Blog Posts by Food52

  • Dinner Tonight: Meat and Potatoes

    Inspiration for tonight's dinner: good ol' meat and potatoes. A steak, medium-rare please, and some tangy, goat cheesey mashed potatoes. A meal that sticks to the ribs and pulls no punches. It comes together gosh darn fast, too, and boy oh boy does it leave a person feeling fed. Tuck in, folks.

    As always, less than 60 minutes stands between you and tonights' dinner. This one is especially easy - just a quick stop at the store for some nice fresh steaks and you're golden. Fine more delicious steak dinners and ideas for dinner tonight on!

    Broiled New York Steak by coffeefoodwritergirl

    Serves 2-4

    2 pieces New York Steak (2 1/2 inch thick - trimmed)
    2 tablespoons powdered mustard
    2 teaspoons powdered garlic
    2 teaspoons sea salt
    2 teaspoons seasoning salt
    4 teaspoons fresh ground pepper (course)
    2 tablespoons olive oil

    Let steaks come to room temperature (if cold) and pre-heat broiler. Make sure rack is set so that steaks are about 8 inches

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  • A St. Patrick's Day Picnic

    There are many reasons to celebrate this Saturday: it's the weekend, it's St. Patrick's Day, and it's the beginning of spring. Dust off those baskets, those blankets, and those sunglasses -- and grab a few beers. You deserve a long, leisurely picnic out in the sun; an afternoon nap is optional, but recommended.

    • Need more picnic-worth salads? Check out our recipes here.
    • Browse through our sandwich recipes for some more picnic ideas.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    Mom's Flapjacks by Londonfoodieny

    Mom's Flapjacks

    Probably not the sort of flapjacks you have in mind, these are what all granola bars aspire to be. Chewy, crispy and rich with butter, these oatmeal squares (or wedges, like ours) are made with golden syrup (the British answer to maple syrup, only milder), rolled oats, and a variety of seeds (pumpkin, sesame and sunflower). - Amanda & Merrill

    Serves 9-20 depending on greediness
    1 cup butter
    2/3 cups sugar
    heaped 1/3

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  • 7 One-Pot Wonders

    One-pot meals are the gastronomical equivalent of the friend that everyone likes to have around -- they're pleasant, flexible, low-key, and great with crowds. So we're serving up seven versatile dinners that can all be prepared in a single pot. From hearty beef stews and spicy jambalaya to some lighter kale-based fare, here are a variety of tastes to awaken your palate, brought to you by the spirited home cooks' community at Food52.

    Delicious, impressive meals without a sink full of cookware to scrub down after the fact? Sounds like a one-pot wonder to us.

    • Browse through hundreds of our one-pot recipes here.
    • When we need more easy weeknight meals, we know we can count on dinner always being fuss-free when Jenny's in the Kitchen.
    • Got a burning food-related question? Turn to the Food52 Hotline for help.

    Secret Ingredient Beef Stew by SmallKitchCara

    This savory, rich stew may be named after one secret ingredient, but it's because of a complex mix

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  • Dinner Tonight: Patty Melt and Chocolate Pudding

    Inspiration for tonight's dinner: the all-American soda fountain. Honest food for honest folks. A juicy, gooey mess of a Patty Melt, followed by a big bowl of Chocolate Pudding. Soda jerk and sparkly red vinyl not included.

    Looking for more delicious burger or chocolate dessert recipes? Join the party over at!

    Patty Melt by cheese1227

    Serves 2

    2 teaspoons Worcestershire sauce
    1 teaspoon Dijon mustard
    ½ teaspoon kosher salt
    ¼ teaspoon ground pepper
    3-4 Tablespoons butter, softened and divided
    6 button mushrooms, sliced
    ½ sweet onion, sliced thin, half-moon slices
    4 slices of oval-shaped, light rye bread
    4 ounces, thinly sliced Gruyere cheese
    Mayonnaise (optional)
    Pickles (absolutely crucial garnish)

    1. Mix ground beef, Worcestershire sauce, Dijon mustard, salt and pepper thoroughly. Divide mixture and form into two, oval patties. I like to make thinner patties, but shape them so that when they are fully cooked, they cover

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  • 6 Baked Pastas

    There's something beautiful about a pan of baked pasta. It's hot. It's cheesy. And it has that crusty cap crowning the top of it, the accessory that mere bowls of pasta can't match. Before it gets too warm outside, tuck into one of these dishes -- dishes that double as a quick weeknight meal or a dinner-party showstopper. The leftovers (if there are any) will heat up perfectly the next day.

    • For more simple, homey pasta dishes, check out our 9 Weeknight Pastas.
    • Not in the mood for pasta? Try out our recipe for Eggplant Parmesan.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    Jennie's Homemade Manicotti by Jennifer Perillo

    Jennie's Homemade Manicotti

    A truly unique take on baked pasta, this recipe requires a little faith, but not all that much work considering the results. You just whiz the batter up in a blender, and then all you need to do is crank out 10 or so perfect crepes to roll around a simple mixture of ricotta, eggs, parsley and parmesan. Don't

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  • 8 Bright Winter Salads

    We know, we know. The last thing you want to do in winter is nibble on lettuce leaves, dressing on the side. Rest assured that here at Food52, we'll never subject you to such culinary blasphemy, regardless of the season.

    But as much as you want to spend a few months curled under a blanket eating something a) warm b) cheesy c) carbohydrate-laden or d) all of the above, it's a shame to miss out on this season's perfect vegetables (not to mention, all of your necessary nutrients). What makes these salads so ingenious is that they're raw, or nearly so, without being frigid. Serve them up as a light lunch or a side dish at dinner -- you'll be pleased to find that each bite is intensely flavorful.

    • Try pairing with soup for a quick and easy weeknight meal.
    • Check out our best root vegetable sides for more ideas on how to use in-season vegetables.
    • Got a kitchen question? Hit up the Food52 Hotline.

    Northern Spy's Kale Salad by Genius Recipes

    This salad

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  • What We'd Eat on Leap Day: When Nothing Counts!

    We admit it: we're inexplicably giddy about the fact that this is a leap year. February 29th is a bonus day -- but what, we wondered, can we do about it?

    And then Tina Fey, as she so often does, swept in and saved the day. Last week's episode of 30 Rock was entirely devoted to Leap Day. And if Tina Fey and Alec Baldwin say Leap Day is a thing worth celebrating, then who are we to disagree? A lot of crazy Leap Day "traditions" are touched on in the episode, such as the wearing of blue and yellow and something to do with rhubarb, but the big takeaway for us was the assertion that nothing counts on Leap Day.

    Nothing counts, huh? No hangovers, no tummy aches. Well, what would you eat if it didn't count? Fried foods only? Birthday Cake all day? Cookies? Our menu would look a little something like this:

    Gin Rickey (Is it a sin to drink gin before noon?) by Giulia Melucci

    gin rickey
    I hate tonic so I drink my gin with lime juice. I believe that agave nectar is a godsend to

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  • Dinner Tonight: Chicken with Figs, Wine & Honey and Cheesy Millet

    Inspiration for tonight's dinner: a trusty weeknight workhorse swaps overalls for a tux with Chicken with Figs, Wine & Honey. (And any recipe that demands you open a bottle of wine, but only calls for a glass, is perfect fodder for a weeknight dinner in our book.) On the side, merrill's Millet with Cheese and Chives is a warming and hearty alternative to butter-laden mashed potatoes or noodles.

    For more simple weeknight dinners, or lovely chicken dishes, come join our community at!

    Chicken with Figs, Wine and Honey by eatboutique

    Click here to Save and Print this Recipe.

    Serves 4
    8 tablespoons Extra virgin olive oil
    kosher salt
    freshly ground black pepper
    4 chicken breasts, pounded to 1/4" thickness
    20 black mission figs, sliced in half (dried is fine if you can't find fresh)
    2 cups light red wine
    4 teaspoon honey

    1. Heat half the extra virgin olive oil in a non-stick saute pan over medium-high heat. Sprinkle

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  • 7 Reasons to Look Forward to the Work Week

    Thanks to the leap year, this February has been longer than usual, and summertime is looking awfully far away. So why not add a little sunshine to the middle of your workday by packing yourself a vibrant and fortifying lunch? Spend a little time in the kitchen on Sunday, and you could have the supplies for a week's worth of mouth-watering lunches. Throw in a bright salad and a home-spun sweet, and you've got this one in the bag.

    • Looking for more lunch ideas? Browse sandwich recipes from the Food52 community.
    • See our collection of snack ideas.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    Sara's "Granola Bars" by merrill

    My friend Sara is a great cook, and she's forever amazing me with her deftness at making something transcendent out of a few simple ingredients. She doesn't tend to favor elaborate, cloying desserts -- more than once she's ended a dinner party with a plate of her homemade "granola bars." They're chewy and rich, a jumble of

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  • Dinner Tonight: Ribollita and Ricotta Bruschetta

    Inspiration for tonight's menu: a taste of the rolling Tuscan countryside to brighten up the evening. Uncork a nice Chianti to sip while you nibble on Merrill's creamy and bright Bruschetta with Ricotta, Honey and Lemon Zest and kick your feet up while you watch your Ribollita simmer away on the stove. Rustic Italian bliss, on your table in under an hour.

    Find more great ideas for Dinner Tonight on, search for hearty winter soups, one pot meals, and while you're at it, join our community of great home cooks!

    The Menu

    Ribollita by la domestique

    Serves 6

    3 tablespoons olive oil
    2 cloves garlic, thinly sliced
    1 onion, chopped
    1/4 teaspoon crushed red chili pepper flakes
    1 carrot, chopped
    1 rib of celery, chopped
    28 ounces (1 can) plum tomatoes
    1 teaspoon fresh thyme leaves
    1 potato, peeled and diced
    1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
    15 ounces (1 can) cannellini beans,

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