Blog Posts by Food52

  • Strawberry Shortcake Cupcakes

    Food52 contributor Jenny Steinhauer can't resist a batch of pillowy cupcakes filled with strawberries and cream.

    Strawberry Shortcake Cupcakes

    - Jenny

    I came to this recipe for Strawberry Shortcake Cupcakes because of the bounty of strawberries in the markets, and because I was long on eggs. This is an angel cake recipe, more or less, stuffed with some fun berries and then frosted with irresistible whipped cream.

    >>RELATED: Don't want to bother with the oven? Try these No-Bake Triple Chocolate Brownies.

    I am sure you are wondering what could go wrong. Well, your cakes could fall. First, if you put too little batter in the cups, they will shrink like wool sweaters in the dryer. Put too much, and you risk overflow, and they still will fall in a little bit, but my advice is to pop more batter into your cupcake papers than usual.

    >>RELATED: Check out another rogue dessert: S'mores Pudding Cake.

    The strawberry middles are such a great surprise, and the frosting will hide any dimples in the

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  • 8 Ways to Eat Cake for Breakfast

    Everyone knows breakfast is the most important meal of the day. More often than not, that translates to eating hearty, healthy standbys like oatmeal or granola. But sometimes you just want cake for breakfast -- and we're here to tell you that's okay, too. The rule: As long as it's not frosted, it's fair game.

  • Cooking Advice for the Next Generation

    Every week on Food52, the team behind the popular home cooking site pools their answers to questions about food, cooking, life, and more.

    Today, cooking advice for the next generation of home cooks.

    Baby Mirabelle -- the newest addition to the Food52 family -- with dad, Michael, one of Food52's developers.

    Many of us attribute most of our food memories to mom -- but weren't our fathers there, too, watching us in the kitchen, raving about our first batches of cookies, and maybe even teaching us a thing or two themselves?

    This year, we're honoring fathers, both old and new, by rounding up our favorite kitchen advice -- so if you're a seasoned cook about to be a father, a father who wants to do more in the kitchen, or a child who wants to cook something amazing for Dad this year, we've got your back.

    If you could give baby Mirabelle one piece of cooking advice, what would it be?

    Lauren: My advice for Mirabelle is to make sure your parents share their lunch

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  • Dinner Tonight: Grill-Roasted Meatloaf + Horseradish Dill Potato Salad

    This is the meat and potatoes dinner that you'll tell your friends about. Grilled, wrapped in bacon, and glazed with a Dr. Pepper-laced sauce (yes, we went there), this meatloaf delivers. Pair with a kicked-up horseradish potato salad; the combination is new and exciting, but brings back memories of grills and picnics past. A pitcher of minty lemonade or an ice cold beer is all you'll need to add.

    The Menu

    Grill-Roasted Meatloaf by Stefano Coppola

    Serves 4-5


    1 pound ground beef chuck
    1 pound ground beef sirloin
    6 ounces ground pork
    3 slices sandwich bread
    1 egg
    1/4 cup cream, or milk
    1 clove garlic, chopped
    1/2 sweet onion, diced
    1 large carrot, diced
    1 small bell pepper
    1/2 tablespoon fresh thyme, chopped
    1/2 tablespoon chili powder
    1 teaspoon smoked paprika
    Couple dashes Tabasco
    1 1/2 teaspoon ground black pepper
    1 teaspoon kosher salt
    6-8 slices good-quality bacon
    1/2 tablespoon Worcestershire sauce


    1/2 cup ketchup
    2 tablespoons molasses
    1/4 cup

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  • 8 Fresh Takes on Pasta

    Everyone knows how to make pasta. Boil water, pour in dry pasta, follow the instructions on the back of the box, and voilà: a heaping plate of your spaghetti, penne, or farfalle. But just because pasta is simple doesn't mean it has to be boring. Here are 8 recipes to help you turn up the flavor on your basic pasta dishes. Don't just douse your pasta in butter -- add sauces, cheeses, and vegetables that will take your pasta game to a whole new level.

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  • Buttermilk Ranch in a Jar

    Every week on 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: Tara O'Brady from Seven Spoons makes homemade ranch dressing in just three simple steps: mix, shake, and stir.


    I have personal rules when it comes to summer. I heartily believe all ice cream must be served in a cone, preferably sugar or waffle. Lemonade requires some pucker; if it's too sweet, it'll give you a headache on a hot day. Meals should be eaten outside as often as possible. And ranch dressing tastes best when shaken or stirred together in a mason jar.

    >>RELATED: Another summer picnic essential: Genius Fried Chicken.

    Ranch is a buttermilk- and mayonnaise-based dressing named after the ranch in Hidden Valley, California where it was first served almost 60 years ago. We don't eat it year-round in our household, but it's in regular rotation every May through August. Ranch matches beautifully with summer produce: it's all

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  • The Perfect Peach Tart

    Food52 co-founder Amanda Hesser shares her essential, easy-as-can-be peach tart that requires nothing more than a knife, a bowl, and a pan.

    Peach Tart

    - Amanda

    Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've mixed the dough right in the pan.

    >>RELATED: The ultimate strawberry shortcake.

    The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.

    >>RELATED: S'mores Ice Cream combines the two best summer sweets.

    I got the original recipe from

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  • Kitchen Sink Cookies

    Food52 contributor Jenny Steinhauer discovers the key to a crowd-pleasing cookie: fill it with chocolate chips, nuts, pretzels, granola -- basically everything but the kitchen sink.

    - Jenny

    I'm just going to come right out and admit that when I first looked over this kitchen sink cookie recipe I was skeptical, because I did not believe the world was in need of a cookie that involved granola.

    But a certain Food52 staffer hectoring me with the determination of a hunger-crazed Killdeer to "MAKE THE COOKIES!!!!!!!!!" and the realization that I had signed up to provide the pre-worship snack for our congregation on a Friday night three hours before I had to be there combined to inspire me to give these cookies a whirl.

    >>RELATED: Love chocolate cookies? Here are our 10 favorite recipes.

    As you can see, a lot of this recipe is left to whim and fancy. Want some nuts? Go for it. No? Okay never mind. Feeling spicy? Add some cinnamon. Got some pretzels lying about? Toss them in. Do not, as I

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  • A Lotta Ricotta

    If spring could be embodied in a cheese, we're certain it would be ricotta. It has the ethereal qualities of a cloud and clicks with both sweet and savory recipes. If you haven't been won over by ricotta yet, these recipes are sure to do the trick.

  • Dinner Tonight: Leek Risotto + Italian Celery Salad

    This meal won't ask much from you. A minimal amount of ingredients, with a little time on the stove, transform into two satisfying, comforting dishes -- just what you need after a long day. Spring isn't often associated with comfort food, but these dishes can be described as just that. With the emphasis on humble ingredients, like celery and leeks, you'll quickly be reminded that simple can be wonderful.

    The Menu

    Leek Risotto by nicolecooks

    Serves 4

    Leek Risotto

    4-5 cups vegetable stock
    Extra-virgin olive oil
    3 small leeks, halved and thinly sliced
    1 shallot, minced
    1 cup carnaroli rice
    1 cup white wine
    2 tablespoons unsalted butter
    1/4 cup freshly grated Parmesan cheese
    1/3 cup heavy cream, whipped to soft peaks
    Kosher salt, to taste
    Minced chives, for garnish

    1. Place the stock on a low simmer in a stockpot and keep a ladle nearby. Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat. Add the shallot and cook for 2-3 minutes, until translucent; do not

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