Down & Dirty

Down & Dirty: Potatoes

By • January 11, 2013 • 7 Comments


The last time we talked about potatoes, Marian Bull helped us figure out how to match recipes to the potatoes that suit them best -- starchy Russets for mashing, waxy red potatoes for salads, and more. Today we're digging underground to learn even more about the potato: we'll talk about how they're actually the stems of the plant, what exactly a potato fruit looks like, and what it really means when their skin turns green after storage.

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Behind the Scenes

Too Many Cooks: Breakfast Edition

By • January 11, 2013 • 9 Comments


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.

Breakfast can be underrated -- or, more often than not, forgotten about altogether in exchange for getting to work on time. But today, we're giving breakfast -- the most important meal of the day! -- the VIP treatment with this question:

If time wasn't a factor, what is the one breakfast that would make your weekday mornings a little better?


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