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Pistachio sponge cake with cherry and milk soufflet with white chocolate and coconut oil frosting submitted by /u/Mind_Hunter19 [link] [comments]

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Pull off the bone tender, so juicy! Used a mix of maple, hickory and pecan wood. submitted by /u/Beefbisquit [link] [comments]

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A creamy French steak sauce that you’ll want to put on everything! Bearnaise sauce is a tasty variation of hollandaise,…

Used olive oil as a binder and seasoned heavily with jerk seasoning, cooked at 350 for 2 hours, glazed with an apple butter bbq sauce I bought locally, then broiled for 3 minutes. How do they look? submitted by /u/ChubbyElbowz [link] [comments]

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I don’t really know how to cook. Any ideas for food I can cook that can last me at least 3 days worth of lunches at work? submitted by /u/sdidbjdif [link] [comments]

In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (I say this loosely, as this is not an official time, just an observation by other New Yorkers) is bookended by False Fall (a brief reprieve from the heat, usually three to five days long), and Actual Fall. And Actual Fall is off to a cold, foggy, rainy start. Yay. To get me through this weird week where I feel deeply unmotivated, but very hungry (always), I’ve compiled a list of some of my favorite weeknight dinners I like to make while watching fall-themed rom-coms (Practical Magic anyone?) or hosting pals for a mid-week social boost. Read More >>

Yes, lots of left over pizza. One is pepperoni, sausage and bacon with cheese of course. The other is cheese, spinach and onion. Any help is appreciated. submitted by /u/sweetytwoshoes [link] [comments]

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I order Thai food once a week, so I figured why not try making it instead? 3.5 oz tamarind 3 Tbsp palm sugar grated 2 Tbsp fish sauce 1 Tbsp thai sweet soy 0.5 lb rice noodles 0.5 lb chicken (I used thigh meat) 1/3 cup small dried shrimp, finely ground 4 cloves garlic 2 shallots 3 Tbsp salted daikon radish 3 large eggs (I used 2 duck eggs instead) 1 handful mung bean sprouts 1 bunch of garlic chives, chopped in sections 1 handful roasted peanuts, batted into pieces 1 lime submitted by /u/The_Bee_Sneeze [link] [comments]

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From Sandpiper Wood Fired Grill & Oysters in La Jolla, CA submitted by /u/Hawk071 [link] [comments]

Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—pulsating music, aggressively quirky commentary, and dudes in tank tops—are noticeably absent. And yet, more than 2 million people are following Hailee’s every meal. Of those 2 million people, many watch because Hailee—a culinary school graduate and former line cook at Chicago’s Cellar Door Provisions—is a badass in the kitchen. With a soft, sincere voice and an arsenal of well-trained culinary techniques pouring into each of her videos, Hailee is the epitome of quiet confidence. Read More >>

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As part of our 52 Days of Thanksgiving, we’re giving you all the tools and tips to pull off the best Thanksgiving ever, from setting a stylish table to curating the ultimate menu. Sign up for emails here to unlock the secrets of planning the most memorable feast of the year. We’re still two-ish months away from Thanksgiving, but for many holiday hosts, planning has already begun. The biggest question? How to manage several dishes—and guests—at once. To ease some of that anxiety around planning and executing this major feast, we asked two experts—Food52’s Food Stylist Anna Billingskog and Resident Erin Jeanne McDowell —for their best Thanksgiving hosting advice. Based on their tips, we created the following timeline to help you tackle planning, prepping, and cooking for the big day. Read More >>

Maybe everyone knows this and a light bulb went off in my head long after everyone else. Lol I don't use it often, but when I do, my hands, spatula, everything seems to be a giant sticky mess. It could be because I try and get every little bit out, including the pull top lid. The Eagle brand has a pull top lid. (I think most brands do) ~Anyway, here's what I do now: 1 - submerge the can in a bowl with very hot water for about 15 minutes. 2 - open the bottom of the can (not use the pull tab top) with a can opener. The hot water makes the contents more liquid, less viscous. I find I can scrape off almost everything off the cut lid vs the pull top one. Maybe everyone does this, but even one person found this helpful, posting this was worth it. No matter how silly it might be for most. ~Happy Baking 😊 ​ submitted by /u/besss1313 [link] [comments]

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These Flourless Chocolate Cookies have a crispy meringue exterior, fudgy and brownie-like on the inside. They melt in your mouth…

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I’ve had chili all my life, from my grandmas version, to my dads, to having it at restaurants. For something that has so much variation to it you’d think I’d eventually find one that I really enjoy, but I just haven’t. The idea behind it looks so good, I’ve just never had the right one yet. My dads uses a 24 oz can of bud as his extra ingredient, and my grandmas is basic but too watery, more of a soup chili. Is there a particular way of cooking it over another? Particularly tasty spice combo or content combo? Also, anything really good to put with it? Anything that works really well with chili? My dad sometimes made homemade cornbread, and of course do the whole rice, cheddar and hot sauce with it, anything else? Only rule: no cumin or limited cumin where it gets lost in the overall flavor, not a big fan of dominating cumin flavor. EDIT: thank you, truly thank you so much everyone for giving me your wonderful and delicious advice!!! I have a LOT of ideas to work with now, I can’t wait, I’m super excited to make some really awesome chili now!! submitted by /u/_____keepscrolling__ [link] [comments]

We have a few celery sticks in the fridge that are too good to waste and feed to the chickens. Other vegetables we have to work with is potatoes, two carrots, onions, mushrooms and frozen mixed veg. submitted by /u/St0ned_Aussie [link] [comments]

There is coffee and Bailey’s, is there a good flavor combo for an alcohol that pairs well in an Earl grey tea? (with a dash milk of course) submitted by /u/cowboy_joe_ [link] [comments]

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Romano-crusted chicken filets served with tangy marinara and spaghetti noodles. Chicken Romano is golden, crispy, flavorful, and sure to be…

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Cowboy candy is a spicy and sweet condiment made from jalapeño peppers. The jalapeños are sliced and simmered in a…

Im going to be making little cottage pies inside of pie pumpkins, just for some fun Fall flair. Should i bake the pumpkins before adding the filling and baking again? Or should i just put everything in and bake all at once? Thanks for the help! submitted by /u/Whitestreefrog12 [link] [comments]

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A Croque Madame is a tasty French sandwich made with béchamel sauce, melty cheese, ham, and a sunny-side-up egg on…

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Herb-crusted chicken breasts coated in mozzarella, parmesan, and Italian seasoning, all smothered in homemade marinara sauce. Baked chicken marinara is…

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As part of our 52 Days of Thanksgiving, we’re giving you all the tools and tips to pull off the best Thanksgiving ever, from setting a stylish table to curating the ultimate menu. Sign up for emails here to unlock the secrets of planning the most memorable feast of the year. Every year, Etsy’s official trendspotter Dayna Isom Johnson digs deep into her company’s vast library of handmade and vintage goods, pinpoints the pieces shoppers are searching for, and uses this data to uncover the season’s biggest holiday trends. Read More >>

This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Whether you’re looking to invest in quality furniture or refresh your space for summer, now’s the perfect time to snag all the Schoolhouse items on your wishlist at a special price. With so much to shop, we’re sharing our top 10 picks currently on sale—and why we’re obsessed with them—to help you narrow down your design decisions. Read More >>

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Make this easy tahini right at home with just sesame seeds and olive oil. This Middle Eastern condiment resembles the…

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It doesn’t get much better than crispy, caramelized cookies with a melted chocolate filling! These lace cookies are super easy…

Andrew Pearce—a third generation craftsman living and working in Vermont—isn’t quite sure how he started making gifts for the White House. “We know that somebody in the Biden Administration reached out and specifically requested our product,” he told me over the phone from his workshop, which now has the tools to engrave the official seal and signature of the President, First Lady, and Secretary of State onto any White House custom order. Read More >>

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I need to incorporate more nuts into my food for nutritional value but I hate the texture and mouth feel of most nuts and legumes. So I'm hoping someone has good advice on how to sneak nuts into my meals the way some moms will sneak veggies into kids meals haha. Slight disclaimer: I can't eat dairy, at all. So unfortunately yoghurt and cheese combo's are off the table. Very sad, I really used to love sour yoghurt with walnuts & nuts with old cheese but can't process those anymore and vegan dairy is just not the same. submitted by /u/Jax_for_now [link] [comments]

It’s officially apple season—and that means it’s also apple crisp season. Though September might be too early in the year for apple crisp’s more formal, buttoned-up relative, apple pie (we’re saving those for Thanksgiving), there’s no reason all that seasonal fruit should go to waste. Crisps (and their oatless counterpart, crumbles) are an ideal, low-maintenance fall dessert. But, just because they’re simple and straightforward, it doesn’t mean there aren’t a few tricks that can turn a very good apple crisp into an excellent one. Here are five of our favorite tips for perfecting this classic fall dessert. From Our Shop Sale! Staub Enameled Cast Iron Traditional Deep Skillet, 11" $249.99–$386 $179.99–$386 More Colors Sale! Dansk Købenstyle Baker $135 $108 More Colors Bamboo 7-Piece Nested Mixing Bowl Set $60 More Colors 1. Use the right apples You won’t get very far if you don’t start with the right ingredients. “I love a Granny Smith,” said Food Editor Emily Ziemski, “but any mix of heartier apples (such as Mutsu and Honeycrisp) will hold up nicely to baking.” You’ll want to avoid anything too soft, like a Red Delicious or McIntosh, she added, as those risk disintegrating and becoming mealy during baking. If you’re uncertain, you can’t go wrong with using a mix: Choosing a variety of apple types will yield a range of textures and flavors in each bite, from tart and firm to sweet and jammy. Read More >>

This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We've always held the mindset that time spent on your space is well worth it. Whether you rent or own, creating a meaningful abode is about designing your living space with intention and care. And when it comes to interiors, there is never a shortage of new tricks to discover. With fall just around the corner, we're sharing our tried-and true tips for making the most out of apartment living. Here are five renter-friendly updates we swear by—to help get your space guest-ready for the season ahead. Read More >>

This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We know that living in a cluttered space can have negative affects on your mood, productivity, and overall well-being. A clutter-free home is not only visually appealing, but also brings a sense of calm and order to your everyday routines. As the temperatures start to drop and we begin to embrace all things cozy, there's never been a better time to prepare your home for the season of hosting and gathering ahead. Below, we share some of our favorite tips to help you simplify your space and create a peaceful sanctuary that you and your guests will enjoy all season long. Read More >>