Maggie Mariolis
Serious Eats
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Past articles by Maggie:
The Meaty Magic of Vegetarian Fried Shiitake Po' Boys
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit. → Read More
Chia Chipotle Dressing From 'Salad Samurai'
In this dressing, from Terry Hope Romero's Salad Samurai, the chipotle's heat is kept in check by sweet orange juice and agave nectar, and lime juice and cumin add spunk. The chia seeds give it body (without making it slimy, don't worry). It works brilliantly with the luscious grilled fruit in the Fiery Fruit and Quinoa Salad. → Read More
Rice Salad With Nuts and Sour Cherries From 'Plenty More'
This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling. → Read More
Zucchini "Baba Ghanoush" From 'Plenty More'
As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread. → Read More
Cucumber and Yogurt Soup With Walnuts and Rose Petals From 'A Change of Appetite'
You hear cucumber-yogurt soup, and you might think of slim-waisted, still-hungry women sipping delicate spoonfuls. Diana Henry's version in A Change of Appetite is less 'ladies who lunch' and more Elaine Stritch singing "Ladies Who Lunch:" ballsy, dynamic, and unexpectedly complex. → Read More
Meat Hook Chili From 'The Meat Hook Meat Book'
Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective. → Read More
Lone Star Breakfast Taco From 'Tacolicious'
This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, is a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese. → Read More
Fiery Fruit & Quinoa Salad From 'Salad Samurai'
This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have. → Read More
Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream. → Read More
Hattie B's Hot Chicken From 'Fried & True'
This recipe for Hattie B's Hot Chicken, from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat. → Read More
Popeyes-Style Chicken Tenders From 'Fried & True'
Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge. → Read More
Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that. → Read More
Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'
There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but… → Read More
Salmon Banh Mi From 'Vibrant Food' Recipe
Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. → Read More
Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food' Recipe
In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. → Read More
Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook'
Many of the recipes in The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand are essentially well-executed basics like this one. Nothing groundbreaking here, but the simply roasted veggies and the aioli are spot-on, and that's really all you need. → Read More
Cauliflower Cake From 'Plenty More'
This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. → Read More
Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food'
I, like so many others, fell head-over-pillowy-balls-of-cheese in love with gnudi at the Spotted Pig in NYC, where Chef April Bloomfield made them famous. Jamie Oliver's version in his new book, Jamie Oliver's Comfort Food, is much like his friend Bloomfield's, but with a few personal touches. → Read More
Calvados Omelette From 'Prune'
Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a… → Read More
Farrotto With Acorn Squash and Red Russian Kale From 'Heritage'
This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors. → Read More