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I have a Thanksgiving confession: I’m not that into the traditional holiday foods. Sure, I like stuffing. I won’t turn down pumpkin pie. And mashed sweet potatoes will do. But I like each on its own. Together, I find it all suffocating. It’s the biggest holiday of the year for Food52, and our business is being led by a holiday heretic! Back when I worked at The New York Times , I wrote a Thanksgiving story about a Vietnamese-American family in southern California. They made Alice Waters’ brined and roasted turkey recipe but served it with a stuffing made of ground chicken, lotus seeds, shallot, shiitake mushrooms, fish sauce, and sweet rice flakes. Dessert was fresh persimmons, rice cakes, and coconut cakes. It was wildly delicious. Read More >> from Food52 https://ift.tt/rdckSZz via IFTTT

I have a complicated relationship with these best butternut squash recipes. When I was 15, I attempted to cook my first-ever pot of butternut squash soup from scratch. I was using a dull chef’s knife to cut the squash in half when, in the blink of an eye, I sliced the tip of my pointer finger. The mediocre knife was no match for the tough root vegetable. If you’re wondering how to cut a butternut squash without losing a finger , we’ve got you covered with tips and tricks. (My 15-year-old self would appreciate the how-to guide). But if you want delicious butternut squash recipes to make during the cold weather months, here are 31 of our very best. From butternut squash soup to pizza to fall pasta recipes galore, these mains and sides will get you through the chilliest months of the year. Read More >> from Food52 https://ift.tt/hv3ws7e via IFTTT

It’s hard to summarize all that is Ghetto Gastro’s new book, Black Power Kitchen —far from just a collection of recipes, it features political essays, interviews, artworks, gorgeous photography, and poetry. As chef Pierre Serrao—who wrote the book with his Ghetto Gastro co-founders Jon Gray and Lester Walker—put it simply, Black Power Kitchen is “much more than a cookbook.” “It is a manifesto shining light with [the] intention to advance the Black community,” he said. “For us it was about deciding the most important stories and people we want to remember forever. Our goal was to enhance our storytelling by showcasing delicious recipes paired with amazing artworks and strong words.” Read More >> from Food52 https://ift.tt/LWjC5oi via IFTTT

A looming turkey shortage coupled with rising inflation means that your Thanksgiving turkey is going to be hard to find and really pricey this year. Not only have food costs continued to creep up at an alarming rate thanks to inflation, turkey supplies are particularly tight thanks to a decision back in 2019 by turkey producers to cut back on the number of birds they raise after the price of turkey crashed. All this has been exacerbated by the ravages of avian flu, which killed 3.6 percent of the nation’s turkeys this year, reducing the number of birds available to purchase in the grocery store further, according to The New York Times . From Our Shop Mosser Glass Trish the Turkey Dish $80 OXO 9.00" Glass Pie Plate with Lid $14.99 Pewter Gravy Boat $235 What that means is that prices for turkey are going to be a lot higher than they were last year—in fact they could be as much as double. And it also means you might want to do your ...

Halloween isn’t for two more weeks, but The Great British Bake Off gives time only as much respect as it gives culture, and thus chose to run the skeleton-filled episode a few weeks early. It doesn’t really matter since nothing could ever be anywhere near as scary as the tacos created by the bakers during Mexican Week. Except, perhaps, the tattoo that James—the baker eliminated on that episode—has since gotten on his upper back, which depicts a cactus with a bushy mustache and a sombrero just above the word “Mexican’t.” From Our Shop exclusive Emile Henry Classic French Ceramic Pie Dish $40 – $42 More Colors L.A. Burdick Halloween Chocolates $28 – $45 More Sizes exclusive Halloween Cookie Cutters (Set of 4) $35 The episode included an unintentionally frightful challenge for the technical: the show unleashed its British sensibilities on the all-American campfire treat, but the s’mores involved no campfire, and no Graham crackers. Tha...

It’s not quite Halloween yet, but we all know what happens when that day hits—within 24 hours, the mood changes from spooky season to festive season, in all its glory. If you love Christmas, and you love the Christmas season, well, it’s about to be the time of year when “All I Want For Christmas Is You” is appropriate to blast at all hours. The countdown to Christmas also means that one of our shop’s most beloved categories is finally making its seasonal appearance— Advent calendars . Advent is the big, blinking countdown until Christmas, and Advent calendars make marking the days before the big festivities all that more fun. When I was growing up, I got an Advent calendar made of paper that dispensed waxy Santa-shaped chocolates every day of December until Christmas. But Advent calendars have come a long way since then. The Food52 shop has 20 options, stuffed with little holiday treats. From assorted teas to intensely flavored licorice, there’s a way to count down that should suit ev...

In Caribbean restaurants across America, patrons have become accustomed to common dishes such as jerk chicken, beef patties, and oxtail. The heat and vibrance of Caribbean food has made a splash stateside, but some of the more home-style, foundational dishes are still struggling to gain attention in the restaurant space. Fungi—pronounced “foon-ji,” with no relation to mushrooms—is one of them. A staple Caribbean cornmeal dish flaked with okra and laced with butter can be found throughout the islands, particularly in the West Indies and Virgin Islands . The thickened, earthy porridge-like dish has roots in slavery itself, and is one of many dishes that demonstrates the importance of cornmeal in Caribbean foodways. Read More >> from Food52 https://ift.tt/zFphw98 via IFTTT

You might be wondering why the internet is buzzing about Olivia Wilde’s salad dressing, and that’s fair enough. The short answer is that Wilde, her boyfriend Harry Styles, and her ex-fiance Jason Sudeikis (yes, the same actor who made Ted Lasso’s biscuits famous) are caught in a controversy about some alleged text messages their former nanny leaked to The Daily Mail . One of the texts refers to “a special salad dressing” that Wilde makes, which meant that for 24 to 48 hours, the internet was full of people doing some sleuthing to figure out what kind of incredible vinaigrette could fuel so much drama. Not since the Nicolas Cage favorite pasta shape mystery had so many people become instant food detectives. From Our Shop Shake, Pour & Preserve Glass Salad Dressing Bottle $28 – $34 More Sizes OXO Glass Salad Spinner $64.99 exclusive Dansk Wood Classics 3-Piece Salad Bowl Set $120 A few folks narrowed in on a recipe that Wilde cont...

My family moved from Atlanta, Georgia to Boston, Massachusetts when I was a child, a dislocation that was the source of much tragedy, small and large. To be southern was to be special, but we seemed to lose our identities and our drawl overnight. At the same time, my mother discovered the price of heating oil for a drafty New England colonial home, died of shock, and then rose again to buy down booties and electric blankets. Not only were we no longer special, we had elf feet and slept in fear of being electrocuted by the blanket. Lost in the shuffle, I barely noticed that we could no longer buy Stivers’ Best , our family brand, in the grocery store. From Our Shop Sale! Five Two Ultimate Apron with Built-In Pot Holders $25 – $45 $15 – $45 More Options Sale! Five Two Wooden Spoons $25 – $99 $23.20 – $99 More Styles exclusive Bamboo 7-Piece Nested Mixing Bowl Set $80 More Colors The brand hadn’t been ours for a generation, even when...

Wine might be the first drink to come to mind when thinking about the perfect cheese pairing. The two have been enjoyed together for hundreds of years—the fruity, tannins from wine cut through the fatty, salty elements of cheese. But that’s not always the case. If you were to pair a big, bold red with a delicate fresh goat cheese, the flavors of the cheese will be overpowered by the intensity of the wine. This is when we turn to fall’s signature beverage—hard apple cider. It comes in a wide variety of styles and flavors, which are made using different varieties of apples and fermentation techniques. When pairing hard cider and cheese are used to make it? What kind of cheese are we snacking on? All of these contribute to the nuances in flavor, which impact how you pair the two together. For the perfect autumn happy hour, I paired five of my favorite cheeses with different varieties of hard cider. From Our Shop VIETRI Santorini Hand-Painted Blue & White Cheese Board $...

My mom is from Finland, and while that didn’t extend much beyond eating salmon and dill potatoes and drinking out of the Iittala glassware, our home became a full-on Scandinavian wonderland during the holidays where her Swedish-Finnish traditions were on full display. That meant a fresh tree decked out with red accents (mostly little bearded gnome-like santas, dala horses, and spotted mushrooms) and straw yule goats, bowls with nuts and raisins scattered about the house, and aromatic, spiced glogg warming on the stove. Growing up in the suburbs of Atlanta, I was the only one I knew with decor like this and you couldn’t find them in any stores. Now, it’s all just a click away and I’m super grateful for that, because in my (clearly biased) opinion, it’s absolutely the best way to decorate for the holidays —not to mention add authentic hygge vibes to your home. Read More >> from Food52 https://ift.tt/fydEJiZ via IFTTT

It’s pumpkin szn, baby! Light up a white pumpkin candle from Bath & Body Works! Arrange velvet pumpkins on your bookshelves! Tell yourself that this is the year you’re going to leaf-peep across Vermont and then never do it! Watch Gilmore Girls on repeat until your eyes and ears bleed! Wear flannel! We’re celebrating fall every witch way, beginning with our best pumpkin dessert recipes. You’ll find a line-up of classics like pumpkin pie , pumpkin bread , and a pumpkin roll , as well as scary-good hybrids ( pumpkin snickerdoodles , anyone?). There’s a curated list of pumpkin spice–inspired desserts, but not too many because not everyone’s on board with the craze, and we’re not monsters (or are we?). Read More >> from Food52 https://ift.tt/Xnt324W via IFTTT

In Absolute Best Tests , Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles s’mores. I used to think there was no such thing as a bad s’more. Read More >> from Food52 https://ift.tt/LAyQUkm via IFTTT

We’ve teamed up with ANGOSTURA® bitters to share the store of this centuries-old cocktail brand. From their nearly 200-year-old aromatic bitters recipe to two exciting flavors developed in recent years (we’re talkin’ cocoa and orange), ANGOSTURA® has inspired professional bartenders and cocktail enthusiasts alike since 1824. There’s three things every host needs to delight their guests: good snacks, great drinks, and mind-blowing historical anecdotes. We’ve got plenty of recipes for the first part and ANGOSTURA® has the rest covered. Founded in 1824, ANGOSTURA® has been the bartender’s BFF and a host’s secret ingredient for nearly two centuries—and it all started with a stomach ache. Under the employment of South American political leader Simon Bolivar, German surgeon Dr. Johann Siegert joined forces with the Venezuelan military to develop ANGOSTURA® as an elixir to cure soldiers’ abdominal ailments. Several shakes (and stirs) later, ANGOSTURA® has been a vital part of some of the m...

Before you prepare pulled pork sandwiches or sausage and peppers for dinner tonight, check the meat in your fridge. Behrmann Meat and Processing Inc has recalled 87,382 pounds (nearly 44 tons) of assorted ready-to-eat pork and beef products, due to possible listeria contamination. The various meat items were produced from July 7, 2022 to September 9, 2022 and were distributed to retailers in Illinois, Kentucky, and Missouri. The list of ready-to-eat products includes, but is not limited to, pulled pork in BBQ sauce, blood sausage, cured pork hocks, bacon strips, beef weiners, smokehouse butterfly chops, sweet teriyaki beef sticks, boneless cured ham, pre-cooked bratwurst, bologna, and hot head cheese. The recalled products include the establishment number “EST 20917” inside the USDA mark of inspection. At this time, there have been no reported illnesses associated with the recall. A complete list of recalled products, including the lot numbers, can be found here . Read More >...

Floods in Kentucky. Fires out west. Hurricane season in the South. And with winter right around the corner, it’s time to consider how prepared you are for natural disasters. The CDC recommends Americans have, at any given time, at least a three-day supply of water and food that doesn't require refrigeration or cooking. That kind of cushion, said FEMA experts in an interview, can give you enough time to figure out your next move in the event of an emergency. "If you're buying a case of soup or a big container of Jif peanut butter from Costco, you're prepping," said Eric Christianson of Nutrient Survival, whose company entered the so-called “emergency food market” in 2020. "A lot of people think it's about fear or panic, but it's about being prepared and being smart about it, especially if you have family, elderly, kids, [or] pets. You need to be ready." Read More >> from Food52 https://ift.tt/5gsDRO6 via IFTTT

These miraculous cookies are somehow even easier, faster, and—I'll say it—better than the recipe on the back of the chocolate chip bag. There is no waiting, no ambiguity— is my butter soft enough? room temp eggs…even when it’s 90°F? —about when to pass go. (Butter: Cold from the fridge. Eggs: Cold from the fridge. Go!) Read More >> from Food52 https://ift.tt/Lp3uBTN via IFTTT

In Absolute Best Tests , Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers. If I’m not manning the grill, I am standing right next to it, completely transfixed. (Just try to show me your vacation pics, I dare you.) Cooking over an open fire has always fascinated me, perhaps because I grew up with a father who quit organized religion to worship his Big Green Egg, or perhaps because a properly charred bite of pork belly is a universally transcendental experience. And unlike a neighbor with a story to tell me about his achilles tendon, the grill never ceases to run out of ways to surprise me at a cookout. Read More >> from Food52 https://ift.tt/Hg0tZey via IFTTT

It was the moment we’d all been waiting for—or more accurately, slightly dreading: time to consume the fish heads. My mom picked them up from the fishmonger that morning, and they’d sat in a plastic, ice-filled bag on the counter, my siblings and I giving it a wide berth. Now, gleaming, silver-scaled and freshly cooked, they were being carried out on an intricate platter. With gaping mouths and glassy eyes, the fish heads took center place on our Rosh Hashanah table . “Dig in,” said my dad. As a kid, I couldn’t quite get behind the practice of eating fish heads on Rosh Hashanah. I was awed and alarmed, unable to look away from the fishs’ glassy eyeballs, loath to take a bite. Usually, I’d take just a tiny forkful to fulfill my obligations. Read More >> from Food52 https://ift.tt/IDFHkA9 via IFTTT

Hello Food52ers— I have great news to share today!  Read More >> from Food52 https://ift.tt/tklWM4n via IFTTT