Blog Posts by Food52

  • 8 Great Winter Grains

    The new year has passed, and we're now in detox mode. Resolution mode. Let's-be-healthy-and-not-have-five-desserts-a-day mode. Eating more whole grains, happily, falls into these categories. Here are 8 great winter grain recipes -- for breakfast, lunch, dinner, and all of your healthy dreams and aspirations.

    • Looking to eat healthy this year? Check out our New Year's Detox and our New Year's Resolutions.
    • Browse more rice and grain recipes on Food52.
    • Got a question in the kitchen? The Food52 Hotline is here to help!

    My Favorite Granola with Lots of Dried Fruit by ChezSuzanne

    My Favorite Granola with Lots of Dried Fruit

    My husband and I tried this granola on yogurt and on its own for a 4pm-I-need-a-healthy-munchie-with-some-sugar-it-in-snack. It was perfect with it's mixture of salted roasted pumpkin seeds, sunflower seeds, and dried fruit all mixed in with molasses, brown sugar, cinnamon and cardamom. I'm making a MUCH bigger batch tomorrow.... - ChezSuzanne

    Makes about 3 cups

    1 1/2 cup

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  • (Winner, Winner) Roast Chicken Dinners

    Is there anything more delicious than a perfectly-roasted chicken? We say: no. Here are 7 reasons why -- and 7 healthy, simple meals to boot. You'll be feeling like a winner in no time.

    • Make it count: check out 3 ways to stretch your roasted chicken all week long.

    • What to do with the leftover bones? Make this chicken broth.

    • Browse recipes for winter side dishes to serve with your chicken.

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

    Roasted Butterflied Chicken with Cardamom and Yogurt by TasteFood

    Roasted Butterflied Chicken with Cardamom and Yogurt

    TasteFood turns the everyday roast chicken on its head, simply by bathing it in an intoxicatingly spiced yogurt marinade, butterflying it, and flattening it into a cast iron skillet to roast. If you only have 3 hours to marinate, that'll do, but in our experience, overnight is well worth the wait. Note that, depending on your oven, you might need to cover the chicken with foil for the last 15 minutes of cooking if it's getting

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  • Dinner Tonight : a Simple, Cozy Dinner in a Few Breezy Steps

    As we ease back into the weekly grind after many lovely, lazy holiday celebrations, a belly warming dinner is just what the doctor ordered. Inspiration for tonight's dinner: toasty, creamy, rib-sticking classics to thaw that winter chill -- tarted-up grilled cheese and a bacon-kissed potato chowder (recipe below).

    We've neatly condensed the recipes below to help you get dinner on the table tonight. Ten minutes at the store, twenty at the stove and that's that. Find more great wintery recipes in this roundup of 16 fabulous soups.

    A colorful supper in under an hour -- dinner is served! See more simple, snappy ideas for dinner tonight here.

    The Menu

    Creamy Potato Soup with Bacon Vinaigrette by OB Cookie

    Creamy Potato Soup

    Serves 6

    For the soup:

    1 tablespoon butter
    1 large onion diced
    1 large carrot diced
    1 rib celery diced
    3 cloves garlic diced
    1 sprig rosemary chopped
    1 teaspoon salt
    6 medium Russet potatoes (about 2

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  • Build Me Up, Butternut

    Butternut squash: winter's darling belle, cold weather's saving grace, a vegetable delicious enough to make us toss our heads back and burst into song (really.). We love it roasted, sauteed, candied, raw -- with meats, with grains, with just about anything. Here are 9 of our recipes -- recipes worth, well, singing about.

    Before you tackle the things, don't miss this video on How to Peel & Prep Butternut Squash.

    Butternut Squash Salad by amanda

    Butternut Squash Salad

    Serves 4

    1 small butternut squash, halved, seeded and peeled
    1 1/2 tablespoon sugar
    coarse kosher salt
    extra virgin olive oil
    2 garlic cloves, peeled and smashed
    1 tablespoon sherry vinegar
    1/2 teaspoon thyme leaves
    coarsely ground black pepper

    1. Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.

    2. Spread the strips on two baking sheets.

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  • 9 Lucky Lentils & Beans for the New Year

    Whether in Italy, Brazil, Germany or even the American South, legumes are a traditional and important part of New Year's celebrations around the world. Their small coin-like shapes are thought to be symbolic of money and represent the promise of financial good fortune and prosperity in the new year. We are strong believers that one can never have too much of a good thing, so here are 9 recipes to bring a little more luck to your table.

    • >> RELATED: 9 Soup & Salad Recipes to Detox from the Holidays on Shine

    Pasta e Fagioli

    Pasta e Fagioli

    2 slices bacon, chopped
    1/2 onion, chopped
    1 clove garlic, minced
    1 small stalk celery
    1 small can chicken broth
    1 small can cannelini beans, rinsed and drained
    1 small can whole tomatoes, drained and chopped
    1/2 teaspoon dried oregano
    1/2 cup ditalini
    2 tablespoons fresh parsley, minced
    Grated Parmesan, to taste

    1. In a heavy saucepan cook bacon over moderate heat,

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  • 9 Ways to Detox from the Holidays

    A new year: a fresh start. Gone are the roasts, the cookies, those glorious hallmarks of the holiday season. We're going healthy (at least for a little while), and we're loving it.

    Here are 10 dishes we'll be making all year long -- dishes so good we'll be raising our glasses (of water) to give a hearty "cheers!" Brought to you from the spirited home cooks' community at FOOD52.

    • See more soup recipes on Food52.

    • Browse salad recipes from the Food52 community.

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

    Butternut Squash and Cider Soup

    Butternut Squash and Cider Soup

    This is a great soup to have in your everyday arsenal. It's sweet, purely flavored and can be made in a flash. The recipe came from Canyon Ranch, back when the Berkshires spa was little known but expensive. Now it is just the latter. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft. The recipe called for a red Rome

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  • Feast of the 7 Fishes

    We love us a good holiday roast, but one of our favorite Christmas traditions is the Feast of the Seven Fishes. Here's our take on the classic celebration -- or seven fresh seafood dishes to make a part of any holiday meal.

    • See more seafood recipes from the Food52 community.

    • Browse Christmas recipes on Food52.

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

    Lobster Diavolo by Merrill

    If it's done right, Lobster Diavolo sings with the fresh, juicy tang of tomatoes and thrums with the gentle heat of chilis. When tossed with al dente pasta, the sauce provide a kicky backdrop that complements rather than overwhelms the sweet suppleness of the lobster itself. I like to keep the lobster in large pieces so it looks pretty on the plate, and I've always loved Esca's addition of fresh mint, so I adopted it myself. - Merrill

    Serves 2

    2 tablespoons olive oil, plus more for finishing
    2 fat cloves garlic, crushed
    1/4 to 1/2 teaspoon red pepper Read More »from Feast of the 7 Fishes
  • Ann Seranne's Genius Rib Roast of Beef

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

    Just in time for the holidays: A rib roast that won't let you down, even when you abandon it. The secret? It's just like playing a game of Angry Birds (really!).

    - Kristen Miglore, Senior Editor,

    I'm really going to do it. Forgive me! I'm going to compare an utterly genius recipe for rib roast of beef to Angry Birds. I lack the eloquence of Craig Claiborne or Amanda Hesser, who have, in turns, kept this recipe alive and made it legendary. Instead, I'm going for the easy sell.

    Let me explain.

    Ann Seranne was a prolific cookbook author, a sometime editor of Gourmet magazine, and the woman responsible for developing this roast beef recipe, which is not only foolproof and perfect in its results, but also is designed to fit neatly into your life and holiday feasting schedule.

    >> RELATED: Top 5

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  • Top 5 Holiday Party-Planning Fails (and How to Avoid Them)

    The holidays are here and the relatives are swarming -- the last thing you want is a party fail. And the best way to learn how to avoid mistakes? By talking to people who've been there, in the depths of holiday despair!

    So we asked our savvy community of home cooks at FOOD52 and rounded up 100 of their best holiday entertaining tips to include in our Holiday Recipe & Survival Guide for iPad. Here are the top 5 potential snafus and how to avoid them.

    Have snacks on hand to keep your guests happy.Have snacks on hand to keep your guests happy.

    FAIL #1: You don't have enough food on hand for unexpected (or unexpectedly hungry) guests.

    FIX: Be smart -- stock that freezer.

    "I make chili in the winter in large quantities and freeze it. I keep cheddar cheese, salsa, greek yogurt, and tortilla chips in the house so I always have the makings of an impromptu chili supper. I also always have different kinds of nuts and good chocolate in the house. And I make biscotti and keep them in the freezer. If someone pops by after dinner we make espresso or cappuccino and biscotti." - drbabs


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  • New Hanukkah Classics

    No Hanukkah table would be complete without the symbolic (and delicious) fried foods we all look forward to year after year. And while we agree that holidays are all about tradition, why not add a few modern twists to your menu this year? Here are three recipes destined to become new Hanukkah classics from the FOOD52 community.

    • Get more Hanukkah recipes from the FOOD52 community.
    • See more warming winter recipes on FOOD52.
    • Have a question in the kitchen? The FOOD52 Hotline is here to help.


    We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky

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