Eating Local & Organic » seasonal recipe Food News and The Kitchen Sink Thu, 08 Aug 2013 16:28:27 +0000 en-US hourly 1 Grilled Corn with Basil Butter Wed, 24 Jul 2013 18:02:53 +0000 Laura This recipe from Food52 was a community pick and has great flavors for summer.

Now that the first corn is starting to appear at the markets, it’s pretty much all I can think about, all the time. The flavors are so magically summery: sweet, herbacious, charred, creamy. And it’s super easy. My only advice: make a lot. — lisina, author

grilled corn with basil butter

Photo: James Ransom/Food52. Grilled corn with basil butter.

Get the full recipe here.

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Southwestern Quinoa Salad, by Way of the Pantry Sun, 21 Jul 2013 20:17:41 +0000 Laura Got some quinoa in your pantry? Make this gorgeous southwestern quinoa salad from Food52, sit back, eat and relax.

I hadn’t known we had quinoa. I wasn’t even sure if it was still edible. Can quinoa go bad? It smells like dust, I said to my wife, Anya. Is it supposed to smell like dust?

Quinoa, like kale, has gone from unknown to cult obsession to cliché without ever being something that most people ate. Ours went into a splendid, vaguely southwestern salad, a riff on a Gourmet recipe: quinoa, beans, toasted corn, cherry tomatoes, feta, lime. (The corn, needless to say, had just been excavated from the freezer.) It was delicious.

southwestern quinoa salad

Photo: Food52. Southwestern quinoa salad.

Get the full recipe here.

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How to Make Any Crab Cakes in 5 Steps Sun, 21 Jul 2013 20:09:22 +0000 Laura Crab cakes remind us of summertime parties with family and friends. They’re light, healthy and go great with cold beer or a nice glass of white wine.

Crab cakes are a lot like meatballs: both come together with the help of an egg, breadcrumbs, and a few common minced vegetables and herbs; both are hand-patted and pan-fried; and both have a sidekick sauce — marinara for meatballs, tartar for crab cakes.

three beautiful fresh crab cakes

Photo: Food52. Three beautiful, fresh crab cakes.

Try these beautiful crab cakes from Food52, made in 5 easy steps–er, the first step might be easy, but’s it’s not exactly quick.

might seem as ridiculous as booking two massage appointments back to back, but meticulously picking over the crab meat is the single most important step in making crab cakes. Nothing ruins a meal like biting into a shell fragment. (Or worse, having a guest take that bite.) You end up cautiously gumming each remaining bite as if it’s about to bite back. If you didn’t pick thoroughly, it might continue the assault. In my opinion, given the cost of lump crab, it had better be docile.

Another option is to buy whole crab and cook and crack it yourself. That way you can control the amount of shell you end up dealing with–and hopefully, that’s none.

Get the full recipe here.

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Craig Claiborne’s Pasta con Asparagi Wed, 15 May 2013 22:07:50 +0000 Laura pasta con asparagi

Photo: Genius Recipes/Food52. Adapted slightly from Craig Claiborne’s The New NY Times Cookbook.

Notes from Genius Recipes:

A mashup of all the best pasta sauces — tomato, asparagus, and carbonara — with surprisingly harmonious results. Adapted slightly from The New New York Times Cookbook (Crown, 1979).

This recipe is a Community Pick on Food52. Get the full recipe here.


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Sweet Pea and Leek Pancakes Thu, 04 Apr 2013 21:05:26 +0000 editors sweetpeaandleekpancakeThis beautiful Springtime recipe comes from Food52 and reminds us that pancakes can be savory too! Filled with the abundance of Spring’s new peas and leeks this breakfast pancake is full of delicious flavor. And for the real food foodies out there just substitute whole grain flour. Get the full recipe from Food52.


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