Ingredients 1 tablespoon vegetable oil • 2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons) • 1 inch section fresh ginger, finely minced or grated on a microplane
Food52 - Written By: Katie Bernstein Forever barista and current social media tweep at Stumptown Coffee Roasters. Born in the South; at home in the Northwest. Hard-nosed recipe reader. I like a good shelf. Soup for days.
Here at Food52, we're serious about our coffee. So we got our friends over at Stumptown Coffee to teach us everything there is to know about it -- and to make our morning (and afternoon) routines a little
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The secret pie crust ingredient (and technique) that changed
A hot bowl of soup is always the right decision when the weather turns cold in fall and winter, but soup is especially perfect at Thanksgiving -- whether before, during, or after the big day. Did you too
Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: A completely turkey-free gravy that will still satisfy. Whisk it together
Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1. Ingredients 2 pounds pearl onions (see note) • 1 cup heavy cream • 1/2 cup homemade
Note: You may prepare the potatoes up to two days in advance. Store them in the refrigerator and microwave them, covered, for about 8 minutes before serving. If they seem a little dry, add additional in