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In case you missed it, back in the fall the food surgeons at Cook's Illustrated challenged young and scrappy food52 to a recipe duel. At the heart of their provocation was the question of whose methodology creates better recipes: theirs (rigorous, scientific recipe testing by professionals) or ours (crowd-sourcing and curating, a celebration of individual cooks' voices). After months of negotiations we've reached consensus (sort of) and are plowing ahead with a contest. Here's how it will work: we'll proceed with our regular contest schedule -- naming two themes and coming up with winning recipes. These winners will then face off with Cook's Illustrated's thoroughly tested recipes. The dueling recipes will be posted on Slate and put to a public vote sometime in May.
The winner will take home fame and glory, and hopefully everyone will be enriched by the conversation about recipe creation. As always, we have full confidence in your ingenuity, cooking abilities, voice and clarity. So let the games begin!
And the themes are .... (drumroll).....
Roasted Pork Shoulder
You can use a boneless or bone-in cut, and picnic or Boston butt. You can brine it, marinate it, or finish it with a sauce. You can season it with rosemary or lard it with garlic. Just make sure you cook it in the oven -- and let us in on the details of your best technique.
Chewy Sugar Cookies
It doesn't matter what flavors you use or how you get from flour and sugar to baked treat, just make sure your cookies are good and chewy! We'd love to know all your tips and secrets that lead to an exceptional cookie.
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Alice Waters's favorite tools.
Meet beaver tails.
Get your shine on.