In reply to Danni. Danni did you cover with plastic wrap and put a warm damp towel over that for both of the rises? I don’t know if it makes a difference for everyone but I’m higher elevation and noticed mine weren’t rising. I had seen this mentioned in either the tips or the directions...
Category: cooking
Comment on The Best Cinnamon Rolls You’ll Ever Eat by BrittM
I didn’t have bread flour and I know it’s pretty important. I read somewhere that you could mix cornstarch into regular all- purpose white flour to increase the protein or help keep the gluten from getting tough or something? but I couldn’t find the ratio so I just guessed. I filled roughly half a 1/4...
Quick Swiss Chard
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way. This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick...
Comment on Salted Brownie Cookies by arlene
I do not understand food bloggers that don’t bother to pjut a “jump to recipe” button. It just seems arrogant. Like, i am not looking for a life story. I am not bored, nor do I have the time or interest. I just want to make the cookies.
Watch: ‘Let Me Show You’ Explains the Benefits of Electric, Gas, & Induction Stovetops
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: How do induction stovetops work? Why are your stove’s burners all different sizes? And how do you choose the...