We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.
Today: We chat with our beloved Piglet co-founder Charlotte Druckman about her fantastic new book on women in the restaurant world, Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen.Read More »
This is the twentieth installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals.
Today: Tom pens an ode to fall and family, with a Sunday menu of Fennel and Onion Braised Pot Roast with Carrots, Roasted Broccoli with Almonds, Roasted Garlic, and Mustard Vinaigrette, and AntoniaJames' Sour Cream Dinner Rolls.Read More »
Set the stage for your dream kitchen.
In all likelihood, there is an island, or at the very least, counters that go on for miles, on which you chop, dice, and mix. (You set up separate stations for each, just because you can.) There are appliances and tools ready for you at your every mixing and churning whimsy, places to bake, and then to cool, all of your latest creations. And somewhere -- maybe above the stove, maybe beside it -- there are likely copper pots, beautiful and shining and ready to simmer.
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Halloween: the only night you can be whatever you'd like to be, whether it's a princess, zombie, or a slice of cheese. (We may or may not have been all of these things.)Read More »
6 pumpkin carving tools you probably haven't considered using.Read More »
A&M get a lesson in pumpkin carving from the Maniac Pumpkin Carvers.Read More »
Jenny surprises skeptical dinner guests with an exciting salad.Read More »
A colorful meal this is not. But what it lacks in hue, it delivers in complexity and comfort.Read More »
There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.Read More »
This is the final installment in our 3-part series on food science from the Modernist Cuisine team. We're giving away a copy of Modernist Cuisine at Home below, along with some handy equipment for your own Modernist kitchen. We're also selling Modernist Cuisine at Home at an exclusive discount you won't find anywhere else in the Food52 Shop.Read More »