Posted by Adam Kuban, May 3, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While the unofficial start to grilling season, Memorial Day, is yet to come, it's May, so what the H. And, to conflate two hallmarks of May, I think I'm going to fire up my own grill for the following recipe; it's adapted from a Rick Bayless recipe I clipped at some point, and I figure it's somewhat appropriate for Cinco de Mayo, which, for the non-Spanish-speaking folks in the audience, is this Monday, May 5. So check your propane tank or stock up on some coal and viva la grilling!
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Posted by Robin Bellinger, April 15, 2008 at 3:30 PM
I am going through a period of less-than-fantastic eating not because baby is demanding unhealthy food but because I am having trouble motivating to plan and cook dinner. It’s an early springtime thing, I think. It’s tempting to goof off or take an extra long walk in the park instead of battling the crowds at the grocery store, and the Greenmarket won’t be bursting with temptation and inspiration for another month or so.
Frequently I dream of conquering dinnertime laziness by gathering in one place all my favorite fast and simple dinners that do not require same-day shopping, but for some reason I always get hung up on this question of format: should the recipes live in a blog, a beautiful notebook, a Google document, Tastebook? Instead of scribbling recipes from the internet onto index cards, shouldn’t I print neatly and keep a proper box?
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Posted by Adam Kuban, February 28, 2008 at 1:30 PM
This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of chefs, food writers, and readers.
Win 'Roast Chicken and Other Stories'
To give you a taste of how useful this book is, we're excerpting a dish a day this week. Today's follows, after the jump. If that whets your appetite, you can find Roast Chicken on Amazon or enter to win a copy here on Serious Eats.
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Posted by Adam Kuban, February 22, 2008 at 3:30 PM
This one's a good one for Friday if you're going along with Lent. I doubt you have a whole salmon in the fridge at home, but this one's so easy and quick to make that you could run out and buy one or pick one up on your way home and still have it on the table before anyone gets too grumpy with hunger. The recipe is adapted from Cook with Jamie by Jamie Oliver, who points out that whole salmon is a great fish because of its fat content; even if you flub it up and overcook it, it'll still remain juicy.
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Posted by Nick Kindelsperger, December 5, 2007 at 4:15 PM
It’s back to the cupboards for another recipe from Off the Shelf by Donna Hay. This time I had a nice piece of salmon and not a whole lot of time. I don’t usually like to fuss with seafood, trying to keep things as simple as possible and letting the natural flavor of the fish shine. But this looked like an easy way to add another dimension to what can become a standard—and a tad boring—week-night meal.
This recipe is anything but complex. The ingredient list is tiny, and the marinating time is short. Yet, the flavors caramelize beautifully over the high, high heat, creating a dead-simple recipe that takes less than 30 minutes.
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Posted by Nick Kindelsperger, August 29, 2007 at 4:00 PM
Potato Chip–Crust Salmon: We bet you can't eat just one.
I’m not usually one to go throwing potato chips on my food. I like my chips whole and on a plate. But I was so intrigued by the ingredients of this Dave Lieberman recipe that I kind of forgot. Lime zest and fresh dill were an unexpected pairing for a bag of potato chips. I could almost taste the recipe before it began, with the crumbled chips providing the crunch and the other two tickling my tongue.
Essentially just a nicely dressed shake-and-bake, the recipe is interesting but ultimately a little too greasy. I didn’t get much dill, either. But I did get lime. That hint of acidic brilliance was so captivating that I decided to squeeze a little of the lime juice right on top of the fish, even though it only called for the zest. I liked it. And when it comes to shake-and-bake I don’t think there should be any purists.
Any better crumbled chip recipes out there?
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