Skip to main content

Join The Table to earn rewards.

Already a member?

food52 in the News

by:
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
Food52
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.

Popular on Food52

Continue After Advertisement

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.
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.