Dulcie and Sarah from Two Tarts show us how to make colorful, naturally dyed eggs -- which means you can safely enjoy your bounty after dominating this year's Easter egg hunt.Read More »
Articles Tagged “oil”
Custard gets all grown up in 6 minutes flat, with a little help from olive oil and Meyer lemon (and a blender).Read More »
20 years before the latest study on the Mediterranean diet, Nancy Harmon Jenkins sang its praises in The Mediterranean Diet Cookbook. Today, we sit down with her to discuss the beauty of olive oil, the benefits of the Mediterranean style of eating, and her favorite pasta recipe.Read More »
Never make a rubbery egg again.Read More »
You've made it to Friday, which means it's time to treat yourself to a roundup of links we love. Go ahead, procrastinate a little.Read More »
Football season without fried food is like the Fourth of July without a barbecue. This year, learn to deep fry with confidence, and serve up some crispy success.Read More »
Hannukkah is a great reason to let the oil flow and fry, fry away.
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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 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?Read More »
Amanda shows us her lazy go-to dinner.Read More »