Merrill cooks on the weekend to carry her family through the week.Read More »
Our ten favorite spices, and how we like to use them.Read More »
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.Read More »
Jenny finds a recipe that'll make you the envy of your block.Read More »
A&M learn how to brew a perfect pot of tea.Read More »
Today: Tom tells us about the two little reasons he will always garden.
It all starts with peas, well, at least for us it did. It really is that simple.
It is late in the day when I walk around from the back of the house after I finish cutting the grass. What I see is Vivian, standing at the edge of the pea patch, eating, and eating, pea after perfectly sugary and ripe pea. The intensity in her little blue eyes and the smile on her lips says it all.Read More »
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.
We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.Read More »
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:
My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.
I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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Are you going to a #makemozzarella potluck this weekend? (Are you hosting one?) If not, remember that the California Olive Ranch Tasting Set is 36% off in the FOOD52 Shop and that we're pleased to announce an Olive Oil Tasting Kit Giveaway!Read More »