Food52's Provisions, which launched Tuesday, is like the housewares iteration of a particular kind of girl we admire on the street. Stylish in an effortless, unstudied way, she makes looking cool seem totally doable. Provisions, which integrates editorial and e-commerce, has us clamoring to get into our kitchen to serve up inspired, unfussy recipes on equally chic accoutrements from their curated kitchen, tableware, and exclusive collections (think one-of-a-kind vintage and artisan-made). Suddenly, the entertaining and cooking possibilities seem easy and endless: Daiquiris for a dozen pals shaken in luxe gold-plated shaker? Toting a homemade pie to a backyard party on the back of a bike? Totally doable. ––Sarah McColl, Shine staffRead More »from Food52 Launches Provisions: Your Kitchen Just Got Chicer
Blog Posts by Sarah McColl, Shine staff
- Sarah McColl, Shine staff | Shine Food – Tue, Aug 6, 2013 2:14 PM EDT
- Sarah McColl, Shine staff | Shine Food – Mon, Aug 5, 2013 3:30 PM EDT
Lasagna Day on July 28? Who does that?) But every now and then the stars and the seasons and the hungry little elves who dream up the random food holidays align, and our world seems one ruled by logic and reason. August is Sandwich Month; someone had their thinking cap on for that one. It's the time of year when the gas company might as well just pack it up. Nobody wants to turn on their stove, let alone the oven, and if there were ever a time to eat thick slices of ripe brandywine tomatoes on top of sourdough bread it's now. Let's feast on summer sandwiches this month for the Shine Supper Club! You're already eating them for dinner anyway, aren't you? And for good reason: nothing could be easier or more emblematic of these last lazy days of summer.Sometimes the timing of these crazy food holidays feels like the work of sadists. (Read More »from Simple Summer Sandwiches on the Shine Supper Club Menu
1. Tweet @YahooShine a link to an original recipe and photo and include the hashtag #shinesupperclub by Sunday, August 25, 11:59PM PST. We will
Artist Chris Godfrey has created a 12-course meal in a can. Haute cuisine for hobos!
In the tinned tasting menu, called the All In One, courses are layered on top of each other in stripes of uniform, pureed-like consistency, forming a gelatinous 12-tier terrine in cylindrical form. The kingly convenience food kicks off with a rustic starter of "local cheeses with sourdough bread" and ends on a high note with "French canele with a malt barley and hazelnut latte." In between are pasta, fish, and soup courses, pork belly, ribeye, a palate cleanser, and a "slice" of Momofuku Milk Bar crack pie.
Godfrey writes on his site, "The All in One 12 course meal offers the average Joe; the chance to dine like royalty without the washing up."
The artist hasn't confirmed with Yahoo! Shine whether the creation is actually edible, though our strong hunch is that this is more arty exhibit than prototype for a new kind of convenience food. The menu in full, listed on the back of the can, includes:
SelectionRead More »from Is This 12-Course Meal in a Can Real?
- Sarah McColl, Shine staff | Shine Food – Thu, Aug 1, 2013 12:04 PM EDT
Dinners, Dishes, and Desserts and the winner of this month's Shine Supper Club for her swoon-worthy strawberry crumb bars (recipe below). Peek inside Erin's mind and refrigerator as she answers our usual questions:Meet Erin, the blogger behind Read More »from Strawberry Crumb Bars are the Summer's Best Dessert
What ingredient are you currently obsessed with?
Zucchini. They are growing like crazy in my garden right now, so I am coming up with all sorts of ways to use them. My 8 year old loves muffins, and zucchini muffins are one of his favorites. Zucchini also, surprisingly, goes really well with chocolate. This double chocolate zucchini bread is one of our favorites. I am also testing out some other brownies and cookies recipes this summer, as well as throwing it in pasta for quick dinners.
Favorite food memory?
My earliest memory of food is sitting on the counter, next to the mixer baking cookies with my mom. chocolate chip cookies and brownies were a regular occurrence on the weekends when I was a kid. We always used the same recipes and still
- Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your
With prices as low as $1.99 for a sustainable seafood option, we should all be scooping up mussels and making easy bistro-style meals at home, right? Only one thing stands between us: the beard. If you've cleaned mussels you know what a pesky task it can be. What would happen if we just didn't pluck that hairy bit off?
"I've certainly tasted it when I didn't do a good job of debearding," Chef John Ash said via email. "No flavor really, just a bunch of inedible fibers."
Now here's the best news we've heard all week: "Farmed mussels don't need debearding because they are grown in bags and don't need rocks," Ash explained. Huzzah! The beard, called a byssus if you want to get technical, attaches mussels to their Read More »from Debearding Mussels: Do I Really Have to Do That?
Poolside picnics are the essence of a happy, lazy summer. The sun bakes your cholorine- and suncreen-scented skin dry and your hair settles into beachy waves (no stinging salt water necessary) while a soundtrack of Marco Polo plays in the background. This picnic is all about keeping things simple--salads that taste best at room temperature, and a pink limeade that will keep you cool--so you can focus on what really matters. Namely, that delicious page-turner. --Sarah McColl, Shine staff
Read More »from Poolside Picnic Party
Sure don't! No-cook dinners are summer's savior. Because when it's wickedly hot out, the last thing any of us want to do is stand over the stove, turn on the oven or even--let's be real--hover over a grill. With fruits and veggies so ripe right now (tomatoes, corn, zucchini, oh my!), there's no need to add heat to coax out their sweet flavors. That's why dinners of composed salads, chilled soups, and special sandwiches are such welcome fare. They keep the kitchen (and our tempers) nice and cool.
Read More »from No Cook Summer Dinner Recipes
- Sarah McColl, Shine staff | Shine Food – Thu, Jul 18, 2013 3:36 PM EDT
If a Prohibition-era daiquiri walked into a bar today, it wouldn't recognize itself. Once the potent drink of archetypal manly men (Hemingway, John F. Kennedy, and high-ranking naval officers all called it a favorite), the daiquiri is more commonly known today as an alcoholic slushie favored by cocoa-buttered spring breaker set, blender-whipped and available in a rainbow of syrupy tropical flavors. So how did a classic cocktail morph into a boozy Big Gulp? Just in time for National Daiquiri Day (July 19), Wayne Curtis, author of And a Bottle of Rum, shares the story of the drink and reintroduces the daiquiri as it should be-a strong, perfectly balanced cocktail with a flurry of ice shards on its pale surface looking, as Hemingway wrote, like the wake of a ship's bow cutting through the sea. --Sarah McColl, Shine staff
Read More »from The Daiquiri: From Stiff Drink to Slushie and Back Again
- Sarah McColl, Shine staff | Shine Food – Wed, Jul 17, 2013 12:55 PM EDT
There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.Aida Mollenkamp, host of Yahoo! Shine's In the Pantry shed some light. "Baking soda acts as a deodorizer that not only prevents your fridge from smelling but also prevents your foods from getting 'cross contaminated' with flavor." Meaning baking soda keeps the butter for your morning toast from tasting like leftover salmon.
Right now, I have a box of baking soda on the top shelf of my fridge, languishing and long-forgotten in the back corner. It might have done its duty at one time, sucking up the smells from a diced red onion or curried lentils, but isn't it just hanging out now like some bump-on-the-log houseguest? Do I really need it in there?
Karyn Siegel-Maier, author of The Naturally Clean Home, explained theRead More »from Baking Soda in the Fridge: Do I Really Have to Do That?
What's the difference between a cobbler, crisp, grunt and slump? As long as they all include ripe, juicy summer fruit and a rich, buttery topping, does it really matter? Even some dedicated bakers are loathe to turn on the oven once the mercury hits the eighties, content to lick popsicles all summer long. But friends: look at these bubbly baked fruit desserts, just crying out for whipped cream or a scoop of ice cream! They're worth a little sweat, and the end result just might prompt tears of joy.
Read More »from 15 Summer Cobblers, Crumbles & Crisps