Blog Posts by Food52

  • The 10 Best Things to Eat on a Stick

    Popsicles in the backyard on a scorching hot day, corndogs at the state fair, marshmallows roasted over a bonfire -- nothing says summer like food on a stick. Foods that abandon traditional cutlery are always fun and bring a bit of entertainment to meals. Here are 10 recipes that ditch the fork and knife.

  • Homemade Red Wine Barbecue Sauce

    The addition of red wine to barbecue sauce doesn't make it fancy, just flavorful.

    If your goal is to make the best-tasting grilled dishes all summer long, this barbecue sauce should be kept on hand at all times for saucing, mopping, and all-purpose slathering. It has an even balance of sweet and spicy, and it's thick enough to coat almost anything.

    >>RELATED: Learn to make other easy condiments at home: DIY Ketchup and Mustard.

    Plus, no one will ever guess the addition of red wine -- which adds fabulous complexity -- so you can brag about your "secret recipe sauce" without worrying about copycats.

    Homemade Red Wine Barbecue Sauce

    Makes 4 1/2 cups

    2 (5.5-ounce) cans tomato paste
    1 cup unsweetened applesauce
    1 cup honey
    1 cup red wine vinegar
    1 cup full-bodied red wine
    1/4 cup dark molasses
    1 tablespoon smoked mild paprika
    1 tablespoon dry mustard powder
    2 tablespoons onion powder
    2 teaspoons garlic powder
    2 teaspoons fine sea salt
    1/2 teaspoon ground

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  • 10 Classic American Dishes to Celebrate the Fourth of July

    There's hardly a holiday more patriotic than the Fourth of July. As the sun sets, the burgers grill, and the red, white, and blue streamers fly, it's hard not to think back to that fateful night almost 240 years ago when the USA was born. Or, if you're not feeling quite so sentimental, you'll at least be excited by the sky-sweeping fireworks, juicy watermelon, and good company.

    However you celebrate the Fourth, there's no holiday more appropriate for enjoying your favorite classic American dishes. Taken together, these 10 regional and country-wide recipes showcase the quintessential dishes that define American home-cooking.

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  • Dinner Tonight: Shrimp and Chorizo Sandwich + Green Peach Salad

    This menu is simple and refreshing. Early summer peaches, not yet the ripe ones we'll get later, are perfect for this savory green peach salad -- and the smoky shrimp salad sandwich is so much better thanks to a dose of chorizo. Eat this outside -- maybe with a sparkling beverage in your hands -- and enjoy summer to the max.

    The Menu

    Shrimp and Chorizo Sandwich by amanda

    Makes multiple sandwiches

    1 pound small or medium shrimp, peeled
    1/2 cup dried chorizo, cut into 1/8-inch cubes
    1/2 cup mayonnaise
    1 large clove garlic, crushed and chopped
    1 teaspoon lemon juice
    2 small scallions, thinly sliced
    2 handfuls baby arugula
    4 ciabatta or kaiser rolls

    1. Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool

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  • 10 Wacky and Wonderful Ice Creams

    It's official: summer has arrived. As the temperatures rise, we've been dreaming about delicious ways to cool off. A frozen treat is the perfect way to indulge during the hot days of summer, and these recipes are definitely worth treating yourself to. Sweet, salty, nutty, fruity -- these recipes cover all the taste bases. Put your beloved chocolate and vanilla back in the freezer and try one -- or all! -- of these unique flavors.

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  • Eggs Baked in Avocados

    Food52 contributor Angela @ the well-worn apron shares a hearty summer brunch recipe that proves there's no better place for a runny yolk than in the center of an avocado.

    Look no further for your new favorite summer brunch staple. This colorful dish is filling but won't weigh you down, easy to make, bright and flavorful, and impressive to look at. It can also be mashed into a big eggy mess (as all good brunch dishes should) when you attack it.

    >>RELATED: Love savory breakfasts? Try Crispy Salt + Pepper French Toast.

    The combination of the mild avocado and runny egg yolk contrasts perfectly with the spicy salsa, and the avocado to egg to salsa ratio is spot on -- there's enough of each for every bite. The cumin, jalapeno, and cilantro add plenty of flavor, but if you're a heat hound, feel free to swap the jalapeno for its spicier cousin, the serrano. (For a slightly lighter dish, you can also eliminate the yolk by cracking just the egg white into the avocado half.)

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  • The Simplest and Best Baby Back Ribs

    For perfect ribs, all you need is salt, pepper, garlic, and sugar.

    From 20-ingredient dry rubs to carefully guarded sauces, if there's one category of cooking that's shrouded in mystery and riddled with "secret" recipes more than any other, it's barbecue. That's not a bad thing, but it can make cooking ribs pretty intimidating if you weren't lucky enough to have a granddad whisper his secret rib seasoning in your ear. We're here to tell you that the only ingredients you need for perfectly moist, meaty ribs are salt, pepper, garlic powder, and brown sugar.

    >>RELATED: Dunk your ribs in "Carolina Gold" Barbecue Sauce.

    Now, what you do with these 4 ingredients matters -- don't just sprinkle them over the ribs willy-nilly. There should be twice as much salt as pepper, garlic, and sugar. The amount of salt keeps the ribs moist while cooking, and balances the heat from the pepper and the sweetness from the sugar. If you just want to make enough rub for the recipe below (it

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  • 10 Ways to Mix Up Your Summer Seafood Routine

    Seafood is practically synonymous with summer. Long days spent by the ocean (at least in our dreams!), and a hankering for fresh, bright flavors make seafood something that's craved during these warm months. Although it could be argued that freshly caught fish and shellfish need no embellishment, there's nothing wrong with a little gussying up. Trust us, these dishes are worth the effort.

  • Dinner Tonight: Crab Cakes + Radish Couscous

    Here's a dinner that feels truly elevated even though it's a cinch to throw together. Crispy, moist crab cakes are always a treat, and they play perfectly against a perky couscous salad full of radishes and cucumber. You've got texture, color, taste -- and of course, it all comes together in about an hour.

    The Menu

    Bridget Binns' Crab Cakes by Genius Recipes

    Crab CakesCrab Cakes

    Makes 12-14 warm bites

    3 tablespoons unsalted butter
    2 celery stalks, finely chopped
    2 tablespoons finely chopped yellow onion
    1 tablespoon water, if needed
    1 cup (8 fl oz/250 ml) heavy (double) cream
    1 1/2 tablespoon Dijon mustard
    1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)
    Salt and freshly ground white pepper
    1 egg, lightly beaten
    1 pound (500 g) lump crabmeat
    1 1/4 cup (5 oz/155 g) fine dried bread crumbs
    2 tablespoons vegetable oil
    1/2 lemon, cut in wedges, for serving

    1. In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the celery and onion, cover, and cook very gently

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  • Fresh Takes on Pesto

    Read carefully because your culinary repertoire is about to expand exponentially. You may think that pesto is a one-herb sort of spread, that it made a vow to basil and has been faithfully committed ever since, but we're here to tell you to forget what you know: Pesto can be made out of practically any vegetable or herb that's green and flavorful. Arugula? You bet. Mint? Check. Garlic scapes? Yes, please.

    And if your mind isn't spinning already, just think: you can add whatever nuts, oils, and cheeses you'd like (or leave out the cheese for a vegan alternative). Now that you know pesto's potential, it's time to get creative. Once you've found your favorite combination, toss it with pasta, spread it on sandwiches, or use it as a dip for (even more) vegetables.

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