"Meet" Dorie Greenspan & Abra Berens This Month in Our Cookbook Clubs

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 Blueberry Cornmeal Shortbread Tart from the book because we shared the excerpted recipe. Once everyone began raving about it and posting their own pics, it was only a matter of time before I felt compelled to try it, too. (Verdict: it’s easy and so, so good.)

Read More >>


http://dlvr.it/TBZcVf

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more