Make a study of flavors and textures for (meatless) dinner tonight.Read More »
Articles Tagged “citrus”
10 recipes that will add a zesty punch to your palate.Read More »
While we love our squashes, our root vegetables, our sturdy greens, let's face it: by the beginning of March, winter produce is feeling a bit tired.Read More »
Last week, we talked all about citrus, from simple navel oranges to elegant bergamots. Today we're scaling down to talk about a whole range of tiny citruses, from the quotidian (lemons and limes -- what's the difference between them, again?) to the fantastical (calamondins). Pucker up and get ready -- we have so much to cover!Read More »
Citrus are winter's glory, the bright spot of sunshine amongst a cellar's worth of dirt-covered root vegetables. There's a fantastically wide array of them, too -- so many that we're taking two weeks to cover them all. Stay tuned for tiny citrus next Friday, because today it's all about the big guns: orange clones, grapefruit's meaty predecessor, hard-to-find Bergamot, and everything in between. (Bonus points if you correctly identify all 8 varieties in the above photo. No peeking!)Read More »
A bright, sunny day in the test kitchen started with socializing, featured a very adorable visitor, and -- as always -- included lots of beautiful food.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.
So tomorrow is December. (Tomorrow!) This shouldn't surprise the lot of you that have somewhat regular access to calendars, but if you're like us, that sentence still makes your jaw drop a little.
The holiday madness is quickly approaching (read: it's at a dead sprint, heading our way), but we're holding off for one more week. Soon this lovely site that we call home will be awash with edible gifts, holiday roasts, and too many cookies for us to all reasonably consume -- But not yet, people. Not yet.
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We'll be running essays about food memories on Feed52. Today, cookbook author Lukas Volger remembers his mother.
Growing up, I loved to cook with my Mom. We were a team when she hosted dinner parties or planned holiday meals, and every Sunday when she’d sit down at the table to map out the following week of dinners, drawing inspiration from a stack of clipped coupons she stored in an envelope that was always near to bursting, I sat with her and helped brainstorm menu ideas. She wasn’t necessarily an adventurous cook, mostly because she wasn’t comfortable improvising in the kitchen—she liked to follow recipes—but she loved when she found a recipe that worked. Many of her favorites were passed onto her by friends, or clipped from the newspaper, magazines like Ladies’ Home Journal and McCall’s, or any of her Junior League of Boise cookbooks.Read More »
This week's peek into Walker's and Addie's lunchboxes is as easy as 1, 2, 3: liverwurst over ricotta on one slice of bread, another slice sprinkled with garlic oil to top them, and container of clementine sections for dessert.
Raise your hand if you're having a liverwurst sandwich for lunch, too. Nobody?Read More »
I happened to have a conversation with Addie after she and Walker took this to school for lunch, and I can report that she really enjoyed it! Virginia ham, cucumbers, and MissGinsu's recipe for Sweet and Spicy Pickled Ramps make a wonderful sandwich on brioche bound together with a swipe of mayo, plus a Cara Cara orange for dessert.
The pickles were leftovers from Amanda's Friday night dinner party, but it was more than just efficiency that prompted her to put them in the sandwiches. She says, "My kids love pickles and cucumbers so I try to find ways to tuck them into their lunches."
What's in your lunchbox?