Good morning.Earlier this week,I noticedthat 40 of our52 most popular recipesare some shade of brown. Is it strange that roughly 80% of our greatest hits radiate the same hue as dirt, UPS trucks, and my three-year old Birkenstocks? That’s the wrong question. Instead, let’s figure out why this might have happened. Here are two potential reasons:\xa0 \xa0 1.The Maillard reaction.Which, in the most unsophisticated terms, is the scientific explanation for why browned food is the tastiest food. If you want to get in the weeds about the chemical reactions responsible for this phenomenon, this2015 article from Sarah Jampelis where to start. If not, just know this: Science is at least somewhat responsible for those 40 brown recipes.\xa0 \xa0 2.I need a recipe for pie, not salad. Here’s my theory: Baked foods require recipe-supported precision, and since many popular baked foods are often brown (like thistable loaf), brown foods are more likely to become popular recipes. Spot the lie—I can’t. \xa0 If you’ve got a better reason why 40 of our52 most popular recipesare brown, let us know.\xa0 |
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Today, we’re playing “this, not that” with classic, summer recipes.\xa0 \xa0 1.Instead of baking a blueberry cobbler, makeNea’s blueberry grunt.Topped with corn biscuits and honey butter, this low-effort treat shines when served alongside a scoop of your preferred vanilla ice cream. Get the recipehere. \xa0 2.Insteadof liquidating your 401k to purchase or prepare a single lobster roll,makeAlexis Deboschnek’s grilled & chilled shrimp rolls.Bright, acidic, and decidedly luxurious, these seafood rolls are everything lobster rolls claim to be—but ata quarter of the price. Get the recipehere.\xa0 \xa0 3.Instead of anything else,makeCesar’s scallop & shrimp aguachile.Perhaps the best dish I’ve had in the Test Kitchen, this refreshing and somewhat spicy chilled seafood preparation looks great, tastes better, and requires little work. Get the recipehere.\xa0 |
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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. \xa0 —Paul, Editor |
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