Blog Posts by Food52

  • Next-Day Turkey Pot Pie

    The best thing to do with Thanksgiving leftovers? Top them with flaky pastry and bake.

    Let's face it: Thanksgiving without leftovers is an incomplete holiday. Sliced turkey, cranberry sauce and stuffing are some of the all-time most delicious things you can put between sliced bread. But there are always enough leftover turkey and vegetables for more than one meal, and eating sandwiches all weekend gets tiring, no matter how good they are. Enter this turkey pot pie, the best new resting place for your Thanksgiving remains.

    >>RELATED: 8 Ways to Repurpose Thanksgiving Leftovers

    Reassembling your Thanksgiving dinner in this new form is easy. Just simmer all of the goodness together on the stove, and then transfer to a casserole, top with puff pastry, and bake. The recipe calls for turkey breast in the ingredients, but we think it would work well with any and all parts of the turkey that take to shredding. It's also heavy on the lemon -- we loved the brightness it brought to

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  • Panko Latkes with Sour Cream and Chives

    The perfect potato pancakes get a crunchy update.

    There's no denying that crisp, golden, lacy, and tangled latkes are our favorite way to enjoy potatoes, especially around the holidays. Who can resist one? They're unbelievable simple to prepare with rewarding results: just grate some potatoes and onions, mix them with egg and flour, slap them into patties, fry, and dig in.

    >>RELATED: 11 Crowd-Pleasing Potato Recipes

    We like this particular latke recipe because it stays true to our favorite flavors of the original latke, while giving it extra crunch. The panko coating amplifies the pan-fried crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and tender.

    >>RELATED: How to Make Latkes Without a Recipe

    Enjoy these latkes any time of the year: for festive holidays, weeknight dinners, passed hors d'oeuvres (in bite-size form), or as an

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  • Dinner Tonight: Spaghetti Carbonara + Chard Salad

    Spaghetti carbonara is one of those dishes that you talk about the entire time you're eating it. It's impossible not to comment on how tasty it is -- hot, salty, a little creamy, a tad smoky. A handful of simple ingredients tossed together result in such pasta perfection that it's a little bit creepy. It makes you wonder the whole time you're twirling your pasta why you don't make it every night, for every dinner, forever.

    >>RELATED: 10 Classic Italian Pastas

    Well, you shouldn't. But you should make it every week. You should have a "Carbonara Night," and your quality of life will improve, we promise. Pair it with a simple, bright chard salad, and you have yourself dinner tonight.

    The Menu

    Spaghetti Carbonara

    Serves 4 to 6

    1/4 pound guanciale or pancetta, cut into 1/3-inch cube
    7 large egg yolks
    1 large egg
    1 pound spaghetti
    Kosher salt
    Freshly ground black pepper
    1/2 cup freshly-grated Pecorino, plus more for garnish

    1. Put guanciale in a

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  • Andouille Sausage Cornbread Stuffing

    This sausage-packed, herbed cornbread stuffing just happens to be gluten-free.

    Andoulle Sausage Cornbread Stuffing from Food52

    Too often, cornbread stuffings are too sweet. That's why we'll be making this gluten-free cornbread stuffing a new holiday tradition. The sausage and herbs keep the whole dish grounded, and the toasted top is a perfect match for the tender insides. It's also extremely easy to make: simply cook your sausage with some other good stuff (onions, apples, and spices), toss it with your bread crumbs, and bake.

    >>RELATED: 12 Vegetarian Thanksgiving Dishes to Make Omnivores Jealous

    This is a stuffing that could stand on its own for a weeknight dinner (with a crisp green salad to cut the richness), or as a savory side to any meal. We'll be making it this Thanksgiving, and then all winter long, when Thanksgiving is long behind us.

    Andouille Sausage Cornbread Stuffing by carbonarasuz

    Serves 6 to 8


    6 tablespoons butter, divided, plus more for baking dish
    2 large onions, diced
    3 large

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  • Genius Dry-Brined Turkey

    Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

    Today: The simplest possible technique for a succulent turkey. It will forgive you if you overcook it. You can do it while you're defrosting the bird, if you so choose. And best of all, it tastes like turkey.


    Six years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (a lot of others) talk about Thanksgiving.

    Under the vigilant eye of Russ Parsons -- longtime Food Editor at the paper and author of How to Read a French Fry -- four birds came to the table, and a simple new technique had the panel smitten.

    The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.

    Because of this, the turkey was well-seasoned through and through, and had all the juiciness of your average wet-brined turkey, without its sometimes

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  • How to Make French Toast Crunch

    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: What happens when the minds behind Mission Chinese cross creme brûlée, French toast, and tres leches cake? An indulgent, 5-ingredient treat -- maybe the best pick-me-up we've ever had.

    French Toast Crunch on Food52

    If the holidays are starting to unnerve you; if you're feeling in need of comfort and strength, what you need is a celebration. What you need is French Toast Crunch.

    It's not what you're thinking. French Toast Crunch is Anthony Myint's brilliant brûléed buttered toast resting in a pool of warm, sweet milk: our old friend milk toast, all dressed up.

    French Toast Crunch on Food52

    Milk toast has been knotted up with connotations so profoundly bland that we're starting to forget what it actually is -- which is simply toast soaked in buttered milk. In An Alphabet for Gourmets, M. F. K. Fisher calls it "a warm, mild, soothing thing, full of innocent strength" in

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  • Genius, Foolproof Pie Crust

    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: The secret pie crust ingredient (and technique) that changed what we thought we knew about pie.

    Cook's Illustrated Foolproof Pie Crust on Food52

    We all get in pie ruts. Well, crust ruts.

    While what goes on inside is an ever-changing rainbow of fruit and whip and spice, the flaky buttered shell stays stubbornly, almost superstitiously unchanged. Dough can be such a fickle animal, and pies such emotional commitments that once we find a crust that doesn't fail us, we cling.

    >>RELATED: 3 New Ways to Top a Pie (That Aren't a Lattice.)

    So it took an obsessive recipe developer like J Kenji Lopez-Alt, and a place like America's Test Kitchen to upend everything we think we want in a pie. This is not just about a little more butter, or some novel rolling method.

    J. Kenji Lopez-Alt

    Instead, under contract for Cook's Illustrated, López-Alt dissected the method

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  • Homemade Pumpkin Spice Latte

    It's always more fun to DIY. Every week on Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

    Today: Laura Wright from The First Mess walks us through how to put your own spin on the popular seasonal drink.

    Pumpkin Spice Latte on Food52

    So, I'm definitely one of those purists that would rather rain on the PSL parade than actually try the famous autumnal beverage. In late August, I walked into the culprit coffee shop, in cutoff shorts and shades, for a caffeine fix and the cheerful cashier offered: "Pumpkin spice is back!!!!" Slightly baffled, I responded with a polite smile and deadpan request for a double iced espresso.

    Pumpkin Spice Latte on Food52

    Having said that, I will eat any pumpkin pie in existence. Like even the crummiest pre-fab, gummy slice from a corner gas station on Thanksgiving weekend -- yep, and I'll probably sincerely enjoy it. It wins handily in the favorite pie category every time. Those giant pumpkin pies on sale at Costco after the holidays? I want at

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  • The Simplest and Best Winter Squash Butter

    It's always more fun to DIY. Every week, we spare you a trip to the grocery store and show you how to make small batches of great foods at home.

    Today: Sarah from The Yellow House walks us through a squash transformation you'll want to try immediately, and spread on everything.

    At this time of year, the pro-pumpkin and anti-pumpkin camps have set up in the trenches. I like to think of myself as a moderate on the pumpkin issue. But if I had to choose, I'd have to say that I'm against the pumpkinization of everything, mostly because of the cloying personality pumpkin seems to take on in public. Pumpkin does not belong in my beer, thanks, and in baked goods, the "pumpkin pie spice" profile gets pretty tired (when it's not in, you know, pumpkin pie).

    More: How to make your pumpkin pie with real pumpkin.

    Mostly, though, I respect winter squash so much that I regret pumpkin's popular representation as nothing more than a syrupy novelty coffee drink. So I set out to

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  • Dinner Tonight: Wholesome Pancakes + Brussels Sprouts Salad

    Pancakes are the ultimate leisure food. One syrup-laced bite instantly transports you to lazy Sunday mornings, bottomless cups of coffee and the joy of having no particular place to be. Maybe even some fuzzy slippers if you're lucky. So what business do they have being on your table tonight?

    Let's put things in perspective. Weeknights are hard. Pancakes are easy. Work is sometimes not fun. Pancakes are always fun. Did we mention there's a salad thrown in there too? Whole grains, vitamins, minerals, and maple syrup. I think we're on the same page.

    The Menu

    Fruit-Laden, Whole-Grain Pancakes by Nicholas

    Fruit Laden Whole Grain Pancakes on Food52

    Serves 4 to 5

    1 1/4 cup white whole wheat flour
    1/3 cup cornmeal
    1 tablespoon sugar
    2 teaspoons baking powder
    1 teaspoon salt
    2 large eggs, separated
    4 tablespoons butter, melted and cooled
    3/4 cup whole milk
    1/2 cup yogurt
    A few fruits of your choice: bananas, peaches, apples all work well.

    1. In a large bowl, whisk together the flour,

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