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Are There Actual Spices and Fruit in Beer

SOURCE:food52.com Ever taken a whiff of a Belgian witbier and smelled a distinctive banana aroma, even when no bananas are in sight? Or maybe you’ve noticed that some IPAs give off a scent exactly like a piney forest floor in October. Where do those scents come from? Many beers attain their aromas from beer’s four primary ingredients alone—water, malt, yeast, …

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A Springy, Multi-Purpose Spread with an Earth-Saving Secret

SOURCE:food52.com From this day forward, you will no longer be bummed out by wilty, bruised lettuce leaves. (A bold—but true—claim.) Photo by Mark Weinberg In fact, you might even begin to feel a bit giddy if your greens are a little battered because it means a batch of lettuce jam is in your future. I know. Lettuce jam sounds… strange at …

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A Chocolate Scone That Breaks the Rules

SOURCE:food52.com Scones don’t get the attention they deserve. Unlike their starring role in British bakeries, they’re a bit of an afterthought on this side of the Atlantic. We also seem to have gotten confused about what they are exactly, losing something in translation and turning the term “scone” into a catch-all for any pastry that’s sweet, but not a biscuit …

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Lemony Pasta with Peas and Ricotta

SOURCE: simplyrecipes.com Print Photography Credit: Sally Vargas When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish. Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner! Spring onions are simply onions that are pulled in the spring to thin out …

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Beer Facts : Aging Beer Like Wine

SOURCE:food52.com We’ve all experienced it—that feeling when you’re cleaning out the fridge and find a few stray bottles of beer stuffed in the back, leftover from last month’s party or perhaps even last Christmas. Upon the discover, you ponder: Is it still drinkable? Should I pop one open? Don’t touch those bottles! Photo by Mark Weinberg Well, that all depends on …

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19 of Our Best, Brightest, Laziest Strawberry Desserts

SOURCE:food52.com We thought you might want to take one (or two! or three!) of these little numbers for a spin this weekend. You know: Bring one to your neighbor; sneak one to the park and eat it under a tree; make one for “breakfast” on Sunday. Were we right? Fresh Strawberry Tart 2015 by Alice Medrich Roasted Strawberry Milkshake with …

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Why You Should Ignore Your Thermometer & Timer

SOURCE:food52.com One of my favorite illustrations in Samin Nosrat’s cookbook Salt, Fat, Acid, Heat is of an oven dial. (All of the illustrations are done by Wendy MacNaughton.) The temperatures have been scribbled out with a nearby Sharpie; only LOW and HIGH remain, along with the nearby scribble, “SAMIN WAS HERE.” The suggestion is obvious: Abandon your oven dial, your …

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The Most Reliable Tool in the Kitchen is….You!

SOURCE:food52.com One of my favorite illustrations in Samin Nosrat’s cookbook Salt, Fat, Acid, Heat is of an oven dial. (All of the illustrations are done by Wendy MacNaughton.) The temperatures have been scribbled out with a nearby Sharpie; only LOW and HIGH remain, along with the nearby scribble, “SAMIN WAS HERE.” The suggestion is obvious: Abandon your oven dial, your …

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Kachimoru Recipe – Keralan Spiced Yogurt Curry

SOURCE:food52.com Two Christmases ago, instead of roast duck, appams, mutton stew, and biryani, our table was laid with the simplest dinner imaginable: two bowls of watery kanji (rice gruel) garnished with mango pickle and papadam, plus a small serving of kachimoru, or spiced buttermilk, to elevate the humble meal. That was the Christmas both my parents fell ill, together. My …

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Storing Beer at Room Temperature vs. in the Fridge

SOURCE:food52.com There’s a general rule you can follow for beer served cold vs. room temperature: The lighter the beer, the colder it should be served. Seems logical, right? Right. Think colder for light and warmer for dark. Pop some bottles! Photo by Mark Weinberg As beer warms in the glass it has been poured into, the flavors unfurl and evolve, creating …

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