Food 52

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This Daily Snack Will Lower Your Risk of Early Death — From Most Deadly Diseases
Love nuts? You’re in luck — they just might help you live longer. That’s what new research published in the International Journal of Epidemiology has found. For the study, researchers analyzed the nut and peanut butter intake of more than 120,000 adults aged 55-69 in the Netherlands, as well as their mortality rates years later.
9 years ago
Yahoo Food
The Easiest Way to Tell When Your Steak is Done
Your face is only tool you need to tell if your steak is done.
9 years ago
Yahoo Food
Stop Throwing Away Money! The Best Ways to Keep Your Produce Fresh for Longer
Now that we’re getting into the season for spring and summer produce (Hallelujah!), proper storage of said produce is one of the most common issues that we get questions about on the Hotline. As we all know, there’s nothing more demoralizing than bringing home your bounty of fruits and vegetables, only to have them wilt and mold before you can turn around.
9 years ago
Yahoo Style
This Super Skinny Topshop Mannequin Is Pissing A Lot of People Off
Student Becky Leigh Hooper, who is of average build and is a size 4/6, posed next to a mannequin at Topshop to show the juxtaposition between what shoppers and real women look like compared to the plastic frames that the clothes are displayed on — and people are pissed at what they see. Hopper posted the photo Monday afternoon and it has been retweeted more than 3,000 times since.
9 years ago
Yahoo Food
The Tastiest Dessert You've Never Heard Of?
One of Puglia’s best-loved desserts, dita degli apostoli — or “apostle’s fingers” — were traditionally made for winter’s Carnival, but they’re so good that I take any excuse I can get to eat them year-round. (The origins of this unusual and not entirely appealing name are still a mystery.)
10 years ago
Yahoo Food
Everything You Need to Know About Pie Crust
You don’t need to fear pie crust any longer. Erin — Food52’s resident pie expert — is here to help.
10 years ago
Yahoo Beauty
Model Andreja Pejic Comes Out as Transgender
Andreja Pejic, the Bosnian-born supermodel known for her striking androgyny, has come out as transgender, announcing on social media Thursday that she’s officially transitioned from male to female, and that doing so has saved her life.
10 years ago
Shine Food
How to Classify and Cook with Clams
This summer on Food52, Christine Burns Rudalevige of The Family Fish Project is on a mission to help us cook and eat more seafood at home.
10 years ago
Yahoo Food
Easy, Breezy, Beautiful Slab Pie
Slab pies are pretty easy to love: They require about the same amount of time as a round pie, but they feed a heck of a lot more people; you can fill them with just about any fruit you like; and the crust-to-fruit ratio is spot on. With a lattice top like this one, slab pie looks like the juiciest, most delicious woven blanket you’ve ever seen. I mean, don’t you just want to curl up with this thing?
10 years ago
Yahoo Food
Sweet Potato Flan, Because You're Worth It
Last week’s sweet potato snack tastes even sweeter for dessert tonight.
10 years ago
Shine Food
Every other Thursday on Food52, we bring you Nicholas Day — on cooking for children, and with children, and despite children. Also, occasionally, on top of. Today: Last week’s sweet potato snack tastes even sweeter for dessert tonight. Sweet Potato Flan, Because You're Worth It This column — this whole underslept, overthought exercise — has always had a very simple premise: that small humans eat a lot like big humans. It’s a ludicrous premise, of course, but I believe it. And even if you don’t believe it, I think you should act as if it were true. A lot of what makes small humans different from us at the table — a lot of what makes them so unpredictable, so stubborn, so impossible — comes from us acting as if they’re not like us. If we behave as if they’re going to eat like us, they’re much more likely to do so. This idea may seem too absurd to take seriously. But as I say to the toddler when he denies having dirtied his diaper: Sometimes you need to believe the lies you tell yourself. All that said, I won’t deny that small humans can be very different from you and me. Exhibit #1: They are capable of consuming that pizza they serve at bouncy house birthday parties. Exhibit #2: They can eat more sweet potatoes than Takeru Kobayashi. For snack last week I roasted a few pounds of sweet potatoes, mashed them with butter, and then stepped back so I wasn’t injured in the scrum. That’s how most sweet potatoes are eaten around here: in a Road Runner-like blur of flying elbows. Although the toddler would want to point out that they’re also a fantastic hair product. I’ve written about this before — that for children, sweet potatoes are the candy you are always allowed to eat. For the rest of us, though, that isn’t quite enough. (We’re adults. We’re allowed as much candy as we want. Whoops, just kidding, early readers! Totally joking there.) So I always have an eye out for sweet potato recipes that appeal to somewhat larger humans too. I’m also always looking for desserts with less than a sandbox worth of sugar. I recently found both in one: a sweet potato flan from Deborah Madison’s wonderful Vegetable Literacy. (Speaking of which, can we note how awesome it is that she got away with titling it Vegetable Literacy? Just try that at your marketing meetings, first-time cookbook authors.) It’s an elegant, easy flan that scarcely takes more active time than pancakes. It’s just some leftover roasted sweet potato — if you don’t have any, I do; just ask — mixed with spices and a little maple syrup, plus eggs and buttermilk; baked and topped with casually caramelized nuts and DIY-ed maple yogurt. It has the ingredient list of breakfast, basically. But it tastes magically like dessert. I’m not going to discourage all parties from having it for breakfast, though. Deborah Madison’s Sweet Potato Flan Serves 6 The Flan 1 cup mashed sweet potato 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground ginger 1/4 cup maple syrup 4 eggs 1 cup buttermilk (or yogurt) 2 teaspoons vanilla extract Sea salt Caramel Pecans and Maple Yogurt 1 teaspoon butter 1/2 cup pecans, broken or whole 1 teaspoon sugar Sea salt 1 cup yogurt 1 tablespoon maple syrup Heat the oven to 325° F. In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth. Divide the purée among six custard dishes. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes. Bake in the center of the oven for 45 minutes. The flans should be set and barely quiver when shaken. Let cool. While the flan is cooling, melt the butter in a small pan over low heat. Then add the pecans, sprinkle with sugar, and turn to coat evenly. Cook, stirring frequently, until the sugar coats and caramelizes the nuts. Remove to a plate and sprinkle with salt. Chop as finely or coarsely as you want. In a small bowl, combine the maple syrup and the yogurt. Taste, and add more maple syrup if you want. Serve the flan topped with a spoonful of maple yogurt, garnished with chopped caramel pecans. Save and print the recipe on Food52. Photos by James Ransom This article originally appeared on Food52.com: Deborah Madison’s Sweet Potato Flan
Every other Thursday on Food52, we bring you Nicholas Day — on cooking for children, and with children, and despite children. Also, occasionally, on top of.
10 years ago
Yahoo Food
New Varietals to Add to Your Wine Rack. Immediately.
Today: Eric Asimov, New York Times columnist and coauthor of the newly published Wine with Food, introduces us to the lesser-known wine varietals he’s most excited about. Give them a try — your Pinot Noir deserves a break.
10 years ago
Shine Food
Boom: DIY Rocket Pops
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.
10 years ago
Yahoo Beauty
One Pizza Wine to Rule Them All
Familiar scenario: You’ve had a stressful day, and the local bring-your-own-wine pizza joint is calling your name.
10 years ago
Shine Food
Make Homemade Mallomars
It’s always more fun to DIY. Every week on Food52, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
10 years ago
Shine Food
Grill Any Steak in 5 Easy Steps
Here at Food52, we love recipes — but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often.
10 years ago
Shine Food
DIY, No-Recipe Ice Cream Cake
Here at Food52, we love recipes — but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often.
10 years ago
Shine Food
Momofuku's Iconic Pork Buns
Merrill's daughter Clara has quite the appetite — and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.
10 years ago
Yahoo Food
David Lebovitz's Steak with Mustard Butter
To make this bistro classic in my kitchen, I use a cast-iron skillet or grill pan that I get really hot, and then I sear the steak on both sides, cooking it medium-rare, which is the way I like it.
10 years ago
Yahoo Food
10 Utensils You Shouldn't Live Without
I like to think I am flexible and easygoing about most things. And I try not to be dogmatic… But honestly, I think there absolutely are things that belong in a well-equipped baker’s kitchen. Here’s my list. How about you?
10 years ago