Recreating a Classic Soup with Food 52
Merrill Stubbs and Amanda Hesser — writers, editors, and testers of all things gastronomic — were dissatisfied with the online recipe world. All available sites, they felt, were rigidly didactic; searching for recipes was a lonely, solitary experience. So after spending five years testing and editing the cornucopia of recipes that became The Essential New York Times Cookbook, these two friends decided to fill the internet void with an online food community called Food 52. Now in its third year, Food 52 provides recipe instructions for gourmands of all grades; on it, users can create and test their own favorites for all to see. It also provides a creative way to remake some of those old recipes you’ve had lying around the kitchen. We asked Stubbs to recreate one of her favorite classics.
Ladies and Gentlemen.
It has come to my attention that Chicago is the coldest place on the planet.
“Fie, FIE!” I say to all your cries of “What about Greenland?” and “Seriously, Marianne, what about Antarctica!?”
No, my friends, you are wrong. Gravely wrong. It’s Chicago.
And according to my…
Oh god, this made me laugh so hard. I particularly like the last one. Born and raised in the snow belt, I pride myself on wearing flip flops in 30 degree weather. Welcome to the snowbelt newly-minted Chicagoian. It’s a bizarre, epically cold, wonderful place. :)
Not true for me this year…but yes…generally, this is my MO.
(Source: , via shes-reading-again)
Look at the paws on that bad boy. He would mess you up.