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Hi! You guys should hire me, I have my own food blog where I review restaurants and cook my own recipes! 🧡🍕🍔🥬
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Al Forno's Penne With Tomato, Cream & 5 Cheeses Recipe on Food52You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer. Adapted very slightly from Cucina Simpatica: Robust Trattoria Cooking by Johanne Killeen & George Germon (Harper Collins, 1991) matthew46956757 nice
Source: Food52 - 🏆 113. / 63 Read more »
Dark Chocolate Malt Celebration Cake Recipe on Food52I sat cross-legged on the carpeted floor of my rented canalhouse apartment in Amsterdam, hunched over my neatly packed suitcase. Every item had appeared to be in its place, perfectly rolled and folded. And then I saw a rogue sprinkle. I gingerly plucked the offending confection off my shirt, careful not to streak the fabric with chocolate, and popped it into my mouth. No sense in wasting a good sprinkle. I dug a little deeper. I found a pocket of four more and ate them one by one. Then another little reservoir. Then another. The box of dark chocolate De Ruijter sprinkles that I had planned to cart back to the States had sprung a tiny leak. Little pockets of sprinkles were sprinkled in every pocket of my suitcase. As I tracked them through my luggage, I imagined myself a contented chimpanzee at mealtime, carefully digging for ants. I searched with deliberate intensity for precious sustenance that I discovered only in tiny but triumphant increments. Try it in your kitchen after you decorate this cake. To evenly apply sprinkles onto a frosted cake, place the cake on a cake stand set in a rimmed baking sheet. Pour the sprinkles into your hand, aim at the cake, and blow gently. Make a wish. Rotate and repeat. This cake is killer the next day, zapped for a few seconds in the microwave and served with a big glass of milk. (Eat while wearing pajamas, either for breakfast or a midnight snack.) Reprinted with permission from THE JOYS OF BAKING © 2019 by Samantha Seneviratne, Running Press. awesome ...how do I turn this into a flourless torte? malt. I am hooked
Source: Food52 - 🏆 113. / 63 Read more »
Cheddar Brownies Recipe on Food52A quick and easy brownie recipe... with cheddar? Author and podcast host Katie Quinn shares this homemade brownie recipe with surprising star ingredient: cheddar. qkatie really really different-good mix an savory and sweet
Source: Food52 - 🏆 113. / 63 Read more »
Green Rice Recipe on Food52This is a recipe from my friend Perry, who grew up in Alabama and learned it from her grandmother. Its name is misleading, as dairy plays a bigger role than greens here, but the almost-charred spring onions and the flecks of herbs make this a little more exciting -- and more refined -- than a straight-up congolmeration of eggs, milk, cheese, and rice. As Perry says, it is delicious the next day, cold, for breakfast. Cold bites snuck out of the pan will also serve as a nice, furtive midnight snack. These measurements don't have to be exact -- just add extra milk as needed, and cook until it's done. That looks good
Source: Food52 - 🏆 113. / 63 Read more »
Chicken in Red Wine Vinegar Sauce Recipe on Food52I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite! The smarty-pants trick to success with this recipe is: you absolutely, positively MUST pour off most of the fat after browning/mostly cooking the chicken. Then, you must reduce the vinegar to a very thick syrup. Otherwise when you add the crème fraiche, the sauce will turn out beige and watery.
Source: Food52 - 🏆 113. / 63 Read more »
Minty Pea Purée on Toast Recipe on Food52This dish is pure springtime comfort. A flavorful, bright green purée of mint, shallots, garlic, and peas meets crispy, rustic slices of toast. Serve the dish just as it is, or pair it with your favorite spring soup for a perfect lunch. Nothing is better to start your day than to have a nice and nutritious breakfast😋. Thank you for giving us such an amazing recipe. You and your recipes have inspired us a lot. Looking forward to seeing more recipes from you🥰
Source: Food52 - 🏆 113. / 63 Read more »