Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.
The first is that swapping the cream in a ganache for sweetened condensed milk creates a super silky ganache that’s almost stretchy. Try it! Put 1 1/2 cups of semisweet chocolate chips in a bowl. Warm a can of sweetened condensed milk over low heat. Pour this over the chocolate, add a little salt and vanilla, stir until smooth, then thin with water until it’s a frosting consistency. Ta-da! This hot tip comes from chef Charisse Ledres.
Here are the proportions that worked well for me: ½ cup heavy cream 2 teaspoons sugar Generous pinch salt 1 teaspoon fruity or grassy olive oilMy husband’s family has had a Dansk salad bowl since the 1960s. It’s used as a serving piece at nearly every meal—often for salads but sometimes for pasta or grain dishes. It’s sturdy, a beautiful tulip shape made from teak that’s darkened over the years from absorbing oils.
A great salad bowl made responsibly by craftspeople using sustainable wood is an investment. An investment in artistry, and an investment in family gatherings., which hasn’t been in production for decades. Its shape is simple and confident and modern, yet it has the heft of something that’s here to stay.I heard from SO many of you! And you really know your cult classics—the quote, “I’ll do whatever I feel like I wanna do, gosh!” came, as nearly everyone knew, from.
Recipe development truly is something I've always wanted to do but never quite knew how to break into it. Now that I've been doing it for a while, I'd say the constant juggling act between being innovative yet practical is the most daunting challenge.
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