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

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

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

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

The flurries are sticking. The air is chilly. But your bed? Toasty as ever. We understand the struggle of crawling out of it on winter days. Which is why stocking it with the coziest, fluffiest materials possible is a must. Here, Rue Living Inspirers reveal what they love most about their own relaxing sleep spaces.

Sleep Essentials

The Lifestyle Expert: Camille Styles
“With my jam-packed schedule, my bedroom needs to feel like a serene escape. High-thread-count sheets and ultra plush duvets mean snuggling into the covers with a good book and a cup of tea on wintry evenings.”

The Editor: Crystal Palecek
“The bedroom is typically the most personal space. It should be a stress-free haven ready to unwind in. I always invest in making my bed as comfortable as possible with quality sheets, a cashmere throw, and plenty of pillows.”

The Foodies: Merrill Stubbs & Amanda Hesser
Merrill writes, “We have a really comfortable bed with an organic cotton mattress, but my must-have bed element? My pillows. They’re the same kind you would find in a luxury hotel – heavenly.” Amanda can’t live without “feather pillows. At least four. But for sleeping? A memory-foam pillow that frames to my head.”

Visit the Rue Living page and pile up high-thread-count sheets, flannel, cashmere, and more.

By Julia Ivins, Staff Writer

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

December 11, 2013

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

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

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

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