Blog Posts by Food52

  • Dinner Tonight: Pork Chops and Roasted Carrot Soup

    Inspiration for tonight's dinner? Starting the week on a high note with a dinner hearty enough to keep you going strong all week. How about a real supper, one that would please even the most 1950s June Cleaver-esque homemaker? Smoky paprika brings flavor and a little heat to a nice big pork chop, and a toasty, roasted carrot soup rounds out the meal with its tummy-warming, savory sweetness. Positively simple and ready in a flash, as always.

    The Menu

    Paprika Pork Chop by lkshanken

    This recipe serves 2

    2 bone-in center cut pork chops, each about 1 inch think
    1/4 teaspoon ground cumin
    1 teaspoon garlic powder
    1/4 teaspoon salt
    1 teaspoon chili powder
    1/2 teaspoon sweet or hot paprika
    1/2 teaspoon dried oregano
    1/4 cup dry white wine
    1 tablespoon extra virgin olive oil
    1 red onion, sliced thin

    1. Mix all dry spices together, and rub on to pork chops on both sides. Rub in well using your hands. Let the pork chops sit for 10 minutes at room

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  • Baking with Children: Soft Pretzels

    Every other week on FOOD52, we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of.

    Today: Don't fear baking projects with children -- not even soft pretzels. Just give in.

    soft pretzel dough

    This column concludes with a recipe for soft pretzels, and it is a stellar recipe for soft pretzels, but because I am going to recommend that you use it as a baking project with your children, there is a reality we need to confront first: There is no phrase in the English language less promising than a baking project with children.

    Even the word baking is disingenuous. For any self-respecting child, the baking part of a baking project is gratuitous. The part before baking is what matters: the desperate, increasingly frantic attempt to ensure that nothing is left to be baked. If there is any batter or dough that actually makes it in the oven, the child has failed. Raw dough is the street drug of children; the baked version is

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  • Apples to Apples: 10 Apple Recipes for Fall

    It's October, people, which means: bring on the apples. Whole apples, apple juice, apple cider, applesauce -- we're ready to start embracing the season, one apple-y dish at a time. Here are 10 to get you started. Happy Fall!



    • Can't get enough apple? Check out our recipe for The Perfect Apple Cake.


    • See the entries for Your Best Autumn Pie Recipe.


    • Got a question in the kitchen? The Food52 Hotline is here to help!

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  • Dinner Tonight: Griddled Polenta Cakes & Crispy Squash

    A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask?

    More, you say? What if we told you this was done in under an hour? Dinner is served.

    The Menu

    Griddled Polenta Cakes with Caramelized Onions, Goat Cheese and Honey by arielleclementine

    This recipe serves 8

    FOR THE POLENTA
    2 cups whole milk
    2 cups water
    1 teaspoon kosher salt
    1 cup polenta
    2 tablespoons extra virgin olive oil

    FOR THE TOPPING
    1 tablespoon extra virgin olive oil
    1 tablespoon butter
    1 yellow onion, halved and sliced in 1/4" slices
    2 ounces goat cheese, crumbled
    honey, to drizzle

    1. Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.

    2. While the polenta is setting up, add the butter and olive oil to a

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  • Cooking for Clara: Carrots Cooked Forever

    Merrill Stubbs' baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray.

    This week, she makes a plan and gives Roy Finamore's Broccoli Cooked Forever a run for its money.





















    If there's one thing I've learned in my first eight months of child-rearing, it's this: as a new parent, it is nearly impossible to avoid receiving a lot more advice than you actually need or want on all topics related to the raising of children.

    We're nearly two months into feeding Clara solid food, and as we've talked to more and more people about what she's eating (and how much, and how often), the list of Don'ts has ballooned to epic proportions: no eggs, no meat, no wheat, no tuna or swordfish or shellfish, nothing spicy, no nuts, no salt, no added sugar. Yikes.


























    It's hard not to listen to all of it, not to let yourself be buffeted by the winds of other people's personal biases and anxieties.

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  • Dinner Tonight: Pantry Pasta & Salad

    Capers, garlic, lemon zest. All such wonderful flavor bombs, all things that good weeknight cooks need up their sleeves, or, even better, in their kitchen. A little bit of any one of these can transform a ho-hum plate of pasta/chicken/fish/whatever into a savory, bright treat. Put them all together, with a simple salad-and-pasta meal as their base, and you've got one boldly killer meal. A real midweek perker-upper, ready in just about an hour, of course.

    The Menu

    Linguine with Sardines, Fennel and Tomato by lastnightsdinner

    This recipe serves 2-4

    Kosher or sea salt
    1 tin sardines packed in olive oil (about 4 ¼ oz.)
    extra virgin olive oil
    2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
    1 small or ½ large bulb fennel, fronds reserved
    1/4 teaspoon red chile flakes, or more to taste
    1 cup canned peeled tomatoes with their juice, gently crushed
    2 ounces white (dry) vermouth
    1 medium lemon, juice and zest
    1/3 cup toasted bread

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  • 9 Bake Sale Favorites

    The kids are back in school, which means you may need to start gathering ideas for the numerous bake sales for the tennis or soccer team (and beyond!). We've rounded up some go-to bake sale favorites that have been upgraded, like crispy oatmeal chocolate chip cookies, and lemon-ricotta bars. Seasonal favorites are also featured on the list, so no matter what school-related event you need to raise money for, these picks are sure to sell fast.



    • Check out 12 savory and sweet quick breads for more inspiration.


    • See 10 more of our favorite cookie recipes.


    • Got a question in the kitchen? The FOOD52 Hotline is here to help!

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  • Dinner Tonight: Kale Salad & Sweet Potato Soup

    Fall is settling in nicely. We're back to the old routines, and much as we dread its coming in those last lovely summer days, we've got to admit that -- now that it's upon us -- there's something so comforting in its familiar chill. This meal is cozy and wholesome, featuring a bright orange, exotically spiced sweet potato soup and a raw kale salad, made hearty and satisfying with the addition of lentils and an apricot-ed vinaigrette. A light and easy mid-week supper, the two come together -- as always -- in less than an hour.

    Menu

    Raw Kale Salad with Lentils and Apricot Vinaigrette by Gena Hamshaw

    This recipe serves 4-6

    2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
    1/4 cup Olive oil
    1/4 cup Apricot preserves
    1 1/2 tablespoon Apple cider vinegar
    1 1/2 tablespoon Freshly squeezed lemon juice
    1/2 teaspoon Sea salt
    1 pinch Black pepper
    1 cup Puy or beluga lentils, (substitute brown lentils

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  • DIY Project: Make Your Own Ketchup & Mustard

    Every week, 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, former Top Chef contestant Camille Becerra shows us the secret to making ketchup and mustard at home. Camille is currently one of the chefs at Reynards, in Williamsburg, and more of her work can be found on her blog, My Personal Feast.



    'Tis the end of the season for hot dogs and barbecues, and with these things come condiments. As a mother of a ketchup fanatic, I used to constantly have to deny my daughter's requests for bread with ketchup when she was younger. I do cringe slightly every time we lather on the Heinz 57, but what dog is complete without sauerkraut, sweet relish, and most importantly mustard and ketchup?

    >>RELATED: See our 7 favorite burger recipes.

    I like to stir up a batch of the summer's dynamic duo forgoing some of the not-so-natural ingredients. I like my mustard to be sweet to contrast with the spice but not

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  • 8 Brown Bag Lunches

    It's technically fall but still feels like summer, meaning your brown bag lunches should be in full celebration of this stage in between seasons.



    Here are 8 quick and easy lunches to say a proper farewell to summer, or to welcome fall with open arms. Brought to you from the spirited home cooks' community at FOOD52.



    • Browse mayo-based salads picked by the Food52 community.


    • See more sandwich recipes on Food52.


    • Have a burning kitchen question? Ask the FOOD52 Hotline!


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