Friday, September 1, 2023

Summer Coda—Judy Hesser’s Peach Tart and Blueberry Muffins.

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Hey there, it's Amanda
Grapefruit Cake
The most common cooking questions we get at Food52 are about ingredient substitutions in recipes. Sometimes you need substitutions for health or diet reasons (you’re vegan, or you can’t consume dairy); sometimes it’s because you’ve run out of an ingredient (butter); sometimes, it’s just because you don’t like a particular flavor (cilantro). 

Emily Ziemski is here to save the day and help us all better understand how to swap the right ingredients at the right proportions to get the best results. 

For her new video series, No Substitutions, Emily began with a Grapefuit & Tarragon Upside-Down Cake, and made three wildly different versions from the same recipe: one vegan, one leavened without baking powder, and one with millet rather than cornmeal.

Other Food52 Doings:
Schoolhouse
  • Kristen Miglore’s Simply Genius cookbook continues to earn lots of love – this time as a finalist in the IACP’s Best Cookbooks of 2023 awards.
  • I shared my favorite Schoolhouse products that I’ve added to my home (or plan to).
  • Paul Hagopian took a look back at my mom’s blueberry muffin recipe which incorporates a surprising ingredient that makes most other blueberry muffins feel a little wan.
  • Our Summer Sendoff Event is happening—we're offering up to 25% off sitewide. It might finally be time to commit to the Mega Monster Serving Board, the funniest product name in our shop from one of the finest makers around: KHEM Studios.
A Summer Coda:
Peach Tart
Summer isn’t over yet—technically—so if you haven’t yet made my mom’s Peach Tart, get on it! You won’t be disappointed. (This version was made with half olive oil, half melted butter btw—it worked beautifully.)

See you in 2 weeks!

P.S. A special thank you to Judy Hesser (my mom) for populating half the recipes in this newsletter!
Amanda Hesser
Amanda Hesser
Founder & Executive Chair
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