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.
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. Breakfast can be underrated -- or, more often than not, forgotten about altogether in exchange for getting to work on time. But today, we're giving breakfast -- the most important meal of the day! -- the VIP treatment with this question: If time wasn't a factor, what is the one breakfast that would make your weekday mornings a little better?
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. The New Year may bring resolutions for you -- more kale, less sugar, earlier bedtimes -- or it may be just a new month, a different date. Regardless, you're probably prone to reaching for a new slew of favorite foods, either to keep you warm in the winter cold, or to bring you luck in the clean-slate months ahead. This week, we're talking about our January go-tos when we answer the question: What is the first food you turn to in the New Year? Black-eyed peas? Still not finished with Christmas cookies?
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. By now, we've seen gift guide after gift guide (we've even built one of our own, but who's counting?). We're certainly not adverse to presents -- we're normal, after all -- but we're growing a bit tired of gifty roundups, all perfect and packaged and full of things. What's the cure for a few week's worth of gifting overdrive? Animated pictures, of course. For this week's Too Many Cooks, we'll be running a Holiday GIF Guide. Let's see your holiday best. And now, we'll let the fun develop on its own.
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. In a way, holidays are a little like fried eggs. Everybody does them differently -- they're personal, and that's the beauty of them. Whether it's nog on Christmas Eve or a special holiday breakfast, everyone has something they do every year. And so, today, we're answering the question: What's your favorite holiday food tradition?
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 hope your batches of Holiday Cut-Out Cookies are well on their neatly-packaged ways to friends and family far and wide, but we're sure you didn't stop there. This is full-on holiday cookie crackdown mode. Get your baking sheets out, and switch up this year's cookie roster, because we're answering the question: What is your favorite holiday cookie? Here's the twist: if someone already claimed your cookie, it is no longer eligible to be your favorite. Let the creativity ensue.
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. Now that we've had our fun with citrus, we can no longer procrastinate. There's no way around it any more -- it's the season of giving. If you know someone like us (and chances are you probably do), you know that when the weather turns cold and the holiday decorations beckon, you start receiving mason jars with bows, tins of cookies, and everything, so long as it's homemade and in a pretty package. (And we hope you like them.) Maybe you're looking to branch out (fruitcake, be damned), and if you are, you might find some inspiration this week, when we answer the question:
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. So tomorrow is December. (Tomorrow!) This shouldn't surprise the lot of you that have somewhat regular access to calendars, but if you're like us, that sentence still makes your jaw drop a little. The holiday madness is quickly approaching (read: it's at a dead sprint, heading our way), but we're holding off for one more week. Soon this lovely site that we call home will be awash with edible gifts, holiday roasts, and too many cookies for us to all reasonably consume -- But not yet, people. Not yet.
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. There's no getting around it -- everyone's mind is on Thanksgiving. As the big day grows nearer, our plans fall into place: we decide which sides should grace the table, which way is best to cook the bird, what to serve before the meal. And then there's always the pumpkin pie. But what if this year, there wasn't?
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. It snowed in New York this week, which sent us scrambling not just for our coats, scarves, hats, and mittens, but also for our saucepans. Why? To make warm drinks, of course. This week we're sipping from our mugs by a roaring fire and answering the question: What's your favorite cold-weather drink? Be sure to check out Peter's nostalgia-licious hot chocolate memory!
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. This week, the aftermath of Hurricane Sandy brought us all together as New Yorkers. We've been office-less and working from home this week, and our hearts go out to all Food52ers and beyond who have been affected by the storm. You can donate to the Red Cross to help relief efforts here, and there are volunteer opportunities available throughout New York and New Jersey as the rebuilding effort begins. Today, we're going back in time a few days to our preparation efforts before the hurricane hit. The question: what did you cook before the storm?
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. You'll forgive us, I hope, if we're a little hyper today. You see, with Halloween weekend coming up, we've all got phantom sugar highs from the memory of candy bars past. Today we head to the candy aisle to answer the question: What's your favorite Halloween candy? Bring on the Twix bars, the Warheads, and the Nerds! There'll be time for homemade caramel apples all fall.
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. What's the best apple? That's the important, autumnal question that we're answering this week. Childhood memories, honeycrisps, and explanation points loom large, although some of us (ahem, Amanda) would prefer no apples at all. Which variety of apple do you like best for eating out of hand? Tell us in the comments!
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. Merrill is the inspiration for this week's Too Many Cooks question. Yes, Merrill -- who you can see here clutching her cut finger after a Horseradish Vodka Bloody Mary mishap -- who once "burned down her kitchen attempting to deep-fry eggs." Maybe you've guessed the question by now. Hint: it's one that we ask all of our contest winners. What's your most spectacular kitchen disaster? Let the mishaps and mess-ups begin.
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. The weather is cooler, the sun is setting earlier, and it's time to stop eating tomato salads and turn on our ovens again. With that in mind, this week we're answering the question: What's the first thing you cook when the weather gets cold? Comfort food is as personal as it is delicious -- soups, stews, ragus, you name it. What's your fall go-to?
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've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post. The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers. What's your favorite way to eat eggs?
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. With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs. This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity. Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!
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. The two themes of this week's photos from the lives of the Food52 staff are children (eating chocolate, excitedly watching lobsters boil, wearing stripes) and feasts (of tacos, of veggie burgers, of corn, of cocktails). May your weekend be full of cute little ones and delicious food!
