Here at Dinner Tonight HQ, we're still in full on, wide-eyed, springy bliss.Read More »
Today: Tom takes a long, hard look at his stack of cookbooks.
I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.Read More »
Let us take a moment to demystify whey and share some great uses for it.Read More »
The advice I give to aspiring food writers has sharply and suddenly changed. Here's why.Read More »
Last October, the FOOD52 community came together to celebrate the release of our cookbook -- and the subsequent potlucks were quite the festive events. We love it when our digital community gets together in the real world, and we want to do it all over again: we're thrilled to announce our Make Mozzarella Potlucks, sponsored by California Olive Ranch and scheduled for the weekend of April 20, 2012.
Learn more about the potlucks and how you can join!Read More »
The voting is on in our Your Best Maple contest. While we wait for the votes to come in, here are some facts and figures about everyone's favorite pancake topping.Read More »
The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.Read More »
What's in the twins' lunchboxes this week? Take it away, Amanda:
Roasted asparagus and haricots verts, chopped, and topped with wide shavings of pecorino and diced smoked ham. I like to cut things into small bits so they can scoop it up with a spoon, and then use the same spoon for the Fage (whole milk!) yogurt with honey. Oh, and whole grain bread on the side, cut into kid-size triangles.
Looks delicious!Read More »
Jenny finds a surprising snack to serve when guests show up.Read More »
A dressing that will push you to your limits, and make you beg for more.Read More »