Articles Tagged “shop”
Remedy Quarterly, an independent, community-based, ad-free food magazine, wants your stories.Read More »
Last October, the FOOD52 community came together to celebrate the release of our cookbook -- and the subsequent potlucks were quite the festive events. We love it when our digital community gets together in the real world, and we want to do it all over again: we're thrilled to announce our Make Mozzarella Potlucks, sponsored by California Olive Ranch and scheduled for the weekend of April 20, 2012.
Learn more about the potlucks and how you can join!Read More »
Spiff up your Easter brunch, lunch, dinner and Passover seder!Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Alyssa Shelasky is a busy woman -- between writing scores of posts every week for Grub Street and prepping for the release of her book, Apron Anxiety: My Messy Life In and Out of the Kitchen, a food memoir out this May, she keeps her weekends open for personal time. To debut our new Supply Chain column, here's a peek into her life on a recent Sunday: Greek yogurt, The Meatball Shop, and cupcakes all make appearances! We can't wait to see more of Alyssa's writing in her memoir.Read More »
Spring has sprung! This week, we delight in the pretty palette we’re beginning to see blossoming and sprouting up around us.Read More »
This week we're channeling St. Patrick and the hue of spring's awakening with verdant picks for your home.Read More »
Have you bought your Brooklyn Brew Shop beer brewing kit yet? If you've watched Amanda learn to make beer, you know that brewing is full of jargon to describe very specific stages of the beer making process. We've collected our top 5 basics below -- try tossing these around next time you visit your local bottle shop.
1. Mash - This is just a mix of grains (mostly malted barley and wheat) and water. It looks like porridge, or oatmeal, or...well, mash. After it's simmered, you mash out by bringing it to a certain temperature (this is called mashing out). Then you're on to the next fancy word.
Read more for the other 4 terms!Read More »
We cook from scratch a lot here at Food52 -- yogurt, granola, sriracha, ricotta, bread -- but before we met Stephen Valand and Erica Shea from Brooklyn Brew Shop, we'd never considered making our own beer. We made a video with Erica and Stephen all about the beer brewing process -- be sure to check out Brooklyn Brew Shop and our Shop deal. And when your bottles of custom brew are ready, won't you share one with us?Read More »