Amanda Hesser on the launch of Food52's new app.
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And it's exactly like the kind you make at home.
"Garnish with anything you’d like — 'Star Wars' figurines, whipped cream ..."
She also likes borscht, deviled crab, and artichokes au gratin.
"We want it chunky."
How about some Danish bread-and-beer porridge?
Nantucket bay scallops for 25, prepared by Canard, Inc.
Delivered by Commodore chef Stephen Tanner.
The lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
A mattress ended up in the hallway.
Featuring soft-scrambled eggs with butter, cream, and fish roe, the Smile’s granola, beet-cured lox, and, of course, lots of Montreal-meets-New York-style bagels
Prepared in honor of their new restaurant, Via Carota.
Prepared in honor of his upcoming raw, veggie-centric restaurant, ABC V.
It's more of a weekend project kind of a thing.
Tender, mildly sweet Savoy cabbages are hardy enough to withstand extreme, East River-freezing temperatures
Plentiful, affordable, and sustainable—a rare hat trick in today’s precarious seafood market.
The floppy-leafed cabbage variant isn't just a soul-food staple.
The gnarled tuber's nutty and sweet traits serve it well in this creamy soup by Balaboosta chef Einat Admony.
It's better than eggnog, dead simple to make, and a guaranteed ticket to social-gathering micro fame.
The fruit’s bright-orange flesh, with its perfectly sweet flavor and starchy, chestnutlike texture, is worth the effort it takes to get at it.