SOURCE:food52.comLong Island, here we come. We partnered with Blue Point Brewing Company to celebrate all things on the island just east of New York City, from 5 takes on Micheladas, to how to grill oysters, and more—just don't forget the beer! It doesn't take much to make a Michelada: Open a beer, add a little hot sauce and a squeeze of lime, and that's about it. And, like many great cocktails, Micheladas are easy to riff on once you've got the base. But is this footloose approach actually reflective of the drink's history? Or do we just not know enough about its past? It seems like there's no wrong way to make a Michelada, but is there? As Colman Andrews writes in Gourmet, the origins of the drink are a bit cloudy, as is the name:Most source
SOURCE:food52.comIt’s a cartoon we’ve all seen a million times: There’s a fairly well dressed man walking along, and he’s aloof—and then he’s up-ended, arms flailing, legs following into the air. Maybe he has those little motion lines underneath him, tracing where his feet were before they left the ground.You saw this coming, of course, because in the frame before, there’s a banana peel lying in wait. Photo by Bobbi LinThe banana peel is so synonymous with slipping that we know how this joke ends right when it starts. We’ve seen it in cartoons just like this, in comedy pratfalls, on television.How did this happen? Did anyone ever really slip on a banana peel? And... why a banana? Why not an orange? Or...
SOURCE:food52.comI wish I could go back in time and tell myself to stop stressing over every seed in the pile of minced jalapeño: Because, no matter what you've been told at cocktail parties and by television hosts, it's the white membrane (also referred to as the pith, the ribs, or the placental tissue) that is the real source of a pepper's heat. “One of the most oft repeated non-truths in food journalism and casual dinner table conversations.” —Kristen Miglore, laying down the truth Share This means that no matter how diligent you are about fishing out the seeds, if you've left in the white ribs, you're going to get a whole lot of heat. (For those of you who have grown up with the Great Seed Conspiracy like I did, hearing that might feel like learning
SOURCE:food52.comIt’s easy to get wrapped up in recipes, to go through the motions as you follow them, to forget to consider what you’re actually doing. I do this all the time.Over the years, for instance, I couldn’t tell you how many soy dressings, soy dipping sauces, and soy marinades I’ve made, each some combination of ginger, garlic, sugar, mirin, sake, oil, vinegar, and chili paste. Each has been unique in composition, but very similar at heart: a balance of salty and sweet, acid and fat, and often heat. All of the components of my favorite dressings! Photo by Alexandra StaffordI’ve loved nearly all of these sauces, and yet I continue to try new recipes in this genre, and I conti
SOURCE:food52.comA few years ago, I took home a cicada that was hiding in a bunch of curly kale from a grocery store in Harlem. This past fall, I found six bugs in a bunch of escarole from the farmers market (some dead, some alive). And over the weekend, I spotted a snail (a live snail!) on a bunch of purple kale at the Park Slope Food Co-Op.These are among the reasons that every time I wash my greens, I am grateful I've taken the time—and it can really be just five minutes—to do so. I'm not grossed out by the insects and the dirt in my leaves (I like to think it's a great sign, a welcome reminder of where our food comes from, and a miracle of resilient life), but I am glad that none of it ended up in my dinner.
SOURCE:food52.comEvery so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from clintonhillbilly, who is the fourth generation in her family to make these blueberry dumplings. Here, she shares a unique way to showcase bright blueberries this summer. This recipe has been passed down in my family for at least four generations. My great grandmother brought over this recipe when she emigrated from a village in Germany to New Jersey in 1923, but my mother was the first to actually write it down. Until then, it was taught from mother to daughter and made from memory. These dumplings are impossibly light and fluffy. Photo by Mark Wein
SOURCE:food52.comThe only thing better than a gorgeous cake is a gorgeous cake sitting atop a striking cake stand. Whether your preference leans toward vintage-inspired, pastel-hued milk glass, classic pewter, or clean and minimal, there’s a style out there for everyone. Feeling inspired to prop up your baking efforts? Take a look through our Shop’s range and scroll down further for some of our favorite go-to recipes to help keep all these charming stands company. Sitting Pretty Grey Swirl Glass Cake Stand Pink Glass Cake Stand Jadeite Glass Cake Stand Foo
SOURCE:food52.comWhen we talk about new and better ways to brew coffee, we usually talk about new methods (like cold-brewing, or new machinery)—but today I need to talk about a coffee that’s all about the ingredients. It’s called magical coffee, and it’s going to change the way you think about iced coffee.What makes this coffee so special is the use of cinnamon, a brewing method popular in Morocco and the Middle East that adds spice and complexity to even the most basic cup of coffee. Coupled with a few tablespoons of dark brown sugar, the flavors in this overnight recipe are so much more than the sum of its parts.In the morning, add milk or cream—or add a Scandinavian touch, as the recipe’s originator does, with fenne
SOURCE:food52.comOh, cheese. Ooey, gooey, tangy, sharp, smoky, smelly cheese. It’s my ultimate comfort, a supportive friend at the end of a long week. But, when I wander down my grocery store’s cheese aisle, or glance at a dessert menu’s cheese list, butterflies in my chest accelerate to hummingbird speeds. I know I like Brie. Havarti is my preferred night cheese. Cheddar tastes like childhood. But I’m not fluent in cheese, and fancy names and labels utterly confound me. James Ransom Photo by James Ransom How to Find The Best Artisan Cheeses, Anywhere by Sue Conley & Peggy Smith
SOURCE:food52.comIce cream sandwiches needn't be limited to cookies and vanilla, so we partnered with Wolf Gourmet to show you a few ways to play around with "bread" and ice cream options (including actual bread, with any flavor of ice cream you like).One summer, my first in Brooklyn, I lived on what seemed to be a major ice cream truck thoroughfare. All day, every day, without fail or reprieve, the trucks would drive by beneath my windows blasting “Pop Goes the Weasel” and “The Entertainer” and “Turkey in the Straw.” This could be enough to ruin ice cream for a person forever, but it didn’t, and my heart still jumped up, at least the first 100 times the truck jingled by. Just the other day, I saw a pack of kids out with their teachers chase down an ice cream truck, and w