Tune in for a festive apple cake (and other Genius ways to set the holiday mood!). sonos f52partner
In partnership with Lightlife Tempeh, WoonHeng shares a recipe perfect for wintry mornings: soft baked buns filled with buffalo tempeh...In partnership with Sonos, Kristen shares a Genius, go-to holiday dessert: apples cobbled together with gently boozed up, custardy cake.This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes.
Thanks to this recipe, 'Salad for President' and now 'Arty Parties' author Julia Sherman gets to enjoy pancakes for breakfast...There's no better activity on a fall day than whipping up some decadent gooey cookies. Listen along as Jesse Szewczyk...In partnership with Lightlife Tempeh, Emma Laperruque recreates the quintessential deli sandwich, substituting meat for a delicious plant-based spin.
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Coconut Vegan Cheesecake Bars With Nut Crust Recipe on Food52The creamy filling for these cheesecake bars comes from soaked cashews and coconut cream. The nut crust bakes up crisp on the base and slightly chewy inside—the perfect complement to rich, cheesecake-style filling that's totally vegan.
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Ginger Apple Torte Recipe on Food52Thanksgiving desserts have to be able to be made ahead and not require much work for serving. After such a large meal, who wants to start cooking again? I think that’s why pies are such a popular Thanksgiving dessert. This torte is part gingerbread, part apple cake. (The gingerbread is a variation of Laurie Colwin's from Home Cooking. I used to bake it in a heart-shaped pan. ) Ginger is thought to aid digestion, so this is perfect for after Thanksgiving dinner. It can be made one-two days ahead, and the flavors will develop. - drbabs
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Hot Smoked Salmon, Soba and Asian Greens Salad Recipe on Food52I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time. The “hot” here doesn’t mean spice. It’s the temperature at which the smoking process occurs (between 145-150 degrees Fahrenheit), which fully cooks the fish, giving it a light pink silken internal texture a tawny, smoky skin. I used it in maki rolls, with asparagus and hollandaise and in my daughter’s lunchbox. And I concocted this Asian-inspired noodle salad which has a good contrast of flavor, texture and color. You may be able to find good hot smoked salmon where you live and by all means use it to make this salad as a very easy, very cool dinner on a hot night. I, unfortunately can’t get my hands on the good stuff in Central PA, so I’ve learned to hot smoke my own salmon for this recipe using a stovetop smoking contraption involving my wok, a bunch of tin foil and the lid of my lobster pot, a trick adeptly demonstrated by former New York Times Magazine food writer and current Chow.com food editor Jill Santopietro. The link to her video is: http://tmagazine.blogs.nytimes.com/2009/05/21/the-memorial-day-cook-smoking-indoors-without-getting-caught/. - cheese1227
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Custard Strudel Recipe on Food52Another find of my pandemic-induced strudel research was this milchrahmstrudel—or milk-cream strudel. Filled with a thick cream cheese filling and drowned in sweet custard, I refer to it as custard strudel. After assembling the strudel, it’s placed into a square baking pan and covered with a simple custard, then baked to just-set, well-browned perfection. While my version isn’t exactly traditional, I love the concept as a great strudel for beginners. Even if you struggle to assemble the strudel, no one will ever know once it’s the pan, nestled underneath a delicious custard bath. Dust with powdered sugar, and prepared for a deliciously thick slice with layers of dough throughout—like a gorgeous piece of dessert lasagna!
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Creamy Kimchi Gratin Recipe on Food52Ready to revamp your vegetable gratin game? This spicy, tangy kimchi gratin recipe will stand out from the plain potato version we’re all familiar with.
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Custard Strudel Recipe on Food52Another find of my pandemic-induced strudel research was this milchrahmstrudel—or milk-cream strudel. Filled with a thick cream cheese filling and drowned in sweet custard, I refer to it as custard strudel. After assembling the strudel, it’s placed into a square baking pan and covered with a simple custard, then baked to just-set, well-browned perfection. While my version isn’t exactly traditional, I love the concept as a great strudel for beginners. Even if you struggle to assemble the strudel, no one will ever know once it’s the pan, nestled underneath a delicious custard bath. Dust with powdered sugar, and prepared for a deliciously thick slice with layers of dough throughout—like a gorgeous piece of dessert lasagna!
Read more »