Good morning. Six months ago, I stumbled across a slew of headlines delivering some scary news: scientists worried that Brie could go extinct. As a super-serious, facts-based journalist, I clicked on every article, and then came to the following conclusions: 1) There's nothing to worry about just yet, and 2) Brie sounds delicious, let's buy some. A few days later, the actual problem started: What do I do with leftover brie? It turns out, these three things: Make Sandwiches. Like these bacon, brie, and jam sliders from Posie Harwood Brien. Garnish Pumpkin Bread. Per Food52 community member Fiveandspice, topping this pumpkin bread with brie is like adding cream cheese frosting "with a touch of sophistication." Hand Pies. Especially Erin McDowell's asparagus & brie parcel pies. They're big on flavor, come together in an hour, and the asparagus can be easily subbed for something more seasonal (like kale or grapes). |
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Chicken thighs—especially boneless, skinless—are a weeknight meal's best friend. They cook fast, are difficult to ruin, and (at least for now) don't cost a gazillion bucks. All to say, if you're looking for an easy dinner on a random Tuesday night, any of our team's 13 favorite chicken thigh recipes are a great choice. Below are some of my personal favorites. |
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This week, our team conducted two social experiments. First, we observed how the internet's preeminent apple critic begins his mornings. Our findings—apples, and then more apples—were both assuring and obvious. You can watch it here. Our second experiment posed a simple question: How do Food52 team members make their martinis? To find out, we prepped a fully stocked bar and let them get to work. (Tough job, we know.) Our findings—from spirit preference to olive opinions—surprised even us. You can watch it here. |
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According to Julia, our head of social, there's one pasta recipe she always turns during a busy week: "Victoria Granof's Pasta con Ceci. It's rich, hardy, and—because it mainly uses pantry staples like garlic, tomato paste, and chickpeas—doesn't make me leave my apartment." You can get the recipe here. |
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That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ. —Paul, Editor |
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