Blog Posts by Food52

  • How to Grill Any Steak in 5 Steps

    At Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

    Today: Food52'er pierino shows us how to grill any steak like a pro.

    Some of the best steaks I've eaten in my life were not cooked in New York, nor in Chicago but in Italy. Specifically in Tuscany off of the A1. The A1 in this context is not a steak sauce, it's the autostrada that runs through the center of Italy and through the heart of Tuscany. The most esteemed meat for the grill there is chianina beef. Domestically, the closest cut would be a double-thick porterhouse steak. For seasoning you need nothing more than coarse salt, pepper, and lemons to squeeze at the table.

    What is important is that you cook this over real wood charcoal. Propane and briquettes are for sissies, okay? Gas grill? No! In Tuscany they might throw dried vine cuttings on the coals. An alternative is to add wine barrel staves,

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  • 8 Cakes to Celebrate Summer Fruit

    We eat fruit in the summer by the handfuls -- sometimes out of our fridge, sometimes from farmers market stands (yes, we know we're only supposed to try one piece and no, that doesn't stop us). We churn them into ice cream, turn them into refreshing popsicles, and bake them endlessly into bubbling pies and crumbles. But there's one, less-practiced way to put all that delicious fruit to good use, and that's to put them in cakes. Nectarines, plums, peaches, and their warm-weather fruit friends are perfect cake fillers. They keep the batter particularly moist and offer a lighter twist on traditional cakes.

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  • Dinner Tonight: Finger-Lickin' Chicken + Carrot Avocado Salad

    It's easy to pull out all the stops for an entrée. It's the main dish, so we often think about it as needing to be the most interesting or impressive, while the sides and salads get lost. Sometimes, though, there is beauty in a simple main and something a little more exciting to go with it. This Dinner Tonight is just that. Basic (but delicious!) chicken is accompanied by a carrot and avocado salad, doused in orange and lemon juice, along with spices, herbs, seeds, and a little creme fraiche to cool things down.

    The original recipe for this chicken comes with an aioli; for this dinner plan, though, we've left it out. Of course, feel free to make it if you want -- but the Carrot and Avocado Salad gives plenty of creamy balance to the chicken on its own.

    The Menu

    Finger Lickin' Finger Lakes Chicken by wssmom

    Finger Lickin' Finger Lakes Chicken

    Serves 4

    2 whole organic chicken breasts, split so you have four nice-sized pieces
    Freshly ground pepper
    Olive oil for grilling

    1. Liberally sprinkle the chicken breasts with salt and

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  • How to Make Elote, or Crazy Street Corn

    Food52 Guest Editor Pati Jinich is an authority on Mexican cooking and author of Pati's Mexican Table. Today, Pati shares a recipe that takes Elote, the famous Mexican street food, and brings it straight to your kitchen.

    Messy goodness on a stick. That's what this is. Crunchy, juicy, sweet corn slathered in butter and mayo, coated in crumbled queso fresco, sprinkled with chile powder and salt, and drizzled with lime juice: it is one of those ubiquitous street foods of Mexico. I stalk street corn vendors when I am in Mexico, and my kids do exactly the same thing.

    >>RELATED: A Japanese street food that will also have you going crazy: Shrimp Pancakes.

    To keep us all out of jail, I give them a hit of the "crazy corn" at home. Though my boys tend to have radically different preferences, this is one where their preferences clearly align: they want everything on there. When you serve it, just lay out all the garnishes -- and lots of napkins -- and let them go.

    Crazy Street Corn

    Serves 6


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  • The 10 Best Ways to Eat Raw Vegetables

    One of the best things about summer is the sudden influx of beautiful summer produce. Markets, grocery stores, and gardens are practically bursting with fresh vegetables, ready to be enjoyed in their natural state. Sure, you can grill, roast, or saute them, but really, this is the time to be enjoying vegetables in all their raw, crunchy glory. Here are 10 recipes that celebrate that approach.

  • How to Make Perfectly Smooth Hummus

    Every week on Food52, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.

    Today: Perfectly smooth DIY hummus in a fraction of the time -- thanks to a simple, brilliant trick.

    Yotam Ottolenghi & Sami Tamimi's Basic Hummus from Food52Yotam Ottolenghi & Sami Tamimi's Basic Hummus from Food52

    - Kristen Miglore, Senior Editor,

    You will go to picnics and barbecues this summer, and there will be that person who brings the laziest contribution this side of a bag of Doritos: the store-bought tub of hummus. Maybe a sack of wet baby carrots to go with.

    And you won't judge them, because you're nice.

    Tubbed hummus has become that friendly convenience food that everyone accepts -- it's the new, improved French onion dip. It's so popular, it even comes in guacamole flavor. (Now you can start judging.)

    >>RELATED: An easy falafel recipe to go with your hummus.

    But that stuff in the tubs -- as healthy and quick and easy as it may be -- is never going to be as good as the real thing. The real thing is rich and sultry and alive. It

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  • Homemade Nacho Cheese Sauce (+ Pickled Jalapenos)

    Every week 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.

    Today, Lara Ferroni shows us how to make a smooth and creamy nacho cheese dip and pickled jalapenos in a flash.

    While I never had a real fast food worker experience as a kid, I did work for several years at the local movie theater, where in addition to an inordinate amount of popcorn, we made a lot of movie theater nachos. You know the kind with the little plastic dish with the special cup for the nacho sauce. Trust me on this one, you don't want to know exactly what is in that cheese sauce, but I'll tell you that it does come in very large cans and is closer to plastic in texture before it's heated than anything you should eat. There was nothing nacho-y about the cheese itself -- that effect was created by pouring a bit of the pickling brine from the equally large cans of pickled jalapenos, after first scraping off some weird oily black

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  • The 10 Fresh Corn Recipes to Master

    There's been a realization over the past few years that corn goes into most everything we eat, and not always in the most delicious or glamorous way (we're looking at you, food coloring). But the truth of the matter is that corn is a wonderful ingredient with the ability to shine in countless dishes in countless ways.

    From kernels that brighten pasta, to whole cobs charred on the grill, to ground up in sweet and creamy polenta, corn is a summer staple for a reason. Here are 10 recipes that will have you up to your ears in (ears of) corn.

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  • Dinner Tonight: Linguine with Clams + Grilled Summer Squash

    Food has the power to transport us -- to take us back to our childhoods, or to a past summer vacation. This menu is taking us to Italy, and we couldn't be happier. Both the Linguine con Vongole and the Tuscan Grilled Zucchini & Summer Squash are deep and flavorful, but neither are heavy -- plus they bring a lot of colors to the table. Looks and substance: a winning combo.

    The Menu

    Linguini con Vongole by TheWimpyVegetarian

    Linguini with ClamsLinguini with Clams

    Serves 1

    1 dozen fresh clams (I used Littleneck)
    1 handful of pasta noodles, enough for 1 serving (linguine or spaghetti noodles works well here)
    1/3 of a large sausage link that has fennel and garlic in it (each sausage link is around 1/3 pound at Whole Foods)
    5 large garlic cloves, minced
    1 jalapeno pepper (optional)
    2 tomatoes, peeled, seeded and diced
    1/8 teaspoon kosher salt

    1/8 teaspoon sugar
    1/4 teaspoon seasoned pepper, divided
    1/16 teaspoon red pepper flakes
    1/16-1/8 teaspoon dried oregano
    1 tablespoon Parmesan cheese, finely grated
    2 tablespoons

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  • 10 DIY Road Trip Snacks

    Sunglasses? Check. Map? Check. Full tank of gas? Check. The only things you're missing are road trip snacks. Skip the fast food and convenience-store duds, and try one of these 10 easy, portable recipes.


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