Articles Tagged “press”
As part of their bi-weekly blog series, Raw Materials, General Assembly takes a look at what you can almost always find on our kitchen counter, from laptops, to our latest Instagram shots, to what we sprinkle on everything that stands still: coarse sea salt.Read More »
"Hesser was the student assigned as Julia’s tour guide at La Varenne in the early 1990s." - JC 100Read More »
"If you were to put Game Changer Amanda Hesser’s life on a timeline, you would notice that food, specifically good food, is a constant presence." - Kathryn Finney, BlogHer.comRead More »
On Friday, FOOD52 was named Publication of the Year by the James Beard Foundation.
Whoop! W00T! Hooray!Read More »
"Hotline is the site's popular Q&A service, where cooks consult other cooks about anything, anytime (like what to do with a broken mayonnaise or how to substitute buttermilk in biscuits)." - Tejal Rao, VillageVoice.comRead More »
"It takes vision to realize you have something valuable, and that’s exactly what Co-Founders Amanda Hesser and Merrill Stubbs had when they realized they had created a robust community of food lovers, recipe makers and at-home chefs for their crowdsourced cookbook." - Kate Brodock, Forbes.comRead More »
"In a recent interview with GigaOM, Hesser laid out how Food52 plans to become a central clearinghouse for cooking questions and food knowledge throughout the Web — sort of aQuora or Yahoo Answers for food." - Kevin Fitchard, GigaOm.comRead More »
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:
My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.
I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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Jenny finds a cookie to win the whole family over.Read More »
"Your future is here in New York City. The most interesting, diverse, intellectually challenging, and friendliest place you will ever live and work in." - Mayor Michael Bloomberg, AVC.comRead More »