Easy Recipes From Heart

This blueberry cream cheese coffee cake is moist and tender. As an added bonus, the easy crumb topping is made from some of the cake batter! Jump to Recipe As someone who loves all things berry, blueberries hold a special place in my heart. Their inky blue-black color and sweet earthy flavor is always a... The post Blueberry Cream Cheese Coffee Cake appeared first on Eat The Love. http://dlvr.it/TCb7FT

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. --- Martha outside a restaurant bathroom in Akron, Ohio. Photo by Amanda Hesser The cretzel, from Wooster, Ohio, is … not yet sweeping America. Photo by Amanda Hesser Tad and I just got back from dropping off our twin son and daughter at college in Ohio. If anyone has food or coffee recommendations close to I-80 in Pennsylvania, please email me at amanda@food52.com. If I don’t hear from one of you, it’s going to be a long, desperate four years. The egg sandwich pictured below was one of the “meals” we had on the road. Read More >> http://dlvr.it/TCVB75

We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish. --- Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve long had my suspicions that one reigns supreme (for a hint, just peep my byline). Read More >> http://dlvr.it/TCTs3F

Months after we launched our Food52 Cookbook Club as a Facebook Group in 2017, our club moderator Linsey Sowa realized our pastry, pie, cake, bread, and cookie-loving members wanted a place to go deep on baking. So we began a dedicated Food52 Baking Club that followed the same rules. Together, we’ve cooked through nearly 100 cookbooks together. To make the titles easy to find for our new and current members—over 32,000 and counting!—we're listing them here for easy access and inspo. Read More >> http://dlvr.it/TCJ6mZ

Since the Food52 Cookbook Club launched as a Facebook Group in 2017, we've cooked through nearly 100 cookbooks together. To make the titles easy to find for our new and current members—nearly 40,000 and counting!—we're listing them here for easy access and inspo. The way our members cook together across continents and time zones is simple: We post pics and reviews of the recipes we make from one of our chosen books. This could mean our "Book of the Month," our annual "Bonus Book," or any past cookbook we've covered for a Throwback Thursday or Throwback Month (August and February) post. Even if you can't get your hands on your own copy, we make sure you can still cook along with us, by excerpting recipes from our chosen cookbooks and only selecting titles that you can also download to a device. Read More >> http://dlvr.it/TCJ6V4

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 just back from the West Coast, where I spent some time with the Schoolhouse team in Portland, then headed to Ojai and LA in California. Along the way, I did the very hard work of sourcing shopping and food tips for you. Read More >> http://dlvr.it/TCCTRf

Have you ever bought a tomato plant at your local nursery, only to have it go into a tailspin as the summer heat cranks up? Maybe the leaves start to yellow, or look dried out and develop spots. So many things can go awry if you aren’t familiar with pruning and feeding your plant—but how and when should you step in with shears and fertilizer? While tomato growing may seem like a cakewalk when you’ve purchased a starter plant, the summer produce staple can be tricky to maintain until you master a few best practices. So, to learn how to grow the best tomato plants at home, I visited Brooklyn Grange, New York City’s largest network of rooftop farms. Visible from my desk, Brooklyn Grange’s farm in the Brooklyn Navy Yard is the envy of our office, and seeing it in person momentarily made me consider changing professions in favor of being one with the plants (as if I could handle the unrelenting sun!). Read More >> http://dlvr.it/TBylK3

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 can’t let tomato season pass without promoting my favorite tomato recipe: Brown Butter Tomatoes. They taste like lobster, can’t explain why! Read More >> http://dlvr.it/TBwXms

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. --- August is a weird month at Food52. It’s tomato season, which means we are locked and loaded to maximize nightshade intake (this year we’re doing a Tomato-thon; don’t miss the fried tomato sandwiches. But it’s also the beginning of our holiday freight train. Products from all over the damn world start showing up at the office, our photo studios go into overdrive, and Jojo, our GM, starts playing Andy Williams’ “It's the Most Wonderful Time of the Year” at planning meetings to get everyone in the mood. Read More >> http://dlvr.it/TBdNTP

@food52 dirty soda summer?👀 this is our first time making one & trying one…🥤 #f52community #dirtysoda #fluffycoke #coffeerecipe #recipe #drinkrecipe #sweettreet #dietcoke ♬ Time's Up - Moondough A Fluffy Coke is simple to make. You line the inside of a glass cup with marshmallow fluff and then fill it with Coca-Cola. What happens after you make it on camera is, well, much more complex. I made fluffy Coke for Annie's Cafe—a video series where I recreate the internet's favorite complicated, confectionary coffees. While a beverage consisting of soda and whipped marshmallow is, of course, not coffee, my version—which includes an oat milk cold foam and a splash of vanilla syrup—aligns with the series' spirit: It's sweet, drinkable, and trending online. Read More >> http://dlvr.it/TBZwvh

Salt, Fat, Acid, Heat. Six Seasons. Tenderhart. Bravetart. Dessert Person. Midwest Made. These are just a handful of the nearly 200 cookbooks the Food52 Cookbook Club and Food52 Baking Club have collectively cooked together since 2017. And each one of them is fair game to cook through during August. A Cookbook Club member's take on Za’atar Zucchini (not) Ramen Noodles from Hetty Liu McKinnon's "Tenderheart" Photo by Pamela Van Der Wolf Of all the times to join the clubs, this so-called “throwback month” (which we also hold in February) is probably the easiest time to get into the groove of our Facebook Groups. You are almost guaranteed to have at least one of the cookbooks from our list sitting on your shelf, ready to crack open again. And if you don’t, we always post recipes excerpted on Food52 that you can cook from. Case in point: I don’t own Sweet Enough, which was our July pick in the Baking Club, but I still made Allison Roman’s B...

If you’re the kind of person who looks forward to slicing a Brandywine at the height of tomato season and eating it straight (maybe with a little salt, nothing more), then you are in heaven right now. We’re right in that sweet spot, flush with fresh farmers market and home-grown tomatoes that are beyond juicy and sweet. So, to make the most of this tomato season, we're daring you to try as many unconventional and new-to-you tomato recipes as you can, during our month-long Tomato-thon. For inspiration, we curated some of our favorite, most inventive recipes and organized them by category—Savory, Salad-y, Sweet, and Saucy—because we love a themed week, and to nudge you beyond your comfort zone (think: a fried tomato sandwich with chile oil, a roasted tomato jam, or a tomato-beet gazpacho). Read More >> http://dlvr.it/TBQgP1

Picture it: you’re standing in the dairy aisle at the grocery store, about to grab a dozen eggs. It should be an easy item to check off your list—but you’re quickly overwhelmed by what feels like a million options. Suddenly, it seems like you’re taking a test you didn’t study for instead of picking up a weekly staple. I’ve certainly been there. If you know me, you know I love eggs, and eat them whenever the opportunity arises (aka almost every day, sometimes more than once). I want my eggs to taste great, and I care that they were humanely raised. But even with love and good intentions, I don’t actually know which labels mean that I’m getting what I want. So I decided to find out. Read More >> http://dlvr.it/TBMdr7