Klapka

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Barbara Kafka's Marinated Eggplant

<i>Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today: The best, fastest, lightest eggplant technique you haven't tried yet. (It's in the microwave. Don't be mad.)</i><p>I'd like to make an announcement: You can cook …

New York Times

Silky Sweet & Sour Eggplant Caponata

<i>Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.</i><p><i>Today: We have a guest judge! Just Food chooses a recipe to make the most of end-of-summer bounty.</i><p>At Just Food, we love a dish …

How to Decode a Wine Label

<i>We may have food down cold, but wine? This is where we'll conquer it. Join us; we don't want to drink alone.</i><p><i>Today: Never be intimidated by a wine label again.</i><p>Think that the most valuable real estate in the wine world is in Napa Valley? Think again. It’s actually the front and back labels of a …

Too Many Cooks: The Great Eggplant Debate

<i>You'll be hearing from the staff at Food52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.</i><p>This week, we made a polarizing and sort-of-scary suggestion: we told you to microwave your eggplant. We're not sorry, because it's …

Yotam Ottolenghi's Portobello Mushrooms with Pearled Barley and Preserved Lemon

<i>This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.</i><p>These mushrooms are cooked …

Yotam Ottolenghi's Sweet Potato Galettes

<i>This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.</i><p>Spicy, sweet, and punchy, …