Why you should stock up on carrots at the farmers' market, and 22 recipes for using them Right now, your local farmers' market might be looking a little...thin. All you can find are carrots and potatoes.
An illustrated guide to the dominant menu-writing trends in American restaurants today, from the Novella to the Memento “We eat first with our eyes.” Or so goes the old saying, which refers to how food
[Photograph: Alexandra Penfold] Former Serious Eats editor and all around oatmeal maven, Erin Zimmer did me a great favor when she introduced me to the wonder that is the "salty oat" cookie. I love oatmeal
SEATTLE— ChefSteps, the online cooking school founded by Modernist Cuisine alums Chris Young, Grant Crilly, and Ryan Matthew Smith, have curated a "collection of hand-forged artisan knives." The Japanese
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Could chef Keizo Shimamoto's Ramen Burger be the next big food craze in NYC, rivaling Dominique Ansel's cronut? It certainly appears so. If you haven't heard of the Ramen Burger, it's a burger surrounded
An intensive 3-day-long recipe project to make authentic Japanese-style shoyu ramen at home, from the pork and the stock to the noodles and the toppings Lush pork, toothsome noodles, and a heady broth
Beth Kirby of Local Milk carries her Southern heritage -- and the ingredients, dishes, and recipes that come with it -- with her wherever she goes. Every other Monday, that place is here. Today: Apples
While researching this recipe, I was pretty surprised to discover that vichyssoise, traditionally a pureed soup made with potatoes and leeks, does not actually come from France. With a name like that,
Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is a
Makes 2 Servings We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg:
Food52 - Written By: Mary Sue Milliken + Susan Feniger Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants, serving modern Mexican food in Las Vegas at Mandalay Bay Resort & Casino, as well as in Downtown Los Angeles and Santa Monica, California. They are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Chefs Susan Feniger and Mary Sue Milliken of Border discuss