Call dibs on the Meat as a Flavoring recipe you'd like to test!Read More »
Marisa McClellan helps us stock our pantry with homemade nut butter.Read More »
7 pasta dishes featuring the summer's freshest catch.Read More »
See the Radish and Turnip recipes chosen as Community Picks!Read More »
Maybe your KitchenAid mixer -- that most beloved of kitchen tools -- has started making funny noises when you whip up a batch of pizza dough. Maybe you nabbed yours from your mom's basement, where it hadn't been used since burnt sienna was a popular tile color. Or maybe -- like me -- you found your KitchenAid on the sidewalk while walking to dinner one day. (True story!)
In any case, check your warranty at the door and roll up your sleeves: it's time for your KitchenAid to get an oil change! It takes just an hour and "yields a lot of satisfaction" according to these instructions from the blog Artisan Bread Baking. With clear instructions and plenty of photos, the tutorial has everything you need to know. Basically, you're removing the mixer apparatus, cleaning it, re-lubricating it, and putting it all back together -- easy enough, right?
Maintaining a KitchenAid Mixer from Artisan Bread BakingRead More »
Nicholas Day explains why most family cookbooks fail -- and offers one glimmer of hope.Read More »
If you've ever emptied the contents of your crisper into a batch of grains to make an odds and ends salad, well, Amanda is right there with you. Here's the latest look into Walker's and Addie's lunch:
"I picked up a piece of tuna at the Greenmarket and poached it in oil with garlic, thyme and sage -- and then made a "refrigerator" rice salad with it, adding bits of things I had hanging around. Jasmine rice, capers, pickled ramps, kalamata olives, celery, Russian red kale, and lemon juice.
The carrot sticks are for a little crunch. And the mango is the Rum-Spiked Roasted Caramelized Mango leftover from our photo shoot."Read More »
With classic French style but a decidedly American twist, Dana's macarons come in flavors like Birthday Cake (complete with gorgeous pink swirling and edible glitter), Fruity Pebbles (our editorial assistant Brette's favorite), and Peanut Butter & Jelly (like a Girls Scouts Tagalong after a semester abroad in Paris). (The other 9 flavors are S'mores, Thin Mint, Caramel Popcorn, Choco-Lot, Orange Creamsicle, Cookie Dough (!), Cup of Joe, Key Lime Pie, and Red Velvet. Amazing, right?)
Meanwhile, we're thrilled to offer FOOD52 readers 20% your first order at Dana's Bakery -- just enter the code DBOPEN at checkout.Read More »
A very special guest demonstrates how to make mayonnaise (and then aioli).Read More »
Asparagus fatigue setting in? Let Nobu relight the fire. You won't even recognize your old friend.Read More »