Serious Eats is doing a series of recipes adapted from Martha Stewart's latest cookbook, Martha Stewart's Cooking School. I have a couple of her cookbooks, and I never use them. The recipes are usually overly complicated or involve obscure ingredients or equipment (of course, I haven't really perused them since I started my cooking kick in Indiana, so maybe I wouldn't find them so esoteric or challenging now). But the recipes Serious Eats cooked so far seem pretty doable.
A few that I've been contemplating:
Recipes not from the Martha Stewart book that I'm contemplating making:
- Mushroom and Chicken Risotto from food writers Joy Manning and Tara Mataraza, who are writing a cookbook focusing on minimizing the use of meat, which was one of the suggestions in Michael Pollan's In Defense of Food. Via Serious Eats.
- We think our baking powder biscuit recipe is pretty darned awesome. But I'm tempted to try Amanda Clarke's biscuit recipe from Serious Eats.
- We think our pancake recipe from The Grit Cookbook is pretty darned awesome, too. But I'm tempted to try Mark Bittman's Rich Ricotta Pancakes. Via Serious Eats.
- David's Mom used to make meringues pretty regularly to serve with fresh fruit for dessert. I've never attempted it. But I'm tempted to try ditte isager's recipe from Design*Sponge. It's worth looking at the recipe for the pictures alone, even if you'll never make a meringue.
Posts
1 comments:
My mom would make meringues for dessert all the time too. They are really yummy and not hard, but they take a long time because you have to bake them very slowly.
Post a Comment