Easy Recipes From Heart

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. --- As much as I’d like to delude myself into thinking it’s still summer, the cool air, the maxed-out September schedules, and the creep of Halloween candy in my local Key Food is suggesting otherwise. To take the sting out of this somber reality, I bring you spiced lamb, a hearty salad, a soothing pear and almond cake, and what follows below . . . Read More >> http://dlvr.it/TDPgpn

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

This cream cheese pound cake has just the right rich butter flavor and the ideal velvety tight crumb for a poundcake. Jump to Recipe I’m constantly tinkering with “classic” recipes, trying to improve them by making the texture or flavor more robust. This is evident in my secret ingredient peanut butter blossom cookies where I... The post Cream Cheese Pound Cake appeared first on Eat The Love. http://dlvr.it/TD4GJv

Food52’s CEO Erika Ayers Badan is skilled at many things—and we’re not just saying that because she’s our boss!—but she doesn’t pretend to be a whiz in the kitchen. So in our brand-new video series, Erika Learns, she calls upon her favorite food-focused friends for some helpful guidance. In the very first episode, Erika invites Emmy-winning talk show host Tamron Hall and Emmy- and James Beard-winning chef and culinary producer Lish Steiling to walk her through a dish from their new cookbook, A Confident Cook: Recipes for Joyous, No-Pressure, Fun in the Kitchen. Read More >> http://dlvr.it/TCtD95

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. --- Photo by Amanda Hesser I’m in Morocco on a sourcing trip for our Shop with Jojo, Food52’s GM—lots more to come on this in my next newsletter. In the meantime, my big news is that last week a friend asked if I could bake the Maialino Olive Oil Cake with her 14-year-old son, Axel. Read More >> http://dlvr.it/TCqjnG

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