food52 in the News

by:
May 11, 2010
3 Comments

In this month's Recipe Redux for the New York Times, Amanda ponders the ever-shortening length of vegetable cooking times and asks Carlo Mirarchi, chef at Roberta's in Brooklyn, to reimagine a Mimi Sheraton recipe from 1977 for Asparagus Alla Fontina. Read the article and see both excellent recipes here.

Photo by Tom Schierlitz for the New York Times

See what other Food52 readers are saying.

  • Abra Bennett
    Abra Bennett
  • mariaraynal
    mariaraynal
  • Merrill Stubbs
    Merrill Stubbs
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

3 Comments

Abra B.
Abra B. May 11, 2010
I made this a couple of days ago, the original version, with a couple of little tweaks. I sautéed the asparagus instead of boiling it, and I used a raw milk Italian Fontina instead of Gruyère. It was delicious, and surprisingly, almost even better cold the next day for breakfast. Yeah, I'm weird like that, but I'm very happy to have this recipe.
 
Merrill S.
Merrill S. May 12, 2010
Sounds like a great adaptation!
 
mariaraynal
mariaraynal May 11, 2010
I smirked on Sunday when I read this piece in the Times magazine and saw the topic was asparagus! Glad you are posting these columns on food52 so everyone here can enjoy them. Lovely recipes, btw.