I made some pretty damn good tilapia tonight for dinner. Seasoned it with The Spice House’s Pepper Shallot seasoning blend. Mmmmm tasty.
It’s safe to say that we’ve moved from the “resolution enthusiasm” stage of winter to the “hibernation” stage.
Read more: 10 Winter Comfort Foods from Food52
oh yum
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today, we’re re-running one of our favorite old Jenny columns while she works on finishing her new book, with a new photo to boot! Add Pasta e Cecci to your weeknight repertoire and list of obsessions.
Read More: Down and Dirty Pasta e Cecci on Food52
I want lunch and it’s barely past 10am. The problems with eating breakfast at an ungodly 515am.
We’re feeling a bit French today, and we thought you might be too. What’ll be on our tables tonight? We’re getting our vegetables in (and greens too, please) with Amy_N-B’s perfectly Parisian, earthy French “Peasant” Beets. Eaten with a glass of Sancerre on the side, we could easily stop there, but tonight, we’re skipping happily along to dessert. Because our night wouldn’t be truly French without a little sliver of something sweet, now would it?
Read more: Dinner Tonight: French “Peasant” Beets Lazy Mary’s Lemon Tart on Food52
This week’s Wildcard recipe winner is a russet-less latke that just became a new holiday tradition. Four assertive flavors — feta, leeks, sweet potatoes and parsnips — melt together into sweet, savory, completely addictive pancakes.
Read More: Sweet Potato Parsnip Latkes with Feta and Leeks recipe on Food52
Oooh. INTERESTING.
Camembert cheese has a fussy reputation that it doesn’t necessarily deserve. In some ways, it’s one of the simplest ripened cheeses to make at home: you don’t need a cheese press, and you don’t need a specialized curing chamber to ripen it. It conveniently ripens at ordinary refrigerator temperatures. Learn how to make raw milk Camembert at home — no trip to France needed.
Read More: Camembert, Made at Home on Food52
OMG this is so cool
Recreating a Classic Soup with Food52
Merrill Stubbs and Amanda Hesser — writers, editors, and testers of all things gastronomic — were dissatisfied with the online recipe world. All available sites, they felt, were rigidly didactic; searching for recipes was a lonely, solitary experience. So after spending five years testing and editing the cornucopia of recipes that became The Essential New York Times Cookbook, these two friends decided to fill the internet void with an online food community called Food52. Now in its third year, Food52 provides recipe instructions for gourmands of all grades; on it, users can create and test their own favorites for all to see. It also provides a creative way to remake some of those old recipes you’ve had lying around the kitchen. We asked Stubbs to recreate one of her favorite classics:
OH MY GAAAAAWD, SOOOOOUP
Cook’s Tip of the Day: Alkaline in baking soda weakens the gluten in dough or batter. Add an extra 1/2 tsp to achieve desirable cracks in gingersnaps.
Use Fruit to Shoo Fruit Flies: Thanks to blogger Dorothy Reihnold’s ingenious method for trapping fruit flies, you can take your kitchen back from these unwanted insects. The technique is simple and doesn’t require anything you don’t already have in your kitchen. Learn how to set up your trap here.
