Fruit-Laden, Whole-Grain Pancakes. Every other Thursday, we bring you Nicholas Day -- on cooking for children, and with children, and despite children.
Homemade Honeycomb Candy. I’ve always wondered what chemistry tastes like.
Wait… is that a thing that people say? No. You’re right. A lot of things are chemistry in the kitchen, but this honeycomb situation is burning hot, boiling chemistry all up in your face. It’s not like that time you threw in cayenne pepper with your olive oil and corn kernels to make popcorn and gassed yourself out of the house. Blueberry Almond Meringues. I have a problem.
An egg white problem. Turns out most of the treats I like to make (ice cream, cream pies, lemon curd, hollandaise, oh, and did I say ice cream?) Meringue nests with Champagne Poached Strawberries and an anniversary. A year ago yesterday I married the love of my life.
It’s so hard to believe that a year has passed since that day, but, as they say, time flies when you’re having fun. Blackberry Fluff. In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.
Today: Amanda shows us how to update an old-school dessert. Cream Cheese-Stuffed Pineapple Upside-Down Overnight French Toast. Is May pretty much the craziest month for everyone else or is it just me?!
If I had not been a twitterpated idiot 12 years ago when I was engaged, I nevereverever would have chosen to get married in May because I would have thought about practical things like end-of-the-year parties and celebrations, graduations, dance recitals, and the series finale of The Office. But alas, here we are, squeezing in a grocery store bouquet of flowers and a quick peck on the cheek between applying makeup to my 5-year-old and zipping her into her pink furry cropped jacket. Yep, that happened. Essential raised waffles. This recipe is nothing new.
It was first published, as far as I can gather, in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer and has since been fussed over and had its virtues extolled by more food writers, newspaper dining sections and food bloggers than it has not been. It’s the equivalent Proust’s Madeleine/Jim Lahey’s No-Knead Bread/Three-Ingredient Peanut Butter Cookie*/Hey, Did I Tell You About The Time I Killed My Own Dinner? Of modern food writing. Buckwheat Waffles Recipe. 1 Turn on your waffle maker, with the setting on medium.
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon. 2 Place the egg whites in a medium bowl and beat with a hand mixer or egg beater. Sprinkle in the sugar as you beat the egg whites. Beat egg whites until you have soft peaks. 3 In a medium bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water. 4 Pour the yogurt/milk/butter/egg mixture into the buckwheat flour mixture and stir until just combined. 5 When your waffle maker is ready, working in batches, pour or spoon the batter into the wells, until they almost come to the edge.
Grandma's Belgian Waffles. Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next.
Today: Amelia Morris of Bon Appétempt makes waffles with her grandma. The last time I shared a kitchen with my grandma, she was 92 and led the way in showing me how to make lady locks – a croissant-esque cookie stuffed with cream – in the house where she’s lived for the past 54 years. But at this year’s family vacation at a rented beach house along the North Carolina coast, Grandma barely set foot in the kitchen.
Grandma’s Belgian Waffles recipe on Food52.com. White Chocolate Pots de Creme with honey roasted figs. Tomorrow my husband and I head off to spend Christmas in Adelaide with his family.
But before we leave I’ve been busy preparing and scheduling the last few posts in my 12 treats of Christmas series. Today I’m sharing with you these delicious White Chocolate Posts de Creme with Honey Roasted Figs and Cherries. While I don’t usually like creamy desserts, I do have a weak spot when it comes to pots de creme, which I guess is in large part due to my general weakness when it comes to chocolate, especially dark chocolate! As a result of my love of dark chocolate white chocolate rarely makes an appearance in my pantry. In fact, the only time white chocolate finds it’s way into my pantry is Christmas time, so I thought it was the perfect time to make some white chocolate pots de creme. Blueberry and Lemon Yoghurt Parfaits. I’m on a bit of a yoghurt kick at the moment. I can’t seem to get enough of it.
But I’m fussy about my yoghurt. It has to be the thick and creamy Greek yoghurt style, and definitely not that horrible watery commercial type with fake fruit flavours! In fact, this is my favourite. I could eat it by the tubful. Roasted Plums with Vanilla Bean recipe on Food52.com. Author Notes: This is hardly a recipe -- really just a flavor combination and a simple method for coaxing the best out of not-quite-ripe fruit.
Feel free to experiment with other fruits, such as peaches, apricots or even cherries. (less)Author Notes: This is hardly a recipe -- really just a flavor combination and a simple method for coaxing the best out of not-quite-ripe fruit. Feel free to experime (…more) - Merrill Stubbs Serves 4 to 6 8 firm-ripe plums (about 2 inches in diameter) 2 tablespoons raw (turbinado) sugar 1/2 vanilla bean Ice cream or creme fraiche for serving (optional) Rinse and dry the plums. Roasted Plums with Vanilla Bean. Merrill's baby Clara has quite the appetite -- and it's all Merrill can do to keep up.
Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray. Today: Merrill coaxes the best out of tart summer plums. Clara's pretty mad about plums. The old-timey treat that’s back in style thanks to Hayao Miyazaki. Siberia is a sweet bun, also known as kashi-pan, that has been made since the Meiji era (1868 – 1912) in Japan. The once popular dessert had fallen out of style, as hundred-year-old dishes generally tend to do, but thanks to its inclusion in Hayao Miyazaki’s final animated feature, The Wind Rises, Siberia has seen a rapid rise in popularity. Let’s take a closer look at this once-forgotten old-fashioned bread. Siberia is basically a sweet bean jelly sandwich.
It consists of two pieces of sponge cake, kasutera in Japanese, with a layer of youkan, sweet bean jelly, in the middle. Caramelised White Chocolate Brownies. Caramelised white chocolate is my current obsession. Remember these Caramelised White Chocolate Cupcakes I made recently? The Cookie Dough Lovers Cookbook by Lindsay Landis. For Kevin’s third and final birthday treat of 2013 (here was the first and second) he choose these jaw-dropping Cookie Dough Billionaire Bars. This drop-dead stunning recipe comes to you from the AMAZING The Cookie Dough Lover’s Cookbook by Lindsay Landis. Chocolate Banoffee Pudding Recipe.
Cupcakes. Cookies. Pie. Tarts. Simply Raspberry Muffins recipe on Food52.com. Blueberry Schlumpf. If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul. Today: If you can get your hands on wild blueberries, make this. If you can't, make it anyway. Sweet Porridge with Raisins and Almonds Recipe. Late Summer Trifle recipe on Food52.com. Brown Butter Baked Doughnuts. I’m really just thinking about the future. This weekend I bought a doughnut baking pan. Toasted Pecan and Blueberry Couscous Salad.
Sweet Corn and Blueberry Trifles. Blueberry–Cherry Cobbler Recipe. Blueberry Cobbler. Crazy-Good No-Temper Chocolate-Dipped Cherries (+ Other Things) Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes. Today: No need to temper chocolate before dipping cherries (or anything else, for that matter) in it -- once you know Alice's secrets. Don’t let the season come and go without dipping some gorgeous ripe cherries in chocolate.
There is no skill required to produce these elegant, yet kid-friendly sweets. And no need to temper the chocolate either: the secret to preventing the chocolate from turning grey and streaky is to dry and chill the cherries before dipping, and refrigerate them again immediately after dipping. Strawberry & Chocolate Nachos. Canadian Butter Tarts. Grandma Joan's Butter Tarts recipe on Food52.com. Oven-Dried Apple Chips {Two Ways!}