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Entries tagged with 'tony mantuano'

Tony Mantuano's Pea, Bacon and Pecorino

Serious Eats Nick Kindelsperger Post a comment

As good as peas are, rare is it when they get to take the limelight. But leave it to Tony Mantuano, chef of Chicago's Spiaggia, to give the petite spring vegetable its due. This recipe calls for fresh peas, pea shoots, pea sprouts, and sugar snap peas. All this makes for one bright green, crisp, and fresh salad. More

Cook the Book: Grilled Marinated Lamb Chops with Giant White Beans

Serious Eats Lucy Baker Post a comment

I used to work at a wine bar that served a chilled, red Greek wine in the summer called the Hatzimichalis Fresco Nouveau. Made from the Greek Mavroudi grape, it tasted a lot like a light Beaujolais. Refreshing and fruity,... More

Cook the Book: Italian Almond Cake

Serious Eats Lucy Baker Post a comment

When it comes to eating cake, sharing is the pits. Instead of slowly savoring a slice, you end up fighting over the last few forkfuls. Who will get the final crumbs? It's a race to the finish. The best thing... More

Cook the Book: Rice Balls Stuffed with Lamb, Spinach, and Cheese

Serious Eats Lucy Baker Post a comment

When I was 17, I spent the summer in Italy. After traveling through Rome, Florence, Milan, and Venice, I lived with a host family in Sicily for a month. I kept a journal while I was there, and wrote in... More

Cook the Book: White Asparagus Salad

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe, excerpted from Wine Bar Food, calls for—gasp!—jarred asparagus. While that may seem strange given the current abundance of fresh spring produce, hear me out: these aren't any old canned vegetables. Jarred white asparagus is a... More

Cook the Book: Falafel Crab Cakes

Serious Eats Lucy Baker 2 comments

I was once helped to edit a cookbook devoted entirely to crab cakes, so I considered myself somewhat of an expert on the subject of pan-fried shellfish patties. Dungeness or Chesapeake, cracker crumbs or panko, to Old Bay or not... More

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