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Entries tagged with 'the epicurious cookbook'

Bake the Book: Sage and Honey Skillet Cornbread

Sweets Emma Kobolakis Post a comment

Uniquely herbaceous, fresh sage takes your standard cornbread and adds a level of fragrant complexity. Plus, you can't beat the simplicity of baking in a cast-iron skillet. More

Sage and Honey Skillet Cornbread

Serious Eats Emma Kobolakis 3 comments

The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine. More

Bake the Book: Gluten-Free Lemon Layer Cake

Sweets Emma Kobolakis Post a comment

When you're eating gluten-free, the last thing you want to feel is singled out when it comes to dessert. But this lemon layer cake deserves special attention simply because it's that good. More

Gluten-free Lemon Layer Cake

Serious Eats Emma Kobolakis 3 comments

The holidays aren't an easy time for those of us on a gluten-free diet. But this lemon layer cake is good enough to make you forget about that. Tart, fluffy and sweet, and made as cake or cupcakes, make or bring this to your next holiday party. More

Bake the Book: Irish Soda Bread with Raisins and Caraway

Sweets Emma Kobolakis Post a comment

It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights. More

Irish Soda Bread with Raisins and Caraway

Serious Eats Emma Kobolakis 6 comments

It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights. More

Crispy Waffles with Salted Caramel Coulis

Serious Eats Emma Kobolakis Post a comment

While normally eaten as a breakfast food, these fluffy waffles will do just fine as dessert, especially paired with a sweet and savory caramel coulis. Add a touch of vanilla extract to make them even better. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Kate Williams 1 comment

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. Here's a vibrant variation with sausage, apple, and dried cranberries. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing. More

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

Kate Williams 2 comments

In The Epicurious Cookbook, editor Tanya Steel offers a variation of the traditional method of roasting turkey. Credited to Top Chef's Tom Colicchio, this bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure. A couple tablespoons of chopped herbs go a long way to flavor the bird, but, really, it's a celebration of what good, creamy butter can do to enhance a plain ol' turkey. More

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure. More

Cook the Book, Thanksgiving Special: Sam Sifton and Epicurious

Kate Williams Closed

Thanksgiving is just around the corner. Chances are you've already been scouring cookbooks and food blogs for the best recipes and advice for preparing a bang-up feast next Thursday. Recipes abound for anything Thanksgiving-related but there are few Thanksgiving-dedicated cookbooks out there. This fall, however, marks the release of Sam Sifton's Thanksgiving: How to Cook it Well. After spending years answering the Thanksgiving help line over at The New York Times, the former dining critic has compiled a treatise devoted to the feast. Enter to win your copy here! More

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