Blog Posts by Food52

  • Tangy Teriyaki Salmon

    Every week on 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: Salmon gets a new weeknight treatment.

    Salmon from Food52

    Salmon is a weekly offering in my house, largely because my fish guy sells the best I've ever had, and because everyone in my house loves it, the only form of unity we have beyond our collective ability to watch "Napoleon Dynamite" 100 times.

    Usually a nice dose of salt in a hot oven will do with this fish, but sometimes one wants variety. A good choice in that event is Tangy Teriyaki Salmon.

    This is a typical Asian preparation, but you cook the fish right in the sauce rather than marinating Mr. Salmon, and then reduce said sauce a bit with some onions, in sort of a French twist. Sort of. Watch this dish on the stove, friends; I would never cook salmon for 15 minutes but you need to cook it to your temperature preference.

    Tangy Teriyaki Salmon

    Serves 5

    5 salmon filets

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  • How to Make Kettle Corn Without a Kettle

    If you're like us at Food52, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul.

    Today: The snack everyone wants to eat this time of year -- and how to do it with only 4 ingredients and no special equipment.

    How to Make Kettle Corn from Food52

    Kettle corn is a multigenerational food, much like peanut butter and chicken fingers. (Before you disagree with me about the latter, try to tell me you wouldn't eat these

    RELATED: How to Make Any Caramel Corn in 5 Steps

    It's a food you can make with your kids, for them -- on top of them, if you're Nicholas Day. You can also make it all for your adult self. You can pile it high in a big bowl and nestle it in your lap and drink a beer with it and be happy, and if you're doing everything correctly, a little high from sugar. Isn't it the time of year for that, anyway?

    You can give it to your kids before, during, or after they trick-or-treat tomorrow. Or you can eat it huddled in the dark, lights-off, curtains closed, anxiously

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  • Herbed Butternut Squash Chips

    Food52 co-founder Merrill Stubbs's baby Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.

    Today: Merrill turns one of fall's best squashes into a crunchy, baby-friendly snack.

    Like both her mother and her father, Clara loves crunchy things -- particular chips of any kind. I'm okay with her eating store-bought potato chips every once in a while (and yes, I've shamelessly expoited them as a distraction in airports, on long car trips, or when grocery shopping), but not by the bagful.

    So I decided to take a technique I learned from Rivka and recently used to make apple chips and apply it to other produce to see what I could come up with. It's fall, so like everyone else we usually have at least one butternut squash lying around. I ended up with a really adorable mini one the other week, and instead of cutting it into cubes and roasting it or folding

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  • Quick Black Bean Soup with Spicy Cilantro Paste

    Every week at Food52, Caroline Wright creates simple, civilized recipes that feed four -- for under $20, in under 20 minutes.

    Today: Black beans make a comeback.

    Quick Black Bean Soup from Food52

    I haven't cooked with black beans for a while, a realization I had as I plucked the cans from my pantry shelf. This recipe was of the intent of bringing the beans back to my table, and this soup was the perfect flavorful candidate to sing their merits. I wanted it to be as simple as possible -- so, the ingredients are tossed in the pan and simmered from the start. To brighten the flavor, I made a quick herb paste in the blender to serve on top of the soup.

    Quick Black Bean Soup with Spicy Cilantro Paste

    1/4 cup olive oil
    1 small onion, finely chopped
    1 poblano, finely chopped
    1 1/2 teaspoons ground cumin, divided
    3 (15-ounce) cans black beans, drained and rinsed
    Kosher salt and freshly ground black pepper
    1 bunch cilantro
    1 jalapeno, optional
    1 teaspoon sherry vinegar
    Cooked rice, for serving,

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  • Dinner Tonight: Broccoli Apple Soup + Raw Kale Salad

    We're in the thick of the "holiday season." Prepare for an all-out assault of "Frosty the Snowman" over the loudspeakers, jewelry and sweater commercials on T.V., and The Grinch around every corner (go classic or go home).

    Which brings us to the theme of this dinner tonight: Green is Good. We're not talking the bright, refreshing arugula salad of July's heatwave; rather a hearty meal of warm, filling broccoli soup and a sweet-tart kale salad. Check off all your vitamins and minerals in one fell swoop and feel good while doing it.

    Because gnawing on a candy cane in front of 25 Days of Christmas does not constitute dinner. Though it certainly counts as dessert.

    The Menu

    Broccoli Apple Soup by BlueKaleRoad

    Serves 6

    1 large head of broccoli 3 large apples (Golden Delicious or McIntosh are good
    2 tablespoons butter
    1 large onion, diced
    6 cups vegetable broth
    salt and pepper to taste
    plain yogurt to garnish (optional)

    1. Cut the broccoli florets off the stalk and set aside. Cut the

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  • Genius Mashed Potato and Scallion Cakes

    Every week on, Senior Editor Kristen Miglore digs up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.

    Today: Leftover mashed potatoes get a new lease on life.

    Bert Greene's Mashed Potato Cakes on Food52

    After Thanksgiving last week, you must have leftover mashed potatoes.

    Because you know that running out is the worst thing that can happen on Thanksgiving, second only to dropping the pie on the floor.

    But rewarmed mashed potatoes are never destined to be terribly good -- they turn floury and dry overnight, and any attempts to revive them only succeed in making them more sticky.

    More: How to Make the Best Mashed Potatoes: Tips and Recipes

    Bert Green's Mashed Potato Cakes on Food52

    There are lots of places to secretly stick leftover mashed potatoes, but the question of seasoning complicates matters. Can you reuse that dreamy garlic buttermilk mash in your cinnamon rolls, or chocolate cake? No. No, you cannot.

    And, honestly, are you ready to make anything of the sort in the

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  • Cranberry Jelly-Filled Donuts

    Every other Friday on Food52, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

    Today: Thanksgivukkah still isn't over -- as long as you've got leftover cranberry sauce, you can use it in a filling for these bite-sized sufganiyot.

    Cranberry Jam-Filled Donuts on Food52

    Cranberry sauce is my favorite part of a traditional Thanksgiving meal, but because I dine with a group of folks who don't share my love for this tart condiment, we always have tons left over at the end of the meal.

    Cranberry-Ginger Jam on Food52

    I usually don't have any trouble making my way through the leftovers -- they're arguably the best part of Thanksgiving dinner. But this year, an early Hanukkah is the perfect excuse to fry up a big batch of fluffy donut holes inspired by traditional Hanukkah sufganiyot to fill with my extra cranberries.

    >>RELATED: How to Make Cranberry-Sage Pie

    This dough is a traditional raised donut dough adapted from the recipe from my

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  • Baked Eggs with Mushrooms and Gruyere

    Each Thursday on Food52, Emily Vikre shares a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

    Today: A breakfast to sustain anyone -- even a new mom.

    Baked eggs from Food52

    Have I mentioned I have a 7-week old baby at home? Since having him our lives have been turned topsy-turvy, as lives with a newborn are wont to be. It's great fun and hugely exhausting and every minute is, shall we say, a learning opportunity. After the storm of the first couple weeks with him, I've started to get back to cooking us dinners. Just barely. On the other hand, from the very first day we got home with him, breakfasts were imperative.

    >>RELATED: 7 Weekday Breakfast Recipes

    I've never felt so hungry as each morning when I get up, or should I say "get up," after having spent a good chunk of the night awake and nursing. Mornings have been punctuated by an even more intense than usual need to replenish with a hardy breakfast (nursing really

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  • Mashed Potato Strategies

    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: Mashed potatoes are the glue that holds any feast together -- we'd just rather they didn't taste like glue.

    People have strong opinions about mashed potatoes. Why? Because they can go so terribly wrong -- and become a gummy, mortar-like substance. Jeffrey Steingarten even devotes an entire chapter in The Man Who Ate Everything to mashing the tuber, and Joël Robuchon won a Michelin star for his take on the traditional mash. You should approach potatoes with a clear and deliberate plan, depending on if you desire a fluffier or more rustic end result. If smooth potatoes are the goal, then smooth potatoes you shall have. There will be no comments from that picky guest: "What's this? A lump I see in my mash?"

    >>RELATED: 11 Exciting Potato Recipes

    Not all potatoes enter into the mashing race on equal footing: Which type should

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  • Bell-less, Whistle-less, Darn Good French Toast

    . Bread. Eggs. Cream. Butter. Just your run-of-the-mill ingredients, right? They're probably sitting on your shelf right now, happily embracing their plain-ness and versatility, looking safe and unassuming in their shades of beige.

    That's about to change.

    >>RELATED: See more recipes with just five ingredients or less.

    It's about to change because said bread, eggs, cream, and butter are about to be made into Bell-less, Whistle-less, Darn Good French Toast (the winner of Your Best French Toast contest). The recipe cuts to the chase, forgoing spices and extracts, focusing instead on said eggs, cream, bread (challah bread), and butter. You whip together the eggs and cream, which form a custardy mixture, then dip the eggy bread into this custard, making sure to gently squeeze the bread with your fingertips to draw the eggs and cream to the center. Then, you fry the bread in butter. Outside is a crisp crepe-like shell. Inside, pudding. What are you waiting for?

    >>RELATED: 9 Breakfast

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