Because it's never too hot for chocolate -- though this time of year, just a bite will do.Read More »
Garlic is a funny -- and extremely versatile -- plant: it's planted in the late fall, after most other plants are done for the season, and sleeps all winter long before sprouting come springtime. The bulbs aren't ready to harvest until summer -- and even then they need a weeks-long curing period to dry them out for long-term storage. Fortunately, there are other ways to get your garlic fix in spring and early summer. Young garlic is one -- the bulbs are soft, mild, and not yet hardened into cloves -- and garlic scapes are another.Read More »
Eating your way around the world may seem like a daunting task, but it's exactly what husband and wife Jesse Friedman and Laura Hadden are doing - right in their own backyard in Brooklyn. The couple recently founded United Noshes, a project to prepare a meal from each of the 194 United Nations memebers of the world. The couple carefully sources ingredients and researches traditional cooking methods for each meal, meant to be shared with friends old and new. Their photo-filled blog catalogues each meal, and a recent meal from Cameroon included "poulet DG," a chicken curry dish with vegetables, along with cassava and corn mush, steamed pea cakes, fried plantains and a homemade spicy pepper sauce. One year in, they've completed 39 meals (they cook through the countries in alphabetical order), and expect the whole project to take about six years total.
Realizing not everyone is able to eat this well, the project asks guests to make donations to the United Nation's World Food Program USA. As of last May, they've already donated over $6,000! If you're interested in advising the couple on a country you're familiar with, or just want to attend a dinner, you can sign up for their newsletter.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.
These video clips should do a thorough job of sending you off into the weekend. Post your favorite food movies (and TV shows, why not) in the comments!Read More »
Tips and tricks for brewing coffee that guarantee a good cup, every time.Read More »
Make a big batch of summery soup for dinner tonight and save any leftovers for an effortless lunch tomorrow.Read More »
Two of summer's star condiments, made at home.Read More »
We wanted to take a minute to remember our friend, baker, and inspiration Marion Cunningham, whom we lost on Wednesday. Famous for the rewrite of the Fannie Farmer Cookbook, we remember her for her many other contributions to the table as well. Namely, writing salaciously about pancakes, championing a waffle recipe that is not to be beat, and, most importantly, being a strong spokeswoman for home cooking in her own quiet way.
Her dessert-for-breakfast Heavenly Hots, as Amanda once wrote, “clarify what’s wrong with other pancakes,” which, come to think of it, is much like she did with everything else. Starting with run-of-the-mill ingredients, she developed, tested and tasted so that home cooks everywhere could have the very best version grace their tables. Like biscuits (also Merrill’s go-to recipe), say, or peanut butter cookies.
Marion’s homemaking was always cut with a sharp, sense of humor. An article from the Times points out that, while instructing how to crack a coconut in a recipe, she suggests to throw it on a patio. “That’s how monkeys do it,” she wrote, “and they are professionals.” Which, as it happens, was -- and remains -- a very sounds argument.
The New York Times printed a poem in her remembrance, one that we think is very apt, and reminiscent of her no-nonsense, crisco-using, cooking for the laymen ways. Which she did beautifully. Marion was, in short, the mother that lives on our cookbook shelves.Read More »
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert.
How are you cooking up summer's abundance of summer squash?Read More »