Chad Staral

25 Flips | 4 Magazines | 9 Following | 3 Followers | @cmstaral | Keep up with Chad Staral 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 “Chad Staral”

All About Miso

<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: Tips and tricks on how to differentiate, use, and store miso.</i><p>Not too long ago, you couldn't find miso at your local grocery store. Now it's practically …

How to Poach an Egg

<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, chef</i> <i>Camille Becerra</i> <i>is going beyond the basics to help us tackle even the scariest cooking techniques.</i><p><i>Today: Put on a pot of</i> …

The Sherlock & Watson

<i>You'll no longer have to buy a plane ticket to get in on the cocktails at Seattle's Essex: Owners Brandon Pettit and Molly Wizenberg (a.k.a. Orangette) will be sharing their favorite recipes with us, every other week. Drink up, people.</i><p><i>Today: A new way to drink your afternoon tea.</i><p>Whenever our bar …

How to Pair Beer with Cheese

<i>For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you'd like to score some of the goods competing in</i> …

How to Remove Oily Stains

<i>There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.</i><p><i>Today: There's a simple solution to an oil slick on your favorite napkin -- no clean-up</i> …

How to Make the Most of Your Charcuterie

<i>For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you'd like to score some of the goods competing in</i> …

The Best Ways to Choose, Store, and Use Olive 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: How to shop for the best olive oil -- and then how to treat it once you're home.</i><p><i>For more about olive oil tips, visit the Filippo Berio Facebook page to</i> …

5 Links to Read Before Making Stock

<i>Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.</i><p><i>Today: Elevate soup with homemade stock.</i><p>Making a big pot of soup is easily one of the most satisfying simple pleasures of winter. But using store-bought stock …

The Neat, Pain-Free Way to Peel Hard Boiled Eggs

The best kitchen tips are passed along from friends, or parents, or—if you work in an office with an always-bustling test kitchen—from colleagues.<p>And such is the case with eggs. We all learned to cook them from someone, somewhere; they're personal, universally-loved. But make no mistakes—they can …

The Boulevardier

<i>When he's not busy running the cocktail program at New York City's Maialino, Erik Lombardo is giving us the rundown on all things spirits -- and showing us the best ways to drink them.</i><p><i>Today: A close cousin to our beloved Negroni, the Boulevardier sounds fancy, tastes fancy, and comes together just</i> …

The 2014 Piglet Tournament of Cookbooks!

<i>The Piglet is almost here! See the full line-up of books and judges -- and score your own copies in Provisions to follow along -- below!</i><p><b>Update:</b> <i>Official play now begins on Wednesday, February 12th. Get your brackets ready.</i><p>It's that time of year you've all been waiting for: Starting on <b>Wednesday,</b> …

Christopher Boswell on All Things Pasta

<i>We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.</i><p><i>Today: Christopher Boswell, the chef behind the Rome Sustainable Food Project's new Pasta cookbook, talks to us about Italy's favorite food -- and</i> …

How Much Post-Workout Protein Do You Really Need?

If you want to maximize your muscle growth, consume THIS amount of protein after exercising<p>Protein is essential for maintaining and building muscle, but you don’t need to gulp down a carton of raw eggs like Rocky to get the maximum benefit. Consuming 20 grams of protein after your workout should do …

Watch: Trentemøller’s video for “Gravity”, starring Inside Llewyn Davis’ Oscar Isaac

Actor Oscar Isaac drew accolades for his portrayal of a hitchhiking folk singer in the Coen brothers’ new film, <i>Inside Llewyn Davis</i>. Now, he once …

How to Use an Aeropress

<i>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 bit brighter.</i><p><i>Today: How to brew coffee in the portable, unbreakable Aeropress.</i><p>AeroPress has …

How to Make (Almost) Perfect Ice at Home

<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: Do you have a chainsaw? No? Well, you can still make pretty good ice at home. Just don't expect perfection.</i><p>Perfect ice is the holy grail of home …

Kitchens

How to Store Cheese

<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: Good cheese is an investment -- protect it.</i><p>When it comes to cheese, sometimes our eyes are bigger than our stomachs. Ideally, you shouldn't buy more …

How to Prep Mushrooms

<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: Mushrooms may be mysterious, but preparing them doesn't have to be.</i><p>Mushrooms are mysterious.<p>Since ancient times, people have been practicing mycophagy …

All About Olives

<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: Arbequina! Kalamata! Black from a can! Learn a little more about your favorite olive varieties.</i><p>Thanks to their accessibility, variety, and …

Eat All Your Vegetables: How to Use Stems and Roots

<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: One person's discarded vegetable parts; another's dinner. That's why we're revisiting these tips for getting the most out of your market haul.</i><p>"It's easy …

How to Poach Fish in Olive Oil

<i>Today: Merrill teaches us how to poach fish in olive oil.</i><p><i>For more about olive oil, visit the Filippo Berio</i> <i>Facebook page</i> <i>for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!</i><p>What if we told you that you could slide some fish into a 275°F oven, forget about it …

parmesan broth with kale and white beans

This soup is the very best thing I ate in December, which is saying a lot for a month that involved the purchase of at least 4 pounds of butter. And …