Ready the Hefty Cookware: The Best Roast Chicken from Food52

For novice cooks, roasting a chicken can feel like a daunting culinary feat. But put your fears away. Merrill Stubbs – co-founder of recipe mecca Food52 – is here to guarantee you pull it off without a hitch. All it takes? Six ingredients, a heavy roasting or cast iron pan, and a hint of patience. If you can swing that, The Best Roast Chicken will be golden brown and ready for carving before you know it.

The Best Roast Chicken from Food52

Stubbs says, “Don’t open the door for at least 45 minutes, when you can start to test it for doneness. (The chicken is cooked when you pierce the thickest part of the thigh with a sharp knife, and the juices run clear.) Let the chicken rest on a carving board while you make the pan sauce.”

Trust yourself. When the juices run clear, pull the chicken out of the oven. The alternative is a dry dish, unsalvageable by even the tastiest of gravies. Once your bird is ready for plating, watch Food52’s video tutorial, “How to Carve a Chicken.”

Then visit our Sunday Supper: Roasting Essentials Boutique on Sunday, April 6, at 3PM ET.

By Julia Ivins, Staff Writer

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Merrill Stubbs graduated from Brown and Le Cordon Bleu. She went on to work at Cook’s Illustrated and behind the counter at Flour Bakery in Boston’s South End. In addition to her work with Amanda Hesser on The Essential New York Times Cookbook, Merrill has written for the Times’T Living, Edible Brooklyn, and Body+Soul, and she was the food editor at Herb Quarterly. She lives with her family in Brooklyn.


April 6, 2014

Eat Bistro Style: Almond and Fennel Flatbread from Food52

This week for Sunday Supper, we had our hearts set on something simple, fresh, and not too heavy. Imagine cuisine you might find at your corner café or bistro. With that in mind, we turned to Food52 – our destination for all things delicious – and discovered Almond and Fennel Flatbread.

Almond and Fennel Flatbread Recipe

The main ingredient? Za’atar. Don’t panic – it’s not as complex as it sounds. Za’atar includes cumin, sumac, salt, pepper, and a few other spices. It’s a mixture commonly found in Middle Eastern cooking. (See the recipe here.) But, let’s not digress. As Laura Wright of Food52 writes, “Once you have a good piece of dough, this one’s pretty much in the bag.” So grab the closest apron, a glass of white wine for pairing, and whip it up.

Our Sunday Supper: The At-Home Bistro Boutique opens Sunday, March 23, at 11AM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La LaJoin now.


March 23, 2014

5 Holiday Kitchen Disasters and How to Fix Them

From turning over-salted veggies into soup to bulking up that gravy pot, Amanda Hesser and Merrill Stubbs, the founders of Food52, come through when the fruitcake hits the floor (so to speak).

Averting Kitchen Disasters

Photos by James Ransom and Sarah Shatz

Continue reading “5 Holiday Kitchen Disasters and How to Fix Them” »


December 18, 2013

Pour Wine Like a Pro: Watch & Learn with Food52

You’re throwing a party. The RSVPs are in and the menu is planned to the last appetizer. Separating you from the restaurateurs of the world? The dripless wine pour. “The key is the flick of the wrist,” says Food52 founders Amanda Hesser and Merrill Stubbs. Here’s to rescuing a season’s worth of tablecloths – and upping your status while you’re at it.

Our Gifts for Wine, Coffee, & Baking Connoisseurs Boutique opened Wednesday, December 4, at 3PM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La LaJoin now.
Continue reading “Pour Wine Like a Pro: Watch & Learn with Food52” »


December 4, 2013

Put Leftovers to Use: 8 Post-Thanksgiving Recipes

We know, Thanksgiving was a few days ago. But if you hosted a 25-pound turkey and a table of 15, and no one went home with a goodie bag, we bet you still have a few half-eaten casseroles in the fridge. Enter: Rue Foodies and Food52 founders Amanda Hesser and Merrill Stubbs, who have these eight easy-to-whip-up recipes starring two-day-old mashed potatoes, turkey, and stale bread. Sounds delicious, right? Just you wait.

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Photos by James Ransom, Sarah Shatz, and Linda Xiao

Continue reading “Put Leftovers to Use: 8 Post-Thanksgiving Recipes” »


December 1, 2013

Conquer That Gift List: Rue Living Inspirers Give Their Top Picks

Authors, designers, stylists, and all-around experts in their fields, our Rue Living Inspirers Susan Spungen, Ron Marvin, and Matthew Mead dish on their own personal gift lists. Take a peek.

Gift Picks from Susan Spungen, Ron Marvin, and Matthew Mead

Continue reading “Conquer That Gift List: Rue Living Inspirers Give Their Top Picks” »


November 22, 2013

7 Snacks to Save Your Feast from the Experts at Food52

Even the most experienced of home cooks have produced a colossal kitchen flop or two, “like the time one of us mixed up baking powder and cornstarch,” write Rue Living Inspirers and Food52 founders Amanda Hesser and Merrill Stubbs. The solution? Make-ahead hors d’oeuvres and starters, which are guaranteed to impress even if the main course has gone awry. Here, seven picks from The Foodies.

Make-Ahead Appetizer Recipes

Photos by Sarah Shatz and James Ransom

Continue reading “7 Snacks to Save Your Feast from the Experts at Food52” »


November 18, 2013

Add a Homemade Touch to Prepared Desserts: Sauces from the Founders of Food52

Store-bought pie? Who can blame you – that beast of a turkey took some serious time. Your super sneaky (and easy) solution? Made-from-scratch toppers brought to us by Amanda Hesser and Merrill Stubbs, co-founders of Food52 and our own Rue Living Inspirers.

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Coconut Cajeta & Chocolate Fondue
“We loved the idea of fondue made with chocolate and cajeta (a close cousin of dulce de leche), and when we saw that this recipe used coconut milk in the cajeta, well, there was no holding us back. The fondue is silken and almost custardy, punctuated with rum and vanilla and generously salted, the way we like caramel to be. Not surprisingly, it is quite rich and sweet, and we found our favorite dipping instrument ended up being salty, extra-dark pretzels.”

Continue reading “Add a Homemade Touch to Prepared Desserts: Sauces from the Founders of Food52” »


November 11, 2013

Gear Up for the Holidays with Help from Rue, Food52, & More

Preparing meal after meal. Welcoming the in-laws with open arms. Dusting. Let’s just say it: getting ready for the holidays is rough. But, lucky for you, we’re here to help. Like, really help.

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You see, we joined up with our friends at LearnVest, Refinery29, and Food52 to create the Gear-Up for the Holidays Giveaway – a sweepstakes that gives you the opportunity to win over $1,500 worth of goods to get yourself and your home ready for the holidays. Makes having a house full of guests sound a little more appealing, doesn’t it? That’s what we thought.

Simply click here, put in your email address, and hit “enter.” Easy. When you win, feel free to invite us to dinner (it’s the least you can do).

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October 18, 2013

Tonight, Serve Dinner Family Style

Call in the brood – avocado Caesar salad is on the table

 
As the holiday season approaches, big family dinners are top of mind. On our must-try list this week? Avocado Caesar salad, from our foodie friends at Food52. Essentially, it’s a traditional Caesar topped with rich parmesan, crunchy croutons, and tangy dressing – with one significant difference. Avocados. As one Food52 member, fiveandspice, so eloquently puts it, “everything is better with avocado. It’s a simple truth.”

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Photo by James Ransom

When preparing, be sure to use a large head of fresh Romaine lettuce. Unlike leafier greens, Romaine is sturdy and will never wilt under heavy toppings. In true family style, serve it in a large bowl right on the dinner table. Give it a personal touch by offering extra toppings in smaller bowls to suit guests’ individual tastes.

Our Sunday Supper: Served Family Style Boutique opens Sunday, August 18, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.


August 18, 2013