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Entries tagged with 'susan spicer'

Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon

Serious Eats Nick Kindelsperger 1 comment

The process of sautéing chicken and then making a sauce out of the browned bits is one of those tricks that is undeniably delicious, but what's left to write about it? Well, for what it's worth, Spicer's version is an especially good example of the method, and that's good enough for me. More

Cook the Book: Wild and Dirty Rice

Serious Eats Robyn Lee 1 comment

As I would happily eat a bowl of plain, unseasoned rice, I'm not sure it would be safe for me to be around Susan Spicer's wild and dirty rice from her book... More

Cook the Book: Classic N'Awlins Remoulade

Serious Eats Adam Kuban 1 comment

As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer... More

Cook the Book: Bayona Extra-Cheesy Spoon Bread

Serious Eats Adam Kuban 1 comment

The following recipe is based on Susan Spicer's mom's spoon bread but "jazzed up" a bit with the addition of onion, garlic, and a cup of grated white cheddar cheese that gets mixed into the batter as well as sprinkled... More

Cook the Book: Smoked Salmon Beignets With Brandied Tomato Sauce

Serious Eats Robyn Lee 1 comment

As promised, here's the first recipe from Susan Spicer's Crescent City Cooking. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of... More

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