Down & Dirty

Down & Dirty: Dark Leafy Greens

By • December 7, 2012 • 6 Comments


Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.


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Behind the Scenes

Too Many Cooks: Edible Gift Time

By • December 7, 2012 • 3 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.

Now that we've had our fun with citrus, we can no longer procrastinate. There's no way around it any more -- it's the season of giving. If you know someone like us (and chances are you probably do), you know that when the weather turns cold and the holiday decorations beckon, you start receiving mason jars with bows, tins of cookies, and everything, so long as it's homemade and in a pretty package. (And we hope you like them.) Maybe you're looking to branch out (fruitcake, be damned), and if you are, you might find some inspiration this week, when we answer the question: 


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