food 52 Archives - Liberation Nuts
Anya von Bremzen – Potato Soup with Fried Almonds

Anya von Bremzen – Potato Soup with Fried Almonds

Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped. Food52er EmilyC, who tipped us off to this recipe, said, “It’s the most beguiling, delicious potato soup I’ve ever made or eaten.” Luisa Weiss of The Wednesday Chef called it the sexiest. Ladle it up, pass it around, and let winter’s shackles fall away.

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Chocolate Peanut Butter Pudding with Candied Pretzels

Chocolate Peanut Butter Pudding with Candied Pretzels

Many of my tastes have grown up right along with the rest of me, but my love of pudding remains. This recipe hints at all the good that I found in Snack Pack pudding cups, but with a bit more adult sophistication (if only because it’s not consumed out of a small plastic cup).

Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!

Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Erin McDowell – Peanut Butter and Jelly Pie

Erin McDowell – Peanut Butter and Jelly Pie

This recipe was originally featured on Food52, recipe is by Erin McDowell.   Author Notes: A perfectly nostalgic pie: graham crust, rich peanut butter custard, and a layer of jelly.   Makes one 9-inch pie For the crust: 3/4cup all-purpose flour 1/2cup graham flour Pinch salt 8tablespoons very cold unsalted butter, cubed Ice water, as needed Egg wash, as needed   For the filling: 1cup cold heavy cream 1/2cup confectioners’ sugar 1 1/4cups smooth peanut butter 8ounces cream cheese, at room temperature 1/2cup sugar 2teaspoons vanilla extract 1/2cup good quality jelly   Method Preheat the oven to 425° F. Prepare a 9-inch pie plate. In a large bowl, whisk the all-purpose flour and graham flour to combine. Add the cubed butter into the flour to coat each piece. Use your hands to shingle the butter between the palms of your hands or using your fingers. Continue until the pieces of butter are about the size of walnut halves. Make a well in the center of the flour mixture, and add ice water. I start with 3 tablespoons for a single-crust pie, and then continue adding 1 tablespoon at a time until the dough comes together. Wrap the dough and chill it well, at least 30 minutes. On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Roll the dough onto the rolling pin and gently transfer to the pie plate, unfurling the dough off the pin and into the plate. Press firmly to make sure the crust reaches all the way to the bottom of the plate, but don’t poke any holes in the dough. Trim...