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. Merrill is the inspiration for this week's Too Many Cooks question. Yes, Merrill -- who you can see here clutching her cut finger after a Horseradish Vodka Bloody Mary mishap -- who once "burned down her kitchen attempting to deep-fry eggs." Maybe you've guessed the question by now. Hint: it's one that we ask all of our contest winners. What's your most spectacular kitchen disaster? Let the mishaps and mess-ups begin.
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. The weather is cooler, the sun is setting earlier, and it's time to stop eating tomato salads and turn on our ovens again. With that in mind, this week we're answering the question: What's the first thing you cook when the weather gets cold? Comfort food is as personal as it is delicious -- soups, stews, ragus, you name it. What's your fall go-to?
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?
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. With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs. This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity. Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!
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. The two themes of this week's photos from the lives of the Food52 staff are children (eating chocolate, excitedly watching lobsters boil, wearing stripes) and feasts (of tacos, of veggie burgers, of corn, of cocktails). May your weekend be full of cute little ones and delicious food!
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.
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. This week is Summer Week at Food52, which means, basically, that the lot of us are off summering -- some of us go to Maine, others to Hawaii, but all of us are keeping one eye on the site, and the other on our stocked coolers and full drinks. Naturally, we thought it would be fun to give you a bunch of pictures of us adventuring while we adventure. It's meta, we know. Below is what happens when you leave the Food52 staff up to their own devices on a farm, at a rest stop, and within 10 feet of barbecue.
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. It's a question that's as personal as it is difficult: What's your favorite ice cream flavor? But we knew that in honor of Ice Cream Week, we had to tackle the issue. Read on to hear our existential waffling about our true favorite flavors -- which for the record, we define as "the flavor you could eat every day, any time, for the rest of your life" -- and comment with yours, too.
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. There's something about August that calls for simple meals, lots of fruit-laden dessert, and...making a mess with your CSA's extra tomatoes? Here's what we've been up to this week, from babies to gingerbread beach babes.
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. Summer is finally here and the getting is good at the farmers' market -- it seems like everything worth eating is in season! Our original question for this week's group post was What is your favorite summer vegetable? Once people started answering, though, the favorites began to emerge. Sure, maybe Kristen picked radishes, and Amanda picked Roma beans, but the rest of us basically kept to the same favorites. Here they are below. What is our list missing? What are your favorites? Tell us in the comments!
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 ate basically everything this week, celebrating the best of summer's bounty. (Does birthday cake count as summer bounty? Let's cheat and say it does.) What have you been eating?
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.The thrill of discovering a new recipe to test and share with friends is always great, but sometimes you just want to lay back and enjoy your old standbys. This week in Too Many Cooks, we answer the question, which FOOD52 recipe do you cook the most?The answers are full of delicious, simple workhorses that would be as welcome at Thanksgiving as they would be on a weeknight. Chime in with your favorite recipes in the comments!
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 talked about favorite gadgets and guilty pleasures, now on to something a little more visual: this week's question is, what's your favorite food movie? These video clips should do a thorough job of sending you off into the weekend. Post your favorite food movies (and TV shows, why not) in the comments!
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