As the last of the summer jam stock dwindles, and root vegetables take up residence in our crispers, we begin to appreciate freshness wherever we can find it. It is a rare thing to find one single food (let alone a vegetable) that does the nutritional work of all of its counterparts combined -- and is built to thrive through the winter. Enter kale: this gorgeous green is lively and toothsome with an addictive peppery bite. Steamed, sauteed or dressed up raw in a salad, kale is delicious when prepared with a little finesse.
Even the most glorious greens are best paired with a little dose of decadence. No need to trick the serial carnivores into eating their veggies; these delectable kale recipes will convert even the biggest superfood-phobic. Here are 9 of our favorite ways to turn this nutritional powerhouse into a delight.
-See more kale recipes on Food52.
-Get more ideas for salads from the Food52 community.
-Have a question in the kitchen? The Food52 Hotline is here to
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In the mood for something exotic? Want those punches of garlic, spice and heat? Put down the phone. You can do it yourself. Here are 10 classic takeout dishes -- Thai, Indian,Japanese, Vietnamese, and everything in between -- that are easy to make at home, and much better for it. Now, whip out your fancy china. No cartons allowed.
- • What's for dessert? Check out dessert recipes on Food52.
- • Not in the mood for takeout? Try some more entrees from the Food52 community.
- • Got a question in the kitchen? Ask the Food52 Hotline.
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Asian Garlic Green Beans by mtlabor
Serves 2-3
1 pound green beans, trimmed
1 tablespoon olive oil
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1 & 1/2 teaspoon soy sauce
1 teaspoon ginger powder
1. Fill a large pot with water and bring to a boil. Add generous amount of salt and add green beans. Cook for about 3 minutes, stirring occasionally. Drain and set aside.
2. Heat a large skillet Read More »from 10 Takeout Classics, Done at HomeThere's a lot we look forward to each winter -- snow, the holidays, hot toddies... But the coldest months of the year are also the season for coughs, sniffles, and runny noses.
Here at FOOD52, we like to stave off the flu with a different kind of shot. We've already begun stocking our fridges with immune system-boosting fruits, and come December we'll be using citrus in everything from healthful salads to (probably not-so-healthful, but definitely delicious) desserts.
Below are 7 of our favorite citrus recipes.
Read More »from Beat Flu Season with a Shot of Citrus8 Thanksgiving Hors D'Oeuvres to Impress (If the Meal is in Distress)
By Food52 | Shine Food – Tue, Nov 22, 2011 12:45 PM ESTThere's no home cook who hasn't been through at least one holiday meal gone awry. Like the time one of us mixed up baking powder and cornstarch -- a disaster, to say the least.
We suppose we could stick to our tried-and-true standards -- but part of what we love about the holidays is the chance to try new things.
Not ones to give that up, we've come up with a different solution: make-ahead hors d'oeuvres we can rely on to impress our guests if the rest of the meal is in distress. Here are 8 of our favorites.
If you were to put out a bowl of these crunchy, smoky, spicy little nuggets at a cocktail party, it's likely they'd be gone in under five minutes. Aliwaks has taken an already brilliant idea (fried chickpeas with smoked paprika) and run with it. You also fry strips of lemon zest, fresh thyme leaves and later thinly sliced garlic to mix with the chickpeas, paprika and salt. This leads to an array of crispy little
Read More »from 8 Thanksgiving Hors D'Oeuvres to Impress (If the Meal is in Distress)
Every week on Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.
Today: Perfect pumpkin pie in half the time of your average back-of-the-can recipe.
- Kristen Miglore, Senior Editor, Food52.com
At a recent photo shoot, a few of us were standing around lamenting that we don't have a go-to pumpkin pie. Or that our go-to is so involved that it's more akin to an awkwardly choreographed square dance, and stresses us out and furrows our faces just reading it. Feast day recipes shouldn't require memorizing three steps ahead for success -- it won't end well (and so on with the lamenting).>> RELATED: See our day-by-day guide for a stress-free Thanksgiving on Shine.
Then along comes Amanda's mother Judy Hesser, an untouchable cook (we're talkingChocolate Dump-It Cake and Peach Tart untouchable). She casually said she was fond of an old recipe that has you cook
Read More »from Meta Given's Perfect Pumpkin PieEvery week on Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.
Today: The simplest possible technique for a succulent turkey. It will forgive you if you overcook it. You can do it while you're defrosting the bird, if you choose. And best of all, it tastes like turkey.
- Kristen Miglore, Senior Editor, Food52.com
Five years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (and a lot of others) talk about Thanksgiving.
Under the vigilant eye of Russ Parsons -- longtime Food Editor at the paper and author of How to Read a French Fry -- four birds came to the table, and a simple new technique had the panel smitten.The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.
Read More »from Russ Parsons' Dry-Brined TurkeyCountdown to Thanksgiving: FOOD52's Plan for Stress-Free Holiday Prep
By Food52 | Shine Food – Mon, Nov 21, 2011 2:58 AM ESTLet's face it: Thanksgiving is a lot of work. Between the stuffings and the sides, and the gravies, and the pies, the fourth Thursday in November is hardly a day off. By the time the turkey is on the table, we're usually just thankful to be done.
This year we're doing it differently. Instead of knocking ourselves out on Thursday, we're going to prepare the meal in advance. Then all we'll have to do Thursday is put the turkey in the oven and throw together a simple salad -- and then we'll sit down, with family and friends, and give our thanks for that.
>> See more Thanksgiving Recipes on FOOD52.
MONDAY
Make this brandy-spiked cranberry sauce and let it mellow until Thursday.
In this cranberry sauce, you won't find any of the punishing tartness you get in many -- it's all silk and fragrance. The pears, which are shredded, melt into the sauce. We've made the sauce with grated apple and it's just as delicious. We've also served it over fresh ricotta -- make
Read More »from Countdown to Thanksgiving: FOOD52's Plan for Stress-Free Holiday PrepWe know, we know, the turkey is the crown jewel of the Thanksgiving table, the centerpiece, the show-stopper. Not anymore.
Here are 9 side dishes to share the spotlight with the bird this holiday -- all simple, modern twists on the sides we all know and love, from a light, frisky butternut cider soup to smoky grilled Brussels sprouts. We can't wait to hear grandma say, "Pass the cranberry chutney, please."
>> See more Thanksgiving Recipes on FOOD52.
Butternut Squash and Cider Soup
Read More »from 9 Thanksgiving Sides Get a Modern Makeover
Butternut Squash and Cider Soup
This is a great soup to have in your everyday arsenal. It's sweet, purely flavored and can be made in a flash. I think it's the perfect thing to serve on Thanksgiving, when you need a break from the heft. - Amanda Hesser
Serves 4
1 shallot, sliced
1 clove garlic, peeled and minced
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cupA Mobile Hotline for Your Burning Thanksgiving Questions on the Go
By Food52 | Shine Food – Fri, Nov 18, 2011 1:12 PM EST
Just in time for all of your burning Thanksgiving questions on the go -- from the farmer's market, the meat counter, the train to the in-laws' -- we're releasing the FOOD52 Hotline iPhone app (and it's free!).
Read More »from A Mobile Hotline for Your Burning Thanksgiving Questions on the Go7 Thanksgiving Salads to Cut the Heavy Hitters
By Food52 | Shine Food – Fri, Nov 18, 2011 10:23 AM ESTThanksgiving is, as it should be, a holiday of excess. What better way to give thanks than to celebrate with a feast? As much as we love turkey, though, we sometimes need a little relief. Here are 7 Thanksgiving salads we're counting on this season to cut the holiday's heavy-hitters.
Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette by brididc
Shaved Brussels Sprout Salad with Red Onion, Lemon, and Pecorino by merrill
Carrot Avocado Salad by merrill
Not-Too-Virtuous-Salad with Caramelized Apple Vinaigrette by wanderash
Helen Getz's Cabbage Salad with Hot Bacon Dressing by amanda
Caesar Salad with Pancetta by Marie Viljoen
Red Leaf Salad with Roasted Beets, Oranges, and Walnuts by Teresa Parker
• Get more Thanksgiving recipes at Food52.
• Have a cooking question? The Food52 Hotline is here to help!Read More »from 7 Thanksgiving Salads to Cut the Heavy Hitters
