Plus our new video series on ingredient substitutions!͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| | 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: | | | | | | | | | | | 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 Founder & Executive Chair | | | | | | | All offers are valid for a limited time, while supplies last, and on in stock items only. Cannot be redeemed for cash or applied to previous orders. Some promotions may not be combined, and exclusions may apply. Full promotion details can be found here. | | | View in browser | Unsubscribe | Preferences | | | © 2023 Food52. All Rights Reserved. 1 Dock 72 Way, Brooklyn, NY 11205 | | | | | | | |