The creamiest vegan chocolate sorbet you'll ever meet.
Jenny's got a new go-to weeknight cookie recipe that's full of excitement.
Poodle skirt and horn-rimmed glasses are optional, but recommended.
7 recipes to kick off strawberry season.
We'll be running essays about food memories on Feed52. Today, cookbook author Lukas Volger remembers his mother. Growing up, I loved to cook with my Mom. We were a team when she hosted dinner parties or planned holiday meals, and every Sunday when she’d sit down at the table to map out the following week of dinners, drawing inspiration from a stack of clipped coupons she stored in an envelope that was always near to bursting, I sat with her and helped brainstorm menu ideas. She wasn’t necessarily an adventurous cook, mostly because she wasn’t comfortable improvising in the kitchen—she liked to follow recipes—but she loved when she found a recipe that worked. Many of her favorites were passed onto her by friends, or clipped from the newspaper, magazines like Ladies’ Home Journal and McCall’s, or any of her Junior League of Boise cookbooks.
Anum takes us step-by-step through making Sooji Ka Halwa, a traditional Pakistani dessert.
With Cinco de Mayo around the corner, we've planned a Mexican fiesta full of spicy cocktails, guacamole, tacos, and more.
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
7 puddings that bring back memories of school lunches, of elegant dinner parties, of restaurants and meals both humble and grand.
The second post for Emiko's Big Feast: making sanguinaccio dolce
Jenny finds a cookie to win the whole family over.
As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case. Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved. Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results: Amanda: Please don't ever put chocolate near my strawberries. No wire hangers! Merrill: Anyone ever tried radishes dipped in chocolate? Nozlee: I'm 100% in the butter-covered radish camp. Kristy: Team Radish!! Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate? Jennifer: Second for Team Radish! Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate. Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter. Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry. Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different. We're not really sure who the winner is here, but I think the Jenny-ism says it all. You *Can* Judge a Radish by Its Cover from Bon Appetit
The world of Passover desserts can look grim. We're here to change that.
What's for lunch in the twins' lunchboxes today? Looks like a really good one! The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked! What's for lunch today? Anyone else have chocolate cake in their plans?
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