Behind the Scenes Articles

Too Many Cooks: Behind the Scenes

By • April 20, 2012 • 6 Comments

Kristen_2

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.

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Butter-Covered Radishes vs. Chocolate-Covered Strawberries

By • April 13, 2012 • 7 Comments

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As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case.

Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved.

Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results:

Amanda: Please don't ever put chocolate near my strawberries. No wire hangers!

Merrill: Anyone ever tried radishes dipped in chocolate?

Nozlee: I'm 100% in the butter-covered radish camp.

Kristy: Team Radish!!

Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate?

Jennifer: Second for Team Radish!

Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate.

Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter.

Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry.

Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different.

We're not really sure who the winner is here, but I think the Jenny-ism says it all.

You *Can* Judge a Radish by Its Cover from Bon Appetit

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Too Many Cooks: Behind the Scenes

By • April 11, 2012 • 12 Comments

Amanda_1

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

It was a truly beautiful weekend in New York. Between Easter, Passover, and the sunny weather, everyone had something to celebrate. We documented some of our fun moments -- some related to food and some not. Inspired by the fabulous lunches in Christopher and Melissa's Canal House newsletter (check it out if you haven't already), we thought we'd start sharing the best discoveries from our food lives.

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Too Many Cooks: What are Your KItchen Tics?

By • March 30, 2012 • 16 Comments

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

If you spend enough time in the kitchen with someone who's serious about cooking, you're bound to start noticing the little things they do that seem so unusual to you, but so natural to them. We call them "kitchen tics" -- if you've ever spent twenty minutes trimming thyme from its stems to get it "just right," or oiled your cast iron pans so obsessively that your roommates are scared to so much as look at them, you know what I mean.

This week, we share our (perceived) kitchen tics. And for a treat, our significant others share what they see as our tics, as well.

What are the weird things that you do in the kitchen? Of course, they're not weird when you do them.

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FOOD52 and the NYC Tech Community

By • March 29, 2012 • 2 Comments

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Just as we're all part of the FOOD52 community, FOOD52 itself is part of the fabric of startups in New York City. This video by the New York Tech Meetup -- introduced by Mayor Michael Bloomberg himself! -- features a handful of the best NYC startups around: Flickr, Foursquare, Tumblr...and FOOD52!

You can find Amanda at around the 40-second mark, and click through to watch the video. It's a lot of fun.

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Lunch at the Office

By • March 26, 2012 • 12 Comments

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It's finally lunchtime here in the office and we're ready to dig in. I have a slice of the pumpernickel loaf I baked yesterday (I snuck a bite before the photo was taken) plus a salad of black and white beans, diced carrots, kale stems, and radishes. Our associate editor Kristy has a kale salad with avocado and kabocha sqash, and a sandwich of porchetta and whole-grain mustard.

What's in your lunchbox?

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Too Many Cooks: What's your Favorite Kitchen Gadget?

By • March 23, 2012 • 36 Comments

Meat_pounder

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

The New York Times Dining section ran a piece this week about those kitchen gadgets that you buy thinking they'll make your life easier -- oyster knife, bread machine, milk frother -- but that end up gathering dust in a cabinet.

But sometimes more is more, even if those pickle tongs take up too much space in your cutlery drawer. Here are our favorite kitchen utensils -- the ones we won't give up in favor of a simpler life. It's funny how so many of our answers are about tools that are just so "satisfying" to use!

Click through for pitters, slicers, and choppers galore.

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