Articles Tagged “writing”

From the Community

Your Best Haiku

By • August 17, 2012 • 2 Comments


We asked for your haiku, we read veggie burger-themed haiku, and the FOOD52 staff even threw their hats in the ring. Now it's time to declare a winner.

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"!

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Food Writing for Your Kindle

By • August 6, 2012 • 1 Comment


Save this one for your next commute, train ride, or Sunday morning cup of coffee -- The Bygone Bureau, a really fantastic online arts and culture magazine, has published its first e-book, The Biggest Yam. The topic? Food writing, with 11 essays hand-picked from their archives.

Why an e-book about food, when The Bygone Bureau publishes all sorts of essays? From the introduction by editor Kevin Nguyen: "Although The Bygone Bureau has never been a site specifically about food, we realized that over the past five years, we've talked a lot about food -- stories of cooking, eating, and being very full. Also, it gave us the opportunity to title something The Biggest Yam."

The essays in The Biggest Yam include a barista's plea for better treatment, a plain-foodist's manifesto ("No cream cheese or butter? Jelly?" "Just plain."), no fewer than three stories of cooking disasters, and yes, a piece about a really enormous root vegetable.

The e-book is the perfect length for a lazy afternoon or a well-deserved coffee break, and its price is nothing to balk at, either. Read the first essay here, download the whole thing to your Kindle or iPhone, and get ready to indulge.

Download The Biggest Yam: Food Writing from The Bygone Bureau from Amazon

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Recipe Writing Week

Our Ten Favorite 6 Word Recipes

By • July 4, 2012 • 0 Comments


As part of our Recipe Writing Week, we asked you all to condense your recipe brilliance into 6 words. It’s not an easy task, but you far surpassed our expectations. As promised, we’re posting our ten favorites and their authors -- these are the ones that made us laugh, made our mouths water, and made us want to jump in the kitchen. That instant. Thank you to everyone who sent a tweet our way! Here’s to great recipes, both long at short, and the inspiration that our community constantly provides.

We're off to light our grills, stir our cocktails, and watch things explode in the sky, (and we hope you are too), so forgive us for being a little slow around here today. Have a lovely, patriotic Fourth of July, and we'll see you back here full speed ahead tomorrow.

1. Fry rice + scallions +egg + kimchi = lunch! @fiveandspice

2. My favorite toast: sourdough, avocados, evoo, pistachios, flaky salt. @NotDerbyPie

3. Pick. Slice. Salt. Heirlooms for breakfast. @happyolks

4. Roast chicken. Sauce: port, cream, mushrooms. @PBSFood

5. Pour off milk, drink chocolate sludge. @tomHirschfeld

6. Roux. Aromatics. Broth. Shrimp. Over Rice. @blreiss

7. Graham cracker, marshmallow, dark chocolate, campfire = s'more @cettedrucks

8. Freeze mint lemonade, scrape! scrape! scrape! @thesmitten

9. Vanilla ice cream. Strawberries. Balsamic vinegar. @Tutti_Dolci

10. Glass. Bourbon. Pour. Neat. Ah, Friday. @gingerroot808

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Recipe Writing Week

Pearls of Wisdom: Patricia Wells

By • June 29, 2012 • 2 Comments


Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

Patricia Wells is our resource for all things Parisian -- we recently reviewed the new iPhone edition of her classic Food Lover's Guide to Paris. She's also a cookbook writer and journalist, and was the International Herald Tribune restaurant critic for almost 30 years. 

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Recipe Writing Week

Pearls of Wisdom: Aki Kamozawa & H. Alexander Talbot from Ideas in Food

By • June 29, 2012 • 1 Comment


You've seen Aki Kamozawa and H. Alexander Talbot on FOOD52 before -- chef Anita Lo judged their book Ideas in Food in the 2012 Piglet, and Amanda cooked up their tapioca flour chocolate pudding. They're known for their precise, unique recipes that use unexpected techniques or ingredients -- like a no-knead brioche, or potato chip pasta -- to produce amazing, consistent results.

True to form, their recipe writing tips are all related to precision and reproducible results -- we'll let them take it away.

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