cdavies69

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The Surefire Way to Get Crispy Fish Skin That Doesn't Stick to the Pan

Crispy skin on a fish fillet is a beautiful, beautiful thing.<p><i>Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Brandon Collins confesses his soggy fish skin to associate food editor Rick Martinez.</i> …

Cooking

Canada is making some of the world’s best whisky

This may cause a few whisky aficionados to roll their eyes, but bear with me: I'm working up to something. Don Livermore, the master blender behind Wiser's and several other fine Canadian spirit brands, likes to describe our home and native hooch as "the most innovative whisky category there is."<p>I …

The Genius Ramen Shop Staple That Will Make Your Lunches Better

<i>Every week—often with your help—Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today: How to make perfect, Momofuku-style soy sauce eggs—the simple ramen shop staple that will be your new Not Sad Desk Lunch (and last-minute breakfast, dinner, and</i> …

Eggs

Roasted Butternut Squash with Spicy Onions

8 Servings<p>Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.<p>February 2014Print<p>Ingredients<p>Spicy Onions<p>2 tablespoons olive oil<p>1 medium red onion, sliced<p>1 teaspoon crushed red pepper flakes<p>1 teaspoon finely grated lime …

Onions

Orecchiette with Cauliflower, Breadcrumbs, Pancetta, and Pepitas

<i>Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.</i><p><i>Today: The perfect weeknight dinner, plus five tricks to make it even better.</i><p>Sometimes, I trick all of you. This is a weeknight cooking column, as you know, but there are weeks …

Italian Food