Blog Posts by Food52

  • How to Adapt a Recipe to a Slow Cooker

    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: Let's all take a deep breath, relax and slow down our favorite traditional recipes.

    Slow Cooking on Food52

    Picture this: you throw everything into a pot -- go run errands or even go to work for the day -- and return to a perfectly-cooked dish. This is the beauty of a slow cooker: no hovering over a stove necessary. Limited oven space? Cooking dishes in a slow cooker frees up space for roasting or baking pre-dinner parties. You can adapt most traditional recipes for use of a slow cooker -- just make sure to get the dust off first.

    For starters, when selecting recipes to transform, look for buzz words like braised or slow-roasted, or soups and stews. Most recipes that require finishing in the oven or any sort of baking make for great slow cooker candidates. That being said, you really can make anything in a slow cooker: yogurt, pulled pork, chicken

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  • How to Make Perfect Scrambled Eggs

    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: Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.


    Scrambled eggs and toast: sounds like an ascetic breakfast, lunch, or dinner. Sounds plain. Sounds boring. Sounds like something you'd eat in a dark kitchen, alone, standing up, quickly and efficiently with a tiny frown. And, if you're one of those people that's suffered from rubbery-egg, burnt-egg, or dry-and-crumbly-egg syndrome, it sounds simply unappealing.

    But scrambled eggs, when done right, can one of the most glorious, indulgent, and straight-up sexy meals of all time. You could make them for breakfast, lunch, and dinner, each in a different pan, each with a different technique -- and all would be, in their own creamy, runny, fluffy way, perfect.

    >>RELATED: How to Make the Perfect Fried Egg

    Grab some eggs, some butter, and your favorite

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  • Homemade Peanut Butter Cups

    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: Carey Nershi from Reclaiming Provincial shows us how to make peanut butter cups that are reminiscent of childhood, with a grown-up edge.

    Homemade Peanut Butter Cups on Food52

    I am what you might call a recovering junk food addict. One that had an especially strong penchant for candy. And while I've managed to get my sweet tooth under control in recent years, I still have quite a weakness for homemade versions of classic treats. Being able to create them without preservatives or strange ingredients makes this a justifiable weakness, I'd dare say.

    Peanut Butter Cups on Food52

    Peanut butter cups are one of the simplest sweets to make. There's no need to fuss with tempering chocolate or tentatively hovering over a pan of scary-hot sugar. All you need is a handful of ingredients (most of which you probably already have in your pantry), some mini cupcake wrappers, a stove (or microwave), and

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  • Banana Bread with Dark Chocolate Chips

    Every week, on Food52, we're unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next.

    Today: Todd and Diane of the White on Rice Couple pass along a recipe for Todd's grandmother's top-rated banana bread.

    The biggest influence in my culinary life is my grandmother. When growing up, despite being 800 miles away and growing up on a ranch that rarely afforded us the opportunity to visit her, it was my grandmother's cooking which inspired me as a young teenager to begin cooking on my own.

    Unfortunately I didn't get to spend much side-by-side time with Grandma in the kitchen. However, through the cookbooks I inherited from her, I've been able to explore and learn through her sources of inspiration.

    Grandma loved to make notes in her cookbook: scribbles with variations she liked, or ingredients that appealed or didn't appeal to her. And of course, her ever-present "x" ratings: she would give recipes she tried a rating from

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  • Golden Fried Veal Chops

    Every week on Food52, Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.

    Today: Golden fried veal chops, straight from Milan.

    Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta or costoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso buco and panettone. It gets its name from the cut of meat traditionally used, la costoletta, an inch-thick bone-in veal chop, which would correspond to a prime rib cut, such as rib eye. A second version of the cotoletta is made with a beaten-out-till-enormous-but-thin cutlet of veal, aptly called l'orecchia di elefante (elephant's ear), as reference to its size and shape. It's for those who like their fried goods crunchy all the way.

    The Milanese can get a little defensive if you happen to suggest that their cotoletta is comparable to Vienna's weiner schnitzel, and will proudly point out that their cotoletta has

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  • Dinner Tonight: Grilled Fontina and Butternut Squash Soup

    Remember the days when you wouldn't touch anything but PB&J with a ten-foot pole? When "eat your Brussels sprouts or no dessert" inspired stomach-clenching dread? When you made a face at the dinner table?

    Yeah, us too. Thankfully, we grow up, and so do our palates. But some combinations are so naturally delicious, so cosmically destined, that they still hold the same magical sway over our taste buds as they did in our youth. One such pairing is the legendary grilled cheese & tomato soup. Since there's no way to top the classic of our childhood, tonight's dinner takes this delicious combination in a whole new direction. It's called adulthood, friends, and yes, it still includes cheese and bread.

    The Menu

    Grilled Fontina with Lingonberry Preserves by thirschfeld

    Grilled Fontina with Lingonberry Preserves on Food52

    Serves 4 to 6

    Two 1/2 inch slices of a 4 x 4 piece of Danish fontina cheese
    1 cup all purpose flour
    2 eggs
    1/2 cup whole milk
    1 cup bread crumbs made from dried croissants
    1/4 cup clarified

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  • Genius Whole Roasted Cauliflower

    Every week on, 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: Cauliflower becomes centerpiece, and a stunning vegetarian main is born.

    Whole Roasted Cauliflower on Food52

    As you already know, cauliflower takes well to roasting All those clammy, starchy crevices get nutty and sweet and come into their own -- catching oils, crisping, browning, basking.

    But here's a twist: you don't even need to floret it first. Like a chicken, a cauliflower is roastable by design.

    Cauliflower on Food52

    It's not quite as simple as chucking it in the oven as-is -- although you could do that. People do. But if, instead, you go with chef Alon Shaya's way -- which is nearly as easy -- you can control the seasoning all the way to the core.

    >>RELATED: Paul Bertolli's Genius 3-Ingredient Cauliflower Soup.

    Alon Shaya Will Blunt

    "I started making the whole roasted cauliflower two years ago after returning from a trip to Israel." Shaya wrote to me.

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  • Homemade Halloween Spider Cake

    Every other week on Food52, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

    Today: Yossy shows us how to make a Halloween cake that is spooky to look at but not at all scary to make.

    Spooky Spider Cake on Food52

    This cake has a spooky Halloween vibe going on, but don't let that fool you -- underneath all of that webbing is vanilla swiss meringue buttercream and rich chocolate cake that is perfect for any celebratory event that calls for a layer cake.

    >>RELATED: 7 Fabulous Layer Cake Recipes

    I have doubled the recipe below to make the cake extra tall for a dramatic presentation. If you'd like to do the same, no need to double the frosting; one batch of swiss meringue buttercream will be just enough to frost a double batch of this cake. Now all you need is a good costume.

    Chocolate Cake

    Makes one 8-inch cake

    2 cups sugar
    1 3/4 cups flour
    3/4 cup cocoa powder
    1 1/2 teaspoons baking

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  • Homemade Apple Cider Doughnuts

    Every other Friday, on Food52, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

    Today: A recipe for one of our favorite fall traditions, best enjoyed while walking though an orchard. Or the closest city park.

    Apple Cider Donuts on Food52

    There is nothing like wandering through an apple orchard on a crisp fall day with a cold cup of apple cider in one hand and a donut in the other. But just in case you can't make it to the farm this weekend, I have cracked the code to perfect cider donuts at home.

    These are fluffy with crunchy exteriors and just a hint of warm spice, and they are the perfect way to welcome the season. These donuts start with a reduced apple cider syrup to pump up the apple flavor, but the real secret is the combination of cake flour and buttermilk in the batter, which produces a very moist and tender crumb.

    >>RELATED: How to Make Hard Apple Cider at Home.

    Apple Cider Donuts on Food52

    A quick note: The

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  • Chocolate Peanut Butter Pretzel Cupcakes

    Recently on Food52, our friends Allison and Matt from Robicelli's shared recipes from their new cookbook Robicell's: A Love Story, with Cupcakes.

    Today: The Robicellis' inaugural cupcake happens to combine all of our favorite snacktime treats.

    Chocolate Peanut Butter Pretzel on Food52

    The first cupcake Matt ever added to the Robicelli's repertoire was "The CPB:" Chocolate cake and peanut butter buttercream topped with roasted peanuts and rich chocolate ganache. Sounds awesome, right? Of course it's awesome -- how the heck can you screw something like that up? Of course, we eventually tired of awesome and needed to go past that to "mind blowing." So we decided to roll the entire thing in crushed up pretzels and pour more chocolate over the top. You're welcome.

    Chocolate Peanut Butter Pretzel Cupcakes

    Chocolate Cake

    3/4 cup cocoa powder
    2/3 cup scalding hot coffee
    2/3 cup buttermilk
    2/3 cup canola oil
    1 teaspoon vanilla extract
    1 egg
    1 egg yolk
    1/2 teaspoon kosher salt
    1 1/3 cups all purpose flour

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