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