Blackened fish is back from the 80s, and this time it's tilapia. Nicholas is not sorry.
Mulled wine gets the sangria treatment -- and stops mulling the booze away.
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, Brandon Matzek of Kitchen Konfidence shares his recipe for harissa, a sweet-spicy condiment that adds excitement to any meal.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. When we think of spice these days, the name Lior Lev Sercarz isn't far behind. Known as the spice master to the stars, Sercarz has forged his own Silk Road from of the streets of Manhattan, peddling his blends to restaurants like Le Bernardin and Daniel. If you walk into his spice shop, La Boîte à Epice, Lior will happily talk you through spice, and then weather, and then whatever you like, really. He's so approachable, so interested, you might forget for a moment how busy and accomplished he really is. (He published his new book, The Art of Blending, in just six months.) We chatted with Lior about life, cooking, and how our spice racks have power well beyond salt and pepper. And because he's so nice, he's giving away his new book to one lucky commenter! See below for the scoop.
Merrill takes on meringue mushrooms, Buche de Noël style, and adds a little spice.
Add a touch of warm autumn spice to lattes and cocktails with this butternut squash liqueur.
It was another busy day in the test kitchen on Tuesday, preparing finalists and community picks for Your Best Lettuce. Much greenery was consumed, a few mishaps were had, and oh yes, we cooked a few recipes, too. Here are our top three moments from the day -- as always, follow us on Instagram @food52 for more.
Today: The folks at Hella Bitter -- currently in the FOOD52 Shop! -- tell us all about how to use cocktail bitters.
Liyna prepares -- and meditates on -- the Hyderabadi biryani.
Liyna and Anum track down the spices and groceries needed for their big feast.
Lior Lev Sercaz gives us advice for spice storage, grinding, and use.
Our ten favorite spices, and how we like to use them.
In this edition of Small Batch, Marisa McClellan of Food In Jars teaches us a thing or two about rhubarb chutney.
Click the play button to see us prepare the two finalist recipes for Your Best Recipe with Paprika: Hungarian Meatballs by Bogre and Smoky Fried Chickpeas by Aliwaks. Watch A&M demonstrate a safe way to cut hot peppers, and yell at chickpeas. Just another day at the office...
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