Tamara Hoffman

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Bar Food: Pickled Eggs Recipe From Bronwyn

Everyone knows their deviled eggs. It's now time to show some respect for the pickled egg.<p>At Brownyn, a barely modernized pub that slings the bold food and drinks of Eastern Europe and Germany in the Boston suburb Somerville, the starkly magenta Thüringia pickled eggs are a menu fixture.<p>Pickled in …

8 Easy Summer Recipes You'll Make Over and Over Again

<b>1. Asian Kale Salad with Ginger Peanut Dressing</b><p>Believe or not, this salad will have you eating your vegetables (and, most surprisingly, your kale) with pleasure and abandon. Bright, bold flavors and textures abound: earthy kale; cool and crunchy carrots, bell peppers and red cabbage; toasted …

How to Make a Jalapeño Popper Grilled Cheese Sandwich | The Art of Manliness

<i>Welcome to Day #7 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked</i> …

Cooking

Grilled Cheese Academy

First of all, do not be fooled by our name. We are neither a cooking school nor an establishment of higher learning. We are, however, an institution …

Beyond Curry: Crispy Indian-Style Simmered Goat or Lamb Chops

In India, goat is widely used and loved, and few things make me happier than a crunchy, juicy cut of it. Well, alright goat <i>biryani</i> is a close contender. And sometimes goat <i>xacuti</i>, or minced goat with green peas, or goat <i>dhansak</i>...Okay, let's start over. Goat makes me happy. And this dish is high up …

The Perfect Picnic Dessert: Rhubarb Hand Pies

<i>Every other Friday on Food52, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.</i><p><i>Today: Take down that picnic basket -- these portable hand pies want to go with you on your next adventure.</i><p>This time of …

How Readers Cooked Recipes from Our May 2014 Issue

From cinnamon-sugar donut muffins to salty, bacon-y radishes, our favorite dishes readers cooked from the May 2014 issue of Bon Appétit

Cooking