Community
A Pasta Frittata Even Your Nonna Would Love
Plus new videos, grilling hacks, and more in this week’s Community Download.
It’s hard to predict which recipes will spark debate, but the marriage of two classic dishes was fuel enough for a recent Reel on our Instagram to catch fire. When we shared Emma Laperruque’s recipe for Spaghetti Carbonara Frittata, the reactions were swift. “Does anyone have the number for the Italian embassy??” asked @hamwater, addressing the apparent sacrilege of combining a frittata that can be enjoyed anytime, hot or cold, with an iconic pasta that’s tossed with pancetta, eggs, cheese and served immediately. (“Are the Italians ok? Genuine concern 🙏” echoed @san.san_sim.)
But versions of this recipe have made the rounds in recent, modern history: Mark Bittman shared an iteration in 2005, and the OG of Italian cooking, Marcella Hazan herself, popularized the spaghetti frittata. It turns out that making frittatas with leftover pasta is part of the long, global culinary tradition of dreaming up new ways to use last night’s dinner. “This is a classic Italian frittata usually made with leftover pasta served with a green salad,” explained @vitaciag.
I bring up this fiery topic because it’s easy to miss all the funny banter—and egg-cellent recipes, videos, and products—that surface on all our social and community channels. In fact, some of you have even reached out to say how difficult it is to stay on top of all that we publish and share, so I’ve gathered the latest highlights of the Food52 multiverse here:
Our newest Resident Harper Fendler is adding a dash more cocktail history and drink recipes to Food52 this summer. In his first Cocktail Class episode, he shares the lore behind the Manhattan, first published by a late 1800s New York City gossip columnist, and the best bourbon and vermouth to make it with. Other new videos you’ll want to cook along with on our YouTube:
- Max Nelson provides the answer to all late-night cookie cravings with this giant chocolate chip cookie.
- Millie Peartree dishes up the origins of chicken-fried steak as she shares a perfect version of it.
- Amanda Hesser bakes up a classic summer combo—strawberry and rhubarb—in a biscuit-topped cobbler.
Everyone without a grill (or a backyard) can probably relate to this recent Hotline question about Melina Hammer’s recipe for Grilled Shrimp With Herby Garlic Bread: “I don’t grill. How would I get this done in the oven?” A grill pan was one suggestion, but Melina herself weighed in with precise broiling advice.
When I tapped the Hotline to weigh in on their favorite grilling recipes and tricks, I learned a few new tricks myself—like grilling eggplant whole, which yields both the perfect dip and dipping bowl. I'd love your input on a new Q: What's your number one cleaning tip or trick?
It’s been a very cool spring and early summer so far in New York, but when the heat waves come, I want to be prepared—and so does everyone else on Food52, it seems. Our most-saved product in our Shop right now is this silicone set of six Ice Push Pop Molds. “These are completely functional in a way that these ice pop molds rarely are," noted one happy customer, Deb Dragon. “We’ve tried it with juice, and with a yogurt/fruit combo. Both worked brilliantly, and cleanup is super easy. Definitely recommend!” I suggest breaking them in with Amanda Hesser’s Blackberry, Rosemary & Yogurt Ice Pops.
Finally, I want to make sure you've heard the news: We have a new community-focused group I invite you to join called the Food52 Collective. We connect mainly via Slack (it's easy to set up, I promise), and it's a chance for me to ask you about the recipes and products you would like. In return, I'll be sharing exclusive event invites and the early word on sales and special collection drops with you.
See what other Food52 readers are saying.