The kids are back in school, which means you may need to start gathering ideas for the numerous bake sales for the tennis or soccer team (and beyond!). We've rounded up some go-to bake sale favorites that have been upgraded, like crispy oatmeal chocolate chip cookies, and lemon-ricotta bars.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. And now for your Memorial Day weekend sendoff: a look into how we spent the past week. It was a good one, full of garden harvests, baked goods, and cheese. Here's to a great weekend ahead -- see you next week!
The countdown is official: with less than a week to go, we’re closing in on Mother’s day. In the spirit of crunch time, we’ve searched our archives high and low for DIY gifts that will make for happy mothers everywhere. So, in case you can’t make her breakfast in bed, here are 8 ideas to whip up, wrap up, and tie a bow on to show her just how thankful you are.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We're sharing some of the best discoveries from our food lives. This week: We go from farmers' market to Finals Week to Hawaii -- a busy week for us FOOD52ers.
It looks like both Amanda and Merrill are fans of lemon vinaigrette these days (A for her kids and M for weeknight meals with her husband -- Clara's still too small for such things). Here, Amanda explains how she actually prefers salads to sandwiches for Walker's and Addie's lunch: "I'm trying to make my kids more all-in-one salads like this tuna couscous salad. They're easy for my kids to eat -- actually easier than a sandwich -- and you can pile in lots of good flavors. Here, I blended oil-packed tuna, Israeli couscous, haricots verts, olives, capers, sliced baby garlic, and a lemon vinaigrette. Then for some crunch, I packed a few carrot sticks. And for a treat, a slice of City Bakery's mammoth chocolate chip cookies." What's in your lunchbox?
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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