Food52 |
- The Smokiest, Spiciest Baked Beans for Your End-of-Summer Barbecues
- Don’t Toss That Sourdough Discard! Make Biscuits.
- A 2-Ingredient Marinade for Never-Dry Chicken Breasts
- The Great Scent Debate: Diffusers vs. Candles
| The Smokiest, Spiciest Baked Beans for Your End-of-Summer Barbecues Posted: 31 Aug 2021 09:30 AM PDT We've teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shows us how to make the ultimate summer side dish—smoky, spicy baked beans with ham hock—using All-Clad's FUSIONTEC™ 4.5-Quart Universal Pan. As a kid, I never liked Labor Day. It always seemed to mark the end of carefree summer fun—slip-and-sliding in the front yard, late-night sleepovers with friends, food-filled barbecues in the Sacramento sun—and signaled the start of the school year. Even as an adult, that back-to-reality dread still sneaks in as Labor Day approaches.  |
| Don’t Toss That Sourdough Discard! Make Biscuits. Posted: 31 Aug 2021 09:00 AM PDT The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, any excuse for slathering on a lot of butter. Today, he's discussing how to turn sourdough discard into tender drop biscuits. Mixing flour, butter, and a leavener is the starting point for many great baked goods, savory or sweet. Flour provides the structure, and butter gives savoriness (and, of course, that sought-after flaky texture), while the leavener acts to lighten everything up. Adding buttermilk and some ripe sourdough starter brings a touch more tang and tenderness to the equation, giving my sourdough drop biscuits a little something extra.  |
| A 2-Ingredient Marinade for Never-Dry Chicken Breasts Posted: 31 Aug 2021 07:00 AM PDT A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we're getting the most out of a fridge staple. Greek yogurt is one of the hardest working ingredients in my fridge—the sort of staple that can bounce between sweet and savory recipes without blinking an eye. Top with granola for breakfast or mix into chocolate mousse for dessert. Or put it toward dinner: pasta, or potato salad, or a dunking sauce for chicken.  |
| The Great Scent Debate: Diffusers vs. Candles Posted: 31 Aug 2021 05:30 AM PDT There's nothing our home team loves more than a nice-smelling space whether it's bright, fresh lemons or that Anthropologie scent. The part that some of us disagree on though? How the scent gets there in the first place—via candle or essential oil diffuser. (Yes, I know there are reed diffusers, room sprays, and little sachets of uncooked rice and oil, but these two are the most common, so we're going to stick to that.) Both have their pros and cons, and I would be doing my teammate dirty if I tried to sway you before our opening arguments. So without further ado, the lawyers in Candle vs. Diffuser present their cases.  |
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