Blog Posts by Food52

Just in time for the holidays: A rib roast that won't let you down, even when you abandon it. The secret? It's just like playing a game of Angry Birds (really!).

- Kristen Miglore, Senior Editor, Food52.com

I'm really going to do it. Forgive me! I'm going to compare an utterly genius recipe for rib roast of beef to Angry Birds. I lack the eloquence of Craig Claiborne or Amanda Hesser, who have, in turns, kept this recipe alive and made it legendary. Instead, I'm going for the easy sell.

Let me explain.

Ann Seranne was a prolific cookbook author, a sometime editor of Gourmet magazine, and the woman responsible for developing this roast beef recipe, which is not only foolproof and perfect in its results, but also is designed to fit neatly into your life and holiday feasting schedule.

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The holidays are here and the relatives are swarming -- the last thing you want is a party fail. And the best way to learn how to avoid mistakes? By talking to people who've been there, in the depths of holiday despair!

So we asked our savvy community of home cooks at FOOD52 and rounded up 100 of their best holiday entertaining tips to include in our Holiday Recipe & Survival Guide for iPad. Here are the top 5 potential snafus and how to avoid them.

Have snacks on hand to keep your guests happy.

FAIL #1: You don't have enough food on hand for unexpected (or unexpectedly hungry) guests.

FIX: Be smart -- stock that freezer.

"I make chili in the winter in large quantities and freeze it. I keep cheddar cheese, salsa, greek yogurt, and tortilla chips in the house so I always have the makings of an impromptu chili supper. I also always have different kinds of nuts and good chocolate in the house. And I make biscotti and keep them in the freezer. If someone pops by after dinner we make espresso or cappuccino and biscotti." - drbabs

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No Hanukkah table would be complete without the symbolic (and delicious) fried foods we all look forward to year after year. And while we agree that holidays are all about tradition, why not add a few modern twists to your menu this year? Here are three recipes destined to become new Hanukkah classics from the FOOD52 community.

• Get more Hanukkah recipes from the FOOD52 community.
• See more warming winter recipes on FOOD52.
• Have a question in the kitchen? The FOOD52 Hotline is here to help.

GOLDEN PANKO LATKES WITH SOUR CREAM AND CHIVES

We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky

It happens every year. It's Christmas morning, the kids just finished opening their gifts and the first thing they ask is: "When are we having breakfast?" This year, you can have breakfast ready when they are.

Here are 7 make-ahead breakfast recipes from the FOOD52 community -- so no one has to wait.

• Get more breakfast recipes from the FOOD52 community.

• See more Christmas recipes on FOOD52.

• Have a question in the kitchen? The FOOD52 Hotline is here to help!

CHEESE BISCUITS

The cheese biscuits from Bluebird Coffee Shop in the East Village of Manhattan are impossibly tender and almost melting within, the subtle bite of cheddar woven throughout. Amanda and I went to visit Adam Baumgart in his pastry kitchen in the basement of Bluebird, and he taught us how to make these cheese biscuits, sharing his tips and tricks along the way. This is Adam's recipe for his heavenly biscuits. - Merrill

Save and print the recipe here.

Makes 10 to 12 large biscuits

Some of the best parts of the holiday season are, well, the cookies that come along with it. Nothing shouts "holiday cheer!" louder than a batch of these buttery, sugary creations -- creations that will cloak your house in that unmistakable perfume of holiday spirit.

No need to slave away in the kitchen all day -- here are 3 fast, festive cookie recipes that will do the trick. Now gather up some helpers and get baking!

• See 10 holiday cookie recipes on Food52, like All-I-Want-For-Christmas Peanut Butter Cookies and White Chocolate Snowflakes.

• Got a holiday baking question? The Food52 Hotline is here to help!

Secret Cookies

Secret Cookies

This recipe has truly been kept a "Secret" for 30 years but now is the time to release it. It was given to me by an elderly lady who had been given it by an even more elderly Swedish lady. The proviso: "After I'm 'gone', you may give out the recipe." The same proviso was given to me...so, here it is. Be sure to use salted butter! -

There's nothing that shouts "special occasion" more than a beautiful roast in the center of the holiday table. Here, then, are 7 succulent roasts -- beef, pork, and lamb -- to fit the occasion. Your family and friends will be thanking you until next year.

See more holiday recipes on Food52.

Check out some side dishes for that roast.

Have a question? The Food52 Hotline is here to help!

Pork Brined in Rum and Cider with Apples by Kevin

This recipe is a testament to the beauty of brining. Instead of just adding salt and sugar to water, Kevin brines his pork shoulder in a blend of rum, cider, salt and spices. Over the course of many hours, the flavors penetrate the meat completely, so you end up with savory, aromatic slices of pork that are juicy and pink all the way through. The sautéed apples, themselves infused with onion, rosemary, rum and cider, are a great, lightly sweet counterpoint. - Amanda & Merrill

Serves 6

Brined Roast Pork:

2 cups dark

There's nothing more comforting (or impressive) on a cold winter night than a hot gratin from the oven. Here are 4 easy vegetable sides, a cheesy baked dip, and our favorite French Onion Soup -- gratinée, of course.

Pommes Dauphinoise (Potatoes au Gratin)

An oldie but a goodie, this hearkens back to my cooking school days, with some thanks also to Julia Child. - Merrill Stubbs

Let's face it: winter can get a little gray. It gets dark early. It snows. Sometimes, we crave those bright colors of summer -- both outside and, of course, on our plates.

Enter: root vegetables.

Roasted, sauteed, mashed, pureed, these veggies are just what we need on a cold winter's night. They're versatile, they're healthy, and, well, they last a while. Keep a few of these on hand, and you're guaranteed to eat well all season. They'll make your plate -- and your day -- a little brighter.

• Get more warming recipes for winter on FOOD52.

• See more winning recipes from FOOD52's contest for Your Best Root Vegetable Side.

• Have a cooking question? The FOOD52 Hotline is here to help!

Sweet Potato & Parsnip Mash

I'm always a fan of recipes that only dirty one dish from start to finish. Parsnips are wonderful with sweet potatoes and the kick of horseradish adds something special to the dish. A tablespoon of maple syrup makes it complete. -