Behind the Scenes

Too Many Cooks: What was Your Childhood Guilty Pleasure?

By • June 29, 2012 • 37 Comments

Too Many Cooks: What was Your Childhood Guilty Pleasure?

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.

With their still-developing tastebuds, kids love the strangest snacks. The FOOD52 staff was no exception -- today, we answered the question What was your childhood guilty pleasure?

Some of them are outright strange, but none are so weird that we aren't secretly planning a kid-themed snacktime for ourselves. Meet you after school with a bag of uncooked pasta, a peanut butter and dill pickle sandwich, and Chex with butter!

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Down & Dirty

Down & Dirty: Fava Beans

By • June 28, 2012 • 5 Comments

Down & Dirty: Fava Beans

Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation.

As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.

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Amanda's Kids' Lunch

Amanda's Kids' Lunch

By • June 28, 2012 • 0 Comments

Amanda's Kids' Lunch

Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.

Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.

What's in your lunchbox?

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