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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 ♥ 655 + 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: Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake to make even lines, applying a crumb coat, or dirtying more than two bowls. Is it the world's best? Slightly adapted from Sweet Paul Magazine: (less)Author Notes: Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake (…more) —Sarah Jampel Serves 8 to 10 This recipe is a Community Pick! More Great Recipes: Bananas|Coconut|Cakes|Desserts Topics: Cake

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How to make the perfect naan bread I’m not scared of taking on Indian food – far from it, dal is a regular Sunday-night treat, and my perfect kofta curry is a delicious work in progress. But in my house, these things are always served with rice, due to my assumption that the gorgeous, pillowy naans I love for soaking up that rich, spicy gravy were beyond my abilities. The naan, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia. It is baked in a clay oven, rather than over a flame like the chapati, which gives it a crisp exterior, a fluffy core and a distinctive charred flavour. Not being blessed with either the space or the funds for a second oven, clay or not, I’d long ago lumped naans in with pizzas as things that weren’t worth attempting at home. The flour

Dulce and banana traybake recipe - BBC Food Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. First make the sticky topping. 4 New Instant Pot Recipes From Mark Bittman It's weird to live in a world where a kitchen appliance has gone viral, especially one that's a combination of the humble slow cooker and the electric pressure cooker, tools that have been used in home kitchens for decades without any particular pomp or circumstance. But even Mark Bittman, author of about 2 gajillion cookbooks, is a fan of the Instant Pot. (Or, as he correctly refers to it, since Instant Pot is a brand name, "the multi-cooker.") "Like the slow cooker, the multi-cooker allows you to cook ahead, only it does it faster," Bittman says. "Also, unlike some slow cookers, you can brown right in the pot, which is crucial for flavor and texture.

Classic Boule Bread - Brooklyn Bread Lab Ingredients 6½ cups (975 grams) bread flour (preferably from Hayden Flour Mills), plus more for dusting 2½ tablespoons (25 grams) salt OVERSEAS.ES Autumn - Back to School - Lunch Box ideas[more] Autumn - Red Pepper & Carrot Soup[more] SUMMER - BBQ Tandori Marinade [more] SUMMER - Feta, rocket and olive pasta salad [more] SUMMER - Pasta with Ratatouille[more] ST PATRICKS DAY - Slow-Cooked Irish Stew[more] American Buttercream x Ganache = Double-Chocolate Frosting [Photographs: Vicky Wasik] I don't think a baker can ever have too many recipes for any given dessert, and that's as true of buttercream as it is of chocolate chip cookies. That's because what's "best" can vary depending on what ingredients one has on hand, how much time is available for the project, and/or what dietary considerations may be required, not to mention the degree of chocolate intensity your current craving may demand. After you've made a yolk-rich yellow cake, it's only natural to give those wayward egg whites a purpose with a batch of Swiss meringue buttercream spiked with chocolate.

Malawach (Flaky Bread) Ingredients 3 cups all-purpose flour 1¼ cups pastry flour 1 tablespoon sugar This 2-ingredient pineapple angel food cake changes everything Betty Crocker is here to save the day with a two — yes, two — ingredient cake recipe. There are no eggs, no milk, no oil — just the box of angel food cake mix and a secret ingredient. To make pineapple angel food cake, Betty Crocker suggests adding a 20-ounce can of crushed pineapple in juice (undrained) to one box of white angel food cake mix. All you have to do is beat the dry angel food cake mix together with the crushed pineapple, and pour the mix into an ungreased 10-inch tube pan.

16 French Recipes Every Beginner Cook Should Master Bouillabaise Before you knock it for being too complicated, read through Chef Ethan Stowell’s recipe. Yes, there are a lot of ingredients in this Provençal seafood stew, but as Stowell says, "There are no real rules to this dish except to use what's fresh."

Baking 101: How To Frost A Cake Baking 101: a series circling around the basics of baking ingredients and kitchen techniques designed to sprinkle a confidence into our culinary lives. Today: a step-by-step guide to frosting a three layer cake at home like a champion. Nothing too fancy. No fondant flowers. This Wimbledon-inspired strawberry chiffon cake is one dreamy summer bake The Wimbledon Tennis Championships are sadly cancelled this year due to the coronavirus pandemic, however, the AELTC has launched Wimbledon Recreated – a re-telling of some of Wimbledon’s greatest matches on TV and social media. Phew. So with the tennis still on the telly, why not throw your own posh tennis tea party in your garden? We're a little bit in love with this incredible Strawberry Chiffon Cake courtesy of The website says of the recipe: "A real girly pink, this American style whisked sponge cake is made with pureed strawberries and vegetable oil rather than butter so is light but still moist and moreish. You don’t need any fancy tins to make this, just 2, 20cm (8inch) springform tins that you can easily pick up from the supermarket."

4 Easy Weeknight Dinners for People Who Work Too Hard Being the food director of Bon Appetit is both a blessing and a curse. On the one hand, I get to eat delicious dishes all day that are in the works for the magazine and website. On the other hand, by the time I get home, after tasting multiple dishes, developing recipes, and writing about food, the last thing I want to think about is cooking dinner.