A food blog by Carolyn Cope
From the category archives:
Pin it In case you’re partaking in any actual boxing on this Boxing Day (or, sure, maybe you have other reasons to need some clean energy to fuel your gorgeous bod), here’s a purple “superfoods” smoothie that tastes as good as it looks. Blueberries and raw cacao make for a mean right hook. And, boxing [...]
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Pin it Cranberry season doesn’t need to end with Thanksgiving. This mellow smoothie is an easy, healthful way to pack some more cranberry goodness into your life. And who couldn’t use a little mellow goodness before the December holidays arrive? Get the recipe here on Serious Eats.
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Pin it Every day this post-Thanksgiving week, I’m contributing a healthy smoothie recipe to Serious Eats in a little miniseries called From the Blender. You know, just in case you overindulged a tad last week and feel like healthying it up in the next few days. First up, the Lean Green, which would be super [...]
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Pin it A few weekends ago, I spent some serious time at Saf restaurant in London, learning about the culinary techniques of the raw and living vegan foods movement. This week in the crisper, I share some of what I learned. Head on over to Serious Eats to read the full post, along with the [...]
In the crisper this week, two recipes for “green” smoothies made with fresh whole fruits and plenty of leafy greens. Trust me, they’re seriously delicious.
Pin it In the crisper this week, a homey mid-autumn meal that doesn’t like to be pinned down. Call it a salad or a warming main dish, as you wish. Recipe here on Serious Eats.
Pin it In the crisper this week: Fig season is short and sweet, so why not enjoy them in their birthday suits? And if you prefer the slightest bit of embellishment, try this dead-easy recipe for broiled figs with vanilla and honey. You’ll have little jewels of jammy goodness on your hands in less than [...]
When you want to make a big, gorgeous salad into dinner, what do you put on it?
Pin it This week in the crisper, it’s a mighty fine thing indeed to see so many heirloom varieties of summer apples popping up at the farmers’ market. Why not get a head start on caramel apple season at your Labor Day barbecue? Super-easy recipe here on Serious Eats.
Pin it This week in the crisper, a pizza that was clearly devised in the mind of a Jersey girl but (and now I can vouch for this) tastes equally good no matter where you are. Recipe here on Serious Eats.
Pin it In the crisper this week, the perfect dessert (or breakfast!) for when you’re craving something a little naughtier than a crumble or crisp but still want to be bowled over by berries. Recipe here on Serious Eats.
This week in the crisper: Toto, we’re not in canned-sas anymore. Shopping at the farmers’ market requires a few different skills than stopping by the Piggly Wiggly. Find out why you should flout your mother’s advice and shop on an empty stomach, for one thing. Read the full post here on Serious Eats.
Local berry season is easy to look forward to. But since most types of berries are only ripe for the picking for a few weeks, it’s also incredibly easy to miss. Luckily, with just a bit of planning, you can not only notice berry season but totally own it—and extend its singular pleasures all year long. Here’s how.
This week in the crisper, it’s all kinds of awesome sauce. Learn how to turn your bunches and bits of leftover herbs into a savory salad dressing or sauce for fish, meat, tacos, you name it. Recipe here on Serious Eats.
In the crisper this week, a healthy and delicious vegetarian brunch dish that won’t send your guests careening into diabetic coma. And don’t look now, but it even doubles as a light dinner. No job is too big or too small for Ratatouille in Buckwheat Crepes.
Pin it Back in the crisper this week: although the whole vernal equinox situation would suggest that spring has arrived, you don’t have to be Encyclopedia Brown to know that in many parts of the country, the reality of asparagus, fresh peas, and other springtime produce is still months away. That’s why we’re celebrating winter’s [...]
Pin it In the garden this week: Did you know you can grow not only a wide variety of herbs, but also plenty of fruits and vegetables, right outside your kitchen window? If you’re more into cooking than gardening, or if you don’t have a lot of outdoor space, window boxes could be just your [...]
Pin it In the garden this week, five fun themes to liven up your gardening experience, from a Mad Men and cocktail garden to the Italian grandma’s special. Read the full article here on Serious Eats.
This week in the garden, 15 of the easiest vegetables for beginning gardeners to grow. While your mileage may vary based on region, soil and sun conditions, and pest control, even novice gardeners often have good luck with this varied selection of edible plants. Read the article here on Serious Eats.
This week in the crisper, the first in a series of simple how-to posts for anyone who wants to grow some of their own vegetables, fruits, or herbs this summer. Guaranteed to be easy to follow, because seriously? If I can do it, you can do it. No green thumbs in these parts. Read the article here on Serious Eats.
This week in the crisper, two beautiful and eminently useful new cookbooks for veggie lovers and anyone looking for simple ways to incorporate more fresh produce into a deliciously healthy diet. Read the reviews, and get the recipe for Cauliflower and Tofu Curry, here on Serious Eats.
This week in the crisper: Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that’s why I don’t mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it. Get the recipe for Grapefruit-Vanilla Curd, which makes an elegant handmade birthday or hostess gift, here on Serious Eats.
On Super Bowl Sunday, I plan to be an eligible receiver* in one way only. If you pass these nachos, I’ll be sure to have my arms—and mouth—wide open. They’re vegetarian and packed with vegetables, but that’s utterly beside the point. When I make nachos, I play to win. With powerful flavors, multiple sauces, lots of creaminess and plenty of crunch all balanced carefully in every bite, these nachos will ensure I’m not the only one paying zero attention to the game.
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.
Pin it This week in the crisper, the Oprah of the scrambled egg world. Five frittatas, filled with great-tasting protein and fiber, to fuel your winter mornings. Start brainstorming superhero names for yourself. You’re gonna need one. Find the full story and recipes here on Serious Eats.
Happy twenty eleven! Whatever your food-related goals are this year (even if you haven’t got any), there’s always room for a few more fresh vegetables in your diet. That’s why I highly recommend the Big Bag of Salad approach. To find out just how ridiculous(ly easy) it is, click here to read the full story on Serious Eats.
Pin it This week in the crisper, an honest alternative to those plastic-encased veggie and dip monstrosities in the supermarket. Marcella Hazan’s bagna cauda (literally, a “warm bath” of butter, olive oil, garlic, and anchovy) pairs beautifully with crisp winter vegetables and should have a place on every New Year’s Eve cocktail buffet table. Find [...]
In the crisper this holiday week, possibly the closest you’ll come to a Christmas miracle. It’s a savory, satisfying vegetarian stew that comes together like visions of sugarplums and fuels a happy crowd. Find the recipe here on Serious Eats.
This week in the crisper, the classic pumpkin soup—without curry, without crispy pancetta, without dancing croutons—that got us all hooked on pumpkin soup in the first place but rarely makes an appearance anymore.
This week, to be honest, the so-called crisper is more of a pantryish situation. If you, like the rest of us mortals, live in a place where fresh tomatoes are out of the question at this time of year, here’s how to love ya some tomatoes from a can.
Pin it If you think pesto is just a summertime treat, think again. Winter vegetables make great pestos, and broccoli is just the beginning. Get the recipe for an easy broccoli-walnut pesto here on Serious Eats.
In the crisper this Thanksgiving week, let me begin by saying this: If you’re a squash, you’d better start sleeping with one eye open. Learn why stuffed squash makes an ideal vegetarian main for Thanksgiving or any day and an equally enticing side dish.
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.
This week in the crisper, a basic, warming potato leek soup for the days in early November when the mere prospect of Thanksgiving dinner is enough to make you overstuffed, if not slightly drunk.
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.
This week in the crisper, homemade vegetable stock. Whether you make it from whole vegetables or scraps you’ve saved in the freezer, vegetable stock is a quick, flavorful, vegetarian alternative to homemade poultry or meat stock.
In the crisper this week, Serious Eaters share their favorite ways to use fall produce while I write from the inside of a half-assembled IKEA kitchen cabinet. Good times.
This week in the crisper, a discussion about how to make summertime vegetables and vegetarian meals joyful in the ways that barbecue and street fair food seem effortlessly to be. Although I’m the first to smooch a veg out of sheer love, I grew up with happy food traditions that usually involved meat. What about you?
This week in the crisper, my down-and-dirty list of the top 10 kitchen tools for vegetable enthusiasts. What’s on your list?
This week in the crisper, 10 great blogs for produce lovers. I use these sites often and enjoy the authors’ unusual, inspiring takes on vegetables.
In the crisper this week, zucchini pancakes again. Because I just couldn’t get enough, and because there’s no such thing as a zucchini shortage (even when half your zucchini plants die. Or so I’ve heard). This version is sweet and spiced like zucchini bread.
Too hot to cook? This week (okay, last week) in the crisper, suggestions on how to eat well without touching the stove.
Zucchini overload threatening your personal safety? Shred it and forget it. These savory zucchini pancakes will disappear in no time. They’re surprisingly kid-friendly and are a great excuse for a party. What more could you ask for from a vegetable?
Eggplants growing off the hook? We’ve got you covered with an umami-packed recipe for eggplant caponata and seventeen million other tips and recipes (count ‘em!) on how to make the most of your haul. Tonight I’m serving the caponata and crumbled fresh goat cheese baked on a whole wheat pizza crust.
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.”
Easy, flexible recipe (more like a formula, really) for a healthy, delicious grain salad that uses up all your leftover and misfit veggies.
In the crisper this week, 10 tips for declaring your food independence. They’re small, they’re easy, and most of them are fun, I promise.
With summer officially here, it won’t be long before vegabundance sends us scrambling for new ways to prepare old favorites. Get excited about these five vegetables that can switch hit in sweet or savory dishes with the best of them.
In the crisper this week, 10 small ways to love the food you’re with this summer. Support the sustainable food movement by enjoying what you eat, and before you know it you’ll be drunk on heady seasonality like Ruth Bourdain is high on pixie tangerine zest.
In the crisper this week, don’t mistake lettuce’s crisp demeanor for prudishness. Get her on the grill or in the soup pot, or bring out her saucy side, and you’ll find yourself asking, “Oh! Where’d you learn to do that?” Recipes for lettuce soup, lettuce sauce and grilled salad.
Got scapes? These glorious shoots, which sprout above the ground from hardneck varieties of garlic, are some of my favorite crazy-lady vegetables. Learn what to do with them on Serious Eats.
Simply making an appearance at your local farmers’ market is a great first step toward a healthy and rewarding way of eating. Buy a few things each week and you’re halfway there. But if you’re really looking to make the most of your experience, try these 10 simple tips.
This week in the crisper, Serious Eaters share their thoughts on how to move beyond guacamole if you’re ever lucky enough to be flush with avocados. Some of the ideas are good enough that I’ve started looking into real estate in California. Get inspired, and share your own inspiration.
After several years managing and writing about CSAs (Community Supported Agriculture), my top 10 tips and tricks for making the most of your CSA share, farmers’ market haul or garden bounty without letting it overwhelm you.
Where chiles rellenos are concerned, nothing beats the real thing. But if you’d rather spend a lovely spring evening on the patio, these chiles “resemblos” are a delicious, satisfying and somewhat leaner alternative.
Quick recipe for grilled spring onions.
Everyone’s been talking about ramps (sometimes called wild leeks) for the past handful of Springs. Now the ramps themselves have a chance to weigh in, and they present a recipe for pasta with ramps, spinach and sopressata, too.
Easy, no-cook recipe for strawberry vanilla agua fresca, a perfectly refreshing, barely sweet warm-weather drink.
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.
Parsnips are often relegated to purées and braises, but they work wonders in sweet dishes, too. Easy recipe for Parsnip Spice Cake adapted from Jill Silverman Hough in Bon Appétit.
Easy recipe for mushrooms flambéed in brandy cream sauce.
Simple recipe for Apple, Goat Cheese and Honey tartlets with puff pastry adapted from Bon Appetit Magazine.
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 classic Warm Spinach and Artichoke Dip. Perfect for the Super Bowl or any casual party.
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 banana peanut butter smoothies made with soy milk. A delicious and nutritious breakfast or after-school snack.
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.
In the Crisper on Serious Eats this week, Stracciatella alla Romana (Italian egg droup soup) with spinach. Lightning-fast, healthy recipe.
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.
Easy recipe for cider-poached pork tenderloin with fennel, carrot and apple slaw.
Wondering what to do with leftover Thanksgiving turkey? This week in the crisper, Umami Girl goes spa-like with a healthy and delicious turkey salad with pomegranate and pistachios.
This week on Serious Eats, The Crisper Whisperer showcases a spiced cranberry chutney for your Holiday table adapted from the Williams-Sonoma Complete Entertaining Cookbook.
Now that Sweet Potato is a sophomore in college, she’s not all marshmallows and syrup anymore. Easy recipe here.
This easy, elegant and reasonably healthful dessert of quick-poached Asian pears with whipped cream highlights one of the season’s loveliest fruits. Plus, it practically cooks itself while you eat dinner.
Easy vegetarian recipe for lasagna with acorn or other winter squash and a velvety béchamel sauce.
The Crisper Whisperer on Serious Eats this week features a divine Radicchio Salad from the Zuni Cafe Cookbook.
Recipe for a creamy, vegan gingered butternut squash soup from The Crisper Whisperer on Serious Eats.
Easy, healthy recipe for homemade apple-pear sauce to use up your aging beauties.
The Hasbrouk-Gibson ancient family recipe for pumpkin bread made with olive oil. It’s truly exceptional.
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.
A quick, healthy and easy Escarole and Bean Soup with Pistachio Pesto with a deep flavor that belies its simplicity.
In this week’s Crisper Whisperer, Quick Tortilla Soup with tomatillos to accommodate your crisper’s odds and ends.
This week in The Crisper Whisperer, an adaptation of The Silver Palate Cookbook’s famous zucchini bread recipe using whatever summer squash you have—even hairy gourd.
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.
Pin it This week in the crisper, what is purported to be the world’s best quiche. Recipe, adapted from Ruhlman’s Ratio, here.
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.
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