You know what we love to eat after Thanksgiving? A great, big autumn salad. Not a repentant salad, but one that's flush with autumn flavors -- sturdy greens, roasted beets or squash, some nuts, perhaps a little cheese -- and one that's flavorful and robust and doesn't remind us of turkey or candied sweet potatoes...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Good pomegranate molasses should have the consistency of, well, molasses. Thick and syrupy, it's both tart and sweet.
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Whisking the olive oil into the shallot mixture is vaguely awkward, but definitely doable.
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Amanda introduced a new method for coring and stemming the pears: use a melon baller. It's neater and easier than a paring knife.
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If your goat cheese is too warm to properly crumble, throw it in the freezer for a few minutes, it'll firm right up. (It should be said, though, that more than a few minutes will freeze it!)
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