A food blog by Carolyn Cope
From the category archives:
Pin it Have you ever wondered why chickpeas look so much like tiny butts? Whaaat? I know I sure haven’t. If I had wondered, though, I might have thought it was because I’m so behind the curve on posting about the crunchy, savory, snacky goodness of roasted chickpeas. Get it? Behind? Oh my GOD I [...]
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Pin it Of all my self-destructive tendencies — and believe me, there are some strong contenders — the crowning glory might be my need to believe that if everyone else likes something, I won’t. Apparently deep down in there, some part of me thinks that I’m wayyyy awesomer than everyone else. It’s a shame I’m [...]
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Pin it Today’s World Vegan Month post is from the archives. It’s one of my all-time most popular posts — and guess what? It’s vegan. Totally stealth-vegan, really. If you love salt and vinegar potato chips, then tens of thousands of Stumblers, Pinterest users, Facebook fans, and all-around spud enthusiasts agree that you should try [...]
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When you want to make a big, gorgeous salad into dinner, what do you put on it?
Pin it A friend from the States asked the other day what my favorite thing about London has been so far. It felt like a rookie answer, what I told her — something a person would say if she didn’t really know anything yet. But it was the truth. “How brand-new everything feels,” I said. [...]
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Pin it Right. So it’s T minus 13 days until the movers come to pack up all of our hopes, dreams, and other non-electronic possessions to be shipped over the Atlantic to London. With any luck, they’ll arrive intact, and not too long after we do. With any luck. We were sitting down to dinner [...]
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Pin it Before I had memories, I had nostalgia. I pined for other people’s memories. By 1990 I was 14, with no notable romantic experience under my belt (or above it, for that matter) and not a modicum of worldliness to speak of. I really, truly didn’t have my groove on yet. What I did [...]
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Get the recipe for a BLT with avocado from Susan Russo’s charming new cookbook The Encyclopedia of Sandwiches.
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This week in the crisper, if you’re used to braising collard greens to death (not that there’s anything wrong with that!), you’ll be delighted by the freshness of this Brazilian preparation. Thin ribbons of collard are cooked in bacon fat for—ready for this?—one minute. It’s one of my favorite new greens recipes. Find it here on Serious Eats.
This week in the crisper, cauliflower and pears with brown butter and hazelnuts from the lovely Urban Italian by NYC chef-extraordinaire Andrew Carmellini and his writer/scholar wife Gwen Hyman. It’s fancy enough for a holiday table but simple enough to make any night of the week. Read the full story, and get the recipe, here on Serious Eats.
Popovers are crisp and buttery on the outside and positively ethereal on the inside. They’re easy to make, too. They’ll be your soulmates this holiday season if you let them. Please let them.
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It’s the 2010 Thanksgiving Recipe Roundup (has it been a whole year already?!), and a vegetarian adaptation of The Silver Palate’s legendary cornbread stuffing. Gobble, gobble.
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This week in the crisper, a glimmering round-up of festive broccoli, cauliflower, kale, collard, and turnip recipes befitting of your Thanksgiving or winter holiday table.
In the crisper this week, confessions of a beautiful, brainy young head of cauliflower on the up and up. Psst: she likes to be Buffaloed once in a while—but you didn’t hear it from me. Read the full post and get the recipe for Buffalo Roasted Cauliflower.
This week in the crisper, grapes are great in fruit salads, on cheese plates, and simply eaten out of hand. But they also shine in savory and cooked preparations. Get recipes for roasted grapes, chicken salad Veronique and more.
Too hot to cook? This week (okay, last week) in the crisper, suggestions on how to eat well without touching the stove.
When harpoon-caught swordfish appears at the market, Umami Girl gets back in the swordfish game after a seven-year abstinence, despite lingering concerns over glowing-green irises and metallic taste buds. After a meal of grilled swordfish, eggplant and potato salad, ohhhh yeah, she’s glad she did.
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What’s a cucuzza? I thought I was a competent Italian-American, but then I saw my first cucuzza at the not-so-tender age of 33, and suddenly I knew. I have a LOT to learn. Do you know from cucuzza? Learn more, and get a tasty, family-friendly recipe for baked cucuzza “fries.”
In the second chapter of Lily Acunzo’s new column City Limits, the mercury rises, a Food Coop board member goes AWOL, and the world is saved by an unlikely hero: the salad.
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Easy, flexible recipe (more like a formula, really) for a healthy, delicious grain salad that uses up all your leftover and misfit veggies.
A simple, real-food recipe for skillet greens with bacon and feta cheese, plus the winner of In Defense of Food and a recap of all your wonderful suggestions on small steps toward sustainability.
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Quick recipe for grilled spring onions.
Recipe for a beautiful springtime salad of dandelion greens, strawberries and balsamic-caramelized onions.
Easy recipe for marinated, grilled asparagus with buttery toasted breadcrumbs.
Recipe for homemade Caesar dressing you can shake up in a jar and store in the fridge for a week.
Easy recipe for braised red cabbage with apples, apple cider and cider vinegar.
Easy recipe for mushrooms flambéed in brandy cream sauce.
Pin it Is it a crisper or a mailbox? This week in the crisper, a letter from the law offices of Brussels, Sprout and Cruciferg, and a recipe for luscious cream-braised brussels sprouts adapted from Molly Stevens by way of Molly Wizenberg. Recipe here.
Easy recipe for chili-dusted roasted cauliflower with cilantro-lime dressing.
Recipe for a variation on Salad Lyonnaise made with crispy prosciutto and shallot-butter vinaigrette. Adapted from Gourmet Magazine and submitted to Gourmet Unbound.
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Recipe for a salad of winter greens (escarole, chicory and Belgian endive) with an olive vinaigrette and warm marinated goat cheese croutons.
Easy no-cook recipe for a Mexican-inspired salad of jicama, black beans, corn and avocado. A great buffet offering or healthy weeknight meal.
Pin it In the crisper this week, a classic French cooking technique demystified. Glazing is a quick and easy way to turn your humble root vegetables from rags to riches. Recipe here.
People, broccoli stems are meant to be eaten. Recipe for a coarse purée of Long-Cooked Broccoli adapted from Alice Waters’ The Art of Simple Food.
Now that Sweet Potato is a sophomore in college, she’s not all marshmallows and syrup anymore. Easy recipe here.
Fast, easy and highly addictive recipe for broiled fingerling potatoes with salt and vinegar adapted from Martha Stewart Living.
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The Crisper Whisperer on Serious Eats this week features a divine Radicchio Salad from the Zuni Cafe Cookbook.
This week on The Crisper Whisperer, a shrimp, spinach and Swiss cheese wrap sandwich inspired by the now defunct but eternally curious FOOD 3663 in Hoboken, NJ.
This week in The Crisper Whisperer, a riff on the classic French remoulade salad using kohlrabi. Like the vegetable itself, it’s just a touch assertive.
A healthy and delicious raw beet salad with goat cheese and walnuts is a recipe for a more productive day and a longer life. For a Kennedy-quality legacy, you’re on your own.
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Pin it I am very excited to announce the debut of my new column The Crisper Whisperer on Serious Eats. Every Tuesday, I’ll help you cook through seasonal veggie surplus—or make the most of off-season vegetal monotony—with ease. This week, an introduction, and zucchini-corn fritters. Recipe here.
A pair of recipes for your passive-aggressive oven: Chard Gratin and Blueberry Crisp.
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Recipe for farro salad with baby beets, beet greens, caramelized onions and feta cheese.
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Recipe for grilled cheese with bacon and arugula in honor of National Grilled Cheese Month.
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Recipe for a special sandwich of shredded chicken, provolone cheese, cabbage slaw, sliced avocado, tomatoes and chipotle aioli.
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Easy recipe for panzanella (Italian bread salad) with chickpeas, with or without a bounty of vegetables.
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Recipe for a satisfying side dish of red cabbage and apples braised in apple cider and vinegar.
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A pair of bean salad recipes: White Bean Salad with Green Olives adapted from Joy of Cooking and Jerry Traunfeld’s Indian-spiced Chickpea Salad with Yogurt and Herbs, adapted from The Herbfarm via Food & Wine Magazine.
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Recipe for a light summer supper of sautéed beet greens and fava beans with pan-fried Halloumi cheese.
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Recipes for Warm Cilantro Potato Salad and Cilantro Sauce, which makes an excellent condiment for a variety of foods.
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Recipe for Melon Salad with Mint and Basil Vinaigrette by Giada deLaurentiis, via foodnetwork.com.
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