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Fiveandspice is a Boston-based food policy grad student and nutritionist who happens to love butter and cream (a.k.a. everyone's favorite nutritionist). Her username and blog of the same name stem from this moderate stance on nutrition: she encourages cooking with products that have no more than 5 ingredients, and adding your own spice!
Though she entered her first recipe less than two months ago, fiveandspice has quickly become a fixture on food52, diligently testing recipes for our weekly Editors' Picks and earning a few of her own (see her Chocolate Cherry Fool, Lemon Cream Roast Salmon with Whipped Parsnips and Pork Torta).
She's also responsible for the beauty you see above: Grilled Bread with Thyme Pesto and Preserved Lemon Cream -- the runner-up for the contest for Your Best Use of Lemon, Thyme and a Grill that was so good we had to squeeze into the food52 cookbook as one final Wildcard. See fiveandspice's profile page and fan her here.
Read fiveandspice's profile Q&A below:
ants, or Norwegian "old cheese", or some Japanese foods I wasn't sure what were
my lefse making equipment
An amazing cheeseburger with caramelized onions, sweet potato fries, and salad with a microbrew beer and ice cream sundaes or pie to finish
croissants from scratch
not cleaning as you go along
The Best Recipes or Slow Mediterranean Cookbook
Our Latest #f52contest
Show us your back-pocket baked goods
Our latest #f52contest: back-pocket baking.
What to eat and listen to tonight.
We've got the summer blues.
Za'atar: the spice with zip.
Have a ball (jar).