Tag Archives: Food52

Do This!: Get $10 Towards Lusty Kitchen Provisions by Food52

$10 Provisions by Food52 Credit

I’ve been working on preparing for the launch of Food52’s new shop, Provisions, for the past year. Foraging for lusty items that any cook would want to get their hands on.  We’re not launched yet, but soon friends, very soon. Until then, we’re sharing a $10 credit with those of you trendsetters who want to be in-the-know early. Follow this link, enter your email and the credit will be waiting for you when we open our doors — Christmas comes early!

Remember: a memorable meal isn’t just about what’s on the plate, it’s about the plate too.

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A Cook’s Holiday Gift Guide

We could all use a little help when it comes to our holiday hit lists — so much to buy, so little time. The last thing we want to be faced with is last minute purchases that just don’t feel right for the recipient. Hopefully the ideas below help stuff those stockings, stress-free. ‘Tis the season!

Exclusive Discounts on Perfect Presents for The…

  1. Cookware Maven: Handmade Vintage Copper Cookware and Bakeware
  2. Art Appreciator: Favorite Recipes Converted to Beautiful Illustrations
  3. Hungry Mind: Remedy Quarterly Subscription
  4. Party Host: Smartly-Shaped Charcuterie, Cheese and Chopping Boards
  5. Everyday Cook: Black Walnut Trencher Board
  6. Ultimate Entertainer: Fermin Spanish Iberico Charcuterie
  7. Urban Farmer — Adults & Kids!: Oyster Mushroom Growing Kits
  8. Cook Who Has Everything: Adopt a Truffle Tree and Adopt an Olive Tree
  9. Cocktail Connoisseur: Japanese Yarai Crystal Mixing Glass, Barspoon and Spherical Ice Tray
  10. Cooking Scientist: Modernist Cuisine at Home Cookbook
  11. Bountiful Baker: Organic Vanilla Bean Paste
  12. Eye for Design: Handmade Heirloom Housewares

A Cook's Holiday Gift Guide

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Banish the January Blues in Mexico — Join Legendary Writer Betty Fussell For A Food Writing & Cooking Immersion

ingredients for squashflower soup

ingredients for squashflower soup

There’s not much going on in January except cold weather and post-holiday blues. To me, this sounds like the perfect time to jump on a jet plane and escape to Tepoztlan Mexico for a week of honing culinary skills with local women and perfecting your food writing with legendary journalist and writer Betty Fussell.

squashflower tamales

squashflower tamales

Start your day rapping words with Betty and end it wrapping squash flower tamales {and then eat them, of course!}

making tortillas in the market

making tortillas in the market

Learn the art of making your sentences sizzle and then throw your hand-pressed tortillas on the grill — you’ll never buy the ChiChi’s package again.



Master the mix your sentence ingredients and then shake up a Mexican cocktail {or two or three} that will put the frozen margarita machine to shame.

The Scoop:

  • January 4-13, 2013 — 9 nights, 8 days in legendary Tepotzlan, Mexico
  • Exclusive to an intimate 10-person group
  • All breakfasts at your hotel, plus 7 workshop lunches and 5 dinners
  • 5 morning writing workshops with Betty Fussell
  • 2 hands-on cooking workshops with village women
  • Market tours and participation in the village fiestas, including the famous Three Kings Day celebration
  • Opening sunset reception and closing banquet
  • Airport transfers between Mexico City and Tepoztlán
  • Guides, cultural events and health insurance for your entire trip

Ready, Set, Book

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Do This:! Fragrance Meets Food with Aftelier’s Chef’s Essences

Aftelier Chef's Essences

Aftelier Chef’s Essences

You may have been to a bar recently where the mixologist sprayed a scent of some mysterious fragrance on the edge of your glass, and wondered if that’s how he got away with charging you $16 dollars for your drink. But you weren’t complaining as you downed that fancy cocktail speaking the praises of unexpected flavors and promptly ordered another. Adding fragrance to food and drinks is nothing new to the culinary elite, but since Mandy Aftel started her own line of essential oils after writing the book Aroma with Michelin-starred chef, Daniel Patterson, you can now add a dash of blood orange to your own vodka on the rocks or a drop of pink peppercorn to your vanilla ice cream. Sound crazy? Perhaps, but Mandy’s process of extracting the natural oils from these ingredients creates a softer, almost floral flavor that you can impart without pulling out your pepper mill or pulverizing a celery stalk into your bloody mary.

Pink Peppercorn meets Ice Cream

Pink Peppercorn meets Ice Cream (photo courtesy of Food52)

The oils are potent as they are completely extracted from the original ingredient, unlike most synthetic flavorings — Mandy recommends adding a drop or two to a teaspoon before adding to your dish to avoid the blunder of more pouring out and overpowering your creation {with 150 drops per bottle, these will last a long time.} Your first inclination may be to wonder why need a pink pepper oil when you can just grind pink peppercorns — would you do that into a chilled vodka, neat? Or why you would need blood orange when you can just squeeze the bright citrus yourself — would you do that over ice cream? These oils allow you to experiment with flavors and add an unexpected fragrance to a dish or cocktail that will put you on the level of any michelin-starred chef. Finish soups, create cocktails, a dash over fruit and my favorite, ice cream {I was serious when I suggested pink peppercorn — the hands down winner in our ice cream test session.}

Want to start playing with your food fragrance? Save $20 on the Food52 starter set HERE or select from any of her 50 essences. 


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Do This: Salts You Should Own {and Why You Should Care}


Photo credit: James Ransom for Food52

Anyone who has been in my kitchen knows I’m crazy about salt {I love it so much that it was actually the topic of my Best woMan’s speech at my brother’s wedding — strange I know}. I have salts from all over the world, in pretty much every shape and color, and get great joy in treating salt as its own special ingredient. Whether seasoning a big roast with coarse sel gris or sprinkling light, flaky Maldon salt over my morning eggs, various salts impact every dish differently and I want to open your world to a pantry beyond the yellow umbrella-carrying lady. Salt is an ingredient in almost every dish we eat — so listen up!

We Put Salt on Almost Everything We Eat — So Shouldn’t You Care Just as Much About the Salt You Use, as You Do About Where Your Vegetables Come From?
We often take salt for granted as it’s seemingly so simple and abundant. Heck, it’s even on every restaurant table for “free.” But from the beginning of civilization until only about 100 years ago, it was one of the most sought-after and valuable commodities in human history. Salt has played a critical role in enabling us to preserve food, enter into trade {it’s the root of the word salary} and has even played a role in love & war. Salt is an indispensable ingredient to every dish we eat. It’s in our blood, tears, sweat and almost every part of the human body. Without it, we literally can’t live. So why do we limit the seasoning of our food to regular manufactured iodized table or kosher salt?

The Math Behind Artisan Salts
There’s a starter collection you can get from The Meadow Here. Assume these artisan salt collections each last you at least a year {will probably last a lot longer — a little pinch will do ya}.

Collection of 6 Artisan Salts:
$66 / 12 months = $5 / month = $0.18 / day = $0.06 per meal.  

Not bad when you consider how much you spend on every other ingredient you eat and cook with. And salt will never go bad. Isn’t it worth the $0.06 investment for beautiful grains that will add flare and flavor to each each dish? This is a question only you can answer as you start to experiment with different salts and different uses {The Meadow will also send a cheat sheet to guide you through each variety}.

Seasonal Salts

Photo Credit: James Ransom for Food52

10 Salts Defined {Courtesy of Food52}

Table Salt: Refined salt mined from underground salt deposits, table salt contains more sodium chloride (97% to 99%) than sea salt. This is what you usually find in salt shakers at dining tables and at restaurants. Most table salts contain additives such as anticaking agents and iodine, an essential nutrient.

Kosher Salt: Kosher salt, which originates from either the sea or the earth, is so named for its use in the preparation of meat according to Jewish dietary guidelines. However, not all Kosher salt is certified Kosher. Kosher salt dissolves easily and quickly, making it a good all-purpose salt. Popular brands include Morton and Diamond Crystal.

Sel Gris: Harvested from salt evaporation ponds, sel gris — “grey salt” in French — is also known as Celtic sea salt and is a coarse sea salt that is raked once salt crystals have sunk to the bottom of the ponds. Moist, granular, and chunky, sel gris is used as both a cooking salt and finishing salt. While it’s ideal for fatty meats and roasted root vegetables, Mark Bitterman also suggests using this mineral-rich salt in baking. Try it in a rustic tart crust, for instance.

Gros Sel: Another sea salt, gros sel is made up of large-grained crystals — hence its name in French, “large salt.” Keep it in a salt grinder for freshly ground sea salt, use it to create a salt crust on meat or fish, or use it to season pasta water.

Flake Salt: Produced by boiling or evaporating brine, flake salts have varying crystal structures and lower trace mineral content than other salts, including fleur de sel and sel gris. Used as a finishing salt for fresh foods such as salads, flake salt pops, giving a pleasant crunch to every bite.

Fleur de Sel: Hand-harvested from the same salt evaporation ponds as sel gris, this sea salt is collected by scraping salt crystals from the water’s surface before the crystals sink to the bottom of the evaporation ponds. Fleur de sel — “flower of salt” in French — is traditionally, though not exclusively, harvested in Guérande, Brittany. The delicate, irregular crystals gently dissolve, making it a great finishing salt. Try it on fish, pork and vegetables. If you can afford it, Bitterman suggests using fleur de sel as your go-to all-purpose cooking salt.

Hawaiian Sea Salt: This fine or coarse grained sea salt can be either red or black. Red Hawaiian sea salt gets its color from a natural mineral called Alaea, a volcanic baked red clay, while black Hawaiian sea salt gets its color from the addition of charcoal. Full of trace minerals, Hawaiian sea salt complements pork, seafood, ceviche and more.

Smoked Salt: This salt is slow-smoked over a wood fire to infuse the crystals with a deep, smokey flavor, making it ideal for grilled meats and heartier vegetables such as potatoes.

Seasoned Salt: Salt can be seasoned with a variety of different flavorings, including truffles, lemon, herbs and more. Truffles impart an earthiness to sea salt, making it an ideal flavoring for risottos, red meats, and egg dishes. A seasoned salt such as lemon flake salt, on the other hand, is great for cocktails or grilled vegetables.

Himalayan Salt: Hand-mined from ancient sea salt deposits from the Khewra Salt Mine in Pakistan, Himalayan salt is rich in minerals and believed to be one of the purest salts available — hence its frequent use in spa treatments. It ranges in color from pure white to shades of pink and deep red. Hand cut into slabs, Himalayan salt is frequently used as a surface for serving food. Due to their ability to hold a specific temperature for an extended period of time, these slabs can be used for anything from serving cold ice cream to cooking fish, meats, and vegetables. Himalayan salt can also be used as a cooking or finishing salt. Or use it to rim the edge of a glass for a warm-weather cocktail.

Ready to Expand Your Pantry?

27% Off: Start with The Foundation and Seasonal Salt Collections from Salt Experts at The Meadow. A little goes a long way, so these salts will last you A LONG TIME.

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Mother’s Day Gift Idea Round-Up {or Just Delicious Things for Yourself}

Get creative this year! Instead of buying mom roses from the corner bodega at the last minute, plan ahead with these spectacularly lusty deals. There’s no better way to say I love you than with something she will savor.

BELLOCQ Tea — Evocative Artisanal Teas, Beautiful Packaging — 25% off + Free Shipping
Instead of roses:  A blend of organic lemongrass, organic lemon verbena, organic chamomile, organic lavender, organic rose petals, organic mint, organic sage, natural essence.

BELLOCQ Mother's Day Special

REMEDY QUARTERLY SUBSCRIPTION — Stories of Food + Recipes — 37% Off + Get Published!
 Instead of Hallmark:  Each issue of this small, sweet magazine is chock-full of tales, interviews, recipes, lovely illustration and typography all tied together with an evocative theme like Cravings, Stealing, or Adventure.

Remedy Quarterly All Issues

JUNE TAYLOR JAMS — Handmade Jams and Candies with Unique Flavors — 25% Off
Instead of a Potted Plant:  A Plant in a Jar. Conserves, Marmalades, Sugared Candies and Syrups fit for ice cream drizzling, Sodastream spritzing or really excellent mimosas. Flavors to drool over — Silver Lime & Rosemary, Strawberry Rhubarb Rose Geranium, Lisbon Lemon and Blood Orange —  you won’t find these anywhere else!

JuneTaylor Jams

CALIFORNIA OLIVE RANCH — Award-winning Olive Oil from Cali — 36% Off
Instead of Bubble Bath: Bathe in this duo of their best-selling varietals: the lively and fruity Arbequina and the robust and peppery Miller’s Blend.

California Olive Ranch

LA BOITE A EPICES — The spice blends Eric Ripert & Daniel Boulud Uses — 31% Off + Free Shipping
Instead of a Spicy Argument: These spice blends were created for the likes of top chefs around the world and now they are available for the home cook. With interesting blends such as N.11 Cancale — Fleur de Sel, Orange, Fennel or N.33 — MISHMISH crystallized honey, saffron, lemon, you don’t have to do much more to create perfectly flavored meal than sprinkle and pull out a pan. Use these on meat, veggies, eggs, in baking — the ideas are endless.

La Boite Spice Blends

CLUB W BOUTIQUE WINE CLUB — For the Perfect Dinner Party Wines — 50% Off + Free Shipping
Instead of Overpriced Veuve: Value Wines with a Story! Each bottle comes with a QR code that will show a brief video about the wine, flavor profile and suggested food pairings when scanned. Wines are hand-selected from boutique wine producers that you won’t find at the corner shop.

Club W Boutique Wines

Leave a comment — let me know when your mom thanks you! Happy Mother’s Day to all moms 

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Do This!: Molecular Gastronomy Kits to Channel Your Inner Top Chef


Super Sweet Foamy Molecular Gastronomy Goodness

Drop a little Chemistry 101 on your batterie de cuisine! Molecular Gastronomy Cuisine and Cocktail Mixology Starter Kits that contains everything you need and are priced at an exclusive 36% discount {you can personally thank me for that one} — space-age additives, specialized tools, tips & techniques and a get-schooled DVD — to take your cooking to a whole new dimension and impress your friends and family.

Instead of watching Top Chef laying down, start spherifying, gelifying and emulsifying your next get together.

I, for one, have always been intimated to try this at home. Where to begin? What do I need? HOW do I get all space-age-experimental without going to culinary school? Mojitos that explode in your mouth, chewy Cubra Libres, mint caviar beads or tzatziki spheres, pearls of infused vodka…Molecular gastronomy is about extending the frontiers of gustatory expectation. What are Eben Freeman, Audrey Saunders, Tony Conigliaro, Joe Choi and Jon Santer’s secrets? Well one of them, to be sure, is a set of space-age tools that enables them to bind the magic of science to their whimsical libations.  It’s like a play-doh factory kit for adults. ET foam home.


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recipe goodness :: early bird foods’ olive oil and maple syrup granola

Early Bird Olive Oil and Maple Syrup Granola

Early Bird Olive Oil and Maple Syrup Granola

I discovered the recipe through food52’s genius series, a weekly column of recipes that are nothing short of genius. I was in the mood to bake something quick and easy and was drawn to this nutty savory-sweet mix. One batch makes 7-8 cups, so this treat feed you for a few weeks {unless you’re like me and can’t stop grabbing a handful}.

Adapted very slightly from Early Bird Foods’ Farmhand’s Choice Granola

Makes about 7 cups

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecan halves, left whole or coarsely chopped
1/2-3/4 cup pure maple syrup {I prefer a little less sweet}
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

  1. Heat oven to 300 degrees.
  2. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
  3. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

More For the Early Bird:
Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
Royal British Cranberry-Almond Breakfast Scones

How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Southern Breakfast Egg Casserole

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recipe goodness: millionaire’s shortbread worth a billion bucks

Millionaire's Shortbread: Perfect Bite-Sized Treat

One of my favorite places to find recipe inspiration is on food52 — a site created by two friends, Merrill Stubbs and Amanda Hesser, who wanted a place to showcase the best of home cooks. In looking for a winning holiday dessert that could easily be devoured in one bite while balancing a glass of bubbly, I came across Merrill’s recipe for Millionaire’s Shortbread. If you’re money hungry this dessert will sweeten the deal. It’s made with very few simple ingredients, can be made at least a day ahead of time and is worth its weight in gold when these little bites fly off the silver platter into your guests’ hands.

Millionaire’s Shortbread 

Serves 16-32 | Courtesy of Merrill Stubbs

1½ cups all-purpose flour
1/2 teaspoon kosher salt
5 tablespoons sugar
1 ½ sticks unsalted butter at room temperature

For the caramel and chocolate:
1¼ cups sugar
¼ cup water
5 tablespoons heavy cream
5 tablespoons salted butter, cubed
1 tablespoon crème fraiche

½ cup heavy cream
4 oz. semisweet chocolate, chopped
Maldon, grey or smoked sea salt

  1. Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl and whisk in the sugar.
  2. Cut the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch square baking pan. Prick the dough all over with a fork and bake for 20 to 30 minutes, until it is golden and no longer looks at all wet. Set aside to cool while you make the caramel and chocolate topping.
  3. To make the caramel: Combine the sugar and water in a medium saucepan and set over medium-high heat. Bring to a boil, swirling occasionally until the sugar has melted but without stirring. Simmer for about 10 minutes, swirling the pot every once and a while, until the sugar turns a dark amber color. Do not let it get too dark, or it will taste burnt.
  4. As soon as the sugar reaches the right color, remove it from the heat and carefully add the cream, whisking all the time (the mixture will bubble up as you do this, so use an oven mitt or a long-handled whisk). Whisk in the butter gradually and then the crème fraiche. Set aside to cool for about 15 minutes, stirring occasionally.
  5. When the caramel is cool enough to touch, pour it evenly over the shortbread, tipping the pan gently and tapping it on the counter to get rid of any bubbles. Put in the fridge to firm up a little.
  6. To make the chocolate: When the caramel has firmed up a bit, bring the cream to a boil in a small saucepan. Off the heat, immediately whisk in the chocolate until smooth and shiny. Let the mixture cool for about 5 minutes, and then pour over the caramel, again tilting the pan and tapping it against the counter to smooth it out. Let it sit at room temperature for about 15 minutes, until the chocolate starts to firm up a little.
  7. To finish, Sprinkle the top with coarse salt and refrigerate until firm enough to cut into squares, at least 3 hours.
  8. When ready to serve, cut into 4×4 squares or cut each square in half diagonally to double the number of servings. These bites are so rich, I prefer to serve them this way and let the party come back for more.

Other Bite-Sized Party Pleasers:
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Cinnamon Sugar & Dark Cocoa Almonds
Mini Wild Mushroom Shepherd’s Pie w/ Scotch!
Union Square Bar Roasted Rosemary Nuts
Flaky Cheese Straws, As Easy As Being Barefoot 


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Do This!: Support Japan Relief Through Keeprecipes

I love Japan — in fact it is one of my top 3 favorite travel destinations of all time. So when I heard about this support initiative that was organized and launched by a friend of mine that combines raising money for relief efforts with good food, I had to share with all of you. I hope you take the time to read and consider making a donation in exchange for some amazing Japanese-inspired recipes.

Some of the world’s most esteemed culinary masters, including Iron Chef Masaharu Morimoto, Michelin Star Chef Anito Lo, and Madonna’s personal chef Mayumi Nishimura, have teamed up with KeepRecipes.com to provide Japan-inspired recipes to help the American Red Cross with their relief efforts in Japan.  The website www.donate.keeprecipes.com provides donors with a digital cookbook with 21 Japan-inspired recipes from an esteemed list of top chefs for any donation made of $10 or more.

With more than 530,000 citizens relocated, 73,000 homes destroyed, and a death toll that now tops 10,000, the estimation for reconstruction is expected to top $300 billion and take over five years.

Recipes are featured from culinary icons like Iron Chef Masaharu Morimoto’s (Braised Black Cod), Madonna’s long time personal macrobiotic chef Mayumi Nishimura (Wakame Soup with Snow Peas and Ginger), New York Times columnist and Best Selling author Mark Bittman (Baked Mushroom-Sesame Rice Balls) and “Breakaway Cook” author Eric Gower.  KeepRecipes will donate $0.86 cents for every dollar of revenue generated through the sale of the “KeepRecipes for Recovery” digital cookbook sold from April 6th until June 30th to the American Red Cross.  On the site, there will also be photos of final dishes, chef information, and tips that are helpful when grocery shopping and cooking.

Charitable giving, delicious recipes — that’s something I can get behind!

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This Week’s food52 Wildcard Winner: Grandma DiLaura’s Ricotta Gnocchi

Grandma's Ricotta Gnocchi

Photo: Sarah Shatz

My Grandma’s Ricotta Gnocchi just won this week’s food52 wildcard prize for the best ricotta recipe. If you haven’t made it yet, it’s time to buy some fresh, creamy ricotta and give this recipe a whirl.

Homemade Gnocchi: Channeling My Italian Grandmother with Food52

Pair that with a lovely homemade loaf of bread {it’s easy, I swear!}

Breadmaking 101: How to Make Bakery Quality Bread @Home

Looking for other inspiring home-cooked meals? There are endless amazing recipes to choose from on food52. If you’re feeling really adventurous you can whip up your best recipe with horseradish this week and see if you might just take home a prize and some bragging rights. I feel an evening of killer bloody marys coming on…


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Homemade Gnocchi: Channeling My Italian Grandmother with Food52

Some of my first memories of food involve going to my Grandma’s house on Sundays for a meal with all the cousins. Sometimes it was a roast, sometimes she was cooking the handmade pasta that she dried on a rack in the basement, but on my favorite Sundays, Grandma was making her Homemade Ricotta Gnocchi.

She originally made this recipe with potatoes, which make for a heavier, denser gnocchi. In fact, we used to call them belly bombs {although I think that had more to do with the fact that she gave us very generous second and third helpings}. Eventually Grandma realized it was so much easier to make gnocchi with fresh ricotta cheese and these potato pillows and our bellies were lighter for it.

I credit my love and respect for hand-prepared food to these memories. I believe strongly that a good meal is a great meal when shared with friends and family — it’s why I started my blog and supper club in the first place. So when Amanda Hesser and Merrill Stubbs asked me to film a recipe in the food52 kitchen, I knew Grandma’s Ricotta Gnocchi was the recipe to share. I hope you enjoy the simplicity of this traditional meal. Go on, channel your inner Italian Grandmother, and give it a try — I’d love to hear your stories, so leave me a comment if you do. Buon Appetito!

Grandma's Ricotta Gnocchi

Grandma DiLaura’s Ricotta Gnocchi

Serves 4 | Prep Time: 10-15 minutes

1 lb fresh ricotta cheese
1 egg
1 tablespoon olive oil
¼ cup parmesan cheese, grated, plus extra for serving
grated fresh nutmeg to taste
2 cups of flour, sifted, plus extra for rolling dough

  1. Add egg to ricotta cheese and oil and mix thoroughly.
  2. Add grated parmesan cheese to mixture and sprinkle with freshly grated nutmeg to taste.
  3. Add sifted flour a little at a time and continue to mix thoroughly.
  4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Keep adding flour until dough no longer sticks to your hands as you gently knead it.
  5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
  6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces.
  7. Roll each gnocchi off the back of a fork to make imprints to help hold the sauce.
  8. Put gnocchi pieces on a lightly floured or non-stick baking sheet so they don’t stick together and put tray in the freezer while making the rest of batch.
  9. If not cooking immediately, let gnocchi freeze completely on baking sheet before transferring to ziplock bags or containers and keep in freezer until ready to make.
  10. When ready to prepare, bring large stockpot of generously salted water to a boil.
  11. Add gnocchi and gently stir once with a wooden spoon to prevent sticking to the bottom of the pot. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
  12. Continuously scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta.Generously grate parmesan over the top and serve.

TIP: Gnocchi can be made ahead and completely frozen until dropped into water for cooking. Great for pulling a meal out mid-week without having to worry about defrosting. I always double this recipe when I make it and save some for later!

Grandma DiLaura’s Tomato and Meat Sauce

12-14 servings | 2-3 hours

1 28oz can tomato sauce
3 12oz cans of tomato paste
8 cups of water {fill each can used}
1 lb. of browned ground beef
2 teaspoons dried basil
salt & pepper taste
1 medium size yellow onion, peeled
1 teaspoon of baking soda

  1. In a large pot add the tomato sauce and paste. Fill each can used with water and add to the sauce with basil and salt & pepper and stir.
  2. Brown the ground beef, drain off the fat and set aside.
  3. Bring the pot to a boil on medium-high heat and then turn down to a slow simmer {caution: if you let the sauce boil too long it will burn}. Cook 2-3 hours until thick, stirring occasionally.
  4. After 1 hour, add browned ground beef and whole peeled onion.
  5. In last hour of cooking add 1 teaspoon baking soda to eliminate some acidity and stir.
  6. When ready to serve remove whole onion and cut in half or quarters to serve.

TIP: Sauce freezes well in small containers to pull out for mid-week dinner.

My Mom, Aunt Marilyn and Grandma DiLaura Making Gnocchi {Love the 70s!)

Read More About 8.ate@eight’s Supper Club:
Boozy Robert Burns Night w/ The Tippling Bros. & Highland Park Scotch
A+ 8.ate@eight Back to School Nite
8.ate@eight Went Whole Hog and Hog Wild @ the Big Southern BBQ
Who Cut the Cheese Didn’t Stink!
Silencing of the Spring Lambs was Lambtastic!


Filed under 8.ate@eight, @home {recipes to love}

8.ate@eight is Filming with Food52 Today

After working with food52 co-founders, Amanda Hesser and Merrill Stubbs on whipping up lots of mean excel spreadsheets, we decided it was time to direct some of that energy to the kitchen — a place we all love to work.

For those of you who don’t know food52, the company grew out of the insight that some of the best recipes come from home cooks. Each week they host a contest focused on one ingredient, allowing talented home cooks to show their stuff. The food52 team then vets the recipes and presents the best selections for the community to vote on, choosing a winner that will be published in an annual cookbook. How brilliant is that!

So this week they’ve asked me to come by their kitchen and film a video about my favorite food: My Grandma DiLaura’s homemade gnocchi. Stay tuned for more photos, videos and the secret family recipe! In the meantime, think about adding your own favorite recipe to this week’s contest, with the potential to be published in a cookbook and win a whole slew of prizes from Williams-Sonoma, Viking, OXO and TinyPrints. And you thought Christmas was in December.

Your Best Recipe with Citrus & Olives – BOOK 2 — WEEK 24

SUBMIT BEFORE 12am ET 02/11/11

Photo: Sarah Shatz

Winter citrus is at its finest, and most welcome, right about now. And when you add salty, briny olives — well, that’s practically a dance party. For this contest, pair them in any way you like, just make sure that both co-starring ingredients shine through mightily.


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In a Holiday Foodpickle? Your Answer is Seconds Away

We all stumble upon questions mid-prep. What’s the difference between heavy and whipping cream? How do I make homemade whipped cream? How long do I cook shrimp? Usually, my mom is at the ready to answer all my cooking fire alarms, but if you find you need an instant answer or don’t want to ask the woman who raised you, foodpickle from food52 is a real-time food q&a service supported by a community of passionate and knowledgeable foodies at the ready to share their expertise and set you on the right preparation path.

And if you’re the one with all the answers, you could win a up to $150 prize from Viking for the being the best foodpickler each week! That’s better than Santa!

You can now text your questions to foodpickle! Just send an SMS text msg to 803-380-FOOD (3663) and foodpickle text you back the responses right away.

Tweet @foodpickle a question from anywhere — your stove, the grocery aisle, a dinner party. foodpickle will @reply or d.m. you the responses.

Follow @foodpickle on Twitter to see questions and answers as they come in.

Read more: http://www.food52.com/foodpickle#ixzz164cxUUNs or see Foodpickle coverage on ABC News: http://bit.ly/eLkuEW

Holiday Dinner Fail? Eat Out at One of 8.ate@eight’s FAVOR8 Instead:
8.ate@eight’s New Top 8 FAVOR8 Restaurant List

The Art of Eating {and Drinking} Well @ L’Artusi

Rustic Space Features Really Good Wood-Burning Oven Pizza
Highlands Highlights: Scottish Plaids, Pub Fare and Hand
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau
The Red Cat: Comfortable Quarters & Cuisine
Community Food & Juice: Fresh & Fantastic Fare
August in April

‘Tis the Season from 8.ate@eight!

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Filed under @home {recipes to love}, Do This!

Do This!: Holiday Cards for Every Appetite

food52 recipe holiday cards

Sharing your favorite food52 recipes has never been easier! This holiday food52 has partnered with Tiny Prints to bring you cards, recipe card inserts and custom gift tags so that your holiday cards keep on giving. With different food52 recipes to choose from {with beautiful photos!} and a myriad of card combinations, gift giving just became a piece of cake.

“Every recipe is better with a picture and a personal message!”

Go here to put your best food forward and save 15% on all Tiny Prints orders!

Recipe Holiday Cards for Foodies: Easy as 1-2-3

Happy Holidays 8.ate@eighters!

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Filed under 8.ate@eight, Do This!

In a Thanksgiving foodpickle? Your Answer is Seconds Away

We all stumble upon questions mid-prep. How do I defrost this turkey quicker? What do I mix with the juices with to make gravy? How many pounds per person should I plan for? Usually, my mom is at the ready to answer all my cooking fire alarms, but if you find you need an instant answer or don’t want to ask the woman who raised you, foodpickle from food52 is a real-time food q&a service supported by a community of passionate and knowledgeable foodies at the ready to share their expertise and set you on the right preparation path.

And if you’re the one with all the answers, you could win a up to $150 prize from Viking for the being the best foodpickler each week!

You can now text your questions to foodpickle! Just send an SMS text msg to 803-380-FOOD (3663) and foodpickle text you back the responses right away.

Tweet @foodpickle a question from anywhere — your stove, the grocery aisle, a dinner party. foodpickle will @reply or d.m. you the responses.

Follow @foodpickle on Twitter to see questions and answers as they come in.

Read more: http://www.food52.com/foodpickle#ixzz164cxUUNs or see Foodpickle coverage on ABC News: http://bit.ly/eLkuEW

Turkey Fail? Eat Out at One of 8.ate@eight’s FAVOR8 Instead:
8.ate@eight’s New Top 8 FAVOR8 Restaurant List

The Art of Eating {and Drinking} Well @ L’Artusi

Rustic Space Features Really Good Wood-Burning Oven Pizza
Highlands Highlights: Scottish Plaids, Pub Fare and Hand
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau
The Red Cat: Comfortable Quarters & Cuisine
Community Food & Juice: Fresh & Fantastic Fare
August in April

Happy Thanksgiving from 8.ate@eight!

Leave a comment

Filed under Do This!, NYC Best