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Columns - Food52

Columns - Food52
Sometimes it's healthy to relinquish control, but not when it comes to the temperature of your eggs. Here's a way to bring eggs to the exact room temperature, no guesswork involved. Read More » We know the smells coming from the Indian restaurant are really, really, really good, but don't succumb to ordering takeout for the third night in a row. Read More » Vania Ling explains why she's hooked on Plenty More. Read More » It's the first day of Round 2! Read More » Our latest contest is all about our favorite natural sweetener Read More » These five recipes from Becky of The Vintage Mixer will make you go (pea)nuts for your weeknight dinners. Read More » A spin on Vietnamese phở that lets you take control of the spices and scents and textures -- no recipe or meat required. Read More » Oink oink oink oink oink.Our favorite time of year.Oink oink oink oink oink. Read More » We made -- and tasted -- ten of the weirdest peanut butter combinations our community shared with us. Read More »

David Lebovitz | Coconut Date Nut Balls Recipes butter, flaked coconut, dates, rice cereal, beaten eggs, chopped pecans, sugar and 1 MORE B 30 mins, 8 ingredients medjool date, flaked coconut, nuts, ground flaxseed and dried cherry B 25 mins, 5 ingredients medjool date, walnuts, coconut flakes, salt, sesame seeds and honey B 40 mins, 6 ingredients walnuts, sweetened flaked coconut, graham cracker crumbs, dried date and honey B 35 mins, 5 ingredients medjool date, coconut flakes, chopped walnuts and ground cardamom B 35 mins, 4 ingredients cereal, butter, flaked coconut, dates, powdered sugar, sugar and pecans B 25 mins, 7 ingredients medjool date, chocolate chips, dough, cashews, cocoa powder, kosher salt and 6 MORE B 35 mins, 12 ingredients butter, flaked coconut, dates, confectioners sugar, crispy rice cereal, eggs and 3 MORE B 50 mins, 9 ingredients butter, flaked coconut, Crispy Rice Cereal, chopped pecans, sugar and pitted dates B 10 mins, 6 ingredients dates, margarine, walnuts, eggs, coconut, salt, sugar, vanilla and 1 MORE

How To Sharpen Your Kitchen Knives Any cook knows that a sharp knife is the workhorse of the kitchen -- without one you can't really do anything. If you've ever watched Top Chef, you'll remember an episode in Season 8 where the contestants weren't allowed to cook with knives for a Quickfire Challenge. It was practically impossible. Even with the best knife on the market, it's no good unless it's sharp. But not everyone sharpens their knives regularly -- or even at all. If you cook every day, you should be sharpening your knives every week. Electric sharpeners are probably the worst tool for sharpening a knife -- they strip too much metal from the knife, destroying the blade. Start by soaking the stone (see one in the video below) for about 10 to 20 minutes in water, which will help lubricate the knife as you sharpen. WATCH: How To Sharpen Your Knives, Step-By-Step Most people confuse a honing steel with a sharpener. WATCH: How To Hone The Edge Of A Knife Video no longer available Do you sharpen your own knives?

smitten kitchen Cooks.com - Recipe Search and More free range eggs | The Truth About Your Eggs Eggs are quite possibly the world's perfect protein source. The six grams of protein in each egg has the highest biological value—a measure of how well it supports your body's protein needs—of any food, including beef. The yolks contain vitamin B12, deficiencies of which can cause attention, mood, and thinking problems. Depending on where you're getting your eggs, though, you could be getting a lot more of stuff you don’t want. You wouldn't know that based on what's starting to appear on egg cartons. Here's how to make sense of the different egg labels: Cage-Free What It Means: "Cage-free is certainly not like Old McDonald's farm," explains Paul Shapiro, spokesperson for the Humane Society of the United States. Can You Trust It? Like this? Free-Range or Free-Roaming What It Means: Usually these types of operations allow chickens outside of cages in barns or warehouses, but they aren't required to provide the animals any specific amount of time outside—or even exposure to sunlight indoors.

Local Milk | A Cast Iron Skillet & A Camera Corned Beef & Cabbage Recipe This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers. Prep Time: 30 minutes Cook Time: 3 minutes Total Time: 33 minutes Ingredients: 1-3/4 pounds onions, divided use2-1/2 pounds carrots, divided use6 pounds corned beef brisket or round, spiced or unspiced1 cup malt vinegar6 ounces Irish stout beer1 tablespoon mustard seed1 tablespoon coriander seed1/2 tablespoon black peppercorns1/2 tablespoon dill seed1/2 tablespoon whole allspice2 bay leaves3 pounds cabbage, rinsed2-1/2 pounds small red potatoes, scrubbed1/2 cup coarse grain mustard, optional1/2 cup Dijon mustard, optional Preparation: You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top.

Craig Claiborne Set the Standard for Restaurant Reviews Paul Hosefros/The New York Times A 1973 Bastille Day celebration at Craig Claiborne’s home in East Hampton, L.I. Jacques Pépin is third from the left. The author of these judgments was Craig Claiborne, the newspaper’s food editor. And that is just what happened, first in what were called the women’s pages (“Food Fashions Family Furnishings”), and then, after 1976, in the Weekend section; by that time, the column was not a listing but a review of one or two restaurants. Some American writers had nibbled at the idea of professional restaurant criticism before this, including Claiborne, who had written one-off reviews of major new restaurants for The Times. As the current caretaker of the house that Claiborne built, I lack objectivity on this subject. None of this was obvious in Claiborne’s early directories, which were so compressed that there wasn’t room for much writing. Over time, this rather drab creature evolved its characteristic plumage.

Meet the Dubiens | eat•craft•play•love Banana Bread Recipe Banana bread is one of those things that people know of, have eaten, but aren't quite sure why it's so popular and even more confusing ...why it's so hard to get a good banana bread recipe! We have found the answers to both those questions. Banana bread is a popular baked good partially out of necessity. Not wanting to waste money and still edible fruit, but not wanting to eat 5 or more bananas at a time, thrifty bakers found ways to incorporate bananas into recipes that would not only taste great but would save them from throwing their hard earned money away through waste. Finding a good banana bread recipe is like finding any good recipe. Some recipes also call for a lot more effort than others, and we all know time can be short when dealing with rapidly ripening bananas that never seem to do their thing on the weekend (when we have time for the more complicated recipes like Sunday dinner). Remember, for the best flavor use bananas that have skins that are almost black. Ingredients: 1.

Atlanta Food Truck Park temporarily closed due to permit issues UPDATE: The park has reopened. The AJC has the story. Last fall, the Atlanta food community won an important battle in the struggle to make our city a more business friendly environment for food trucks and mobile vendors. However, eight months later, we are seeing that putting those new policies into practice still has its share of road blocks. Last Thursday, the Atlanta Police Department License and Permits unit arrived at the Atlanta Food Truck Park and began shutting down trucks left and right. For the most part, news about the closing has been limited to references of “permitting issues,” without much detail as to what that means. To be perfectly clear, none of the permits in question have anything to do with food-safety violations. The crux of the issue is the restriction – or rather, enforcement – of the number of locations allowed by a mobile vending permit. The issue? This is starting to feel like the local government equivalent of the “Who’s on first?”

Tiny Urban Kitchen Our Top 6 Favorite Herbs I love the taste of fresh oregano leaves – they have a strong flavor, but my taste buds have adapted! We literally get hundreds of questions a week from readers all around the globe. In fact, this past month we’ve had visits from 171 different countries. What’s awesome about that is eating healthy is a global event, not just something that happens in your home town with your, likely, small number of healthy friends. Some of the most popular questions that we get are ones that ask us about what we eat, our favorite herbs and our favorite supplements. A few weeks ago, I mentioned some of our favorite raw foods, but this week I’m going to address our favorite herbs (today) and then our favorite supplements later in the week. Keep in mind, this list is ever changing, so please base your own health decisions on what you need, not what we’re doing. Let’s take a look… 1. Holy basil helped me get through some of the hardest times of my health journey. There are two ways to consume holy basil. 2. 3.

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