It probably happens as often to me as it does to you: serious chocolate craving. I’m not talking about the kind that’s satisfied by a measly square of chocolate or a handful of chocolate chips. I’m talking about the kind of desperate hankering that longs for a rich, gooey, fudgy, warm chocolate brownie. The problem is, when a craving like this hits, baking seems like too much work. I just want a low-effort, freshly baked confection that won’t leave me with a sink full of dishes. Is that too much to ask?
This skillet brownie is the the answer. Not only is it incredibly rich and perfectly gooey; it’s simple, as well. Dangerously simple.
From craft beer in Hancock Park to burritos and margaritas in Las Vegas, here’s what’s happening in our food and drink world:Cheers
Border Grill chef-owners Mary Sue Milliken and Susan Feniger will be the first women, and first duo, to receive the fourth annual Julia Child Award this fall. The...
When Golden Road Brewing was acquired by Anheuser-Busch in 2015, L.A.’s craft beer industry lost its largest brewery to what many consider an enemy of the craft beer ethos.
Golden Road was stripped of its independent designation by the Brewers Assn., booted from the Los Angeles Brewers Guild and...
A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we're guessing you have those covered. Today, we're making eggplant parm weeknight-friendly.
Usually, eggplant parm goes something like this:
Testing three gadgets to find the best one
There are so many types of shaved ice but the one most familiar to chef Esther Choi of New York City’s Mokbar is bingsu — the popular Korean variety that’s usually topped with chopped fruit, condensed milk, and red beans; or for Choi: scoops of ice cream. In this episode of Kitchen Gadgets, Choi is testing out three different tools that yield shaved ice to find the one that reminds her most of her mother’s homemade bingsu.
Time for Treats makes a snow cone machine at $23 that you have to manually crank, and big brand Cuisinart sells one for $70. There’s also an electric ice maker for $120 from Doshisha that Choi will be trying out. But some of the gadgets might just be better suited for making stateside varieties of shaved ice like snow cones and sno-balls. “If you can chew the ice that means it’s not good shaved ice,” says Choi. “You want it to immediately melt in your mouth.”
As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some stellar recipes from our community. Today's swoon-worthy salsa comes from Erika.
Growing up in Northern California, I only ate Mexican food a few times a year, and it usually consisted of chips, pico de gallo, and a portion of one of the giant burritos from the local burrito shop. It wasn’t until I moved to Houston that I realized what a deep cultural phenomenon Tex-Mex cuisine is, and how fiercely people pledge affections to their versions of queso, guacamole, salsa, and the like. Attempting to make these at home was my way of trying to figure out what the fuss was all about.
Whenever I go out for sushi, I always order one tamago nigiri, that omelet with the rice underneath, wrapped around the middle with nori like a Band-Aid. You know the one? For me, it's the perfect end to a sushi dinner—a little sweet, very comforting.
I used to fantasize about ordering an entire meal of them. Because, for some reason—maybe because I became an adult one day—I restrict myself to just one. If I'm lucky, maybe there's two in an order, then I'll have two. Anyway, there's salmon to be had, ikura, and yellowtail. You're there for fish, why load up on eggs?
When is a Build-Out not a build-out? When it’s a knock out. Which is to say, when the space next to an already existing cafe becomes available, allowing for a much-needed expansion via knocking out a wall or two. That’s the story for the partially new Spencer’s Coffee in Bowling Green, Kentucky. When the law firm next door unexpectedly closed, Spencer’s had the rare chance boost their seating capacity (because 80+ just wasn’t enough) while still serving the neighborhood they love. It’s win-win, especially if you are one of those 50 people that now has room to sidle to up to a table and enjoy some baked goods made in house along with one of the offerings from Sunergos Coffee, Spencer’s main roaster. So grab a cup of coffee and fan out, there’s room for everyone at the new and improved Spencer’s Coffee in Bowling Green, Kentucky.
As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes. Today, check out a sweet, salty sandwich that has us running for nectarines.
We’ve sung the praises of prosciutto-wrapped melon, a combo so sweet and salty and simple it’s a wonder we don’t eat it for dinner every night. But we’d be remiss to pigeonhole prosciutto. It wants to pair up with all sorts of juicy summer fruits, like the blushing nectarines in community member RaquelG’s dreamy panini.
In celebration of the tiny food icons on your phone
Everyone is off work and relaxing because it is World Emoji Day, and Apple has just announced a fresh batch of iOS emoji that will soon debut on the company’s mobile operating system. Among the forthcoming food selections are such delicacies as cupcakes, mooncakes, mangoes, and lettuce. It’s a thrilling time for gourmands who prefer to communicate with tiny little cartoons on their computers and mobile devices.
With all of this excitement in the air, a ranking of every iOS food emoji in existence feels appropriate. But turns out, there are a lot of food emoji — more than 100 — and many are quite boring (it’s hard to get jazzed up about Bowl with Spoon). Here, after lengthy, careful consideration, are the top 20:
19. Roasted Sweet Potato: Upon first glance, this emoji doesn’t have the charisma to be included in such an exclusive group. However, professional football player Vernon Davis’s enthusiasm for “yams, sweet potato yams” is convincing.
17. Pie: Pie is better than cake.
Good food is worth a thousand words—sometimes more! In My Family Recipe, a writer shares the story of a single dish they've inherited, and why it's meaningful to them.
As the child of Korean immigrant parents in ’90s-era Los Angeles, I’d say that much of my life growing up felt like one big dichotomy. At home, I was 100% bona fide Korean. It was important to my parents that my little sister and I stay immersed in our culture, which meant we were only allowed to speak Korean at home, and we only ever had Korean food for dinner.
The world of spirits doesn’t exactly hold moonshine in high regard. Its critics deride it as an oxymoron—how can it be moonshine if it’s legal? Others argue that it’s an inferior product, an unaged corn whiskey, or a wannabe bourbon without the color, flavor or heritage of the good stuff. Even the craft spirits brands that produce moonshine usually consider it a first effort on the way to making something more substantial.
The latter scenario is how the Richmond, VA startup Belle Isle Craft Spirits approached its debut product, Belle Isle Black Label. Meant to get the brand up and running, the initial moonshine served as a base for several infusions that founder and CEO Vince Riggi used to stand out at the premiere Richmond Moonshine Festival in 2014. The overwhelming reaction led Riggi and his team to embrace infused moonshine, and the brand concentrated on honey habanero and cold brew infusions. It also sourced locally, as Riggi and Gregg Brooks, Belle Isle’s director of production, discuss in the latest edition of our emerging food and drink brand column, What’s Your Story?
How’d you get the idea to make flavored moonshine?
RIGGI: In order to best explain this evolution, a bit of context is necessary. When we launched Belle Isle, infusions were never on our radar. We believed so strongly in Belle Isle Black Label as a blank canvas for creativity that the idea of adding infusions to our product line never occurred to us.
It was not...
In the July/August 2018 issue, Jake Emen explores how blue curaçao has come back into favor with creative bartenders across the country. And since blue drinks seem to be especially perfect for summer, we’ve rounded up some recipes to bookmark for the season.
A balanced blend of rum, cognac, falernum and citrus.
Invented in Honolulu in 1957, the Blue Hawaii cocktail is one of the original blue drinks.
A combination of rum, coconut, passionfruit and pineapple from Fairweather in San Diego.
Corpse Reviver No. Blue
A playful recipe invented by Jacob Briars in 2007, with blue curaçao stepping in for Cointreau.
A careful balance of gin, white crème de cacao, lemon juice, Cocchi Americano, blue curaçao and cinnamon syrup.
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The Blue Hawaii joined the cocktail canon in 1957, just two years before its namesake island chain attained statehood (and four years before the release of an Elvis Presley movie with the same name). It was in Honolulu, at Waikiki’s shore-hugging Hawaiian Village Hotel, that head bartender Harry Yee was credited with first mixing up the Day-Glo drink that offered a taste of the tropics. The combination of rum, vodka, pineapple and sweet-and-sour mix, rendered oceanic in color by the addition of blue curaçao, was so convincing, some even claim to recall Yee holding up each Blue Hawaii served to ensure the drink’s color mimicked the Pacific just beyond.
In Chicago, The Pink Squirrel serves a variant that swims closely to the original. Made with equal parts vodka, rum and blue curaçao, shaken with fresh pineapple juice and a house sour mix, it’s an attempt to revive midcentury as modern.
¾ oz. white rum
¾ oz. vodka
¾ oz. blue curaçao
3 oz. fresh pineapple juice
1 oz. fresh sour mix
Tools: shaker, strainer
Garnish: pineapple wedge, cherry, cocktail umbrella
Combine all the ingredients in a shaker with ice and shake to chill, then strain into a hurricane glass filled with crushed ice. Garnish.
House Sour: In a saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar, stirring until the sugar dissolves. Remove the...
John Schnatter has accused the pizza chain’s board of failing to investigate the incident
Papa John’s founder John Schnatter resigned from his company last week after a recording of the pizza mogul using a racial slur leaked to the media. But Schnatter clearly isn’t ready to step out of the spotlight: He’s now saying it was “a mistake” to step down, and is accusing the company’s board of directors of failing to properly investigate the incident, per the Wall Street Journal.
Schnatter publicly apologized and resigned last Wednesday, just a day after Forbes broke the news of the recording’s existence. Ironically, the businessman’s use of the N-word came during a media training call that was intended to prevent future public relations disasters.
“The board asked me to step down as chairman without apparently doing any investigation,” Schnatter said in a letter to Papa John’s board obtained by the WSJ. “I agreed, though today I believe it was a mistake to do so. I will not allow either my good name or the good name of the company I founded and love to be unfairly tainted.”
In an interview yesterday with CBS affiliate WLKY, Schnatter claimed the media agency that conducted the training call “provoked” him into using the N-word and accused the company of trying to blackmail him for $6 million in order to keep quiet. (The agency, Laundry Service, did not immediately respond to...
Plus, Starbucks and McDonald’s are working together to develop a recyclable fast-food cup, and more food news
Blueberries! Strawberries! Raspberries! Just give me ALL the berries!
The love for sweet, ripe, juicy berries and other fruits has always been strong in my family — my mom often says that the one thing she could be sure my brother and I would eat when we were kids was the fruit salad.
For me, the farmers’ market this time of year is like walking into a candy store. So many choices. So little time.
We’ve said it before but Melbourne has become something of a hotbed of food, coffee, and wine over the years. There are so many specialty coffee shops and boutique cafes that you can find at least one in every neighborhood, and a generation of hospitality professionals who are spending lots of time working for other people before opening their own spaces. These new businesses often become even more niche and focused than the venues that spawned their owners: think niche shops focusing in and limiting their offerings, or very small venues in previously un-catered-to areas. So it’s even more surprising when a venue takes on an ambitious space, choosing to prioritize areas that the owner hasn’t necessarily specialized in.
Take, for example, Wild Life Bakery. Opened in September 2017 by Huw Murdoch, Wild Life found its home in a warehouse in the inner-north Melbourne suburb of Brunswick, with a focus on high-quality bread. Murdoch is a familiar face in Melbourne, having managed Market Lane Coffee’s Therry Street store for six years, with long stints in cafes and restaurants while studying jazz performance at Monash University. Over the years, he began baking sourdough at home...