Hanukkah is a great excuse to let the oil flow and fry, fry away. Latkes and jelly donuts are the usual slick and crispy suspects, but they're not the only foods you can throw in the pan, which is why we've gathered eight great oil-fried recipes that are perfect for the upcoming holiday. Some are a little different, like crispy fried rings of squash, and some are, well, latkes -- but all are delicious.Read More »from 8 Oil-Fried Foods for Hanukkah
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Hate it or love it, it's that time of year again. That time of year when the chill sets in, when the sky gets dark, when a mug of warm something becomes a lifeline, a necessity. Here are 7 of our favorite cold-weather drinks, both boozy and not, to start and end your day right.
• Still not cozy? Check out our favorite soup recipes to keep warm.Read More »from 7 Drinks to Warm You Up
• Master the art of edible gifts with our Holiday Cookie Strategies.
• Got a question in the kitchen? The Food52 Hotline is here to help!
- Food52 | Shine Food – Wed, Dec 5, 2012 10:10 AM EST
We're feeling a bit French today, and we thought you might be, too. What'll be on our tables tonight? We're getting our omega-3s in with gingerroot's perfectly Parisian Aromatic Poached Salmon with Rye and Caper Breadcrumbs. Enjoyed with a glass of white wine, we could easily stop there, but tonight, we're skipping happily along to dessert. Because our night wouldn't be truly French without a little sliver of something sweet, now would it?
Serves 4 to 6
1/2 cup ginRead More »from Dinner Tonight: Aromatic Poached Salmon + Lazy Lemon Tart
1/2 cup water
1 (1 1/2 pound) salmon fillet, preferably wild
3 tablespoons fresh Italian parsley, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons lemon zest
2 tablespoons unsalted butter
1/2 cup each Pumpernickel and white breadcrumbs (more coarse crumbs than sand)
1 1/2 tablespoon chopped capers
2 teaspoons prepared horseradish
We get it. You bought that carton of buttermilk, maybe, to make pancakes on Sunday morning. Maybe you baked a cake; maybe you made biscuits. For whatever reason, you have that carton in your fridge, and the expiration date is inching closer, and, like a responsible cook, you want to put it to use. Here are eight of our favorite recipes that use buttermilk -- eight recipes to try, and eight ways to make the game of using-up-what's-left-in-the-fridge fun and delicious.
• See our favorite recipes for make-ahead breakfasts for the holiday season.
• Continue down the dairy aisle and learn 6 ways to cook with yogurt.
• Got a question in the kitchen? The Food52 Hotline is here to help!Read More »from 8 Ways to Use Up Buttermilk
Before we get into the full-on holiday swing, let's consider a low-maintenance option for having company over and providing your guests with easy, delicious food: a pizza party! Whether you're a cheese pizza devotee or like to mix and match all sorts of toppings, at least one of these six recipes from the spirited home cooks' community at Food52 is sure to please. Because, really, who doesn't love pizza?
Pick your pie, call up some friends, and let yourself gradually ease into the season of serious holiday entertaining.
• Learn how to stretch pizza dough like a pro.
• Don't let yeast scare you!
• Got a question in the kitchen? The Food52 Hotline is here to help!Read More »from Easy Entertaining: 6 Recipes for a Pizza Party
- Food52 | Shine Food – Wed, Nov 28, 2012 11:34 PM EST
While we all love Thanksgiving, and acknowledge that life is really all about family and friends and all of that, there is a particularly light and joyous feeling that overtakes us when said family and friends have finally left and life is our own once again. There's no one to impress, no one to frantically scrub the floors for. Just you, at home, back to normal. Take the time to fix yourself something special and truly tasty -- like HalfPint's Lemony Sardine Pate -- a little more than cheese and crackers, but hardly more work. Sometimes the most luxurious meal is a meal cooked for one, and Rhonda35's Spaghetti with Fried Eggs celebrates just that. Feel free to eat it straight out of the pan -- we won't tell.
Pangritata1/3 cup fresh or stale coarse breadcrumbs
2 teaspoons minced fresh rosemary leaves
Zest from half a lemon
1. Heat 2 tablespoons olive oil in a largeRead More »from Dinner Tonight: Spaghetti with Fried Eggs + Lemony Pate
As December gets closer, our coats get heavier, and our ovens start calling to us. This desire to bake through the winter coincides nicely with a number of holidays, with gifts giving us one more excuse to preheat the oven and bring out the usual suspects: flour, sugar, butter, and eggs.
Quickbreads and muffins are some of the fastest, easiest baked goods you can whip up, and they make fantastic gifts. Presented in a basket or miniature loaf pans, they're certain to please any friend, coworker, mail delivery person, or far-flung relative. And if you're feeling like more of a grinch this season, you can always save them for yourself -- they keep well in the freezer.
So heat up the oven, break out your favorite mixing bowls, and bake one -- or all -- of these 8 recipes for quick breads and muffins. Just be sure to double the recipe; someone will thank you later.Read More »from 8 Quick Breads and Muffins to Share or Save
• Browse more breakfast recipes from our community
• Learn all about the chemical leaveners that make quick
- Food52 | Shine Food – Thu, Nov 22, 2012 11:53 PM EST
This week, a Merrill-ific dinner, because who doesn't love that? Her so-good-it's-silly Pasta Al Forno is rib-sticking, whole-body-warming food. Plus, it serves 8, so make the full batch and you'll have enough for dinner tonight and tomorrow night: always a bonus, but this week a must. Shaved brussels sprouts offer freshness and crunch, welcome alongside the creamy baked pasta.
Serves 6 to 8
1 3-4 pound cheese pumpkin or butternut squash
Salt and freshly ground black pepper
1/4 pound pancetta, diced
1 pound conchiglie rigate (shells)
2 cups heavy cream
1/4 pound shredded fresh mozzarella
1/2 cup grated Pecorino Romano
1/2 cup fontina, coarsely grated
1/4 cup crumbled gorgonzola
2 tablespoons ricotta
2 teaspoons chopped thyme leaves
1. Heat the oven to 400 degrees. Halve the pumpkin and scoop out the seeds. Cut the pumpkin into 8 equal wedges and arrange on twoRead More »from Dinner Tonight: Pumpkin Pasta Al Forno and Shaved Brussels Sprout Salad
Once Thanksgiving dinner is cooked, served, and eaten, you'll want a pat on the back, a nap, and maybe some sweatpants. With no more timers to set or turkeys to roast, it's time to relax and enjoy time with friends and family.
Come Friday, though, you'll probably get hungry again -- and you'll probably have a fridge full of leftovers. We've rounded up seven ways to turn your leftovers into dishes that will give them new life rather than make you feel obliged to recreate Thanksgiving dinner for lack of a better option.
Get creative, and embrace your leftovers: fewer trips to the grocery store is always a good thing. Here are our favorite ways to repurpose your Thanksgiving leftovers, brought to you by the spirited home cooks' community at Food52.
• Take things up a notch with 11 Secret Weapons for Your Thanksgiving Meal
• Keep your guests' hunger at bay with these 7 Low-Maintenance Hors D'Ouevres
• Got a question in the kitchen? The Food52 Hotline is here to help!
Read More »from 7 Ways to Repurpose Thanksgiving Leftovers
You've been busy. You've been tired. You've let the days of prepping and chopping and make-ahead-ing pass, and The Big Day, that day that everyone's been talking about (and that you, until now, have been ignoring) is now two days away.
Here is a full, well-rounded, nobody-will-ever-know Last Minute Thanksgiving Menu: Thanksgiving simplified, condensed, and served up on your finest china. Take a deep breath, head to the grocery store, and get started. We've got your back.
• See our 11 Secret Weapons for the Thanksgiving Meal.
• Check out 7 Thanksgiving Salads to Lighten Up the Feast.
• Got a question in the kitchen? The Food52 Hotline is here to help!Read More »from A Last-Minute Thanksgiving Menu