Blog Posts by Food52

  • The easiest entertaining idea: Throw a crostini party!

    October and its promise of crisp, cool fall days has arrived. And if you're anything like us, so is the itch to retreat indoors and fill your kitchen with good friends. A casual, impromptu dinner party is a quick fix for the weekday rut, and there's no reason you should have to wait until Saturday to impress your nearest and dearest with a meal they won't forget.



    One of our favorite last minute gatherings is the do-it-yourself Crostini Party. Simply prep a selection of toppings ahead of time (see 10 of our favorites below), pick up a few good baguettes, set, slice and serve. Not only are finger foods everyone's not-so-guilty pleasure, the mere prospect of an interactive snack buffet will draw a crowd.



    The best part of it all? You'll be calm, cool and collected -- not stuck in the kitchen, but building your own perfect bites, right alongside your happy guests.



    Get all D.I.Y and make your own fresh ricotta or learn 2 ways to roast red peppers.



    Have room for another course? Check

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  • 8 Make-Ahead Dishes for Company

    Dinner parties should be cause for celebration, not a cause of stress. The next time you invite people over, give yourself a break -- make any of these dishes ahead of time, reheat as necessary, and serve... and then sit back and enjoy the evening!



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  • Martha Stewart's Perfect Baked Macaroni & Cheese

    Every week on 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.

    This week's installment: The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart.

    Martha Stewart's Macaroni and Cheese

    - Kristen Miglore, Senior Editor, Food52.com

    No matter how haggard we may feel about our the state of our country -- we, as a nation, will always have macaroni and cheese.

    It's a French sauce wrapped around an Italian dried noodle, shot through with cheese. And, according to legend, it was all magically brought together for the first time by Thomas Jefferson. In other words, could there be anything more American?

    Ever since Jefferson got his macaroni machine, and possibly even before that, American home cooks have been on a quest to get it right -- we want the bouncy noodles, the creamy cheese sauce, and the crunchy cap.

    >>Related: See 9 Speedy, Simple Weeknight Pastas on Shine.

    Martha Stewart
    If you find

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  • 9 Speedy, Simple Weeknight Pastas

    Nothing makes for a faster and more satisfying weeknight supper than a warm bowl of pasta, simply sauced. Here are 7 simple, delicious any-day pastas, plus a famously easy sauce, and an ingenious technique with tomatoes that requires no cooking at all.



    See more pasta, rice, and grain recipes from Food52.



    Plus: watch Amanda & Merrill make pesto, the ultimate weeknight pasta sauce.

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  • Rescue Your Ramen: Making 7 Pantry Staples Sensational

    Not sure what to do with those packets of ramen noodles that have been lingering at the back of the pantry? What about the canned beans and tins of tuna -- feeling bored yet?



    Here are seven simple ways to make the most of the otherwise mundane, by adding just a few fresh ingredients. Clean out the pantry while your family cleans their plates.

  • What to Make This Rosh Hashanah

    The question's so old it might as well be part of the tradition: what to cook for the holidays?



    Here are 12 fresh and festive ways to usher in a sweet New Year, with a few twists on the classics -- from honey-kissed short ribs to the perfect applesauce cake.



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  • 4 ways to hang on to hot peppers for winter

    The heat of a jalapeno can be a welcome shiver-remedy when the frigid months of winter set in. But what's the best way to ensure that you'll be equipped with a stock of hot ones to battle the cold?

    The home cooks of Food52 weighed in on this question with four different ways to preserve a bounty of summer chiles. Even if you don't have a glut of them from your own garden, pick some up at your local farmers' market (at a steal right now!).




    Whether you decide to freeze, dry, roast or jar them, Jack Frost won't stand a chance.
    Spicy tacos and warming winter soups, here we come!


    1: FREEZE THEM

    "What I do is cut them in half; stem and seed them, then spread them on a cookie tray and put them in the freezer for an hour or so. Afterward, I store them either in vacuum sealed bags or Ziploc bags in the freezer." --wssmom

    "Even simpler -- I just put the peppers in the freezer and deal with the stems and seeds as I use them. They are easy to work with straight from the freezer." --susan g

    2:

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  • 7 ways to put bread on the table in 60 minutes or less

    The daily bread doesn't have to take all day. Here are 7 fail-safe ways to put bread on the table in under an hour -- from cornbread to biscuits to savory scones. No yeast to proof. No kneading, punching or poking of doughs. Just fresh bread, warm from the oven -- any night of the week.



    See more sweet and savory quick bread recipes on Food52.



    Have time to spend kneading and shaping loaves? Check out simple homemade yeast bread recipes and get bread-making tips from the Food52 community.



    Plus: what to do with leftovers -- bread pudding, of course!

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  • 7 Tips on Safe Food Storage from Cooks Who Know

    When it comes to storing food, we all find ourselves with questions about the best ways to keep things safe and fresh (and how to tell when they've gone to the dark side). Below, we've gathered advice from the knowledgeable cooks of Food52 on seven common food storage woes, from mysterious tofu and hummus containers to ever-wilting cilantro.

    The USDA we're not, but the Food52 community is full of home cooks who've been there. It's like being able to call your mom to ask "Is this still good?" -- if your mom had the collective wisdom of a kitchen brigade (a brigade that doesn't complain that you only call when you need something.)


    1. What's the best way to store cheese?

    "Do not wrap in plastic but in paper or parchment. Plastic does not allow the cheese to breathe, accelerates molding, and imparts an off-flavor. Cheese actually thrives in a humid environment, so long as it can breathe. We store our cheese in a drawer in our refrigerator." --TasteFood


    2. What's the best way to store Read More »from 7 Tips on Safe Food Storage from Cooks Who Know
  • Food52's Dinner and a Movie: The Hangover

    Our videographer Elena Parker -- a serious food and film buff -- is really good at throwing movie-themed dinner parties. She and her friends cook together, serve up, and eat while they watch.

    We've asked her to share the menus for her favorite films with us -- here's the latest installment: the bromance/buddy comedy The Hangover.

    The Hangover

    -Elena

    I recently started school again and it's been a revelation in my existence. So, when I started thinking about which movie to pick for this week, one that would reflect my current mood, I attempted to focus on awesome "school" movies: Rushmore, The Breakfast Club ...

    But, then I got realistic settled on The Hangover.

    The Hangover

    The plot is simple. Four friends get together for a Bachelor party in Vegas, only to wake up the next morning without their memories of the night before ... or the groom. The remaining three buddies (Bradley Cooper, Ed Helms and Zach Galifianakis) embark on a quest to retrace the events of the previous night

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Pagination

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