Caroline Russock
Serious Eats
Philadelphia, PA, United States
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Past articles by Caroline:
Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: chicken and rice with white sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever. → Read More
Croissants
For all of you ambitious bakers out there who have been wondering just how the buttery layers of a croissant come to be, this recipe is for you. Harvard grad Joanne Chang has written a comprehensive recipe that will hold your hand from dough rolling to shaping to proudly pulling lovely, flaky croissants out of the oven. → Read More
Mexican Chocolate Crackle Cookies
As I was putting together the dough for these Mexican Chocolate Crackle Cookies there was no doubt in my mind that they were going to be incredible. You can't go wrong with the combination of chocolate, cinnamon, coffee, almonds, and a touch of chile. It's like a mole cookie. → Read More
Somali Sambusas Recipe
This recipe for fried pockets stuffed with spiced beef comes from Ilahn Omar, who makes over 100 sambusas each year for Ramadan for her friends and relatives. → Read More
Caramelized Orange Cheesecake
Super creamy with a great graham crust, lightly orangey filling, and an almost stained glass-like caramelized orange topping, this cheesecake was almost as good to look at as it was to eat. → Read More
Cream of Carrot with Ginger Soup
Carrot soup is comforting and not too complicated, but still has enough sweetness and spice to keep things interesting. [Photograph: Caroline Russock] This week my goal was to share soup recipes from The Best Soups in the World by Clifford... → Read More
Autumn Stew Recipe
The following recipe is from the January 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If I had to pick a group of vegetables that I stay away from in the... → Read More
The Homemade Pantry's Roasted Tomatoes for the Freezer
Alana Chernila, author of The Homemade Pantry, has figured out a way to freeze summer tomatoes so that they retain their sweetness all year long. Her method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and… → Read More
Grapefruit Campari Sorbetto
This recipe from The Ciao Bella Book of Gelato and Sorbetto adds just enough sugar to make these two bitter ingredients into a bittersweet apertif of a sorbetto, somewhere between a cocktail and dessert. When making the base be sure to taste since the amount of sugar you use depends on the sweetness of the grapefruit juice. Sweet Ruby Red grapefruits will require significantly less sugar than… → Read More
Cook the Book: Corn Pudding
[Photograph: Caroline Russock] This Corn Pudding from The Grand Central Baking Book by Piper Davis and Ellen Jackson is a not only an insanely rich side or fantastic brunch dish, it's also a bit of an optical illusion. When... → Read More
Black Trumpets and Sweet Corn in Tarragon Cream Sauce
[Flickr: kthread] I've only foraged for wild mushrooms once in my life and let me tell you, it was not a great success. Walking around in the woods for hours was nice and the mission to find mushrooms made it... → Read More
Coffee-Flavored Corn Cookies
Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two… → Read More
Chicken Kara-age, AKA Japanese Fried Chicken
Chicken Kara-age AKA Japanese fried chicken (or JFC for short) is a total crowdpleaser. These little chunks of soy-sake-ginger marinated chicken coated in cornstarch and deep-fried until golden have a tendency to disappear almost as quickly as they come out of the fryer. → Read More
Vegetable Tortilla
A small note accompanying this recipe for Vegetable Tortilla from The Book of Tapas by Simone and Inés Ortega advises the cook to serve leftovers cold with a little mayonnaise spread on top. Maybe I've got it backwards but when I started making this tortilla, I was envisioning that exact preparation. In fact, I intentionally made the tortilla a few hours before I planned on eating it so it would… → Read More
Rick Bayless's Bacon and Tomato Guacamole
Fiesta at Rick's by Rick Bayless is a must-have for anyone who's enamored of all things avocado-related. And if guacamole is your thing (but really, who doesn't love it?) Fiesta at Rick's has some of the tastiest variations out there. With a fruit as creamy, rich, and versatile as the avocado there are countless ingredients that can be added to the mix—mango for sweetness, toasted pumpkin seeds… → Read More
Cook the Book: Seasoned Tofu
Briefly pan fried and bathed in a scallion-chile-sesame oil dressing, this tofu dish from Quick and Easy Korean Cookings by Cecilia Hae-Jin Lee is a tofu dish that can convert even the most tofu adverse. → Read More
Drink the Book: Stupendous Strawberry Shake Recipe
Instead of blending flavorless, out of season berries into this strawbery shake, Adam Ried recommends a much for punchy combo of strawberry ice cream and sorbet, strawberry jam, and a teaspoon of lemon juice. This multilayered approach to shake-making packs in far more strawberry flavor than the berries themselves could. → Read More
Vanilla Bean Bourbon Milkshake Recipe
This Bobby Flay recipe makes one 16-ounce milkshake or two 8-ounce milkshakes. → Read More
Drink the Book: Maple-Bacon Shake Recipe
If you're reading this and are dubious about the combo, think for a second about the deliciousness of a crisp piece of bacon running through a puddle of maple syrup on your breakfast plate. This Maple-Bacon Shake from Adam Ried's Thoroughly Modern Milkshakes is a little over the top, in a totally delicious way. → Read More
Fresh Mint-Chocolate Speckled Milkshake
When I stumbled upon this recipe for Fresh Mint-Chocolate Speckled Milkshake in Bobby Flay's Burgers, Fries & Shakes, happy childhood memories came flooding back to me. → Read More