Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, Ashley from Not Without Salt gives us a much more wholesome Cadbury egg -- yellow yolks and all. Go ahead, make the easter bunny jealous.
Today: Two ways to get your separate yolks and whites.
Never make a rubbery egg again.
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: Mimi Thorisson of Manger sets her table beautifully with eggs all week. Her husband documents.
Nicholas gives us not one, but six, dinner ideas out of an egg. Starting with shakshuka.
Sunshine for dinner, courtesy of everyone's favorite: Mexican food! Well, Tex-Mex, really.
A world-brightening fried rice you could have right now -- not tomorrow -- if you really wanted.
Merrill Shares her favorite way to make a sunny-side up egg.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.We've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post.The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.What's your favorite way to eat eggs?
How to achieve personal fried-egg perfection. Emphasis on the personal.
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.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.
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