Food52 |
- Gelato vs Ice Cream: The Sweetest Showdown of All
- 10 Designer-Approved Sustainable Furniture Brands
- 32 Best Asparagus Recipes That You'll Straight Up Stalk
- Braising Fruit Is the Dessert Hack You Didn’t Know You Needed
- 9 Cozy Throw Pillows for Snuggly Winter Comfort
- Let’s Stop Confusing Macaroons & Macarons
- I'm Here to Speak Out Against Subpar Bread
- 6 Easy Chicken Broth Substitutes That Will Save Your Dinner
- Happy Birthday, Ina—These 6 Tips Have Saved Our Cooking
- 2 Creamy, Tangy Dips Straight From Hawaii (& Your Pantry)
| Gelato vs Ice Cream: The Sweetest Showdown of All Posted: 03 Feb 2022 01:06 PM PST Writing this guide to gelato and why it's different from ice cream took me far longer than it should have because the truth is, I was planning my Italian honeymoon, which means deciding where to get gelato each day and night. I've imagined walking around Piazza Navona with a cup of limone gelato in one hand and a cone of stracciatella in the other. I've imagined being greeted by the hotel concierge with a pint of pistachio and receiving a tour of the Colosseum while housing a double scoop of tiramisu. I love ice cream, too, but you can't exactly watch a svelte man named Luca form the perfect cone of nocciotella inside a building older than the United States of America. But aside from the setting, what's the difference between Italian gelato and ice cream, anyway? "It's really a question of semantics. Gelato is just the Italian word for ice cream. However, there are definitely certain qualities that gelato tends to have, and a different set of qualities that ice cream tends to have but it really depends on the individual producer," says Hallie Meyer, owner of Caffè Panna, a New York City-based shop that churns out Roman-inspired gelato. Dr. Robert Roberts, Professor and Head of Food Science at Penn State University, adds that gelato can also include sorbet, water-based gelato, and high-fat dairy products. |
| 10 Designer-Approved Sustainable Furniture Brands Posted: 03 Feb 2022 12:44 PM PST Secondhand shopping or thrifting is often touted as the main way to source sustainable furniture—one person's trash really can become another person's treasure when it comes to home accents both large and small. However, if spending your weekends searching for diamonds in the rough at a flea market or antique shop doesn't exactly strike your fancy, that's more than okay—it certainly isn't the only way to furnish your home in an eco-friendly fashion. There are many online sustainable furniture shops that have made eco-friendly commitments like using recycled materials and working directly with artisan communities (in fact, it's likely you have some of their pieces in your home already). But since the pandemic has made it a little difficult to browse stores with friends, we asked our favorite interior designers and home influencers to share their favorite sustainable furniture brands. |
| 32 Best Asparagus Recipes That You'll Straight Up Stalk Posted: 03 Feb 2022 09:07 AM PST It's asparagus season, baby! (Or if you're reading this in winter, you're probably counting down the days until it is). To misquote Forrest Gump (though I don't think he'd mind), we love bright green asparagus: garlic roasted asparagus, asparagus sautéed with lemon zest, salt, and pepper, asparagus baked in a shell of puff pastry with double-cream cheese, grilled asparagus, one-pan chicken recipes with asparagus, asparagus latkes, asparagus risotto…there's not too many kinds of green asparagus that we don't like. But let's start with 32 of our favorite asparagus recipes that you can cook all throughout spring. From Our Shop 1. Absurdly Addictive AsparagusYes, it's possible to get addicted to asparagus. The trick? Sautéeing the stalks with pancetta, butter, garlic, citrus zest, and toasted pine nuts. Because, well, pancetta makes everything better. |
| Braising Fruit Is the Dessert Hack You Didn’t Know You Needed Posted: 03 Feb 2022 07:30 AM PST We've teamed up with Le Creuset to highlight one of our favorite ways to use their 3.5-Quart Braiser: making braised desserts. Le Creuset has been producing their handcrafted cookware—from Enameled Cast-Iron Braisers to their signature Dutch Ovens—in France since 1925, and each piece is guaranteed to last a lifetime. There's a reason braising is such a popular cooking method. Without too much effort or money, vegetables and proteins become tender and supple, making a glossy, rich sauce as they cook. Even the most timid cook can eyeball a braise by following a few general guidelines and still see stellar results. It's a classic minimal effort, maximum reward situation, and the original "set it and forget it" dish. |
| 9 Cozy Throw Pillows for Snuggly Winter Comfort Posted: 03 Feb 2022 05:30 AM PST I collect throw pillows. Or, in my husband's words: I collect "useless" pillows. "Give her a surface, any surface, and she'll find a pillow to throw on it," he complains. I like to say I was destined for this. As a kid, my friends and I made a game of counting my mother's decorative pillows—our counting skills got advanced real fast. I'd tell you how many we got to, except my mom might stop talking to me. Pillows are the decorative accents I use to add color, personality, and texture to my home. My couch, beds, and chairs offer the neutral backdrops against which I mix and match them to add interest and dimension. I love the tactile pleasure I get from their varying texture, and sinking into a pile of them after a long day at |
| Let’s Stop Confusing Macaroons & Macarons Posted: 02 Feb 2022 03:17 PM PST I'm just going to get straight to the point: coconut macaroons (two o's) and French macarons (one o) are not the same cookie. Sure, they're both meringue-based, gluten-free, and sweet as a candy store, but that's about where the similarities end. To start, we need to talk basics: French macarons (pronounced MACK-uh-rons) are essentially the chicest sandwich cookies in the schoolyard. Two thin meringue cookies no wider than an inch or two are layered with a ganache, buttercream, or jam filling. Macaroons (pronounced mack-uh-REWNS), on the other hand, are made with flaked coconut, whipped egg whites, sugar, and vanilla extract. According to The Atlantic, French macarons aren't exactly who they say they are. "The cookies were born in Italy, but made their way to France in the 1530s—by way of, some scholars believe, Catherine de' Medici," wrote staff writer Megan Garber in 2014. "They wouldn't become widespread outside of court, however, until 1792, when two Benedictine nuns, seeking asylum during the French Revolution, supported themselves by baking and selling treats made of ground almonds, egg whites, and sugar. The ad hoc pastry chefs came to be known as 'the macaron sisters.'" |
| I'm Here to Speak Out Against Subpar Bread Posted: 02 Feb 2022 10:00 AM PST Four years ago, I walked into Oat Bakery in Santa Barbara, California, and tried fresh bread for what felt like the first time. I will never forget that bite—the pull of the crust, then the soft, slightly chewy interior with just enough give; a bit salty; somehow buttery, though there was no butter in sight. I was overwhelmed with flavor and texture. I asked for a list of ingredients because I could not believe that this was what bread could be. To my surprise, there were no gimmicks or tricks, just a few quality ingredients and attention to detail. This was my first foray into the bread world, and my first experience of bread at the bakery that soon became my second home. From Our Shop A lot has changed since that first taste. For one, the experience of sampling before you buy is often nonexistent (thanks, COVID.) Plus, now it seems that practically everyone I meet is at least somewhat well versed in the art of bread making. (Remember the shelter-in-place sourdough craze of early 2020?) Not to mention that bread bakeries, old and new, are quickly becoming household names: People will go out of their way to hit Tartine while vacationing in San Francisco; Los Angeles's La Brea can be found in supermarkets from coast to coast; New York's Bread Alone now stocks loaves in supermarkets and grocery delivery services around the tristate area. It seems that the not-at-all-novel concept of enjoying fresh bread regularly has taken the world by storm these past few years. Yet I still find myself surrounded by underwhelming bread. |
| 6 Easy Chicken Broth Substitutes That Will Save Your Dinner Posted: 02 Feb 2022 08:50 AM PST As someone who doesn't eat most canned (or cubed) stocks and broths—they can be overly salty—and usually is too lazy to make them from scratch, I find myself often cooking without stocks and broth. Or sometimes, I've run out of homemade chicken broth or store-bought vegetable broth and don't have time to re-stock before I begin cooking. From Our Shop You're probably wondering how in the world that's possible, since so many recipes use broth and stock. Instead of flavorless food, though, I use simple combinations of water, fresh ingredients, and various add-ins (from kombu and bonito to coffee and beer) to produce flavorful broth substitutes whenever a recipe calls for vegetables, beef, or chicken stock. I get to be more in control of the end result of the dish this way. Paul Bertolli knows what I'm talking about. |
| Happy Birthday, Ina—These 6 Tips Have Saved Our Cooking Posted: 02 Feb 2022 08:33 AM PST It's Ina Garten's birthday! Although we celebrate her every day by cooking her famous Outrageous Brownies, Vanilla Brioche Pudding (not a bad option for a birthday dessert, I might add), Tomato Tart, and a Skillet-Roasted Lemon Chicken, today is special. Ina appeared by our side in our home kitchens nearly twenty years ago when her show, Barefoot Contessa, premiered on Food Network. With it, she introduced her easy-going style, effortless flair for entertaining, and unfussy approach to cooking and baking. Yes, everything Ina does is practically perfect. But her signature catchphrase, "how easy is that?," which later became the title of one of her 12 (soon to be 13) bestselling cookbooks, made it seem like anyone could easily make a three-course dinner of warm goat cheese in phyllo, classic beef stew, and coffee granita—and why would you not? |
| 2 Creamy, Tangy Dips Straight From Hawaii (& Your Pantry) Posted: 02 Feb 2022 07:00 AM PST Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. In chef Sheldon Simeon's childhood home in Hilo, Hawai'i, no snacking situation was ever more than a couple ingredients and a few stirs away. |
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