Blog Posts by Food52

  • A Springy Easter Dinner

    An Easter feast is a seasonal given: a large cut of meat, plenty of Champagne, and all the trappings of a celebration meal. This is our dream menu -- springy and delicious, with plenty of green on the table. Raise your glass of bubbly; there's plenty to celebrate this season.



    • See our ideas for an Easter Brunch and Easter Leftovers Done Proud. • Celebrating Passover? See our Mediterranean Passover Seder. ª Got a question in the kitchen? The Food52 Hotline is here to help!

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  • A Mediterranean Passover Seder

    Just as Passover is about the story of the Jewish peoples' exodus from Egypt, there is a (less epic) story behind this post as well. In putting together our Passover menu, we were hyper-aware of the fact that the Passover meal comes with many rules and rituals, and in the interest of getting it right, we sought help from a few of our practicing friends. Though the debate was friendly and genial, debate there was! Turns out, as with so many religious events, peoples' Passover traditions are both widely varied and closely held.

    This menu is a suggestion, a delicious idea -- we've stayed away from the mixing of meat and dairy, and of course, from leavened bread, but we've included a roasted meat, which is a no-no in some sects -- so take our menu as a starting point. Feel free to adapt it, to cherry pick, and tell us about your Passover traditions in the comments!

    • Check out more Passover-friendly recipes to whip up all week long.

    • Celebrating Easter? See our Springy Easter Dinner

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  • Genius Recipe: Virginia Willis' Deviled Eggs

    Every week, at Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.

    Today: A deviled egg to convince the doubters -- perfect for Easter brunch, dinner, and the unending glut of dyed eggs.

    deviled egg

    - Kristen Miglore, Senior Editor, Food52.com

    Given our all-but-universal love for eggs, the deviled kind turn out to be strangely polarizing. Lukewarm feelings are not possible, only love or distrust.

    >>RELATED: Browse through our egg recipes on FOOD52.

    That's not to say that it's an even split. The few (like me, before I met this recipe) are suspicious of the whole sneaky feedback system of yolk-impersonating-yolk; the cold jiggly white. We're not about to pick one up at a party, because we know there's no turning back; no "just a taste"; no hiding a tooth-marked egg in shame. A deviled egg is a commitment.

    But for the many -- the ones who see no problem with owning trays shaped like this, the

    Read More »from Genius Recipe: Virginia Willis' Deviled Eggs
  • Cooking with Yogurt, 6 Ways

    Move over, granola -- it's yogurt's turn to shine. A tenderizer, a leavener, and a versatile base for sauce, yogurt takes on many roles -- and proves itself a star.



    • For bonus points, make your own yogurt! Here's how.


    • Check out a genius homemade granola recipe for your morning fix.


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

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  • Dinner Tonight: Roast Chicken and Cous Cous

    Inspiration for tonight's dinner: aching for spring, its taste in our minds but not quite on our tongues. Hearty yet bright, Citrus Olive Cous Cous sparkles with briny green olives and tangy orange juice. Serve with Lemon and Onion Roasted Chicken accompanied by the last of those wintery root vegetables, and bid good riddance-- or, if you're feeling generous, a fond farewell -- to winter!

    Find more excellent ideas for quick & easy dinner tonight, from a comforting soup and sandwich dinner to ever-popular breakfast for dinner at food52.com!



    The Menu

    Lemon and Onion Roasted Chicken by Bevi

    Serves 4 portions

    3 large carrots, peeled
    3 parsnips, peeled
    1 fennel bulb, quartered
    2 handfuls Fingerling potatoes
    1 large sweet onion, quartered
    1 sweet potato, cut in medium chunks
    1 tablespoon salt
    1 tablespoon fresh ground pepper
    3 tablespoons olive oil
    1 4 to 5 pound roasting chicken
    2 or 3 cloves of garlic, peeled
    2 sprigs thyme or

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  • 7 Ways to Use Spring Radishes

    These crisp, peppery roots thrive in the springtime and offer a welcome flash of color to salads, sandwiches, and grains. We love them with a little butter and salt, but we also love the way they taste pickled, sautéed, and even roasted. Pick up a bunch at your farmers' market today, and enjoy a week's worth of brilliant radish recipes.



    • Looking for more salads? Browse some of our favorites here.


    • Take a peak at some other crisp spring recipes that were entered into our Celery Contest.


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


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  • Mad Men Premiere Party

    The Mad Men season premiere will be two fabulously-dressed, wonderfully brooding, and inevitably booze-soaked hours long. That's AMC's way of telling us to host a premiere party!

    While a martini might seem like the obvious choice for a Man Men-themed party, we take issue with that choice on two counts. First, Don is an Old Fashioned guy (in more ways than one). Second, one of our favorite wow-parenting-was-weird-in-the-60s Mad Men moments involves a Sunday afternoon at the Draper home with little Sally Draper fixing Bloody Marys for Don and Betty. She haphazardly guesses her way through the recipe, usually opting for a roughly 7:1 vodka:tomato juice ratio. We think that these Horseradish Bloody Marys are a bit more enjoyable than Sally's, though Don and Betty may disagree.



    While the Drapers would probably have eaten the soup-mix version, there are indeed many times when it is best not to follow exactly in their footsteps. This is one of them. Caramelized

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  • Dinner in 5 Ingredients or Less

    Yeah, you read that right.



    There are times, we'd say, to slave in the kitchen. To make lists and check them off and dance between the stove, the oven, and the countertop. To breathe in the complex smells wafting in the air; to pat yourself on the back for a feast well done.



    And then there are times when it's late, and the hunger is setting in, and your larder is looking grim. A home-cooked meal can seem like an impossibility.



    We're here to fix that.



    Here are eight dinners with five ingredients or less -- most of them quick, all of them deeply satisfying.



    • See our list of 10 Desserts in 5 Ingredients or Less to finish off your meal.


    • Browse through simple side dishes to serve with your main course.


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



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  • Every week at Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.

    Today: St. Patrick's Day gets spring fever.

    corned beef and cabbage

    - Kristen Miglore, Senior Editor, Food52.com

    Corned beef and cabbage never really had a fighting chance.

    As St. Patrick's Day rolls in with the last days of winter, we're already itching for a little excitement (this might explain the green beer).

    While it's a dish that's comforting in its reverent plainness, that's about the best it could hope for -- until now.

    >> RELATED: The best Irish Brown Soda Quick Bread.

    sunday suppers at lucques

    Enter Suzanne Goin, a chef more synonymous with sunny California farmers' markets and Mediterranean cooking than economic meats and carbs. (Her restaurant in L.A. is named after a French olive -- who is she to tell us how to make our Irish-American stew?)

    But perhaps that's just what corned beef and cabbage was waiting for all this time: a little

    Read More »from Genius Recipe: Suzanne Goin's Corned Beef & Cabbage with Parsley-Mustard Sauce
  • A Vegan Dinner Party

    In the culinary world, vegans tend to get a bad rap. They're stereotyped as anemic zealots, ready to crash our dinner parties wielding stalks of celery as they try to force us to espouse the virtues of shunning meat. In reality, vegan food can be a goldmine of adventurous flavors for even the most carnivorous amongst us.

    Armed with this knowledge and a dose of healthy curiosity, we challenged ourselves to come up with an complete plant-based feast that celebrates seasonal vegetables in an entirely indulgent way.

    • Check out more vegan and vegetarian recipes on FOOD52.
    • Still searching for dinner inspiration? Browse through our weeknight-friendly Dinner Tonight menus.
    • Got a question in the kitchen? The Food52 Hotline is here to help!



    Paul Bertolli's Cauliflower Soup
    by Genius Recipes


    This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable

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