Blog Posts by Food52

Every week, Food52's Senior Editor, Kristen Miglore, unearths recipes that are nothing short of genius.

Today: 40-second scrambled eggs, and the perfect Mother's Day bonding experience.

You may think there are a finite number -- say, 6 -- ways to take your eggs. Breakfast is a multiple choice test, and diner waitresses and short order cooks aren't about to allow a write-in (not to mention busy moms and dads).

Sure, over time we've learned to improve upon the fundamentals, by frying eggs in olive oil or hard-cooking them judiciously rather than boiling their yolks out. But rarely has a new technique been rolled out, especially one that doesn't take 40 minutes. This one takes 40 seconds, give or take.

It's all thanks to an off-duty chef who got bored, started tinkering, and reinvented breakfast -- with the quickest and fluffiest scrambled eggs imaginable.

Adding to their mystique, they're also made without any fat at all, and there's no crusty pan

Don't let Mother's Day sneak up on you this year! It's time to think of presents that go beyond a scented candle and a card. Forget balloons and last-minute, store-bought chocolates -- this Mother's Day, make Mom a gift that is guaranteed to impress. Just don't expect her to share.

More from Food52
•6 Mother's Day Menus
• Gift Wrapping 101
• Got a question in the kitchen? The Food52 Hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.

Steak and potatoes don't have it easy -- they're all too often associated with the bland and predictable. The combination, however, is a classic, and we think you should rediscover it for dinner tonight. Potatoes become their roasted, golden best with a spell in the oven. Meanwhile, steak gets a seasonal upgrade when paired with arugula and zesty lemon juice. You'll end up with a foolproof pairing that's just what your weeknight meal demands.

The Menu

Steak with Arugula, Lemon and Parmesan by Merrill

Serves 2

2 one-inch thick boneless New York strip steaks
Salt and coarsely ground black pepper
4 cups baby arugula, washed and dried
1 lemon
Olive oil
Maldon sea salt
Wedge of parmesan

1. Bring the steaks to room temperature and season them on all sides with salt and pepper (don't be stingy with the salt!).

2. Heat the oven to 375 degrees and set a heavy ovenproof skillet (I like to use cast iron) over high heat. When the pan is hot, add the steaks and brown well on both sides,

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

Today: Ashley from Edible Perspective shares step-by-step directions for homemade corn tortillas and oven-baked tortilla chips that require just four ingredients and a little bit of practice. Now pass that margarita.

I always thought you needed a deep fryer to make perfectly crunchy tortilla chips at home. But with just water, masa harina, a little bit of oil, and a little bit of salt, you can whip up the perfect batch of chips in your own kitchen.

For this year's Cinco de Mayo party -- or for any party, really -- impress your friends with these oven-baked tortilla chips. They're perfect for nacho night, or dipping in homemade guacamole or salsa. You won't believe how simple the process really is, and with just a little practice, you'll be a pro in no time!

More: Excited for nacho night? Make your cheese sauce from scratch, too.

The

It's almost the Kentucky Derby -- which means it's time to pick out your finest wide-brimmed hat, pour yourself a tall glass of bourbon, and get rowdy in front of the television. Here are some elegant, Southern-inspired snacks and drinks to sustain you -- because cheering for a horse race feels a lot classier than football. Hold onto your hats, people!

More from Food52
• Looking for more snacks? Check out these 8 Dips and Chips.
• Be the hostess with the mostess with 7 Low-Maintenance Hors d'Oeuvre.
• Got a question in the kitchen? The Food52 Hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.

Cinco de Mayo is an all-around great holiday. There really aren't any lofty expectations that we have to live up to, which makes for more fun than stress. Plus, who would ever pass up tacos and margaritas? Neither would we.

To help you effortlessly plan your best fiesta yet, we've rounded up some of our favorite Mexican-inspired dishes.

More from Food52
• Pretend you're on spring break with one of these 10 fun cocktails.
• If you need another excuse for a party, check out this Spring Mezze menu.
• Got a question in the kitchen? The Food52 hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.

Seasonal greens, fried rice, squid, and plenty of ginger combine in this one-two punch of incredible Asian-inspired flavors for dinner tonight. It's possible to make everything using a single wok or large skillet, and this meal's got plenty of wiggle room if you need to substitute ingredients. This is a great way to use up all those leafy greens in your fridge when you're tired of dishing up salads.

The Menu

Quick Wok-Fired Squid with Greens by wildgreens

Quick Wok-Fired Squid with Greens

Serves 4

2 tablespoons olive oil
1 pound squid, bodies and tentacles, cleaned and sliced into ½ inch rings (frozen is fine)
1.5 pounds greens, such as bok choy
2 Serrano chiles, finely diced (we used 1)
3 garlic cloves, thinly sliced
3/4" piece ginger, grated
2 tablespoons fish sauce
2 teaspoons brown sugar
2 tablespoons lime juice
1 bunch basil, about 1 ounce (three large stems or 1 cup lightly packed)

1. Heat a wok over

Once a year, we get to celebrate Mother Earth by recycling, planting trees, and eating lots of salad. Make this Earth Day your tastiest yet, with super-crunchy recipes that still taste amazing. Tie-dye shirts are optional.

More from Food52:
• Welcome spring with these 7 rhubarb recipes.
• Make your own kale chips.
• Got a question in the kitchen? The Food52 hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.