I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. How long and at what temperature should I dry out the porcinis to make them brittle?
The breakfast *and* dinner superhero
15 Ways Toast Can Be Your Dinner
How Local Food Trucks are Helping with California Fire Relief
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)