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2018-04-24T06:35:51.086Z
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With all the fast food and frozen options out there, chances are that you’ve already had a burrito for breakfast. And I’m sure those have been okay. Good, even. But if you want the cheesiest, never-soggy, perfectly portioned bite to start (or end if you’re a breakfast-for-dinner fan) to your day, you should make your own.

Breakfast burritos are serious business for blogger and cookbook author Gaby Dalkin. The Arizona-native and California-transplant is no stranger to spicy, cheesy scrambled eggs stuffed into flour tortillas—she eats them almost every week and developed a delicious grading system with her family and friends.

“Every Friday, someone would bring burritos for the group, and they’d grade them on a number of criteria: Are the eggs perfectly scrambled? Is the bacon evenly distributed? Are all the ingredients in an ideal ratio?” she writes in her latest cookbook, What’s Gaby Cooking. “So I can tell you with almost scientific certainty that...

The one-pot meal category tends to be relegated to heavy fall and winter dishes. The idea being that things that get cooked in a single pot also tend to be stick-to-your-ribs fare: Think stews, chilis, and braised meats. But why should the joy of fewer pots and pans (read: fewer dishes to clean) stop when spring starts? Hint: They shouldn’t.

Not only is it easy to switch up the flavors of a one-pot meal in favor of a lighter and fresher dinner, cooking in a single pot can help make it healthful and more affordable, too. The rules are pretty much the same as any standard one-pot wonder, but where you might reach for lots of cheese or toast for dunking in the winter, a spring version is all about newly-available spring produce and finishing with pops flavor from fresh herbs or a condiment like pesto.

One-pot meals can come in many forms, think a kale and quinoa pilaf, crispy chicken thighs with peas and braised lettuce, or a cheesy mushroom farrotto. They’re all delicious, saucy, and can come together without a recipe. With these six keys to making a one-pot meal from scratch, you can riff endlessly on this form for dinners without creating a ton of dishes.

There's something magical about a cookbook shop, especially when everyone seems to be sharing their recipes on Instagram and the treasured cookbooks that come out make their ways into homes via online orders. Cookbook shops freeze time, forever embracing the excitement of thumbing through a rare title or finding that book your mom always talked about, as well as the endless possibilities before you on a shelf of titles about dim sum and profiteroles and cheese pairings.

Stepping into these stores is like stepping into precious clubs for those who simply love food in any capacity, except these clubs are all-welcoming.

There aren't as many shops devoted entirely to cookbooks as we'd like, but—thankfully—there are enough to journey to in different cities across the globe. Their existence celebrates another era, one that centered around brick-and-mortar destinations and the leisurely perusal of books, while championing the popularity of cookbooks today through forward-thinking chefs and gorgeous photography.

They can also serve as windows into life in their cities, highlighting local cooking or activist missions and gathering customers in back kitchens for fresh-cooked meals. For all of these reasons, we’ve started our dream list of cookbook shops around the...

That's right, Genius Desserts is almost here, and we couldn't be more thrilled! It's available for pre-order today, and you lucky ones who get there first will receive your limited-edition copy, lovingly signed by author and Food52 Creative Director Kristen Miglore, in September.

To make this book happen, Kristen has been scouting, testing, and tasting desserts (this was the hardest task) for the better part of two years—with an incredible amount of help from you. We're proud to share the more than 100 recipes, tips, and riffs she's unearthed along the way, which include the ones you've loved best over the years from the Genius Recipes column, and the brand new ones you've helped find.

In Genius Desserts, you'll get to know standout recipes that'll make your baking legendary—teaching you a new technique, showing you how to turn an ingredient on its head, or just guiding you to the very best dang version of your favorite sweet (including three types of chocolate cake—three!).

This means timeless classics like Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. It also means little-known gems that will make you scratch your head and salivate simultaneously: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson, an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, a ridiculously simple and rewarding Ten-Minute Lime Cracker Pie from J. Kenji López-Alt.

...

Crystal balls. The dregs left behind in a cup of tea. A groundhog's shadow—or lack thereof. All these are thought to, in some way or another, predict the future, earthbound elements with otherworldly powers. Well, it’s now time to add a banana to that cadre because it seems the starchy yellow fruit was able to correctly predict the sex of the royal baby.

It all began earlier today, in what was then morning in England, when Kate Middleton was admitted into the private Lindo Wing of St Mary's Paddington after going into labor for her third child. The couple had remained publicly ignorant regarding the sex of their unborn baby. With no concrete evidence to turn to, and full of anticipation for the newest member of the Royal Family, one British TV host turned to the supernatural in search of information. She turned to the very prescient fruit.

Holly Willoughby, who helms the morning talk show This Morning, consulted what she calls her psychic banana as she waited for news of the baby’s sex. “It is important to ask the banana the most important question of the day: is she going to have a boy or a girl?” Willoughby said. Then she indicated how the psychic banana works: After you ask it a question, you cut off the bottom tip of the fruit to reveal a small brown shape. “If it’s a dot it’s a no, if it’s a Y it’s a yes.”

...

Food writing is a vast and beautiful landscape. There’s truly so, so much to consume. Our co-founders Amanda and Merrill are no strangers to all that words have to offer and, lucky for us, they’re here to share some of their favorite selections of food writing out there. But you’ll have to wait!

On May 23, they’ll be hosting Selected Shorts, a weekly radio broadcast where all types of people share what they consider to be premiere bits of writing. Past episode hosts have included Nora Ephron, Zadie Smith, Jane Fonda, Stephen King and Salman Rushie, to name but a few. Amanda and Merrill have curated a segment centered around "Food and Frustration," an ode to all those moments in the kitchen where things don’t turn out exactly as planned. And why that’s OK sometimes!

For those who want to get closer to the action, there’s a live recording at the Peter Jay Sharpe Theater at Lincoln Center. If you're interested in attending, head here to get tickets. Otherwise, their talk will be recorded and released as a podcast, which you'll be able to eventually download on the Selected Shorts site.

In the...

Hayley McKee had been a parent for barely three months when she got her first book deal. Looking back, she told me, “I was learning to be a mum and a cookbook author at the same time.” Now, nearly two years later, Hayley’s son Ray-Lou is a toddler, and her book Sticky Fingers, Green Thumb is out for sale. So it comes as no surprise that the cover of the cookbook—and the first recipe we had to, had to make—is a cake named after Ray-Lou.

The book itself is named after Hayley’s made-to-order business, Sticky Fingers Bakery, based in Australia, established in 2010. All about “soulful, earthy, and seasonal baking,” Sticky Fingers’ menu features native ingredients and fresh vegetables, homegrown herbs and edible flowers. Think chamomile, yogurt, and maple cake. Strawberry, elderflower, and black pepper cake. Purple carrot cake!

And Honey for Ray cake: “It was the first new recipe I wrote for the book. The others I'd been writing on and off for a few years.” She describes it as a “buttery cake with gentle aniseed tones from the fennel and a soft sunny finish from the raw sugar and lemon honey syrup.” We couldn’t have said it better ourselves.

If...

We've partnered with Silvercar, an app-based car rental service featuring premium Audis, to highlight awesome, food-centric weekend and week-long road trips from New York.

I’m as prone to feeling antsy when I don’t get out of the city every few months as I am to letting the usual excuses—no car, not enough time, too busy at work—get in the way of planning escapes. I recently resolved to stop complaining and start traveling more, in manageable overnights and short weekend trips. And since I’ve been hearing about how cool Hudson, New York, is for years now, I decided to make that my next destination.

A two-hour drive from New York City, the artsy village, located...

I live in the West, surrounded by cattle ranches, but every summer, I visit my parents in Cape Cod, and cook dinner for my family nearly every night. Last summer, while messing around with clams, mussels, and scallops, I developed a chive linguine that depends on a similar method used to make carbonara. This method creates such a satisfying dish that, when I don’t have access to fresh clams, I simply leave it out of the recipe. (Food52 note: That makes it a 5-ingredient recipe, excluding S&P.)

While the mention of carbonara makes our eyes light up with thoughts of bacon (or guanciale or pancetta), the pork (and its fat) in this beloved pasta dish doesn’t really pull its weight. The force of the dish—and the resulting creamy, silken sauce that coats every strand of pasta—is the eggs. Or, more specifically, egg yolk plus cream. When combined with hot pasta over gentle heat, the eggs create carbonara.

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from longtime community member AlainB, who shares a recipe starring his mother's favorite ingredient: cream cheese.


My mom has French origins and always cooks in typical French style, but for some reason when she came to this country over 50 years ago, she fell in love with American cream cheese. It's probably the only processed food she has in her kitchen, even today. She continues to pooh-pooh anything not French... except cream cheese.

I asked my mom what she considers her best recipe, and she said Leak Filo—which she had just made a week earlier for the first time. What!? The best? "Oui! My meilleure recette!"

I tried it, and it was very good. But I still prefer the classic with...

There’s a lot to love about Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales—our most recent Piglet champion!—but one thing excited me most: vodka. Which, if you know me, doesn’t make any sense. Because I hate vodka. Or I thought I did.

Kachka’s first chapter is all about vodka—or, more specifically, infusing it. Tarragon, horseradish, chamomile, cacao nib, cranberry, strawberry. From Morales’s perspective, the possibilities are practically endless: “Alcohol is the perfect vehicle to both preserve and amplify flavors,” she writes.

Just, I thought, like Italian limoncello. This strong, sunny, lemon-infused Italian liqueur is usually enjoyed as a digestif, or post-dinner drink. I first stumbled upon it while in Italy with my mom, who insisted upon limoncello as often as possible, after we waddled our way home from all the pizza and pasta. When in Rome! But literally.

Come on, Let's Get Scrappy. All you need is a little inspiration and...stuff you already have!

Many of us start each day with a cup (okay, a few cups) of coffee. Whether we use a French press or a jerry-rigged cold brew contraption, this means that every day, we’re using coffee grounds—lots!—and then tossing them. But did you know that those grounds have more than one use? Before putting them in the compost bin, consider how good a steak, pie, or ice cream would taste with a kick of that bold, rich flavor.

Happily, spent coffee grounds still pack a punch—more than enough to lend their roasty goodness to dishes savory and sweet. They can be put to work in everything from rubs for meat to sweet treats like cakes and ice cream. In fact, you can swap in spent grounds for just about any recipe that calls for ground coffee. (Note that you probably wouldn’t want to try grounds as a swap in recipes calling for instant espresso powder, since in many cases espresso powder would dissolve or be otherwise undetectable texture-wise, which is not the case with coffee grounds.)

One of my favorite ways to use coffee grounds is in pie—because it's always pie time at my place. Though I didn’t regularly drink coffee until college, as a kid I loved the creamy, coffee-chocolate flavors of Edy’s French Silk ice cream; my...

Come on, Let's Get Scrappy. All you need is a little inspiration and...stuff you already have!

I get a particular mini-thrill each time I thumb through a new catalog filled with inspiring, over-the-top shots…of tablescapes! Yes, tablescapes. The extreme levels of matching leave me giddy—the placemats, the runners, the napkins—as well as the sheer amount of stuff that is packed onto each table: plates on plates on plates, oh my. And don’t even get me started on the glassware.

But then, after soaking it all in for a moment...I realize that there is no way I’ll be buying everything I’d need to recreate that look at home. Also, where exactly do I put the food?

Luckily for me and everyone else who dreams of pulling off a gorgeously decked-out table (in addition to the meal), there’s so much beauty to be found in working with what you have—not to mention, it can be a lot of fun, too. “It’s a great way to keep your table feeling fresh without overhauling your entire collection,” says Alexis Anthony, Food52’s art director, who created the fanciful springy tablescape you see here. Below are 7 easy, fun—and nearly free!— ways to decorate your table to a state of stunning abundance using stuff you very well may have sitting around.

Come on, Let's Get Scrappy. All you need is a little inspiration and...stuff you already have!

Spring has sprung, your market is overflowing with the first produce of the season—delicate greens, fragrant herbs, freshly foraged mushrooms—and you’ve come home with all of it. (We know, we know, some of you are still looking at snow. We’re thinking positive!)

So you’re ready to use those tender asparagus tips, colorful radish roots, and sweet strawberries—but what to do with those tough asparagus ends, bitter radish greens, and tiny strawberry hulls? We’ve got ideas for all of those scraps and more. You can head back to the market, feeling good that you didn’t let a single ounce of spring’s fleeting treasures go to waste.

Artichoke leaves

Artichoke hearts are an especially delicious treat, but trimming them can produce a significant pile of scraps. Luckily those bracts (what we think of as leaves) can be eaten, too: Steam or blanch them and enjoy with melted butter or aioli—or put them to use in a tasty twist on nachos.

Come on, Let's Get Scrappy. All you need is a little inspiration and...stuff you already have!

Focaccia is one of the most satisfying breads to make at home—it’s low-risk (measuring ingredients is the hardest part) and high-reward (warm, chewy, homemade bread = enough said!).

And did I mention it's easy? There’s no kneading, just some mixing and a bit of wait time before you can start ripping off chunks of salty goodness. There’s only one way to make focaccia even better than it already is: by incorporating a kitchen scrap that ups the ante on tender bread texture (psst: it’s potato peels!).

Now, many cooks know that a little potato can go a long way in doing great things for bread by adding moisture and helping create a tender, chewy crumb. Cook’s Illustrated broke down the benefits in a recipe for potato rolls:

  • Super-Soft Crumb: When potatoes are boiled, the starch molecules swell. This interferes with the ability of flour proteins to form gluten, which means you get bread that's light and tender.
  • Moist Texture: M-word haters, my apologies, but there’s just no other way to describe it. “Potato starch granules are about five times larger than wheat starch granules and are therefore capable of absorbing at least five times more water, resulting in a moister crumb,” notes Cook’s Illustrated.
  • Longer Shelf Life: Bread rarely lasts for long in my household, so I’ll have to take their word...

Come on, Let's Get Scrappy. All you need is a little inspiration and...stuff you already have!

A wallpapered room can make quite the artistic statement, but you don’t need a ton of paper to add some “pow.” Whether you have extras left over from a larger project or you picked up one perfect roll of a vintage design without the wall to display it, there are plenty of nifty ways wallpaper can zhoosh up your space.

Add a splash of color and pattern to smaller areas
  • Try papering a...

Blanching isn’t too complicated. Simply bring a big pot of salted water to a rolling boil, plop in your produce for maybe a minute, then give them a nice shock in an ice bath. The result: bright, evenly seasoned vegetables that still retain some bite.

So, yes, blanching is straightforward, and I’m fully confident any home cook could master it. But what if I told you there was an even more streamlined way to get a similar effect?

Rather than pulling out the tongs, a boiling pot, an ice water bowl, and a colander or strainer, all...

If I could eat snacks for all my meals, I would. While I love sitting down for the occasional multi-course dinner affair, grazing, sampling, and nibbling are more my speed. This has been true for as long as I can remember.

These days, my usual snack is an apple with peanut butter, some brie and dried cranberries, or a few handfuls (or more) of nutty, crunchy granola—heavy on the clusters and clumps, of course. But when I'm feeling especially nostalgic, or even a little blue, there's nothing that comforts me more than a few standbys from my childhood. They take me back to simpler times of opening my lunchbox to discover what was tucked beneath my sandwich, of speeding home from school for the inevitable snack break before math homework. Notable favorites were (and still are) Goldfish, Cheez-Its, Fruit Roll-Ups, Pop-Tarts, and all manner of cereals my mom wouldn't let me eat except for on my birthday.

Flavor and texture-wise, many of my childhood favorites seem expected enough: crunchy-salty-cheesy, chewy-fruity, fudgy-rich. But they all have this quality that's hard to pin down—a pinch of magic that gets mixed in before they're packaged. Pop-Tarts have a jammy, strawberry flavor that isn't quite like what I smear on my toast. (And the little...

Tomorrow I'm getting married. It feels thrilling and exciting in a million tiny and huge ways. I'm looking forward to so many pieces of the day, from the far-flung friends and family who will gather together, to wearing a wedding dress, to seeing the stars through the top of the clear reception tent.

We're getting married on the farm where I grew up. My parents still live there, so it feels still as much like home as any place ever could. Two of my three sisters have already had their weddings on the farm. It's hard to describe how important the land is to me, how much a part of my bones every inch of it is, and—as I write this—how much waterproof mascara I'm going to need.

One of the fun parts of planning a wedding is, of course, the food. Our caterer is...

We try to stay away from hyperbolic headlines, but this one comes with a good reason: It's the cake that actually laid the groundwork for Sweet Laurel Bakery, cofounded by Claire Thomas and Laurel Gallucci, whose diagnosis with Hashimoto's disease initially set the wheels of this recipe in motion.

If you've ever been curious about grain-free, sugar-free baking, let this be your entrée into the delicious world of possibility. After this gorgeous chocolate caramel cake with fudge frosting emerged from our test kitchen, the forks were OUT and grain-free skeptics were quickly converted.

More of the cake's inspiring origin story below from Gallucci, who includes many more grain-free treats in her new cookbook, Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts.


This was the cake that changed everything. Our whole company, and point of view, is founded on this cake. Decadent, rich, beautiful, and intensely chocolaty, it flies in the face of people who don’t think you can have your cake and be grain-free, too. This cake is a showstopper, so get ready—people will freak out over it.