Tag Archives: Food52 recipe

The Best of Both Worlds In Charred Carrot Soup with Miso

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The oven does most of the work in this easy soup that delivers real bang for the buck.
The oven does most of the work in this easy soup that delivers real bang for the buck.

As much as I love miso soup, I sometimes wish it was more substantial in body.

And as much as I enjoy carrot soup, I often wish it weren’t so one-note.

Now comes “Charred Carrot Soup with Miso” for the win.

It is indeed the marriage of carrot soup and miso soup that results in perfect harmony and happiness.

This superlative soup is from the new Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor” (Ten Speed Press, 2021), of which I received a review copy. It was written by Emma Laperruque, the food editor at Food52.

As the title implies, this collection of recipes is all about making the most of a handful of ingredients to draw out deep, true flavors.

The beauty of this book is that it’s the way most of us want to cook at home, relying on a few staples to get food on the table with little fuss but loads of satisfaction. You’ll find just that in recipes such as “Rigatoni with Corn Sauce and Sizzled Corn,” “Braised Brisket with Forty Cloves of Garlic,” “Pork Tenderloin with Buttery Kimchi & Apples,” and “Low-Maintenance Oatmeal Cookies.”

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Cute Little Cherry Upside-Down Cakelets

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How cute are these cherry upside-down cakelets?
How cute are these cherry upside-down cakelets?

Glossy little cherries have an undeniable appeal at this time of year.

They’re even harder to resist when spotlighted in sweet treats like these “Cherry Upside-Down Cakelets.”

This Food52 recipe is by VVVanessa. When I received my first cherries of the season last week in a bountiful Farm Box, I knew I wanted to do something special with them.

Farm Box is a new start-up by the digital design company, 409 + Co, which was founded by Andreas Winsberg, whose father owns the Bay Area’s Happy Quail Farms, famous for growing the first coveted pimientos de Padron peppers in California.

Cherries from G.L. Alfieri Farms via Farm Box.
Cherries from G.L. Alfieri Farms via Farm Box.

This specialty produce box can be picked up at the San Francisco Ferry Plaza farmers market on Saturdays or the Menlo Park farmers market on Sundays; or delivered to your door on Saturdays for a $20 fee. Learn more about Farm Box in my post earlier this week.

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You Barely Have To Lift A Finger For Featherweight Slaw

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A crunchy slaw with loads of flavor to make in a flash.

A crunchy slaw with loads of flavor to make in a flash.

 

This slaw may be featherweight, but it’s a heavyweight in flavor.

With a flurry of napa cabbage, sesame seeds, almonds and green onions, it’s a little like Chinese chicken salad. But not.

The secret is freshly grated ginger that really gives a ka-pow of bright, sharp throaty warm heat. Since I’m an avowed ginger addict, I even added a little more ginger, well, because why not, right?

“Featherweight Slaw” is from “Food52 Mighty Salads” (Ten Speed Press) by the editors of Food52.

Food52MightySalads

The book, of which I received a review copy, features 60 recipes for an array of salads perfect for dinner or lunch. There is everything from leafy salads such as “Chard Salad with Garlic Breadcrumbs & Parmesan” and grain salads such as “Brown Butter Brussels Sprouts & Crispy Quinoa” to pasta salads such as “Half-Blistered Tomato Pasta Salad” and meat salads such as “Thai Pork Salad with Crisped Rice.”

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The Joys of Cherry Snow Cones in Summer

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When the weather gets hot, reach for a cherry snow cone with a dash of kirsch.

When the weather gets hot, reach for a cherry snow cone with a dash of kirsch.

 

On Christmas long ago when I was a kid, my aunt gave me a snow cone maker.

It was one of those plastic, hand-cranked ones in the likeness of Frosty the Snowman. You’d plop ice cubes into the top of his “head,” turn the lever like mad, until fluffy shaved ice started filling his “stomach.” I’d scoop it out and fill a paper cone or cup, then drizzle on the syrup that came in the kit, which no doubt back then was made with all manner of artificial flavors and colorings.

No matter, it did the trick — offering up an icy, slushy, syrupy sweet treat that I couldn’t get enough of.

Decades later as an adult, I was gifted another snow cone maker much like my childhood one.This one, however, was in the likeness of Snoopy, and a cross between a real and a gag Christmas gift from a best friend who knew only too well my adoration of Peanuts characters. I’m not above saying I used it, too.

After all, no matter what age you are, there’s just something magical about snow cones, how mundane ice can be transformed into something so incredibly delightful.

Food52IceCream

That’s why when I saw this recipe for “Cherry Snow Cone” in the new “Food52 Ice Cream & Friends” (Ten Speed Press) by the editors of Food52, of which I received a review copy, I knew I had to make it.

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Food52’s Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

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Roasted broccoli with a smoky-sweet paprika dressing.

Roasted broccoli with a smoky-sweet paprika dressing.

 

Broccoli doesn’t always get the love.

It’s often despised by children. And of course, we know how George W. felt about it.

But roasting it will make an instant fan out of anyone. Even the former president, I bet.

It brings out the veggie’s natural sweetness, gives it a hint of char and makes it crunchy-tender. And it takes all of 20 minutes to do on high-heat in the oven.

“Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds” is a gussied up version that still takes little effort.

It’s from “The Food52 Cookbook, Volume 2” (William Morrow), of which I received a review copy last year. New York Times writer Amanda Hesser and Le Cordon Bleu-grad Merrill Stubbs created the online cooking community, Food52, which seeks to ferret out the best home-cook recipes. This second volume includes 104 recipes arranged by the seasons.

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