Wilhelm F Springhorn

25 Flips | 2 Magazines | 1 Like | 3 Following | @wspringhorn | Keep up with Wilhelm F Springhorn 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 “Wilhelm F Springhorn”

How to Brine Meat -- And Why You Should Bother

<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: Why you should start brining your meat -- and how to start.</i><p>Have you ever suffered the travesty that is a dry, tasteless chicken breast? Or tried to cut …

Lemon Ricotta Cake with Almond Glaze - Kristine's Kitchen

Lemon Ricotta Cake with Almond Glaze<p>I'm totally addicted to this lemon ricotta cake with almond glaze. It is so moist and bursting with bright lemon …

Three Bean Salad, Redux

<i>Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals.</i><p><i>Today: Turn your three bean salad on its head, just in time for your next picnic.</i><p>Now that picnic season is upon us, I get nostalgic …

Recipes

Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette

<i>Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today: How to make your salad taste like a million bucks.</i><p>A vinaigrette is only as good as the pantry it comes from, we think: mediocre vinegar and oil beget …

Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad

<i>Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today:</i> <i>A salad that breaks every rule, and won't leave you looking for your next course.</i><p>Lunch was half a pizza, maybe, or the heat of the day is still hanging on …

Negroni Week with Imbibe

There's no denying that we love negronis here at Food52. So when we heard about Negroni Week from our friends at Imbibe, it sounded like perfection: kicking off summer with the classic Campari drink and helping others in the process? Count us in.<p>From June 2nd to June 8th, bars around the country …

How to Make Fresh Pasta from Scratch

<i>It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.</i><p><i>Today: With a little assistance from Sarah Coates of The Sugar Hit, making fresh pasta doesn't have to be im-pasta-ble after all.</i><p>Making fresh pasta is …

The River Café's Strawberry Sorbet Recipe on Food52

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.<br>• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not …

Carrot Avocado Salad Recipe on Food52

• 2 pounds small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)<br>• Kosher salt<br>• 1 orange<br>• 1 lemon<br>• 1 teaspoon cumin seeds<br>• 2 medium garlic cloves<br>• 1 tablespoon fresh thyme leaves<br>• 1/2 cup extra-virgin olive oil<br>• 1 teaspoon red wine vinegar<br>• 1 …

Black Pepper Cauliflower Salad Recipe

Fridays have unofficially become <i>guest lunch days</i> around here. It wasn't something planned, Fridays just seem to be the day people swing by with …

Gluten-Free

Parsley and Anchovy Sauce Recipe on Food52

• 1 garlic clove<br>• 3 salt-cured anchovy fillets<br>• 1 lemon<br>• 3 tablespoons extra-virgin olive oil<br>• 2 teaspoons chopped parsley<br>• Salt<br>• Pepper<p>Pound garlic clove to a purée using a mortar and pestle.<br>• Add the anchovy fillets and continue to pound.<br>• Once puréed, add the juice of 1/2 lemon, salt, and freshly ground black …

Chicken with Forty Cloves of Garlic

<i>Merrill's daughter Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.</i><p><i>Today: An iconic chicken dish that works for everyone.</i><p>Several of you have mentioned recently how big Clara …

Cassata Siciliana

<i>Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.</i><p><i>Today: The ultimate Sicilian dessert and a must at the Easter table: a ricotta and chocolate-filled cake, with layers of sponge cake and pistachio …

Dan Leader's 4-Hour Baguette

<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: You can make baguettes at home -- in 4 hours, from nothing -- and they'll disappear faster than your favorite bakery's.</i><p>Raise your hand if you've always wanted …

How to Make Kouign Amann

<i>Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.</i><p><i>Today: Meet the croissant's sweeter, caramelized cousin.</i><p>Kouign amann (pronounced <i>queen a-mahn</i>) is the sweet and caramelized cousin …

How to Make Overnight Oats Without a Recipe

<i>Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.</i><p><i>Today: Calling all multitaskers! While you sleep, you can cook your oatmeal overnight in the refrigerator. There's</i> …

Zuppa Inglese Recipe on Food52

<b>Author Notes:</b> This recipe below is a little Artusi – a layer of apricot jam appears, a little English trifle-like – and this easy pastry cream is his. But I've included a layer of chocolate pastry cream, as the bitterness of the dark chocolate contrasts wonderfully with the rest of the dessert, and …

desserts

Barbecue Shrimp: A Down

How to Make Socca + 3 Ways to Eat It

<i>Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.</i><p><i>Today: A foolproof, gluten-free flatbread from the streets of Europe, plus three ideas for what to pair it with.</i><p>I have a confession to make: Until this year, I had never …

Torrone: Three-Ingredient Nougat

<i>Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.</i><p><i>Today:</i> <i>Three ingredients and an age-old Sardinian recipe for a sugarless, simple nougat.</i><p>Anyone who has tried making nougat -- <i>torrone</i>, in Italian -- at …

Steam-Roasted Carrots with Cumin

<i>If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul.</i><p><i>Today: The sexiest carrots you'll ever make, and a new method for all of your carrots henceforth.</i><p>Carrots and I, we were <i>long-term</i> -- we'd moved in, settled down. Slowly at …

European Pastry Tools and Recipes

<i>We're all about collections over at Provisions -- so following that lead, we'll be making recipe collections to go alongside those that are in Provisions. Because recipes want to be together, too.</i><p><i>??Today: Practice your French and Italian -- we're taking lessons in European pastry.</i><p>Flaky croissants …

How to Do Brunch Right

<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: Brunch is possibly the perfect meal. It involves breakfast foods you can make</i> …

Ideas in Food's Korean-Style Chicken Wings

<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: A genius trick for oven-crisped chicken wings that might be even better than fried (plus a magic dipping sauce you're going to use on lots more than wings).</i><p>This …