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 »
A deviled egg to convince the doubters -- perfect for Easter brunch, dinner, and the unending glut of dyed eggs.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 »
Move over, granola -- it's yogurt's turn to shine.Read More »
See the celery recipes chosen as Community Picks!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 »
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.Read More »
What's for lunch in the twins' lunchboxes today? Looks like a really good one!
The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked!
What's for lunch today? Anyone else have chocolate cake in their plans?Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Supply Chain follows Rodney Muirhead into the kitchen of Podnah's Pit in Portland, Oregon for some first-class barbecue.
Since its opening in 2006, Rodney Muirhead has been the pitboss as Podnah's Pit in Portland, Oregon. What does that mean aside from the fact that he has the coolest job title ever? It means that Rodney and his pit crew are up at 5:00am every morning to light oak logs in the firebox and start smoking the 500 pounds of meat that they serve each day, everything from brisket to pulled pork to ribs.
Don't let its location in the Pacific Northwest fool you: Podnah's Pit serves serious Texas barbecue. The restaurant is even named for Rodney's grandfather's nickname -- "Howdy, partner" equals "Howdy, podnah" in Texan. And along with slow-smoked meat you can expect an array of Southern fixings: cornbread, collard greens, and even migas.
We love the integrity, dedication, and just plain hard work that the Podnah's staff brings to their restaurant. Want to see for yourself? Last Saturday, Rodney recorded a typical day at the Podnah's for us -- it's the next best thing to one of their sliced brisket sandwiches. (Or a smoked prime rib cheesesteak.)Read More »
Skip the multivitamin. Just eat good food. Like this.Read More »