Easy Recipes From Heart

These Oreo brownies have a layer of classic chocolate sandwich cookie in the middle and are as easy-to-make as they are fun-to-eat! Jump to Recipe Though I don’t talk about it much, I have a total nostalgic soft spot for Oreos and cookies and cream cookies. Cookies and cream ice cream is often my first... The post Oreo Brownies appeared first on Eat The Love. http://dlvr.it/TDPCxk

Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and created Yes, Chef—a new video series where talented, working chefs share their favorite techniques, ingredients, and dishes directly with you. In the series’ first episode, we’re joined by Jeff Kim, the chef and co-owner of Nudibranch—an East Village hotspot that weaves together Korean and Spanish flavors. The restaurant reflects Jeff’s culinary journey: Prior to opening his own spot, the young chef cut his teeth at New York City hotspots like Momofuku Ssäm Bar and Eleven Madison Park as well as at Spain’s three-Michelin-starred El Celler de Can Roca. Read More >> http://dlvr.it/TDLqch

We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit every mood. There’s no better way to capture the taste of Spain than with a glass of Marqués de Cáceres. But to really bring those Iberian flavors home, the well-known Spanish wine brand tapped Chef David Viana from The Lovely Lita to create five dishes to pair with their wines. If you’re unfamiliar, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey which highlights classic dishes in unexpected preparations (think: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the best new restaurant in the country this year, a fitting recognition for David, who received a Best Chef nom in 2018 from the James Beard Foundation. This partnership brings the two together with an enticing menu to pair with any bottle of Marqués de Cáceres, from

The story behind the Dansk trivet is actually a fashion one: Gunnar Cyrén, an award-winning Swedish designer responsible for some of the world’s most coveted flatware, would’ve never worked with Dansk if he hadn’t walked into a Parisian hotel wearing his worst corduroy suit. Days prior to arriving at the hotel, some time during the summer of 1969, Gunnar was in the midst of a family vacation in Sweden’s Skåne county when the phone rang. On the other line was Dansk founder Ted Nierenberg—again. Read More >> http://dlvr.it/TDCHyk

We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more. --- Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—and preferred products—that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears—it means good things to come. Read More >> http://dlvr.it/TD8kR9

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. --- I’m writing to you from a high-speed train zipping from Paris to Antwerp. Why can’t we get trains right in America? I would love nothing more than to take a high-speed train across the country. Read More >> http://dlvr.it/TD72Hs