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Countless studies have stressed the importance of taking the time to sit down as a family and eat dinner together, but in today's reality, the time to cook a wholesome family meal is practically nonexistent.
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Countless studies have stressed the importance of taking the time to sit down as a family and eat dinner together, but in today's reality, the time to cook a wholesome family meal is practically nonexistent.
There are lots of reasons to love fall: foliage, fireplaces, football ... But our favorite here at Food52 is the season's promise of soup.
With the holidays quickly approaching, many are getting a head start in gift-shopping. I always get asked for suggestions on what to get food-lover friends. While there are many gifts out there that a foodie would love, it's always good to do some research beforehand so you know you're getting a gift that will last.
The beauty of using a slow cooker or crock pot is that it's pretty darn simple. Here are some tips to keep in mind when you're using your slow cooker or crock pot.
Koeksusters are delicious. A simple plaited dough, fried till crispy on the outside, and just cooked through. Then soaked in a vanilla sugar syrup, until the core is gooey with sugar, while the outside remains crunchy.
You aren't the first person to be deceived by the nasty little eye round and you won't be the last. Eye round is one of the few unredeemable cuts of meat; think tough and tasteless.
My stuffing recipe, a variation of my Grandma's classic, has the perfect texture -- mushy on the inside and crunchy on the top -- and each bite has all the flavors of Thanksgiving.
My own biggest critics, my sons, couldn't eat these fast enough and I found them the most delicious pan of brownies I have ever made -- and I have certainly made my fare share!
By the Saturday after Thanksgiving, eating leftover pumpkin pie for breakfast no longer feels like a childhood fantasy. It feels more like you might not ever want to see another pumpkin pie, not ever.
Cast-iron skillets may seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen.
Infusing your favorite alcohols and liquors with herbs and seasonal fruits lends an incredibly aromatic and flavorful combination that really enlivens the palate. Mix up unique blends and herbal infusions, creating your own personal herbal-infused liqueurs and cordials.
I've got some easy techniques that make decadent favorites healthier without sacrificing the taste and satisfaction you yearn for. Here are three of my tricks to help you "fix" traditional comfort food dishes, so you can get your "fix" in a healthier way.
How do you clean a cutting board? How long can you keep it, and what do you think of boards with anti contaminants?
Here on Kitchen Daily, I hope to inspire you to begin your own journey through food. I will be giving you an inside look into the stories that inspired my dishes, and other helpful kitchen tips to help you bring dinner back to the table.
"First Helpings: Taste Testers" is my way of documenting and sharing my recipe testing process. Here goes...
Apple pie is an iconic American dessert. It's pretty simple to make; put together a crust, throw in some apples, bake and wham! Apple pie.
You know that moment in a horror movie when the sweet child morphs into Satan's messenger? My plates of puree had somehow instantly gone from green to a muddy brown. Guy Savoy looked at me as if I'd sent a stripper to his house during Sunday family dinner.
I like to introduce my guests to interesting wines, wines that you might not otherwise try with a holiday dinner. So no Pinot Noir or Chardonnay here, just my top 10 recommendations to try along with the turkey, stuffing and pumpkin pie.
If you know you've got a vegan in residence, you must take a moment to make sure there are a few dishes with no verboten ingredients in them.
At the time of year seemingly dedicated to stuffing something... ourselves, a turkey, a pie crust, we will all be gathering around tables laden with foods of the season... and agonizing over what to feed the vegetarian coming to dinner.
If you're looking to try something new this year for your Thanksgiving feast, I recommend cooking Chinese and swapping the turkey for Peking Duck.
No matter your menu, Thanksgiving grocery shopping is a trying task that often pushes the limits of our biceps and our wallets.
Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden.
The question is: Brine my bird or not? The answer? Maybe. Here's how salting and brining can significantly improve your cooking, how they work, how to make wet and dry brines, and how to use them.
When you talk turkey, you're talking money and what is on the bird's label makes all the difference. So here's a short take on what those labels mean, and what they deliver for the money.
Turkey day is around the corner, and this year why not dish up some extra holiday cheer by infusing your favorite holiday dishes with everything from bourbon to beer.
With Thanksgiving near, there's no better time to announce the launch of our redesigned Kitchen Daily -- a one-stop destination for the best recipes, cooking tips, taste tests and product reviews that approaches food not as sustenance but as something to be shared and enjoyed.
Cooking family dinner should start long before bags full of groceries are on the counter. Conversation and democracy are two essential tenets to dining as a family.
By a renewed focus on the Family Table we can make the world a better and tastier place, one dish at a time! We are at a very important time in our societies' history and much of what and how we as a people source, cook and eat will decide how we continue to evolve.
Working now to make our farm-based business a sustainable one, we're growing over 80 percent of the food we consume; and the garden has taught us life lessons.
What is the big deal with bouillon cubes? Cookbook authors seem to hate them. Evidently if I try risotto with cube broth the sky will fall in.
Among all the creatures on earth, only humans cook -- and barbecue is the world's oldest cooking method. Barbecue may even be the world's second oldest profession.
Last week I went to town on my freezer, throwing out all kinds of frozen packages from vegetables to meat to leftovers. I filled my 13-gallon trash can, then promptly walked it out to the dumpster for collection.
There's something about the leaves turning and the daylight waning that sends us home dreaming of fall fruits tucked into cakes and flaky pie crusts.
As Thanksgiving approaches, our minds turn to food and food-based traditions. There's turkey, mashed potatoes, stuffing. And then there is pie.
At one point in my life, I was locked out of my own restaurant, I had negative 600 dollars in my bank account, I was lost, and candidly, I was fat. But in retrospect, it was the best thing that could have happened to me.
It's about time someone broke the world record for the largest serving of nachos. The honors went to Ninety Nine restaurant group, in Billerica, Massachusetts.
Some people celebrate birthdays and weddings and anniversaries and graduations. I celebrate celeriac season.
Have you ever wondered whether it's safe to stand in front of your microwave while using it? Or if reheating food in a plastic container is really as bad for as you as people say?
First Stop? The Rodale experimental farm in Kutztown, PA. They are celebrating their 30-year study comparing the difference between organic and conventional crop yields and the impact on soil conditions.
In my world, there's nothing better than a night in the kitchen, a glass of wine in hand and St. Germain playing at full blast. Music is to cooking like coffee is to a Monday morning; it injects a level of energy and fuels the creative spirit.
Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.
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