Articles Tagged “egg”

Behind the Scenes

Too Many Cooks: How Do You Like Your Eggs?

By • September 28, 2012 • 10 Comments

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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.

We've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post.

The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.

What's your favorite way to eat eggs?

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Behind the Scenes

Too Many Cooks: Lobsters, Babies, Vegetables

By • September 14, 2012 • 0 Comments

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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.

The two themes of this week's photos from the lives of the Food52 staff are children (eating chocolate, excitedly watching lobsters boil, wearing stripes) and feasts (of tacos, of veggie burgers, of corn, of cocktails). May your weekend be full of cute little ones and delicious food!

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Down & Dirty

Down & Dirty: Eggplant

By • August 27, 2012 • 3 Comments

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The nightshades we know best are tomatoes and potatoes, but eggplant has its own rightful spot on the list. Bulbous with waxy, shiny skin, eggplant can be a little daunting -- and that's not mentioning the spikes that can grow on its top stem! Beneath that tough exterior, though, lies creamy white flesh waiting for you to blitz into dip or simmer into sauce. Today we tackle eggplants -- also called aubergines, also called delicious.

 

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Behind the Scenes

Too Many Cooks: Our Haiku

By • August 17, 2012 • 0 Comments

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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.

While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!

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