Blog Posts by Food52

  • Dinner Tonight: Chimichurri Lamb Chops + Cauliflower Soup

    While Spring/Summer '14 is currently gracing the runways in NYC, we are honing in on Fall '13. Call us behind the times! This week treat yourself to a dinner that feels like couture at a ready-to-wear effort. Chimichurri lamb chops accompanied by a classic cauliflower soup is the perfect vehicle to ease you into fall -- just think of it as a light autumn jacket. We propose getting the most of your chimichurri and accessorizing your soup with a drizzle or two. No fashion police here.

    The Menu

    Chimichurri Lamb Chops by CoconutsandCardamom

    Photo by James Ransom

    Serves 6

    Lamb Chops

    6 lamb chops
    Sea salt and pepper, to taste
    Montreal steak seasoning, to taste (optional)

    Chimichurri Sauce

    1 cup fresh cilantro
    1 cup fresh parsley
    1/2 cup fresh mint
    1/4 cup fresh oregano (optional, but we like it)
    4 cloves of garlic minced & sauteed
    4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
    1/2 cup olive oil
    1/4 cup lemon juice
    Pinch red

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  • 3 New Ways to Top a Pie (That Aren't a Lattice)

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: Maggie Battista, a.k.a. EatBoutique, shows us how to get creative with pie -- beyond the filling.

    Beyond the lattice from Food52

    I have a love-hate relationship with pie. And before you gasp, let's talk about it.

    >>RELATED: Make cherries last all year with DIY Cherry Pie Filling.

    There are, perhaps, a thousand reasons to love pie. Consider the perfect ratio of a half-tart, half-sweet fruity filling, or a rich pie crust that's at once crisp and tender, or even the scoop of vanilla ice cream or the mass of whipped cream (or both) that always finds its way to my slice. That's almost ten reasons right there.

    Pie from Food52

    But once you've mastered the perfect pie crust or found a frozen crust you love in a pinch, the creativity of the pie presentation generally evaporates. Conditioned to simply slap a flat top crust on it or maybe a lattice design, I mentally file

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  • How to Ripen Fruit Faster

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: You don't have to wait any longer -- here's how to speed up your fruit's ripening.

    Stone Fruit from Food52

    Think on this: all of the lush fruits and vegetables that fill our markets and our plates, with an almost-infinite range of flavors and textures and varieties, all come from tiny, singular seeds.

    The science behind these seeds -- how they grow, reproduce, and turn from specks-in-dirt into food -- is magic. The sweet, juicy plum you eat is the result of a long, complicated chain of scientific events that ends in nothing but pure, simple pleasure.

    And when you pick the perfectly ripe specimen, good for you. But not all of us are that lucky. Some of us come home with hard peaches, or rigid avocados that simply aren't ready for mashing. What then?

    Ripening Tools

    There are ways for us to play God, as it were, in the lifecycle of a fruit. We can speed up

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  • Homemade English Muffins + Pickled Strawberry Jam

    Every Friday at Food52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

    Christina Tosi of Momofuku Milk Bar recently stopped by the Food52 office to teach us how to make her perfect English muffins. Today, she's sharing the recipe, step by step -- plus a pickled strawberry jam to smear on top.

    I used to make family meal dessert when I was a cook at wd~50. Over time, just making one dessert wasn't enough to satisfy my love of baking, so I started branching out and making morning or late-night baked goods on top of my family meal desserts. First up was English muffins. I would make a batch nearly every day and we'd dissect the room for improvement in each batch, from technique to overall flavor. I spent every day for months getting this recipe just right. It's tried and true, and easily one of my favorites.

    Since then, we've used the recipe in our kitchen at Milk Bar to make bite-size English muffins for a bread course

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  • The Simplest and Best Chicken Fingers

    Food52 co-founder Merrill Stubbs shares her mother's recipe for chicken fingers. Because when something's this good, why mess with tradition?

    Chicken Fingers from Food52

    My mother's chicken fingers were among our favorite treats growing up. I'm sure they were the most requested food item for any birthday party we had at home between the ages of 5 and 12 -- which was most of them. After all, this was back in the 80s, when a well-orchestrated scavenger hunt or a game of Sardines constituted a birthday party.

    The chicken fingers were just as good the next day, long after the birthday cake crumbs ground into the rug by little feet had been vacuumed away, either reheated gently in a warm oven or -- yes, I'll admit it -- eaten straight from the fridge.

    >>RELATED: You know what else is delicious eaten from the fridge? Zucchini Pizza. Get the recipe.

    The breadcrumb coating my mother used was packed full of flavor (and plenty of salt, which is key), and she was careful not to overcook the chicken, so it

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  • Tonight's dinner takes a moment to appreciate the versatility and beauty that is the salad. Salads have no rules. They're kind of like that wild child in high school who could do whatever they wanted -- they march to the beat of their own drum. This week, we're appreciating the glory of this no-rules food and turning it into a fantastic, snappy dinner. Dinner tonight proves that a salad can shine as the star of the meal -- and that multiple salads shine even brighter.

    The Menu

    Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette by Emily C

    Roasted radicchio

    Serves 2 to 3 as a main course; 4 to 6 as a side dish

    2 small heads radicchio
    1/4 cup extra virgin olive oil, divided
    3 tablespoons balsamic vinegar, divided
    Kosher salt + freshly ground black pepper
    1 pound medium shrimp, peeled and deveined
    3 strips of bacon (about 3 ounces), cut into lardons
    1 small shallot, minced (about 2 to 3 tablespoons)
    1 teaspoon Dijon mustard
    2 teaspoons maple syrup (or to

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  • A Trick for Faking Fancy Balsamic

    Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

    Today: How to make fancy balsamic vinegar from the cheap stuff (and a bit of honey).

    Honey Balsamic Sauce on Food52

    Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof sauce for strawberries and ice cream that wants only ordinary grocery store balsamic and a little honey.

    Honey Balsamic Sauce

    Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012)

    2 parts inexpensive balsamic vinegar
    1 part honey

    1. Simmer two parts inexpensive balsamic vinegar with one part honey until the mixture is thickened and reduced by about half. Let cool. Taste a little sauce with a spoonful of vanilla ice cream and adjust the balance of sweet with tart to your liking (I like to keep it a little tart) by adding a bit of extra honey if necessary.

    2. Serve a drizzle of sauce -- it doesn't take much -- over strawberries and vanilla

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  • Homemade Cinnamon Toast Crunch

    It's always more fun to DIY. Every week at Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

    Today: Thanks to Tieghan from Half Baked Harvest, you can enjoy your favorite childhood cereal without ending up in a sugar coma.

    As a kid, Cinnamon Toast Crunch was one of my favorite cereals. It was always there, lurking in our kitchen cupboards, just waiting for my after-school cinnamon craving to surface. It was the perfect snack. The only problem, of course, was that it was loaded with sugar and so incredibly processed.

    >>RELATED: Craving real cinnamon toast? Use maple syrup instead of white sugar.

    When I first started to cook and bake, I spent a lot of time reading about nutrition and healthy substitutions. I also learned that homemade is almost always better. But a month or so ago, I caved at the store when my little sister asked to get Cinnamon Toast Crunch. She is too cute to say no to, and she and my younger brother

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  • Classic Texas Sheet Cake

    Food52 contributor Jenny Steinhauer is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

    Today: A cake to bring out everyone's inner child.

    Mable's Texas Sheet Cake from Food52

    I like a good office birthday. Not my own, of course. On my birthday I call in sick and get a pedicure. But I enjoy the minor spectacle of someone else's special day -- the off-key singing, the cracks about agedness, and of course, OF COURSE, cake.

    So the other day, when I learned that one of my colleagues would be present and accounted for on his birthday, I decided cake was in order. For large groups, a sheet cake really fits the bill, and I found a receptive audience with Mable's Texas Sheet Cake.

    >>RELATED: Another recipe Jenny loves for celebrations? Strawberry Shortcake Cupcakes.

    Let me just tell you people something right out of the gate: this cake is very sweet. Were I to rework this recipe myself, I might find a way to up the chocolate. But something about it seems to bring

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  • How to Make Old-School Buttermilk Biscuits

    Every week on Food52, we're unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next.

    Today: Heather Baird SprinkleBakes lets us in on her grandmother's secrets for making perfect buttermilk biscuits.

    Buttermilk BiscuitsButtermilk Biscuits

    As a child, my grandparents' farm was my favorite place on earth. It was a magical place where baby cows were bottle-fed and chickens hatched before my eyes in incubators. But as much as I loved marveling at all the life buzzing on the farm, there were other -- better -- perks of staying there. My grandmother would let me sleep in until noon and, somehow, breakfast was always ready and piping hot when I woke up. I remember sitting cross-legged at her kitchen table in front of a plateful of eggs over easy, bacon, fried potatoes, sliced tomatoes from the garden, and made-from-scratch buttermilk biscuits.

    >>RELATED: Another recipe from Grandma: Homemade Zucchini Bread.

    It's the latter that tugs at my heartstrings the most. Her buttermilk

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