8 blueberry-filled recipes to make all summer long.Read More »
Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation.
As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.Read More »
On Tuesday, we lost our good friend, the writer, director, and cook Nora Ephron. Like you, we want to gather and grieve, and to celebrate her life and career, her sharp humor, and her love of a good meal. (To say nothing of her searing scrutiny of a bad one.)Read More »
Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.
Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.
What's in your lunchbox?Read More »
Gena takes a quick look at her own history as a vegan, and the movement as a whole. Plus, two vegan superstars -- quinoa and hemp seeds -- make an appearance in lemony quinoa with hemp seeds, peas, and basil.Read More »
Amanda learns how to sharpen her knives.Read More »
We had a special guest in the office today -- FOOD52er Kitchen Butterfly, visiting New York from her native Nigeria, came to pay us a visit! (The weekend before several FOOD52 users met up at Eataly -- you can see Panfusine's recap of the event here.)
It wasn't until the end of her visit that she surprised us all with a set of gorgeous gifts -- we were speechless! From left to right, we have a reprint of a 1930s-era Yoruba cookbook, gorgeous placemats made from coconut fibers, grains of paradise -- which apparently cost next to nothing in Nigeria -- Kitchen Butterfly's favorite curry powder, dried chiles, ground melon seeds, and a gorgeous wooden bowl.Read More »
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new device brings sous vide to the home cook.
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Sous vide is taking the cooking world by storm. The method, involving slow cooking in a temperature-controlled water bath, produces moist, almost confusingly-tender food. And, because of the constant temperature, results are consistent, every time.
It’s no wonder that chefs are into this technology; white-linen restaurants have been serving up sous vide specialties for years now. But, due to the high cost and complication of machines, home cooks haven’t had such universal access, and by extension, have perhaps been missing out on the most tender steaks of all time. (That's not a comment on your cooking, we promise.) That’s changing. Enter the Nomiku: an immersion circulator made with all of the accuracy of the professional versions, but with a design and price point tailored to the home cook.
We can contribute to their success. All donations go toward component, mechanical, and testing costs: which is to say, basically giving the green light to production. Give $5, and the co-founding physics wiz will answer a physics question. (Here’s your chance to really test out his Ph. D.) Give $299, and you’ll get a limited edition Nomiku, the genius device behind this whole campaign.
Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere.
Nomiku: bring sous vide into your kitchen from Kickstarter
A lesson in food photography, with tips from our resident experts.Read More »