Food52 redux in CNY: An evening of exceptional food -- and fellowship

 Potluck: A communal meal to which people bring food to share.

 Food52 potluck: A communal meal to which people bring exceptional  food to share.

A group of Central New York food lovers, Food52 fans and friends held a potluck dinner last weekend to celebrate the publication of  "The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.'' The book is an outgrowth of the popular Food52.com website, which draws a half-million visitors a month.

The website was launched last year by food writers and editors Amanda Hesser and Merrill Stubbs. Their mission: Connect with and celebrate the best home cooks in the country and “create the first crowd-sourced cookbook in 52 weeks.’’

Each week, they ran recipe contests: Your best salad, your best ribs, your best chocolate cake, your best boozy drink – and so on. The  winning recipes -- everything from appetizers, soups and starters to sublime desserts -- make up the book.

For the potluck, our group of five prepared and shared seven different dishes, each from the Food52 website database.

Sara Errington made Fig and Blue Cheese Savouries (hello, Thanksgiving appetizer!) and a beautiful Apple and Endive Salad with Dates, Pomegranate, Sumac and Honey Walnut Labneh. Isn't it gorgeous?

Our host, Teri Weaver, has had several recipes featured on the Food52 website. She made Merrill’s Short Ribs With Beer and Buckwheat Honey. Savory, slightly sweet and falling-apart tender, the ribs are the epitome of winter comfort food.

Michelle Breidenbach tapped the bumper crop of winter squash in her CSA share to make Amanda's Roasted Butternut Squash. Do you find winter squash unwieldy? Watch a Food52 video, “How to Roast Any Winter Squash.’’ 

After an unfortunate incident involving squid caused her to shift gears, Maureen Green whipped up Merrill’s refreshing Radish and Escarole Salad with Anchovy Vinaigrette. 

I made an easy (aside from a lot of peeling!) Roasted Carrot Soup, plus a Chocolate Bundt Cake for dessert. The carrot soup calls for just seven ingredients and has wonderful depth of flavor.

The cake uses items you have in your pantry -- no special shopping or fancy ingredients required. 

The Food52 founders, traveling the country to promote their book and take part in potluck events many times larger than ours, surprised us by sending a signed cookbook for each participant. 

Even though our lives, increasingly, are migrating away from the printed page to apps, websites and online communities like Food52 -- there is no substitute for a good, old-fashioned cookbook. 

Or a good, old-fashioned get-together.

 

 

 

Comments

[Margaret @ Eat First]

Any time the CNY Food52 group wants to get together again is fine by me!!!
--Margaret

[Maureen]

That party was a total blast. Loved every moment.

[Margaret @ Eat First]

It sure is, Michelle! Sara really went out there in new territory and creativity. :) Which reminds me I forgot to mention her cheese savouries!!

[Michelle Breidenbach]

That salad is a work of art!