CBG

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A Funky, Nutty Salad (for When You're Bored of Salads)

<i>Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This flavor-bomb comes from self-professed "food writer and salad-maker" Food52 member Hetty McKinnon, and it's here to shake up your leafy green routine.</i><p>We have entered the time of …

Cozy and Comforting Dishes for When It's Just Too Cold

Is there a better antidote to cold, gloomy January weather than a warm meal? For me, at least, the answer is no. On those too-cold-to-leave-the-house days, I can’t really think of anything more enjoyable than a warm stew simmering on the stove and a good movie. I’ll pair a hearty skillet lasagna …

This Super-Simple Orange Cake has a Kooky, Genius Secret Ingredient

For all of us who can't get enough of juicy-sweet citrus season, there is a cake for us. I don't think we could make a brighter, moister, more deliciously-riddled-with-orange cake if we tried.<p>You might be thinking this is one of the genius breed of cakes made with whole citrus boiled for hours to …

Boeuf Bourguignon, Demystified—and Ready For You to Make

Great cuisine—and the ability to cook it—comes from a strong foundation. Many culinary professionals choose to study at French institutions because France was the first to define the essential building blocks of (their own) cuisine. They made a cream sauce and called it a Béchamel, and said that …

How Do You Make the Perfect Scrambled Eggs?

Scrambled eggs are like the learners permit of the kitchen. They require—at the least—just one ingredient and no more than a warm pan. But for all their apparent simplicity, preparing the perfect plate of scrambled eggs is actually an art in and of itself. Everyone swears by their own preferred …

The 30-Minute Roast Chicken You're Not Making Yet

I kept going back to the same roast chicken recipes. One, in a preheated cast-iron skillet, a trick I nabbed from Mark Bittman’s <b>How to Cook Everything</b>. Two, spatchcocked—less flashily known as butterflied—a whole-poultry technique also introduced to me by Bittman, who developed a <b>“45-Minute Roast</b> …

An Unexpected, Ultra-Caramelized Take on Tarte Tatin

I love the middle of the winter (really). The holidays have passed; everything has slowed down; my inbox is the cleanest it will be all year; my Pinterest boards are full of new ideas; I’m spending lots of time in the kitchen. With my workload lightened, I find myself trying to live more purposely, …