Emiko's first Big Feast post: sourcing the meats for La MaialataRead More »
Today, we're sharing our tips for keeping an organized pantry.Read More »
Last year, I lived in Rome from August to December. Dropped into a world of strictly-seasonal cuisine, I was lucky; I got the best of the summer, fall, and (very mild) winter. I got fat, juicy tomatoes. I got earthy porcini. I got sharp, biting puntarelle, dressed with anchovy and olive oil.
But I'm greedy.
I want meaty carciofi (artichokes), tender peas, perfect squash blossoms: produce that Roman cuisine celebrates in the springtime. I want a glass of Frascati; I want a view of the Tiber. But since I'm now back in America, I'm cooking these Roman dishes until spring turns into summer. I'm making my own Roman spring -- and you can, too.Read More »
Jenny finds a cookie to win the whole family over.Read More »
As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case.
Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved.
Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results:
Amanda: Please don't ever put chocolate near my strawberries. No wire hangers!
Merrill: Anyone ever tried radishes dipped in chocolate?
Nozlee: I'm 100% in the butter-covered radish camp.
Kristy: Team Radish!!
Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate?
Jennifer: Second for Team Radish!
Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate.
Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter.
Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry.
Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different.
We're not really sure who the winner is here, but I think the Jenny-ism says it all.
You *Can* Judge a Radish by Its Cover from Bon AppetitRead More »
Today we celebrate the too-short season of ramps, our vegetable of the week. As we wrote during our contest for Your Best Ramps, they have a sweet pungency that many believe trumps all others in the onion family. Fleeting as they are, now's the time to capture their fragrant bite. Click through for more on the spring's hottest vegetable.Read More »
Amanda shows us three ways to tell if a steak is medium rare.Read More »
You won't meet a speedier baked pasta, not one that's this good.Read More »
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about Easter ham and Passover desserts, questions about FOOD52 recipes, and friendly debates about the ins and outs of the kitchen, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »
See the Maple recipes chosen and Community Picks.Read More »