We lunched and we learned. | | | | Everyone's been there: It's lunch hour and you're starving—but didn't have time to pack anything. We asked around the office, how do Food52ers stay on top of make-ahead meals? Here are our top tips, plus recipes to get you started. | | | | | | | Tonight's Dinner, Tomorrow's Lunch | | | | | | It's a Sauté Pan, It's a Dutch Oven... | It's all that and then some. Le Creuset's sauteuse sears, simmers, and braises like a champ thanks to that heat-retaining enameled cast iron—it's also lightweight for its size. (Psst: For a limited time, it's $120 off.)* | | | | | The great Sohla El-Waylly on her oh-so-riffable chicken soup: "How tired are you? That's how much work's gonna go in here." Go gingery, add avocado and sour cream, turn it into congee—the possibilities are endless. | | | | | | |
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