Nectarine Slump Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 404 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 396 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: The last time I purchased rhubarb there was a fellow shopper eagerly inquiring as to how I prepared my rhubarb. I just assumed everyone knew what to do with rhubarb. I am on a mission to spread the simplicity of fine (and simple) rhubarb preparation far and wide. I've been especially inspired by Tara's tribute to rhubarb on Tea & Cookies, Molly's recent rhubarb post on Orangette, and by Ruth, my next door neighbor in Point Reyes Station, who spoke of her rhubarb plant so lovingly. Sweet cool cream on warm chunks of rhubarb and apple infused with Earl Grey tea, cardamom, and orange...mmm.
5 Peach Recipes for Weekday Dinners. Put time into dinner now, and you can make it last forever -- or at least the whole week.
Welcome to Halfway to Dinner, where we show you how to stretch your staples -- or your seasonal produce -- every which way. Today: Quick! While peaches are still in season, run out and buy a basket (or three). Then let Mimi Thorisson from Manger show you her five favorite ways to use them. In our family we like to chase the seasons. While I am a big fan of plenty, I am certainly not fond of waste; I try to manage our overflowing table to the best of my abilities, and when produce is headed for over-ripeness, I swiftly try to turn it into something delicious. More: It's (practically) a crime to throw bruised tomatoes away. These last few weeks we've been awash in peaches -- they seem to be everywhere I look, not least on that big kitchen table.
Peach and Almond ClafoutisThis dessert is a no-brainer: I absolutely adore clafoutis, whether it’s made with cherries, apricots, or peaches. Serves 6. Burnt Orange Fig Charoset Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 60 + Save ▴ Garam Masala Nectarines Recipe on Food52. How to Make Candied Ginger.
There’s an inside joke amongst people who write books about baking that any recipe that begins with “Using a candy thermometer…..” scares the pants off of people and is enough to ward away all but the most dedicated baker.
I’m not sure why that is. It’s like when people tell me, “I can’t bake.” While baking is a fairly exacting affair, 1 cup of sugar is pretty clear: it’s one cup of sugar. It’s not like frying fish or meat, where you need to gauge doneness yourself, or making salad dressing where personal taste and the ingredients used can alter the finished result. But the thermometers does not lie.* I mean 225 degrees is pretty clear: it’s 225 degrees. So I won’t tell you that you have to use a candy thermometer to candy ginger, but it does help. The great thing about candying your own ginger is that aside from the fact that you can make it without the aid of the dreaded thermometer, you get plenty of spicy slices from just a pound of ginger. Sunn dessertsuppe - Mat. Roasted Grapes. Apricot Fool with Fresh Peaches recipe on Food52.com. Baked Figs With Balsamic and Feta recipe on Food52.com. Food52. 12 Summer Fruit Dessert Recipes. Here's one way to stump even the most ardent dessert fan: Quiz them on what differentiates a crisp from a crumble, a crumble from a cobbler, a cobbler from a buckle, a buckle from a pandowdy.
Intracacies aside, they are all delicious—the crumbs are tender and buttery, the biscuits sugared and browned, the oats caramelized and crispy. The fruit flows molten beneath. They are exuberantly messy—and best with a shower of cream or a scoop of vanilla melting over it. Plus: They feed a crowd, are easy to transport, and please just about everyone. What are you waiting for? Blackberry Apricot Cobbler by fiveandspice Perfect Peach-Blueberry Pandowdy by EmilyC Rhubarb Cherry Hibiscus Crumble by em-i-lis Southern Peach Crumble by sarah buttenwieser Blackberry Cornbread Buckle by janeofmanytrade.