food52 in the News

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August  2, 2010
2 Comments

In Amanda's latest Recipe Redux for the New York Times, a recipe for raspberry vinegar (or shrub) from 1900 inspires two thoroughly modern summer desserts -- a tart and an ice cream float.

Read more and get recipes for all three here.

  • Raspberry Vinegar FloatRaspberry Vinegar Tart
  • Photos by Tom Schierlitz for the New York Times

See what other Food52 readers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • thirschfeld
    thirschfeld
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2 Comments

Kitchen B.
Kitchen B. August 8, 2010
I made the vinegar.......but with foraged blackberries - I have the scratches and scars to prove :-). Will try it in the coming weeks - the tart looks very adult!
 
thirschfeld
thirschfeld August 2, 2010
I read this in the Times over the weekend and I am looking forward to making it. Really cool.