Blog Posts by Food52

  • How to Cook a Lobster

    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: Get yourself to a shoreline and melt some butter -- this is how to cook a lobster.

    How to Cook a Lobster from Food52

    It's a tough time to be talking about lobster. They're no longer just the reason to amble along Route 1 in Maine, and butter versus mayonnaise -- while very important -- is no longer the hot button issue. There's a lobster shell disease plaguing the Northeast, and the price per pound has plummeted in recent years, causing hardship in the lobstering industry.

    But it's August -- there are lobster boils and clam bakes to be had. Lobster rolls and picnic tables await. Pools of butter await, too, and so do ears and ears of corn. And because they do, here is how we cook lobsters.

    How to Cook a Lobster from Food52

    At the Market
    Whatever your cooking method, this is the hard truth about lobster: if you want it to be good, it has to be alive when you bring it home. With lobster,

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  • Dinner Tonight: Seafood Stew + Grilled Corn with Basil Butter

    Surreal as it may seem, it's officially the final week of summer. The season has flown by and hopefully you were able to take advantage of all the lovely ingredients summer has to offer. And if not, you still have time. This week's Dinner Tonight takes summer's top offerings and turns them into an easy dinner that gives the season the delicious goodbye it deserves. A hearty seafood stew and some grilled corn with basil butter are two appropriate ways to send summer off with a last hurrah. But it's not really goodbye -- it's more of a see ya later. Thank goodness.

    The Menu

    Dad's Favorite Seafood Stew by inpatskitchen

    Dad's Favorite Seafood StewDad's Favorite Seafood Stew

    Serves 4 to 6

    1/3 cup extra virgin olive oil
    4 crushed garlic cloves
    6 peeled and seeded roma tomatoes cut into thin strips
    1 cup homemade fish stock, purchased seafood stock or clam juice
    1/2 cup dry white wine
    1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
    16 large peeled and deveined raw shrimp
    16 sea scallops

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  • How to Use a Whole Ear of Corn

    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: Your corn is more than just the sum of its kernels.

    Using the whole cob, on Food52

    All summer, you've likely been stripping your corn of its kernels, eating them typewriter-style or slicing them off, raw, to throw together a last-minute salad. Maybe you've grilled them or broiled them or doused them in butter.

    But what have you been doing with the rest of your corn? Likely, throwing it away. Let's change that.

    Corn cobs from Food52

    Your cobs, husks, and silks are still of value to you after they've kept your precious kernels safe on their journey from a field to your table. They can add flavor to your soups, wrap your tamales, cure what ails you, or make your garden's soil richer.

    Your most obvious, hands-off option is the closest compost bin This year's husks will turn into next year's herb garden -- which you can then mix into butter and spread on your corn. It's the

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  • No-Bake Triple Chocolate Brownies

    Faith Durand from The Kitchn shares a recipe from her new book, Bakeless Sweets with Food52 -- because during summer, dessert shouldn't require an oven.

    I'm one of those people who likes her chocolate with stuff in it. Roasted almonds in dark chocolate? Yes. Theo's chocolate bar with toasted buttery breadcrumbs? Double yes. The purists will groan, but I appreciate the richness of chocolate tempered with something nutty or crispy. This no-bake take on brownies hits that craving straight-on, with a firm, fudgy texture and the toasted taste of graham crumbs, not to mention hazelnuts.

    >>RELATED: Another easy, no-bake treat: Dark Chocolate Coconut Bites.

    The best part is that you can put them together in just a few minutes. Simply mix together graham cracker crumbs, hazelnuts, and cocoa, add melted chocolate, and refrigerate your brownies for at least an hour. Waiting for the brownies to chill is by far the hardest part of this recipe, but the fudgy treats flecked with cookie crumbs and

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  • The One-Stop Guide to Canning

    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: Virginia Willis, author of Southern Living Little Jars, Big Flavors, gives us a step-by-step guide to boiling-water canning.

    Gingered Beet Pickles

    Down South the age-old art of home canning is known as "puttin up" -- and oh, do we know how! I grew up in a family committed to preserving. Both of my grandparents had grown up in the country and both had lived during the Great Depression; they passed the practice along to their children. Preserving food was a way of life.

    Black eyed peas, butterbeans, and creamed corn were frozen; peaches, wild blackberries, scuppernongs, and muscadines were transformed into jams and jellies; green beans and tomatoes were canned in summer and in the fall the canning kettle held quart jars filled with peanuts, pears, and spicy chow chow. Cucumbers were sliced and transformed into bread and butter pickles, or quartered

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  • Light Desserts for Hot Summer Days

    The weather dictates the desserts we eat. In winter, we like like hearty warm desserts that soothe our bones from the biting wind outside. Heavy, like the clothes we bundle up in, is encouraged. In summer, we like desserts that are light, for those sweltering days where anything too hearty is our worst enemy. Light means cool, refreshing, and not too filling -- you know, so you always have room for s'mores later on.

  • Dinner Tonight: Crispy-Skinned Fish + Charred Corn and Avocado Salad

    The last thing you want after a lengthy day is lengthy time spent on your feet in the kitchen. All you really want to do is sit down, put your feet up, and instantaneously be eating something divine. This week's Dinner Tonight comes together in a snap so you can be doing just that in under an hour. Dinner takes the form of a crispy-skinned fish and a charred corn and avocado salad, and will definitely make the end of your day -- that short, sweet part when you're resting -- that much sweeter.

    The Menu

    Le Bernardin's Crispy-Skinned Fish
    by Genius Recipes

    Le Bernardin's Crispy-Skinned FishLe Bernardin's Crispy-Skinned Fish

    Serves 4

    About 1 tablespoon canola oil (enough to coat the bottom of the pan)
    Four 6-ounce skin-on fish fillets (like striped bass or salmon)
    Fine sea salt Freshly ground white pepper (black is fine too, if you don't mind the speckles)
    Wondra flour for dusting

    1. Heat the oven to 400 degrees. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.

    2. Season the fish on

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  • Dinner Tonight: Drunken Clams with Sausage + Grilled Garlic Toast

    This week's Dinner Tonight blends the best of both fast and flavorful, with a fragrant dish of drunken clams and sausage with a side of crispy grilled garlic toast (because if you're going to mop up drunken clams with toast, why not make that toast perfect?). Buy a nice bottle of white wine on your way home from work (or steal some from the recipe) and cheers to your delightful meal and the warm summer night.

    The Menu

    Drunken Clams with Sausage
    by QueenSashy

    Drunken Clams with Sausage

    Serves 4

    4 dozen littleneck clams cleaned and scrubbed
    2 sweet Italian sausages (about 10oz)m casing removed and meat separated into small pieces
    1 medium yellow onion, thinly sliced
    4 celery stalks, finely chopped
    1/2 of small fennel bulb, thinly sliced (optional)
    5 small garlic cloves, minced
    1 1/2 cups dry white wine
    3/4 cups sweet white wine, such as Muscat
    10 large fresh tarragon leaves
    1/2 cup heavy cream
    1 tablespoon parsley, finely chopped
    1/4 cup extra-virgin olive oil
    Freshly ground pepper

    1. In

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  • The 10 Best Ways to Enjoy Fresh Cilantro

    Cilantro -- you either love it or hate it, but there's no denying that it is a powerful flavor. It's the herb that works overtime, marinating, saucing, and brightening even the simplest of dishes. It's the perfect herb for your late-August meals, for stretching out the flavors of summer as the days begin to get longer. Here are 10 tried-and-true recipes that use fresh cilantro to its fullest potential.

  • Homemade Beef Jerky

    At Food52, we believe the snacks you eat on a road trip are just as important as the destination itself. That's why we're sharing a recipe for homemade beef jerky that's the ultimate road trip snack.

    A road trip isn't a road trip without rolling down the windows, cruising along the interstate with a car-full of friends, and -- more often than not -- stopping off at a rest stop to buy unsatisfying, unhealthy snacks. But your road trips can be better than that.

    >>RELATED: 13 other snacks to make at home and eat on the road.

    Make beef jerky at home and you'll have a sweet, salty, and spicy snack that's better than anything you'll find at a roadside rest stop. There's no food that will please a carload of hungry travelers more than a batch of chewy, peppery jerky. With a little help from the Korean dish Bulgogi and a few wildcard ingredients (pear nectar, sake), this jerky achieves the perfect blend of sugar, salt, and spice.

    >>RELATED: "Hermit" cookies are the ultimate

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