Food Galore on Flipboard
By Poonammaj | A Pandora's box filled with recipes, articles on kitchen appliances, chefs, what's hot etc...
We've gathered (some of) our favorite recipes from the world of food blogs in 2014. Which would you add to our list?
Cauliflower rice was all the rage in 2014. Try this version with hazelnuts and goat cheese. (101 Cookbooks.)
There are no words for these chocolate donuts with crunchy kettle chips. …
Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper. Spread toasted thin seeded bread with labneh or Greek yogurt. Top with hazelnuts and drizzle with honey.
• Olive oil
• Salt and pepper
• Seeded bread
• Labneh or Greek yogurt
Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the …
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, …Recipes
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
Today: A fragrant fruit with funky, flailing fingers. Say that five times fast, and then read on.
If you're in need of a host or hostess gift in the next few days, consider searching out …
The holiday food frenzy is in full gear, and Minnesotans are baking up a storm, preparing appetizers for parties, planning grand feasts with family and friends, or just hunkering down with some comfort food away from the cold. These women cooking at a stove circa 1940 must be expecting a crowd, as …Cooking
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: A potato gratin that cooks in half the time, can be made ahead, and -- best of all -- lets you have control all the way through.
There's an ideal potato …
• MAKE THE BRITTLE Preheat the oven to 325°. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
• Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately …
• Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.
• In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, …
• 3/4 cup whole almonds
• 1/4 teaspoon saffron threads
• 1 small onion, minced
• 1/2 cup raisins
• 1/2 cup cilantro leaves
• 1/2 cup packed mint leaves
• 3 large garlic cloves
• Pinch of crushed red pepper
• 1/2 cup extra-virgin olive oil
• 12 fresh sardines, small red mullet, mackerel or trout—cleaned, heads left on
• Lime …
• Light a grill. Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon …Recipes
• Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
• In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to …
• Author: Mark Bitterman
This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!
“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to …
This is one cabbage dish you'll want to heap on the plate. [Photograph: Lauren Rothman]
Each and every year, as the cold winter nights grow even colder, I find myself craving the Eastern European-style dishes of my heritage: warming soups like borscht, starchy fare like kasha varnishkes, and …
[Photographs: J. Kenji Lopez-Alt]
When we recently re-outfitted and upgraded the Serious Eats Test Kitchen with all-new appliances, little did we know that the cadillac of waffle irons we got from Kitchenaid would prove to be one of the most-used pieces of equipment in the kitchen. You've already …
[Photograph: Yunhee Kim]
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, …
[Photographs: Joshua Bousel]
January always finds me reinvigorated to be grill-side, as I turn my attention to one of my favorite categories of food—party bites! As much as I talk a barbecue game, the likes of chicken wings, potato skins, and nachos are even more irresistible to me than large chunks …
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: Tips and tricks on how to differentiate, use, and store miso.
Not too long ago, you couldn't find miso at your local grocery store. Now it's practically …Miso
One of my goals of 2014 is to experiment with a few new cuisines. You guys picked Korean last week in a close poll and, to be honest, I was a bit …Tofu
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Author Notes: Bay Scallops and peas with homemade pesto sauce served over rotini pasta is a very …Recipes
Sure, we're all familiar with rice and the ever-popular superfood, quinoa. But there's a whole world of grains (and seeds masquerading as grains) out there for you to explore, from itty bitty millet to toothsome wheat berries. These wholesome guys will upgrade every meal, providing you with a …Cooking