Easy Recipes From Heart

A couple of weeks ago, I included a photo of a rhubarb and strawberry cake that I’d had for Mother’s Day, and rudely did not include the recipe. Your exasperation was heard! You can get the recipe here. This cake recipe comes from Ava Chambers, a food stylist, who’s the only person I know who can make cakes without a recipe. But I got her to write this one down! If you wanted, you could make just the cake and you'd have a lovely breakfast or afternoon snacking cake. I think the payoff for roasting the rhubarb and strawberries and spreading them on top of the cake, though, is much greater than the effort. So go on now, do it! Also, toss in all the optionals and get that mint in there, too. They all add more flavor and joy to this delicious cake. Read More >> http://dlvr.it/T7YtW3

The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment. Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals, a recent Food52 Baking Club pick. (Snacking Bakes by Yossy Arefi is our next selection—join us to bake through it!) Read More >> http://dlvr.it/T7TPLC

This apricot cherry slab pie features an easy-to-make oat crumb topping and can feed a crowd, making it perfect for a large gathering! Jump to Recipe I look forward to stonefruit season every year. The minute they start to arrive in my store, I buy bags of them, eating plums, cherries, and peaches until my... The post Large Batch Apricot and Cherry Slab Pie with Oat Crumb Topping appeared first on Eat The Love. http://dlvr.it/T7JGhZ

Jojo, Food52’s General Manager and Super Enthusiast, went to an industry party this past weekend where guests were encouraged to choose a sticker that “reflects how you’re feeling.” Options included “not sure why I’m here,” “wearing the wrong shoes,” and “hoping for the best,” among others. Photo by Food52 Photo by Food52 As a despiser of small talk, I loved this approach to icebreakers. Some of you may be thinking, “I don’t want to go to any gathering where you’d need icebreakers.” But if you’re an adult on planet Earth, you’re likely to end up at all sorts of dinners, cocktail parties, and weddings where you don’t know people but you’d like to get to know them via something more interesting than: “What do you do?” I hear only New Yorkers ask that, but there’s surely an equivalent lazy opening line in other environs. Read More >> http://dlvr.it/T7HgLR

This list answers a simple question: If served on a platter during a Memorial Day barbecue, which Food52 recipe would be inhaled the quickest? Now, the phrasing of this question may seem crude, but I assure you: Making food that people really want to eat is a good thing. It means you didn’t waste your money. It says you sincerely thought about what other people (who are probably less food-obsessed than you) wanted to eat. And, above all else, it proves you made something delicious. Read More >> http://dlvr.it/T790FK

If you’ve been tuning into Recipe Drop, or Break an Egg, you've likely seen César, Nea, Anna, and a few special guests in our Test Kitchen making recipes that you’ve mentally filed under “must try this.” Well, Memorial Day weekend is your chance to catch up on all the dishes you’ve been dying to make. The Monday off means more downtime for a baking project, an actual breakfast, a dinner party, or a night of binging Ripley/Shogun/Tokyo Vice while curled up on the couch, grazing on leftovers. So here, I’ve gathered some of the best, recent dishes from the Test Kitchen that you should absolutely add to your Memorial Day weekend menu. Read More >> http://dlvr.it/T72ZZS

Photo by Amanda Hesser Photo by Amanda Hesser Above was my Mother’s Day dinner—roasted salmon over greens, potatoes and asparagus, followed by a rhubarb, strawberry, and mint cake. Note the asparagus without any frippery! Simply steam it and top it with butter and coarse salt. We trade in asparagus techniques here at Food52, but don’t forget to eat them straight now and then, with your fingers, spear by spear. --- Catch the Rhubarb Before It’s Gone We have an unusually deep database of great rhubarb recipes, so I’m here to direct you to some of our finest, most of which came from community members (you can upload your own great recipe here). Read More >> http://dlvr.it/T6zfyN

Great for sipping chilled or on the rocks, Cayman Jack® Margarita Flavors offer a sophisticated and hand-crafted experience you can crack open at home or enjoy on your next adventure. Discover all their authentic-tasting margarita flavors at www.caymanjack.com. --- Tacos can turn any meal into an event. Portable and fun to assemble, they’re an easy choice whether you’re hosting a few friends or a house party, especially when paired with the ideal taco-adjacent drink: margaritas. The tacos we’ve gathered here are Food52 favorites, and many take a detour from your typical taco fare (hello roasted radishes, you’re new!). No matter which direction your taco night is headed, Cayman Jack offers four refreshing margarita flavors—classic, mango, watermelon, and strawberry—that will complement any style of taco and level of heat. Use this list to inspire a more creative taco night—you’ll have a hard time picking just one recipe to add to the menu. Read More >> http://dlvr.it/T...

This article was updated in May 2024 to include more of our favorite Memorial Day recipes. --- There’s a change in the air on Memorial Day. It’s a long weekend, it’s finally grilling season, and the last day of school is just a few weeks away. There’s so much to get excited about on the first (unofficial) day of summer, starting with these 35 side dishes to serve with burgers, ribs, and more on Memorial Day. Read More >> http://dlvr.it/T6tcsx

We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. --- If you grew up in the ‘90s like I did, chances are high that you also watched the charmingly British series of short films featuring Wallace and his clever dog, Gromit. In an installment titled A Grand Day Out, Wallace and Gromit realize they’ve eaten through their cheese stores, so they embark on a quest to find more. Naturally, their journey takes them to the moon—that big, pale yellow orb in the sky with its Swiss cheese-like holes. Spoiler alert: Wallace and Gromit discover that the moon is not, in fact, made of cheese and return home without any additional curds in tow. Read More >> http://dlvr.it/T6jSDH

We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. --- Cheese has been made in Wisconsin since before it was even a state. In the 1830s and 40s, a wave of European immigrants planted roots in the region and started dairy farms, where they made homemade cheeses to get the most out of all that milk. It was a woman in fact, Anne Pickett, who started the first official cheesemaking business in the area, a whole seven years before Wisconsin joined the union in 1848. This time period also saw the creation of now-classic Wisconsin cheeses—namely Brick (we have the folks at Widmer’s Cheese Cellars to thank for this) and Colby. By 1910, the state surpassed New York in milk production, earning it the nickname, “America’s Dairyland.” Read More >> http://dlvr.it/T6jRx8

We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. --- When you grow up in a family that owns a business, there are typically two outcomes when it comes to your future: you either run as far as you can in the other direction and never look back, or you fall in step with the generations that came before you and eventually take the reins. Of course, both paths have merit, especially when there’s delicious food involved. Read More >> http://dlvr.it/T6j6Rw

We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. --- In 2019 I was lucky enough to attend the annual American Cheese Society Awards, hosted that year in Richmond, Virginia. Of the many fond memories I have from that trip, there’s one in particular that tends to rise to the top of my mind whenever I’m reflecting on it: a massive sea of proud Wisconsin cheesemakers cheering each other on as the state took home win after win for its incredible cheeses. I lost count of the number of awards that the state’s cheesemakers took home for cheddars and cheese curds—I’d expected them to shine in those categories. What I wasn’t expecting was for a Wisconsin cheesemaker to take home not one, but two awards for Gouda, a cheese I’d long associated only with Europe. Read More >> http://dlvr.it/T6hk1L

This past Saturday, I did The Great Saunter, a 32-mile walk around the shoreline perimeter of Manhattan, hoofing it up the West Side’s promenade, across Inwood Park with its cherry trees and sprightly spring blooms, and down the East Side with views of the many bridges that staple the island to Queens and Brooklyn. It’s a spectacular way to take in one of the world’s great cities, appreciate its urban planning, and get your steps in for the month. (The Saunter takes place every first Saturday in May and it sells out quickly so get on the mailing list now.) An 11-hour walk is also a great excuse to pre-obsess about snacks. And my friend Liz, who got me to Saunter in the first place, packed the best one: Spherical Saunter Snacks Bites. Read More >> http://dlvr.it/T6cRZW

In one of my weekly newsletters, I asked readers to share what snacks and other plane prep products they take on flights. The Food52 community delivered, and I’m excited to share! But first, a quick aside: Several of you referred to a story about plane snacks that I wrote for the New York Times in…gulp…2002. This could mean you have a great memory, or that I wrote something memorable, or that I’m old. Let’s not think too much about it. Read More >> http://dlvr.it/T6ZJdg

Tad and I went to a party for Amor Towles’s new story collection, Table for Two, at his home in Manhattan. He served two plump, beautifully glazed hams next to a basket of fresh biscuits—reminding me, an over-planner, that keeping it simple is often the best way to go. So let’s plan a ham and biscuit party right now: On the Menu Super-Simple Glazed Ham View Recipe Cheese Biscuits View Recipe On the Table From Our Shop Caractère French Porcelain Oval Platter $95 More Colors Sabre Bistrot Shiny Finish Simple Serving Set $60–$70 More Colors Oatmeal Linen Striped Bread Basket $34 More Colors exclusive Modern Classic Ceramic Ramekins, Set of 4 $35–$38 More Options At t...