A classic, lemony olive oil cake, with ingredients you probably have on hand already.
Household cleaners don't have to be complicated, in fact, they can come straight out of your pantry.
When it comes to cooking and baking with oil, it's all about finding Mr. Right.
A going away present, from plums, to you. And it all happens in one bowl.
Custard gets all grown up in 6 minutes flat, with a little help from olive oil and Meyer lemon (and a blender).
20 years before the latest study on the Mediterranean diet, Nancy Harmon Jenkins sang its praises in The Mediterranean Diet Cookbook. Today, we sit down with her to discuss the beauty of olive oil, the benefits of the Mediterranean style of eating, and her favorite pasta recipe.
You've made it to Friday, which means it's time to treat yourself to a roundup of links we love. Go ahead, procrastinate a little.
Merrill's dives head-first into the world of baby food -- homemade, of course.
Today: Nudo's Jason Gibb makes flavored olive oil with whole lemons -- pressed together so their flavors are "joined at the pip" -- and puts trees up for adoption. How cool is that?
Get to know your oils inside and out with a crash course on some of our favorites.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri. Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)
Last weekend, all over the country, 30 groups of FOOD52ers gathered together to make mozzarella from scratch at our very first Make Mozzarella Potluck – and we couldn’t be more grateful.
Are you going to a #makemozzarella potluck this weekend? (Are you hosting one?) If not, remember that the California Olive Ranch Tasting Set is 36% off in the FOOD52 Shop and that we're pleased to announce an Olive Oil Tasting Kit Giveaway!
Last October, the FOOD52 community came together to celebrate the release of our cookbook -- and the subsequent potlucks were quite the festive events. We love it when our digital community gets together in the real world, and we want to do it all over again: we're thrilled to announce our Make Mozzarella Potlucks, sponsored by California Olive Ranch and scheduled for the weekend of April 20, 2012. Learn more about the potlucks and how you can join!
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