Look, testing isn’t necessarily a piece of cake, OK? Emma doesn’t accept a simple “yum!” or “it’s good!” She wants to know what you think about the texture, saltiness, bite, or how you’d feel if she tweaked this or that. But the recipes that get the most attention (and love) are her Big Littles: recipes that have teeny-tiny ingredient lists and big everything else.
For the past couple of months, Emma has developed playful takes on everything from sesame chicken (guess the two ingredients) to a whole hot fudge sundae that only needs condensed milk, cream, and chocolate. She continues to impress me with the techniques and tastes she explores.
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This week marks the tenth installment of her unique column. I can’t wait to see what she brings in next Tuesday, but until then, let’s start from the beginning. (Pssst—want to see them in action? Check out this channel.)
Sidestep deep-frying and head straight to the crunch with this re-interpretation of the classic. As Emma describes it: “Sesame chicken with the Milanese treatment. Or Milanese chicken with the sesame treatment. Either way, it’s dinner tonight.”
I love puns, and I love these cookies. A sweet take on strawberry shortcake, Emma blitzes freeze-dried fruit, then sprinkles and stirs into every part of this cookie. “When you say strawberry shortbread, you can really mean it with confidence and conviction,” says the big little brainiac.
Toast and jam is a lovely breakfast… but is also a mess. Enter: jam bars. They’re a grab-and-go bite that also freezes beautifully. Sorry, toast, but you’re toast.
What's been your favorite Big Little Recipe? What food would you like to see Big Little Recipe-fied? Tell us in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).