Here's a lunch we'd happily turn to any day of the week: roasted chicken salad with celery, Dijon, mayo, and tarragon (says Amanda, "chicken and tarragon are besties"). The tiny spoons are just right for 6-year-old hands piling salad on the slices of whole grain bread, and chocolate spice cookies make for a perfect dessert.
We were actually in the test kitchen for two days this week -- we'll be missing next week's photoshoot, so we had to make up time! It was a busy, food-filled two days, and here are some of our favorite moments from the whirlwind.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market. Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more. Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about porcini mushrooms and wild yeast levain, questions about FOOD52 recipes, and suggestions for making a super chicken-y roast chicken pan gravy, it's a lively place. Here are our top 5 Hotline questions of the week.
Liyna and Anum tackle a homemade tandoor oven.
It was a rollicking day in the test kitchen. Click through to see a handful of shots from our day of chopping, cooking, photographing, and of course eating!
6 not-so-traditional ways to put your stouts and ales in the spotlight this St. Patrick's Day.
Beat back-to-work doldrums with our lunch-making toolkit of homey, make-ahead treats.
Watch as Amanda & Merrill show us how to use fire for bread-blackening.
Kneading, rolling and proofing aren't so scary -- especially when you have a recipe from dough expert AntoniaJames.
See what it takes to make monkeymom's aptly named rolls (even the dough smells divine).
A simple holiday breakfast with a standout technique.
A&M make this week's finalists recipes: Bourbon Chocolate Bread Pudding and Airy Rosemary Citrus Pignole Bread Pudding.
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