Easy Recipes From Heart

Erin Jeanne McDowell, baking expert and Food52 Resident, is no stranger to making pies. She’s written a whole book on the subject (called, literally, The Book on Pie), graced our Bake It Up a Notch videos with hours of helpful advice, and shared her recipes—including her famous All-Buttah Pie Crust—on our site. And in this month’s episode of her show, Erin’s back with even more tips, all aimed at helping you perfect your pies throughout the fall and holiday season. Rather than focusing on a specific recipe or method, Erin goes through the three main types of fall pies (pecan, pumpkin, and apple) and troubleshoots common issues that occur with each one. That way, you can still reach for your tried-and-true family recipe—but maybe this year, you’ll be sure to avoid a soggy bottomed pie crust or a cracked surface on your custard filling. Here are five of our favorite takeaways from Erin’s video. From Our Shop Emile Henry Ceramic Ruffled Pie Dish $45 ...

It’s well known within food publishing that Thanksgiving photo shoots and recipe testing starts early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of all things Thanksgiving—particularly our Senior Food Stylist Anna Billingskog. She estimates that she’s cooked some form of a Thanksgiving dinner upwards of a dozen times in her five-plus years as a food stylist for Food52. One year alone, she cooked eight different turkeys. Eight. Turkeys. Needless to say, Anna is what we would call a turkey master. So, of course, I chatted with her to get the scoop on the best and brightest of our Thanksgiving birds on Food52. Without further ado, we present a gaggle of Anna-approved turkey recipes perfect for every host and cook. Read More >> http://dlvr.it/SxbbGb

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Hosting a holiday meal—Thanksgiving especially—is almost inescapably hectic. On top of orchestrating a multi-course feast for friends and family who hold comically strong feelings about every dish (see: canned vs. homemade cranberry sauce), you also need to keep a house full of guests entertained as you tend to the bird, gravy, and fixings—all while shooing everyone out of the kitchen. After all the effort you put into the meal, you should get to slow down and enjoy it, too. To find out how, exactly, one can stay calm in the eye of a feast’s storm, I asked a few experts who spend their professional lives hosting and catering events. Here’s how they set themselves up for success and minimal stress while entertaining. Read More >> http://dlvr.it/SxXzf7

Plus, it's pretty enough to double as serveware. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/GAEPq5Q

Consider this your fall bucket list. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/4YaIjfO