Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about Easter ham and Passover desserts, questions about FOOD52 recipes, and friendly debates about the ins and outs of the kitchen, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »
Sundry Topics Articles
The voting is on in our Your Best Maple contest. While we wait for the votes to come in, here are some facts and figures about everyone's favorite pancake topping.Read More »
Exciting news -- thanks to the hard work of our fantastic team of developers, you can now save recipes from FOOD52 to your Facebook Timeline! The screenshot above is what the app looks like; we hope you'll use it to share your favorite recipes with your Facebook friends.
Using the tool is easy:
• There's a new button on the left of each recipe page: Save to Facebook.
• When you click on that button, you'll be asked to log into Facebook (if you aren't already).
• Then, and you only have to do this once, you'll be asked to authorize the FOOD52 Timeline app. We promise that we'll never, ever post to your Facebook wall without your knowledge.
• After you've authorized the app, it will post to your wall in a special FOOD52 box. It's an easy way to share your favorite recipes!
We'd love to hear what you think of the app. Let us know if you have comments or questions!Read More »
Yesterday's Office Hours with Melissa Clark was a great time -- questions poured in for Melissa from the Hotline and Twitter alike on a wide variety of topics. We've collected some of the best Q&As -- click through to see what you missed!Read More »
Calling all Hotliners!
We're proud to announce a new feature on the Hotline next week: Office Hours, in which our favorite cookbook authors, chefs and producers will be on the line to help with your questions about cooking in real time.
You might try asking Melissa for the best variations on her famous crunchy kugel, or get advice on which herbs to add to her genius duck confit. She'll do her best to answer your burning cooking questions!
Here are the details:
• Melissa Clark will be answering questions on Thursday, March 29 from 3-4pm EST from the Hotline, Twitter, and our FOOD52 Hotline iPhone app (download it free here).
• On the Hotline & Hotline app, be sure to include #askmelissaclark in the Title of your question.
• On Twitter, be sure to include #askmelissaclark and @food52hotline in your question so we can find your tweet!
See you on the Hotline!Read More »
Have you checked out our Kickstarter curated page? For the uninitiated: Kickstarter is an easy way for creative projects to get funding through small donations from a large number of people -- and each donation comes with fantastic rewards set by the project's owners. We have two fantastic projects for you today -- consider supporting them!
The first is Birds, bars & boxes...in artisan chocolate from Robyn Dochterman of St. Croix, Wisconsin. Her chocolate shop, the St. Croix Chocolate Company, is commissioning beautiful chocolate molds from artist Laura McCaul. The three-dimensional chocolate art, made with organic TCHO chocolate from San Francisco, will be packaged in gorgeous handmade boxes that can be reused to package gifts or store jewelry. The company's committment to fair trade, supporting local agriculture (their cream and milk come from a farm just 10 miles away from the shop!), and seasonal ingredients is inspiriing.
Next up we have This Must Be the Place, an art space in Brooklyn located above the restaurant Marlow and Sons. Run by the same crowd who run Diner Journal, the project aims to better equip their event space to host classes, art exhibits, performances, dancing, eating, drinking, artist residencies, and more.
Are there any Kickstarter projects you've supported lately? Let us know and we'll add them to our curated page!Read More »
The first day of Spring is today, March 20. But did you know that it's also the first day of the Iranian year 1391?
The Iranian New Year is called Norooz, which literally means "new day," and it happens each year on the Vernal Equinox (also known as the first day of the spring season). Such a lovely time of year to start afresh, don't you think? Norooz is by far the country's biggest holiday, and it's been celebrated in the same way for centuries and centuries -- which is more than you can say for those "2012" sunglassses left over from last December 31.
Many of the traditions around Norooz are based on food, cooking, and meals with loved ones -- all FOOD52-friendly pursuits!
Read more for a look at what Iranians around the world are doing right now with their loved ones to celebrate the new year.Read More »
March Madness has arrived, and with it comes the universal obsession with brackets as basketball fans predict the outcome of each game in the men’s NCAA tournament. But, brackets aren’t just for basketball. They extend far beyond, into the epicurean world.
Read More »
We'll be featuring some of our favorite food blogs here on Feed52 -- today we're looking at Just 5 More Minutes with our Airstream, a blog by Monica Bennett about her family's travels in their 25-foot Airstream, which they take along behind their truck on adventures all over the country.
Read more to learn all about this tiny kitchen and the mouthwatering meals that come out of it!Read More »
Have you bought your Brooklyn Brew Shop beer brewing kit yet? If you've watched Amanda learn to make beer, you know that brewing is full of jargon to describe very specific stages of the beer making process. We've collected our top 5 basics below -- try tossing these around next time you visit your local bottle shop.
1. Mash - This is just a mix of grains (mostly malted barley and wheat) and water. It looks like porridge, or oatmeal, or...well, mash. After it's simmered, you mash out by bringing it to a certain temperature (this is called mashing out). Then you're on to the next fancy word.
Read more for the other 4 terms!Read More »