Reanna Flood

21 Flips | 1 Magazine | 3 Following | @Reannasf | Keep up with Reanna Flood on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Reanna Flood”

How to Cook a Lobster

<i>Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: Get yourself to a shoreline and melt some butter -- this is how to cook a lobster.</i><p>It's a tough time to be talking about lobster. They're no longer just …

Green Chile Mac and Cheese Recipe

So, our markets are awash with New Mexico Hatch green chiles right now, and our garden is bursting with poblanos and Anaheims.<p>This is not a bad …

Best Breakfast Potatoes Ever

I shared this recipe with you a couple of weeks ago in stripped-down, printable form, but I’m just now getting around to doing the step-by-step for …

New England Clambake Recipe | Leite's Culinaria

Jump to the recipe<p><i>Here’s how to make a New England clambake in the comfort of your own kitchen. No sand or surf required.</i><p>Adapted from Valerie …

How to Break Down a Whole Fish

<i>Once you've perfected basic techniques like frying an egg and cooking rice, it's time to move on to those things that may have initially scared you off. Every other Monday, we'll be going beyond the basics to help you tackle even the scariest cooking techniques.</i><p><i>Today: Camille Becerra teaches us to</i> …

Chocolate Ice Cream Bon Bons Recipe

Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert.<p><b>Notes:</b>For the easiest handling, use a good quality, dense ice cream. Fluffy ice creams that are full of air will melt too quickly when dipped into the chocolate. You may not need the full 16 ounces of …

3 New Ways to Top a Pie (That Aren't a Lattice)

<i>Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: Maggie Battista, a.k.a EatBoutique, shows us how to get creative with pie -- beyond the filling.</i><p>I have a love-hate relationship with pie. And before you …

Baking

How to Clean, Prep, and Grill Fish + Shellfish

<i>Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: We're rounding up all the how-tos needed to get your fill of seafood, while the summer lasts.</i><p>There's something about eating seafood in the summer that …

Fattoush

<i>Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.</i><p><i>Today: The salad you should eat every day, until the season's over.</i><p>WHO: Rivka is a healthcare consultant and food blogger living …

Tomatoes

Embarrassingly Easy Grilled Sourdough with Buttery Herbs, Heirloom Tomatoes + a Honey Drizzle.

<i>by</i> Jessica <i>on</i> August 29, 2013 49<p>Who am I?<p>There is NO cheese in this recipe. I repeat: there is no cheese in this recipe.<p>Bread, tomatoes and no cheese. …

BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe

Cinnamon rolls are the harbinger of a lazy morning, filling the kitchen with an aroma of butter, cinnamon, and freshly baked bread that announces it's time to sit down. With each puffy swirl of dough dripping with cream cheese frosting, there's really no way to tackle one standing up. These are my …

The Big Secret About Parchment Paper

<i>Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.</i><p><i>Today: Never rip parchment paper from a roll again.</i><p>If you are an avid baker, you probably love parchment paper as much as I do -- for lining cake pans and cookie sheets, as a …

Dessert

5 Links to Read Before Organizing Your Kitchen

<i>Each week, we’ll be sharing a comprehensive list of links to help you master a cooking technique. Culinary greatness, here you come.</i><p><i>Today: Prepare for the new season (and all the cooking that comes with it) with a freshly-organized kitchen.</i><p>With Labor Day officially behind us, we’re slowly starting …

Smashed Green Beans and Potatoes with Pancetta from 'The Glorious Vegetables of Italy'

One of the first lessons I learned about cooking vegetables was to not, under any circumstances, cook green vegetables past al dente. The only proper ways, it seemed, to cook things like green beans were to either blanch and shock, quickly steam, or stir-fry. Any cook time more than five minutes …

Homemade Green Goddess Dressing

<i>It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.</i><p><i>Today: Food52's Managing Editor Brette Warshaw gives us a greener, brighter, and even-more-attractive Green Goddess.</i><p>How could you <i>not</i> want to eat …

Ice Cream

Where to Put the Oven Racks (Alice's Rules)

<i>Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.</i><p><i>Today: Oven rack position can make or break your cakes and cookies. When a recipe leaves you hanging, Alice's rules will save you.</i><p>So many finicky details make the difference in …

Dessert

How to Care for a Wooden Cutting Board

<i>Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: The proper ways to clean and maintain your wooden cutting boards.</i><p>Cleaning and caring for wooden cutting boards -- like sweeping behind a dresser, or …

Kitchens

How to Choose the Right Oil

<i>Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: When it comes to cooking and baking with oil, it's all about finding Mr. Right.</i><p>Walking into the oil aisle is a sensory overload: all of those glistening …

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

The first person I knew who ate kale on a regular basis was a Vermonter. This was back in 2005, long before kale was a required ingredient on hop restaurant menus. I tried the green for the first time that year, sautéd briefly with garlic, and frankly wasn't impressed. It took another few years and …

How to Decode a Wine Label

<i>We may have food down cold, but wine? This is where we'll conquer it. Join us; we don't want to drink alone.</i><p><i>Today: Never be intimidated by a wine label again.</i><p>Think that the most valuable real estate in the wine world is in Napa Valley? Think again. It’s actually the front and back labels of a …

Napa Valley