsh's Texas Cowboy Cookbook. These cheesy scalloped potatoes would make a fine meal by themselves but go especially well with, no surprise, grilled meats.
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Posted by Ed Levine, May 4, 2007 at 3:30 PM
Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work. The lamb chop recipe that follows is one of my favorites from the book.
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Posted by Ed Levine, May 3, 2007 at 6:45 PM
Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work.
This was one of the most popular summer salad recipes from the original Silver Palate.
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Posted by Ed Levine, May 2, 2007 at 1:00 PM
Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work.
Ginger and carrots are a great combination, and this preparations gives the carrots a zingy glaze.
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Posted by Adam Kuban, May 1, 2007 at 3:00 PM
I had a chicken empanada for dinner last night that had been billed as spicy but was actually unbelievably bland, and so perhaps you'll understand why I felt so sorry for myself when I saw Smitten Kitchen's recipe for chicken empanadas with chorizo and olives this afternoon.
Deb reworked a recipe from Gourmet, removing raisins and choosing a different dough, and says, "these empanadas are the best things I’ve made in a while. The crust is flawless, and the dough terrifically easy to work. The filling would be equally tasty over rice or another grain, but tucked inside a pocket, the ultimate finger food. Food like this makes me certain that we and our guests are getting more spoiled by the week, and this, my friends, is a very good thing."
Posted by Ed Levine, May 1, 2007 at 2:30 PM
Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work.
Rosso and Lukins are known for their chicken recipes. The Lemon Chicken recipe that follows rocks, and I think it's much better than the duo's Chicken Marbella, which everyone I know who cooks has made at least once in their lives. The crust gets all crunchy and golden brown and is so good you might find yourself picking it off your piece of chicken with your hands.
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Posted by Ed Levine, April 30, 2007 at 6:00 PM
And here's the first recipe of the week from The Silver Palate Cookbook 25th Anniversary Edition.
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Posted by Ed Levine, April 27, 2007 at 9:30 AM
Steve Cuozzo in the New York Post had a funny piece about Niçoise salad. With more and more chefs and home cooks using fresh instead of canned tuna, I thought it would be useful to publish Julia Child's classic Niçoise salad recipe. It used canned tuna, of course. I like the Italian tuna canned in olive oil or, if you feel like splurging, get the Ortiz Ventresca tuna. It's more expensive but worth it. It's buttery and meaty and delicious and will make your salade Niçoise swing so much harder.
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Posted by Adam Kuban, April 26, 2007 at 7:30 PM
We've been doing some research around the office on salsas (more on this later), trying various bottled brands to see which we like most. But nothing beats a bowl of the homemade stuff, so we thought we'd share one of our favorite recipes with you. It's an adaptation of Zarela Martínez's salsa cruda recipe from the book Food from My Heart.
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Posted by Alaina Browne, April 26, 2007 at 3:45 PM
In early 2003, Heidi Swanson, an enthusiastic cookbook consumer, made a resolution: "When you own over 100 cookbooks, it is time to stop buying, and start cooking." From that resolution sprang a food blog—one of the earliest, in fact—called 101cookbooks (soon to be followed by Mighty Foods). Things have come full circle, and Heidi finds herself writing cookbooks these days. The recipe that follows is adapted from her latest, Super Natural Foods.
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Posted by Alaina Browne, April 25, 2007 at 3:15 PM
In early 2003, Heidi Swanson, an enthusiastic cookbook consumer, made a resolution: "When you own over 100 cookbooks, it is time to stop buying, and start cooking." From that resolution sprang a food blog—one of the earliest, in fact—called 101cookbooks (soon to be followed by Mighty Foods). Things have come full circle, and Heidi finds herself writing cookbooks these days. The recipe that follows is adapted from her latest, Super Natural Foods.
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