Whether they heed them or not, everyone makes New Year's resolutions, and they're often about food. This week, we're looking for recipes that reflect your resolutions in some way. Your submission doesn't necessarily have to be "healthy" (although it can be); it could be something you've wanted to make but never have...
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
Read about it »
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Alas, poor Yorick...
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The stem ends of the kale, which was quite beautiful. If you can't find lacinato kale, you can use swiss chard or regular kale, or a mix of both.
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The kale gets roughly chopped into wide strips.
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Amanda shows off her brand-new (and very sharp) knife from Japan -- a great Christmas present!
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Quinoa, although about the same size as couscous, cooks for longer -- here, it simmers, covered, for 15 minutes and then steams for another 5.
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Have you ever seen a more beautiful cross section?
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Here's Amanda's bright yellow citrus reamer! It's fabulous, and it really gets the job done -- with no seeds!
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Amanda snatches the pine nuts off the stove just before they start to burn!
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The kale goes right on top of the quinoa. With the cover on the pot, it steams until it's just tender but still has a bit of a bite.
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The quinoa and kale will be tossed with all of these fresh flavors once they're cooked.
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