Articles Tagged “jam”
For the next two weeks, we're hosting our own Summer Food Fights on FOOD52 -- come play along! Big prizes await.
This is Day Four of the Style-Off, a grueling battle to beautify the likes of a helplessly brown, British dessert. After Heidi Swanson of 101 Cookbooks, Sunday Suppers’ Karen Mordechai, and Todd Coleman of Saveur each stepped up, we finally throw our submission into the ring.
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We expose the versatilty of the tomato, an edgy veggie.Read More »
The perfect strawberry shortcake for Memorial Day (and all berry season long) -- thanks to an odd secret ingredient.Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.
Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more.
Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
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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.
It was a week of surprises -- from babies to errant cucumbers -- and gorgeous food here at FOOD52. You know, just like normalRead More »
On Friday, FOOD52 was named Publication of the Year by the James Beard Foundation.
Whoop! W00T! Hooray!Read More »
This week Rachel Saunders, of Blue Chair Fruit, shows us how to make Valencia orange marmalade at home.Read More »
Tuesday was another day of snacking, cooking, and generally having fun on the job in the test kitchen. Here are some highlights of the day's work.Read More »
Yesterday in the test kitchen was busy! You'll be seeing a cavalcade of celery Community Picks so soon, but for now here's a peek into our day.Read More »