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Yesterday in the test kitchen was busy! You'll be seeing a cavalcade of celery Community Picks so soon, but for now here's a peek into our day:
Once again (remember last time?), the FOOD52 staff proves to be of one mind: our intrepid kitchen manager Jennifer and senior editor Kristen showed up -- surprise -- in matching stripes. Aren't they adorable? On the right, our photographer James Ransom does whatever it takes to get the right photograph. In this case, it's for a Kitchen Storage post next week!
It was a day of snacks. Around lunchtime, we had planned to have ricotta (made by Kristy!) and sea salt on Pane Pugliese from Sullivan Street Bakery. Then came the gamechanger: with lemon zest left over from the kitchen and honey from the pantry, we had salty-sweet-tart toasts instead.
Not too long after, a curiously enormous radish materialized from the kitchen. (Kristy has normal-sized hands -- that radish is big.) Our solution? Slice it with a mandoline and make tartines with radishes, butter, and sea salt.
After a long day of cooking (can you guess what the above mise en place will make?) it was time to clean up. Fortunately, we had the two cutest helpers around -- Walker and Addie! -- and we finished in no time.
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).