This week, Amanda kills two birds—and serves tuna for lunch.Read More »
Articles Tagged “scapes”
Garlic dipped in garlic? Yes, please.Read More »
We're hosting a Pinterest contest this week -- so build a Pinterest board, and you could win $250 in Provisions credit!Read More »
Reclaim the morning that got away by making breakfast for dinner.Read More »
Garlic scapes want to be made into pesto. Let them.Read More »
What do you do when an unfamiliar item shows up in your kitchen? Ask the Hotline for suggestions!Read More »
Today's lunch most likely mirrors that of every other American child's lunch this week. We'll let Amanda explain:
Leftover turkey sandwiches! The turkey is topped with shaved brussels sprouts, pancetta salad, and pickled garlic scapes. They also had the added treats of chocolate cookies and vanilla rooibos tea cookies, winner ofYour Best Recipe with Vanilla.Read More »
Garlic is a funny -- and extremely versatile -- plant: it's planted in the late fall, after most other plants are done for the season, and sleeps all winter long before sprouting come springtime. The bulbs aren't ready to harvest until summer -- and even then they need a weeks-long curing period to dry them out for long-term storage. Fortunately, there are other ways to get your garlic fix in spring and early summer. Young garlic is one -- the bulbs are soft, mild, and not yet hardened into cloves -- and garlic scapes are another.Read More »
Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.
Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.
What's in your lunchbox?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.
We're sharing some of the best discoveries from our food lives. This week: We go from farmers' market to Finals Week to Hawaii -- a busy week for us FOOD52ers.Read More »