HomeFoodThe Food52er Serving Up Our Group's Favourite Weeknight Recipes

The Food52er Serving Up Our Group’s Favourite Weeknight Recipes


The perfect half about Food52 is our neighborhood. Take a peek on the vigorous debates in our articles’ feedback sections, or take a look at the 1000’s (upon 1000’s) of recipes our neighborhood members have contributed, and also you’ll see what we imply. Often, certainly one of these neighborhood recipes will turn out to be unexpectedly fashionable, producing the identical type of curiosity and buzz because the recipes from our Take a look at Kitchen. This, after all, at all times catches our consideration.

Anna Chwistek is a neighborhood member whose recipes have accomplished simply that. In complete, she’s revealed 91 (!) recipes on our website, and whereas all of them look scrumptious (her images and meals styling is top-notch), there are, after all, a number of standouts. Her Creamy Tortellini Soup With Sausage, which includes store-bought tortellini and Italian sausage to maximise taste and texture with minimal effort, boasts 23 five-star scores and 17 glowing evaluations. There’s additionally her Eggplant Halloumi Stir-Fry, full with noodles and a deeply savory sauce. Truthfully, there are such a lot of others value highlighting (assume: Spicy Tomato Beans With ‘Njuda, Bloody Mary Pasta, and Fried Feta With Sesame & Spicy Honey, simply to call a number of) that we couldn’t probably listing all of them.

Since we’re such followers, we chatted with Anna to be taught extra about her cooking philosophy, recipe improvement observe, and extra. Right here’s what we realized.

Be aware: Interview has been edited for size and readability.

Anabelle Doliner: May you share slightly bit about your cooking background? When and the place did your love of meals and cooking start?

Anna Chwistek: Enthusiastic about it, I have to confess that even my earliest childhood reminiscences revolve round meals. The considered sneaking out of our little condominium in Krakow to purchase my favourite Polish donuts nonetheless warms my coronary heart. Just a few years later, me and my mother moved to Budapest, the place I noticed watermelons are consolation meals too.

As a young person, I ended up in Belgium. There, I obtained my first scholar job in an area restaurant. It was exhausting work, nevertheless it was thrilling to see how a kitchen comes alive with folks shouting, operating, laughing, or, generally, even crying—individuals who all shared the identical ardour. After my research, I made a decision to go all in and open slightly diner with my buddy. There, we served basic Belgian meals. Someday later, we had the chance to open a brand new place inside a music venue. That’s the place I began to create my very own dishes and had the possibility to cook dinner for a lot of Belgian and worldwide artists.

Inspiring a youthful, much less skilled workers made me notice that I’ve just one mission: Persuade everybody that cooking is nothing however pure pleasure and that scrumptious meals is just not that tough to make. Round this time, I additionally began photographing my meals and writing down the recipes. My web site, Serving Dumplings, is my inventive area the place I share my favourite recipes. I’m an enormous believer that meals is a unending love affair and probably the greatest methods to find out about different cultures.

AD: Of all of the recipes shared by our neighborhood members, yours have reached a few of the widest audiences. Why do you assume they’ve resonated with dwelling cooks?

AC: Throughout my childhood in Poland, we didn’t have a lot, however my mom at all times managed to get tremendous tasty dishes on the desk very quickly. Her recommendation was, ‘Don’t spend an excessive amount of time within the kitchen. Your world ought to be round conversations and exploring.’ That is additionally my strategy to cooking. My dishes are enjoyable and simple to make for each dwelling cook dinner who values the feel and style of an excellent meal.

AD: May you describe your recipe improvement course of? How do you give you your concepts? And the way do you make recipes which can be catered to dwelling cooks?

AC: I begin by serious about one thing I might like to eat myself or placed on the desk for household and pals. I actually like to combine flavors, however I strive to not take it too far, as I feel it’s essential to create recipes for everybody and never only for me (and particularly not the meals nerd model of me).

Recipes must be really easy that even essentially the most inexperienced dwelling cook dinner is ready to put together them and nonetheless find yourself with meals that appears and smells like one thing they wish to eat. I feel it’s essential that whoever prepares my recipes seems like a chef and realizes that they achieved one thing that may have appeared approach past their culinary skill.

Have you ever shared a recipe on our website? Inform us about it within the feedback!




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