I actually came to work where they have proceeded to feed us all day.
I am a Mainer temporarily living in North Carolina, where the temperatures plummeted, but the sun in still shining. But in honor of the snow, I'm preparing winter food for a small dinner party tonight. It happens to be an Ottolenghi-themed affair: Shanghai beef and turnip stew, a side/starter of gingered tomatoes with butternut squash (insanely good), and a variation of his poached pear recipe in this week's NYT. (No saffron and no kataifi to be had, but I'm doing the pears and the feta creme.) It would be an AWESOME meal for a snowy day.
pierino is a trusted source on General Cooking and Tough Love.
On the West Coast it feels like cassoulet weather to me. Yet another wave of rain on the way.
QueenSashy is a trusted home cook.
I am making tamarind glazed short ribs. I got some real tamarind yesterday, and squeezed the pulp with my own bare hands :) while watching the snow... The flavor is just amazing.
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)