Articles Tagged “tables”
Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.Read More »
There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.Read More »
Recently, we learned all about hot peppers. Today we turn to their mild-mannered cousin, the bell pepper. Crunchy when raw, meltingly sweet when roasted, bell peppers come in a rainbow of colors. And unlike other peppers, which vary in heat depending on factors ranging from their species to the weather, you'll never find a hot bell pepper: due to a recessive gene, they don't produce capsaicin, the chemical that causes spiciness.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.
The weather is cooler, the sun is setting earlier, and it's time to stop eating tomato salads and turn on our ovens again. With that in mind, this week we're answering the question: What's the first thing you cook when the weather gets cold?
Comfort food is as personal as it is delicious -- soups, stews, ragus, you name it. What's your fall go-to?Read More »
The only problem? You're all amazing! We couldn't pick just one -- and there's no prize, anyway -- so we thought we'd highlight all our favorites. You all blew us away with your eloquent words -- add "poet" to the list along with "home cook"!Read More »
The Olympics may be over (and the Summer Food Fights, too) but that somehow our competitive urges still haven't ebbed away. That's why we're announcing the Feed52 Haiku Contest.Read More »
Summer squash -- from zucchini to pattypans -- get a bad rap. They grow like crazy (what home gardener hasn't discovered a baseball bat-sized squash hiding in their garden in late August?) and produce squash for as long as the weather holds, which means the harvest keeps on coming. Jokes about ditching baskets of zucchini on your hapless neighbors' doorsteps aside, there's a lot to love about the much-maligned cucurbit.Read More »
Cherries, whether sweet or sour, are as cute as they are versatile. They play well with booze (Merrill likes to soak them in liqueur), they skew savory when paired with duck breast, and for hot summer days, nothing is better than a cherry snow cone. Today we're discussing cherries, stem to pit -- everyone's favorite tiny stone fruit.Read More »
When it's almost too hot to eat, yogurt soup saves the day (and feeds the kids).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 »