Blog Posts by Food52

  • 10 Game Day Classics

    If you're going to be parked on the couch for several hours heavily invested (or not) in a sporting event, might as well have some great food to keep you company. Forget bags of chips and delivery pizza - we're doing Super Bowl Sunday our way. Brought to you by the spirited home cooks' community at Food52.

    • If you're in need of more snack ideas, take a look at last year's recipes.
    • We may not remember who won in 2010, but we remember what we ate.
    • Got a question in the kitchen? The Food52 Hotine is here to help!


    Roasted Fennel & White Bean Dip
    by singing_baker

    Most dips involve dumping a bunch of ingredients in a bowl and mixing them until smooth. If the ingredients are good quality, you'll end up with something worth dipping a chip into, but if you're like singing_baker and you tweak some of those ingredients, you'll end up with an unforgettable hors d'oeuvre. - Amanda & Merrill

    Serves 12 as an appetizer


    For Roasted Fennel:
    1 Large or 2 Small

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  • Genius Recipe: Nekisia Davis' Olive Oil and Maple Granola

    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: The sweet-savory granola that's setting a new bar.

    granola

    - Kristen Miglore, Senior Editor, Food52.com

    Nekisia Davis was working 60 hours a week managing Franny's, the famous pizzeria in Brooklyn, when she started baking, bagging and selling her own granola at local markets like the Brooklyn Flea. Her southern grandmother had to first talk her out of the name "Neki's Nookie".

    "Looking back," Davis says, "My grandmother was right." The new name Early Bird Foods, inspired by an old fruit crate label, suited her better. Three years later, she has a team of 10 and her granola is sold in 17 states.

    As granolas go, hers is like muesli after a vampy makeover. Olive oil, maple, brown sugar and salt form a rich, shaggy crust on wholesome innards, like the oats, pecans, coconut shards, and various seeds in her

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  • 6 Dinner Sandwiches

    Whether it's a wrap or a panini, on a baguette or a bun, nearly every culture has recognized that there's something to be said about putting the perfect combination of ingredients on bread. Here are six recipes for hearty sandwiches from a variety of cuisines that make for delicious and easy dinners, brought to you by the spirited home cooks' community at Food52.

    • If you're especially ambitious, bake your own bread using one of these recipes from Food52.
    • If french fries are your go-to sandwich side, try a Southwestern variation or thick-cut Greek Mahogany Potatoes.
    • Have an urgent question? Get in touch with the Food52 Hotline!


    Shrimp and Chorizo Sandwich by amanda

    Shrimp and Chorizo

    I'm either incredibly lazy or just addicted to my laptop. Once I get settled in at the food52 office, I have a hard time breaking from my daily three-part fix -- Twitter, Chartbeat, and my in-box -- to walk more than 5 blocks for lunch. Which is reason 397 why I love our new office. We're close to

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  • 5 Ways to Use Leftover Bread

    There's a reason they call it the daily bread -- it's never the same after 24 hours. Fortunately, thrifty cooks are always coming up with ways to make use of whatever's left over. Here are our favorites from the Food52 community. Stale never tasted so delicious.

    • Feeling crafty? Make your own bread!
    • Check out some more ways to use up those leftovers.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    French Onion Soup by wcfoodies















    This is almost, but not quite, the traditional French onion soup that comes to mind. It starts with a full 3 pounds of onions and some smashed garlic, which you caramelize slowly and thoroughly in butter and olive oil. Take your time with the onions, and use the three-cheese combo instead of a deli slice. - Amanda & Merrill




    3 pounds onions, sliced and segmented
    3 tablespoons butter
    2 tablespoons olive oil
    4-6 cloves of garlic, crushed and peeled
    1 generous pinch salt
    a few good grinds black

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  • 5 Ways to Use Up Leftover Bread

    There's a reason they call it the daily bread -- it's never the same after 24 hours. Fortunately, thrifty cooks are always coming up with ways to make use of whatever's left over. Here are our favorites from the Food52 community. Stale never tasted so delicious.

    • Feeling crafty? Make your own bread!
    • Check out some more ways to use up those leftovers.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    French Onion Soup by wcfoodies

    French Onion Soup

    This is almost, but not quite, the traditional French onion soup that comes to mind. It starts with a full 3 pounds of onions and some smashed garlic, which you caramelize slowly and thoroughly in butter and olive oil. Take your time with the onions, and use the three-cheese combo instead of a deli slice. - Amanda & Merrill

    3 pounds onions, sliced and segmented
    3 tablespoons butter
    2 tablespoons olive oil
    4-6 cloves of garlic, crushed and peeled
    1 generous pinch salt
    a few good

    Read More »from 5 Ways to Use Up Leftover Bread
  • Turn Up the Heat

    What do you do when it gets cold out? Well, you turn up the heat. We're here to give you our culinary fleece blanket, our gastronomic equivalent of a roaring fire: spice. Here are 9 recipes to give you that kick in the middle of winter, that necessary jolt when it's gray outside. It's getting hot in here, isn't it?

    Still cold? Browse our recipes for soups and stews.
    Serve one of these 9 Great Winter Grains as a side dish.
    Got a question in the kitchen? The Food52 Hotline is here to help!

    Green Chile Country Gravy by arielleclementine

    Green Chile Country Gravy

    Arielleclementine's smoky, peppery gravy takes us back to the milk gravy of our childhood -- just amped up, Texas-style. It's the perfect silky cloak for fresh, homemade biscuits (like these), and roasting the poblanos is by far the most challenging part of the recipe. We love that the sauce is flecked generously with both onion and poblano, adding texture and sweetness along with the heat. - Amanda & Merrill

    Makes 2 cups

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  • Dinner Tonight: A Riff on Retro Favorites

    Inspiration for tonight's dinner : 1950s-style Modern Food for the Busy Mother. No can-opener needed. A brightened up panko-topped Tuna Noodle Casserole and a bacon-bespeckled Napa Cabbage Salad. Just the right mix of vice and virtue.

    We've included a sort of meal-making plan of action below, but click on the photos or links to find the fully-fleshed out recipes. A delicious supper in, oh, about an hour -- eat up!

    Browse food52's vast recipe collection sourced from all of the talented home cooks who contribute everyday at food52.com where you'll find lots of lovely casseroles and salads, among mountains of other brilliant ideas for dinner tonight!

    The Menu

    Tuna Noodle Casserole - Redux

    tuna noodle
    Tuna Noodle Casserole - Redux by fiveandspice

    Serves 4

    5 1/2 tablespoons butter, divided

    1 cup sliced shiitake mushrooms

    1 cup diced portobello mushrooms

    1 small yellow onion, diced

    1 shallot, diced

    1 celery stalk, diced

    1/2 tablespoon fresh

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  • A Grand Tour of Italy

    From the eighteenth to the twentieth century, aristocrats from all over Europe flocked to Italy for what was called a "Grand Tour": an educational rite of passage, a time to explore the country's art, academics, and culture. Today, we're taking you on a culinary Grand Tour. Here are 8 recipes from the regions of Italy -- from Sicily to Lombardia, Tuscany to Veneto. Buon appetito!

    • Can't get enough of Italy? Check out our Tuscan Fantasy Meals.
    • See our list of quick weeknight pastas.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    Pasta e Fagioli by QueenOfGreen

    https://media.zenfs.com/en-US/blogs/partner/Pasta_e_Fagioli.jpeg

    I swear, when I came home from a study abroad in Rome, I ate this so much my friends began to call it Pasta Fa-Julie. (Yes, that's my name! Close enough anyway. The secret's out!) I modified this one from Gourmet magazine. -- QueenOfGreen

    Serves 2
    2 slices bacon, chopped
    1/2 onion, chopped
    1 clove garlic, minced
    1 small stalk celery
    1 can (14 oz)

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  • Freezing Your Way to More Home Cooked Meals

    lentil sausage

    - Merrill

    We've been saying we were going to do it for a couple of years now, and we finally did it. My husband and I bought a chest freezer. What on earth (you might ask) would possess a young couple living in a cramped New York apartment and expecting their first child to make such an outlandish purchase? After all, it's enough of a challenge to figure out where to store all of the baby gear without adding another large appliance to the mix.

    Well, I've got news. The chest freezers of old, those massive, hulking objects reminiscent of Victorian-era steamer trunks, have been joined by a younger, sleeker breed. It was this stainless steel beauty that caught our eye last week and convinced us to finally take the plunge. It's nestled into a back corner of our dining room, where we plan to throw a tablecloth over it and add a vase of flowers or a bowl of fruit to complete the disguise.

    Over the past ten days or so, I've been cooking up meals to fill our new freezer. It

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  • Cook This : Dinner Tonight



    Inspiration for tonight's dinner : breakfast! Perhaps the most forgiving meal of the day (it is meant to be prepared in the sleep-fog of early morning after all). Ultra-savory Salt and Pepper French Toast coupled with creamy Soft Scrambled Eggs prove that breakfast staples are no less enticing for the time of day they are served.

    We've included a sort of meal-making plan of action, but click on the photos or links to find the fully-fleshed out recipes. A delicious supper in under an hour -- eat up! And if you've got breakfast on the brain after all of that, check out our handy round up of make-ahead breakfasts!

    The Menu
    Crispy Salt and Pepper French Toast

    toast

    For the toast : 3 tablespoons of half & half

    5 eggs
    1 teaspoon salt
    2 teaspoons black pepper
    1 1/2 tablespoons green onion, finely chopped (optional)
    1 1/2 tablespoons cilantro, finely chopped
    vegetable oil
    butter
    8 slices of day-old bread, cut on the diagonal


    sauce :

    ketchup

    Sriracha (Asian

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