Blog Posts by Food52

  • How to Get Rid of Fruit Flies

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today, a disclaimer: No fruit flies were harmed or killed in the writing of this post. (But we can't say we'd be sad if they had been.)

    What's the only creature that loves fruit more than you do? Fruit flies. In the world of science, they're known as drosophila and have been crucial in the understanding of basic genetics. But in the world of your kitchen, they're known as annoying black specks -- so small you wonder if you're hallucinating -- that orbit around your face every time you try to eat.

    Don't be embarrassed if you have a fruit fly problem -- it happens to the best of us. The little buggers seem to come from nowhere and are practically impossible to get rid of.

    But you have the power to do the impossible. Armed with a few basic tools, you can rid yourself of fruit flies and begin your new fruit fly-free life.

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  • How to Keep Berries Fresh for Longer

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: Don't let your berries boss you around.

    Berries: can't live with 'em, can't live without 'em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity jewels have turned to mush -- or worse, have been overtaken by dreaded mold -- when you return to them for a mid-week treat?

    >>RELATED: 5 Berry-Packed Brunch Recipes

    Don't despair just yet: this berry horror story does not have to be your destiny. The culprits behind berry mold are the evil, microscopic mold spores waiting to make a home of the friendly, moist skin of your gorgeous berries. Fortunately, there is a simple way to kill off the mold spores and bacteria that find your berries as delicious as you do.

    It might seem

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  • A Lighter, Zestier Mac and Cheese for Summer

    Reviving your standard mac and cheese is simple -- just add peas, lemon, and fresh herbs.

    Mac and cheese comes in so many forms, it's almost hard to imagine the possibility of breathing new life into the classic versions. From ooey-gooey elbow noodles made on the stovetop to baked casseroles topped with buttery, crunchy crumbs, what's there to improve on, anyway?

    For one thing, mac and cheese is heavy. That's great if it's the middle of winter and you need a hearty meal after shoveling snow for two hours, but in summertime, is such belly-busting food really necessary? Not really. In this recipe, fresh lemon, peas, and herbs break up the flow of noodles and cheese and bring a bit of levity to the party.

    >>RELATED: Another updated classic: Grilled Cheese with Pesto.

    The process is simple: boil pasta and peas together, whisk up a cheese sauce (a mix of cheddar and asiago), toss the pasta and peas with the sauce, and then season with fresh herbs and a squeeze of lemon juice. The recipe

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  • S'mores Ice Cream

    Every Friday on Food52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

    Today: When it comes to dessert, practice makes perfect. And s'mores chunks make everyone happy. Phyllis from Dash and Bella crafts the perfect frozen treat -- with step-by-step instructions.

    Scoop

    Mama. Just so you know. You have a chocolate mustache. And marshmallow on your butt.

    Bella, please turn up the music and hand me my gin and tonic.

    It's day three of developing a s'mores ice cream recipe. I'm standing on the back porch table, camera dangling around my neck, listening to Prince, straddling a cutting board covered with graham cracker crumbs and chocolate shavings. I squat down and start talking to what looks like a burnt rug of mini marshmallows, trying to coax it off the greased parchment with come on baby, you can do it, come on, please. The sticky mass flies apart, a chunk of it swinging onto the lens of my camera, the rest

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  • 10 Foods to Eat While Wearing White

    Summer may feel like it has just started, but August begins today and it's a month that always flies by. Labor Day is closer than it might seem! So while you're still wearing white, here are 10 recipes to rely on that won't stain your digs. Let the monochrome party begin!

  • Dinner Tonight: A Tomato Sandwich + Salad with Lemon Caper Dressing

    After a long day -- be it at work, or running errands, or taking care of kids -- sometimes all we crave for dinner is something simple. Luckily, simple foods are perfect for summer, when most of the produce is begging to be eaten in the most straightforward form possible. This menu includes thick toast spread with an aioli that couldn't be easier to whip together (you just throw all the ingredients in a food processor), and topped with the best tomatoes you can find at the market. A salad that doesn't need anything beyond greens and a bright dressing is on the side. A dinner this good speaks for itself.

    The Menu

    A Tomato Sandwich Worthy of a Little Bacon
    by inpatskitchen

     

    Makes about 2 cups of aioli

    For the Bacon-Avocado Aioli:

    3 slices bacon, cooked crisp, crumbled and rendered fat reserved
    1 room temperature egg
    1 large clove garlic
    1 medium avocado
    Juice of half a lemon
    3/4 cup vegetable oil

    For the sandwich:

    The Bacon-Avocado Aioli
    Toasted slices of a good rustic Italian bread
    The best

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  • Adam Rapoport's Skirt Steak with Chimichurri Sauce

    Forget A1, this herb-flecked steak sauce from Argentina is grilled steak's new best friend.


    Photo by Peden + Munk

    Take a look at steak-laden tables around the world, and you'll notice a trend: many feature herbaceous sauces alongside the beef. In Italy, salsa verde made with parsley, capers, and anchovy is a vibrant counterpoint to the rich meat. In France, no plate of steak frites is complete without a boat of tarragon-infused béarnaise. In Argentina, chimichurri's the only game in town.

    >>RELATED: How to make classic Italian salsa verde.

    Similar to salsa verde, chimichurri relies on acidity (in the form of red wine vinegar) and minced herbs (often some combination of fresh parsley, fresh cilantro, and dried oregano) to perk up grilled meat. The sauce also typically includes red pepper flakes and garlic for extra punch, and oil to soften the blow.

    >>RELATED: Spread chimichurri on your sandwich: Flank Steak Sandwich with Chimichurri.

    This recipe, from Bon Appétit Editor-in-Chief Adam

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  • 10 Summer Sauces Everyone Should Know

    Over at Food52, we're a little obsessed with sauces. Whether it's atop pasta, accompanying a perfectly grilled steak, or livening up some creamy scrambled eggs, the right sauce can really make a meal. From tomato sauce to barbecue sauce to pesto -- we've got your saucy bases covered this summer.

  • How to Make Cold-Brewed Coffee

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating of our kitchens easier and more fun.

    Today: What's the big fuss about cold brew? Let us explain.

    Iced CoffeeIced Coffee

    Iced coffee in the summer -- it's a given. It's cold, it's refreshing, and for many of us, it is a necessity. But what's the big fuss over cold-brewed coffee?

    There are a few things about a cold-brew that have made it into the summer beverage du jour. The first thing most people note about cold-brewed coffee is the lower acidity level. Since the grounds never come into contact with the intense heat of boiling water, the flavor profile of the final brew is different than with drip coffee. Similarly, when hot coffee is rapidly cooled, it creates a slightly bitter taste. One of the major draws of a cold-brewed cup of iced coffee is that it will have a smoother, slightly sweeter flavor.

    >>RELATED: Make cold brew magical with cinnamon, brown sugar, and plenty of cream.

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  • How to Cook Fish on a Wood Plank

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: All you need to achieve tender, smoky fish is a flat piece of wood.

    We've been helping you to whittle down your list of foods you never dreamed of making at home. Decadent pork belly? You can make it. Eggs sous vide? You can make those, too. Now it's time to take to the seas and cross another restaurant-only food off your list: plank-smoked fish.

    Cooking fish on a wood plank will leave you with tender, moist fish fillets infused with woodsy flavor. Plus, a plank provides a stable surface to cook on, which makes grilling delicate fillets less nerve-wracking. (And we think this method of "planking" is much more fun than the alternative).

    You can buy wood planks at a grocery store with a well-stocked grilling section or at a local hardware store. Look for planks that are about 1-inch thick and have not been chemically

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