Easy Recipes From Heart

The classic Neapolitan ice cream flavors of vanilla, chocolate and strawberry are all combined in these Neapolitan muffins! Jump to Recipe The combo of chocolate, vanilla, and strawberry is a classic one. Whether it’s in that nostalgic carton of striped grocery store ice cream that my mom loved to buy when I was a kid.... The post Neapolitan Muffins appeared first on Eat The Love. http://dlvr.it/T6DTjW

Jojo is back in the house! Back in 2014, after we’d launched our Shop and it took off, Merrill and I realized we needed to bring on an experienced team. Industry friends kept telling us to hire Jojo Feld. So we did. It didn’t take long to see her strengths. She had an eye for great products that no one else was selling. Partners loved her. And she was a team builder. Read More >> http://dlvr.it/T6DL6G

Dear Food52 Community, I was just in Portland, OR, where the sun decided to make an appearance, and Denver, where it decided to snow in late April. Now back in Brooklyn with its cherry blossoms and garbage. Read More >> http://dlvr.it/T5yTmB

Was one of your resolutions for 2024 to “try something new”? Still looking for that new thing even as we enter the middle of spring? The Food52 Cookbook Club has you covered! We cook through a new book each month, and our member-selected title for April is The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients by Scott Mowbray and Ann Taylor Pittman. No matter when you join or pick up a book, all are fair game for posting about on Throwback Thursdays (scroll to the end for a quick guide to joining). Read More >> http://dlvr.it/T5lP3N

Dear Food52 Community, Today is a Big Day at Food52. We have news, friends. Read More >> http://dlvr.it/T5hCYj

We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free shipping on your first box plus 20% of your first two months. --- At the start of this year, I polled our community about their cooking resolutions for 2024. The number one goal they shared? To eat more vegetarian or vegan meals. As an omnivorous cook who would like to eat a little lower on the food chain, I can relate. Read More >> http://dlvr.it/T5YKvl

We’ve teamed up with HelloFresh to make your weeknights a little sweeter. Sign up for their meal kit service now through May and you’ll get Free Desserts for Life (really!). Use code FOOD52 at checkout. (Note: One free dessert item per box while subscription is active.) --- Most cooks know that the best way to guarantee home-cooked dinners is to plan a weeknight menu in advance. In reality, though, I often head to the market with just a few ideas in mind and come up with a menu while staring at the meat counter or strolling the produce bins. This is risky business, since it can lead to meals my kids find boring (roast chicken again?), and a few stray ingredients in search of a home (Oh hello eggplant! Remind me what I had in mind for you?). As for dessert—it doesn’t even enter the realm of weeknight cooking unless it’s in the frozen section. Read More >> http://dlvr.it/T5YKp7

Dear Food52 Community, Last week, someone on Instagram gave us the highest compliment: Read More >> http://dlvr.it/T5KnLK

A salad can mean anything. Butter lettuce, farro, favas, a jar of tuna—it’s hard to think of an ingredient that doesn’t “belong” in a salad. It’s as easygoing as a dish can get, especially in spring, prime salad-making season, which makes it the perfect subject of our first Food52 recipe tournament. We know you love competitions, and this one features some of our favorite salad recipes from our community, cookbook authors, and chefs. Only one will be crowned the champion. Will it be a Caesar? A wedge? Something you’ve never made before? Let’s find out, together. Read More >> http://dlvr.it/T58n0b

Sugaring season in Vermont is a short but sweet window in the last licks of winter—or, if you’re a glass half full person, the earliest days of spring. The daily temperatures are key for the gathering of maple sap: The nights must be cold enough to freeze and the days warm enough for the sap to run freely. @food52 Join us for an all-new Break an Egg! The series where senior food stylist Anna cooks through a breakfast recipe, either completely original or from a Food52 community member. It's syrup season baby, and today Anna is joined by Nicole to make Maple-Fried Egg and Sausage Biscuit. Watch and grab the recipe linked in our bio. #f52community ♬ original sound - Food52 I am lucky enough to be married to a born-and-raised Vermonter, where visits to our friend’s sugar shack at the Bunker Farm in Putney, Vermont during these precious sugaring weeks are a highlight. The work of sugaring, like all things on a farm, is hard work and requires a great deal of love for the sp...