Pastry chef and blogger Ashley Rodriguez shows how to stock your pantry with home-made cultured butter.
Whether you've prepped your backyard or bought containers for your balcony, here's how to start a plant from seed.
What's on your list?
Have you bought your Brooklyn Brew Shop beer brewing kit yet? If you've watched Amanda learn to make beer, you know that brewing is full of jargon to describe very specific stages of the beer making process. We've collected our top 5 basics below -- try tossing these around next time you visit your local bottle shop. 1. Mash - This is just a mix of grains (mostly malted barley and wheat) and water. It looks like porridge, or oatmeal, or...well, mash. After it's simmered, you mash out by bringing it to a certain temperature (this is called mashing out). Then you're on to the next fancy word. Read more for the other 4 terms!
We cook from scratch a lot here at Food52 -- yogurt, granola, sriracha, ricotta, bread -- but before we met Stephen Valand and Erica Shea from Brooklyn Brew Shop, we'd never considered making our own beer. We made a video with Erica and Stephen all about the beer brewing process -- be sure to check out Brooklyn Brew Shop and our Shop deal. And when your bottles of custom brew are ready, won't you share one with us?
Amanda skims through the easiest homemade cheese out there: fresh ricotta.
Two ways to discipline summer's bumper herbs into this beloved condiment -- pesto.
All that almond meal in gluten-free baking week had us wanting to grind our own.
To whisk or to Cuisinart? That is the question. A&M test both tried-and-true tricks.
A&M head uptown for a true bean-to-brew cup of coffee (made with roasting equipment that's anything but fancy).
A&M take a field trip to Bluebird Coffee Shop and finally learn how to make our favorite cheese biscuits.
In the "season finale" of our video series with pastry chef Shuna Lydon, A&M get to taste her recipe for her Butterscotch Pot de Crème!
Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).
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