Yesterday in the test kitchen was busy! You'll be seeing a cavalcade of celery Community Picks so soon, but for now here's a peek into our day.Read More »
We've asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done! Read on below for her step-by-step tutorial (and recipe!) for making mozzarella at home.
I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen witout rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can.Read More »
We’ve given you Our Weekly Grocery List; now, we’ll show you how to stock your larder. Part of treating ingredients correctly is knowing the best places to store them, and for how long.Read More »
Tom pens an achingly beautiful letter to one of his culinary heroes, Jacques Pépin.Read More »
It's finally lunchtime here in the office and we're ready to dig in. I have a slice of the pumpernickel loaf I baked yesterday (I snuck a bite before the photo was taken) plus a salad of black and white beans, diced carrots, kale stems, and radishes. Our associate editor Kristy has a kale salad with avocado and kabocha sqash, and a sandwich of porchetta and whole-grain mustard.
What's in your lunchbox?Read More »
A week's worth of colorful and crisp radish recipes.Read More »
Jenny tells us to do as she she says, not as she does.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.
The New York Times Dining section ran a piece this week about those kitchen gadgets that you buy thinking they'll make your life easier -- oyster knife, bread machine, milk frother -- but that end up gathering dust in a cabinet.
But sometimes more is more, even if those pickle tongs take up too much space in your cutlery drawer. Here are our favorite kitchen utensils -- the ones we won't give up in favor of a simpler life. It's funny how so many of our answers are about tools that are just so "satisfying" to use!
Click through for pitters, slicers, and choppers galore.Read More »
Amanda shares a trick you may not want to try at home.Read More »