Food Blogs and recipes Feb 21
Paul Bertolli's Cauliflower Soup recipe on Food52 Author Notes: This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf. (less)Author Notes: This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a (…more) - Genius Recipes
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Yogurt masquerades as pasta sauce in the role it was born to play. Pasta with Yogurt and Caramelized Onions - Genius Recipe
Garlic-Lemon Pork Recipe | Cooking | How To | Martha Stewart Recipes
Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months. To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Mediterranean Tuna-Noodle Casserole Recipe | Cooking | How To | Martha Stewart Recipes
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