Blog Posts by Food52

  • Buffalo-Style Chili

    Move over chicken wings -- a vegetarian chili takes on classic Buffalo-style flavors.

    There's no denying the allure of Buffalo wings. Who can resist dunking buttery hot sauce-slathered crispy chicken wings into blue cheese dressing? But when it comes to weeknight dinners, that's not the most wholesome meal (even with the required celery and carrot sticks served alongside).

    >>RELATED: 9 More Chili Recipes to Warm You From the Inside-Out

    Enter this Buffalo-style chili made hearty with black beans, quinoa, and hominy. It has all the Buffalo-wing flavors we crave (it even includes a topping of crumbled blue cheese) and the vegetables, fiber, and protein we need after a long day. The best part? It's ready in under 30 minutes. Just simmer and serve.

    Buffalo-Style Quinoa Chili

    Serves 2 to 4

    1 tablespoon olive oil
    1 white onion, diced
    3 stalks celery, diced
    One 8-ounce can tomato sauce
    One 14-ounce can diced tomatoes
    1 cup vegetable broth
    1 cup cooked

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  • Russ Parsons' Dry-Brined Turkey

    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.


    Today: The simplest possible technique for a succulent turkey. It will forgive you if you overcook it. You can do it while you're defrosting the bird, if you choose. And best of all, it tastes like turkey.


    turkey

    - Kristen Miglore, Senior Editor, Food52.com

    Five years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (and a lot of others) talk about Thanksgiving.


    Under the vigilant eye of Russ Parsons -- longtime Food Editor at the paper and author of How to Read a French Fry -- four birds came to the table, and a simple new technique had the panel smitten.

    The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.

    Because of this, the turkey was well-seasoned through and

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  • All About Pie Fats: Butter Vs. Oil Vs. Shortening Vs. Lard

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: The texture of your pie crust depends on the fat you use -- here's how to choose it.

    Fats from Food52

    Do not fear the dough!

    >>RELATED: Everything You Need to Make the Perfect Pie

    Pie crust is teasingly simple if you focus on the basics. To start with, most recipes are based on just four ingredients: flour, fat, salt, and water. Which fat you choose and how you manipulate it will play a huge role in the finished product -- so let's break it down.

    Making pie crust

    First, it's important to know how to handle the fat. It should be chilled (read: very cold). When it's especially warm (outside or in your kitchen), it's a good idea to pop it in the freezer so it doesn't melt as easily. Also, know your hands -- if they run hot (chocolate melts as quickly there as it does in your mouth), then keep the butter on the colder side. If you have those cool pastry

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  • Dinner Tonight: Honey Glazed Shrimp + Crunchy Cabbage Slaw

    Cabbage is a thrifty vegetable -- it's not up getting named to any most-popular lists these days, like another vegetable who needs not be named. Before you discount cabbage, we'd like you to give it a chance. Stuffed cabbage is nice, but we're not going to do that tonight -- instead, let's delicately shred our cabbage with carrots into a refreshing no-mayonnaise-in-sight slaw. You're on a roll, you've created a slaw that belongs nowhere near a pastrami sandwich, don't stop there. Now let's top our slaw with sweetly sauteed shrimp. Celebrate -- you have yourself a satisfying dinner in five steps.

    The Menu

    Crunchy Cabbage Slaw with Miso-Ginger Dressing by Weird and Ravenous

    Honey Glazed Shrimp on Food52

    Serves 4 to 6

    1 teaspoon finely grated fresh ginger
    1 small garlic clove, grated
    2 tablespoons miso paste
    2 tablespoons rice wine vinegar
    1 tablespoon soy sauce
    1 teaspoon toasted sesame oil
    2 tablespoons water
    3 cups finely shredded cabbage (about ¾ pound cabbage)
    1 large

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  • Genius Pasta with Yogurt and Caramelized Onions

    Every week on Food52.com, Senior Editor Kristen Miglore digs up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook.

    Today: Yogurt masquerades as pasta sauce in the role it was born to play.

    Diane Kochilas' Pasta with Yogurt and Caramelized Onions on Food52

    It's almost too obvious: Take one thing you like, put it on the other thing you like. This explains why we put cheese on our apple pie, pineapple on our pizza, pizza on our bagels. It doesn't always work, but we'd be fools if we didn't try, right?

    So when I tell you that you not only can but should put straight yogurt on your pasta, I understand why you're looking at me like I just told you ketchup was a perfectly good marinara sauce. It couldn't -- shouldn't -- be that easy, right?

    Diane Kochilas on Food52

    Well, until recently, it wasn't. Diane Kochilas author of 18 books on Greek cooking, first developed this recipe as a variation on a theme she saw repeatedly in her travels in Greece. As she told me, this was an "adaptation of a very classic Greek island dish that

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  • How to Deep Fry a Turkey

    Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: Deep-fried-turkey master Paul Longton (and our shop editor & stylist Bryce's dad!) gives us the tips -- and the step-by-step process -- for deep frying your Thanksgiving turkey.

    Deep Fried Turkey from Food52

    Let's deep fry a turkey. And as long as we're at it, let's deep fry a half dozen or more.

    Come Thanksgiving, our annual celebration is to set up the deep fryer and invite our friends and their birds over to deep fry turkeys, one after another. The last few years we've deep fried eight turkeys. We could do more in the same pot of oil, but we run out of daylight and enthusiasm. This way we get friends over for a couple of hours, and then send 'em home.

    >>RELATED: Deep Frying Without Fear

    There are different ways to cook turkeys other than conventionally in an oven. This discussion will be about immersing the turkey in 350° F degree oil for 3 1/2

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  • Chickpea Fries with Yogurt Dipping Sauce

    French fries get light and fluffy with chickpeas and yogurt.

    Let's face it, although we all love french fries, it would be nicer to have a lighter, airier and admittedly sexier update on a normally greasy, heavy treat.

    >>RELATED: Portobello Frites

    Luckily for you, these chickpea fries meet all the requirements: they fry up golden and perfect, and are all at once puffy, crispy, and tender. The preparation is also quick and easy -- simply make a polenta-esque mixture of chickpea flour and water, then cool it on a baking sheet, slice and fry. They are fantastic on their own, but when dunked in their cool yogurt-mint sauce, they become completely irresistible.

    Chickpea Fries with Yogurt Dipping Sauce by Justforlicks

    Serves 10 to 12

    Chickpea Fries

    4 cups water
    2 cups chickpea flour
    1 tablespoon kosher salt
    1 teaspoon cumin (optional)
    2 cups vegetable oil
    Sumac, for dusting

    1. Place the water in a pot with the salt and bring to a boil. Add the cumin to the chickpea flour. Pour into the

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  • Homemade Baked Sweet Potato Chips

    It's always more fun to DIY. Every week, on Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

    Today: Laura Wright from The First Mess walks us through the ins and outs of homemade sweet potato chips.

    Sweet potato chips are one of those things that we always have around because my mother will always, always pick me up a bag when she's in some health food store or alternative grocery shop (or is it shoppe?). I love sweet potatoes, but most sweet potato chips are just okay. Considering that these snacks are generally deep fried and heavily salted, I guess I'm just expecting a little something more. Making them myself seemed like a viable way to solve some issues. Here are some of my findings:

    Commercial chips are too thick for my taste and often still have the peel on, which I find distracting in a textural sense. I peel mine and slice them on a mandolin to a thickness that is somewhere between 1/8 inch and "paper thin."

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  • Remember July? The wind whipping through your hair, the smell of sunscreen, the blue sky over the beaches of Marseille. Oh, you didn't jet over to the South of France for the summer? Yeah, neither did we. But that doesn't stop us from eating like we did.

    Transport yourself to a beach towel beneath blue skies with a briny, wine-y seafood stew and caramelized salad to match. Pair it with some dry white wine (hey, it's already on the grocery list) and you've got a provencal menu for anytime, anywhere. So it might as well be Dinner Tonight.

    The Menu

    Dad's Favorite Seafood Stew by inpatskitchen

    Seafood Stew on Food52

    Serves 4 to 6

    1/3 cup extra virgin olive oil
    4 crushed garlic cloves
    6 peeled and seeded roma tomatoes cut into thin strips
    1 cup homemade fish stock, purchased seafood stock or clam juice
    1/2 cup dry white wine
    1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
    16 large peeled and deveined raw shrimp
    16 sea scallops

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  • Almost Instant Chai

    It's always more fun to DIY. Every week on Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

    Today: Megan Scott of The Joy Kitchen shares the key to a perfect cup of chai.

    Almost Instant Chai

    We probably have coffee shops to thank for the widespread consumption of chai. You can get it at almost any café from Birmingham to Boston, but the vast majority of chai is completely forgettable and tongue-shrivelingly saccharine.

    It's a shame that chai has been relegated to the "coffee alternative" category, when really, it is a completely delicious drink in its own right. At its best, it is spicy and lightly sweet, the perfect blend of warming spices that can clear your head on a foggy, cool morning.

    As with so many things, the secret to the best chai is to make it at home. Of course, the obvious reason for this is to know exactly what went into your steaming cup of tea. But beyond the question of ingredients is the affordability

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