Blog Posts by Food52

  • How to Make a Better Eggplant Parmesan

    Food52 contributor Jenny Steinhauer is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

    Today: Classic Eggplant Parmesan gets a fancy new topping.

    Usually I ferret out good weeknight recipes by my lonesome here, but My Mother's Eggplant Parmigiana came to me via my colleague Paul, who was raving about this interesting twist on a classic, one that is kid friendly to boot.

    The secret surprise here of course is the walnuts, which have been coming up in a few Italian recipes of late, and snap of some red pepper flakes, a spice that would get me through life on a desert island, if I had the new Jhumpa Lahiri novel and the next season of Orange is the New Black as well.

    You can even make this nutty topping before you leave work, and then put the whole thing together while asking people about play practice and the best method for avoiding the dress code police at school.

    I, too, refuse to seed tomatoes.

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  • The cooking world suffered a great loss with the passing of Marcella Hazan. To honor Marcella, we are sharing two of her classic recipes that will surely unite your loved ones around the table.

    The Menu

    Marcella's Braised Celery with Onion, Pancetta, and Tomatoes

    Marcella Hazan Braise Celery on Food52

    Serves 4 to 6

    2 pounds celery
    1/4 cup extra virgin olive oil
    1 1/2 cup onions sliced very thin
    2/3 cups pancetta, cut into strips
    3/4 cups canned plum tomatoes, coarsely chopped, with their juice
    Salt
    Freshly ground black pepper

    1. Cut off the celery's leafy tops, saving the leaves for another use, and detach all the stalks from their base. Use a peeler to pare away most of the strings, and cut the stalks into pieces about 3 inches long (cutting on a diagonal looks nice). Alternately, if you plan on cooking long past tender (an hour or more), you can skip peeling the strings.

    2. Put the oil and onion in a saute pan, and turn on the heat to medium. Cook and stir the onion until it

    Read More »from Dinner Tonight: Marcella Hazan's Braised Celery + Tomato Sauce with Polenta
  • 6 Brilliant Uses for Ice Cube Trays

    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: Our favorite ways to get the most out of our ice cube trays.

    Ice Cube Trays on Food52 Ice Cube Trays on Food52

    Freezer storage is an essential tool for any cook: It makes your kitchen (and your freezer) more efficient, and it gives you the freedom to make more food than you'll eat. It is, essentially, a very cold pantry.

    One of the easiest and tidiest ways to freeze a number of ingredients is to freeze them in cubes. So we've rounded up our favorite things to keep on hand in cube form -- be sure to share yours in the comments.

    Ice Cubes on Food52

    Tomato paste. You're usually only using it in tablespoons anyways, so freezing in small cubes is perfect. You also shouldn't store open cans or tins in the fridge, so this is a great way to avoid throwing away the majority of a can that doesn't get used.

    >>RELATED: Turn your tomato paste into tomato sauce.

    Ice Cubes on Food52

    Stock and broth. In case you

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  • Kimchi Fried Rice with a Fried Egg

    Steamy and savory, a bowl of fried rice isn't just for late-night takeout. Today we bring you a spicy version with a fried egg that's perfect for breakfast on a cool morning.

    In the hustle to get out of the door and to school/work/meetings in the mornings, it's easy to grab a boring egg and cheese sandwich as a breakfast afterthought day in and day out. However, we're here to tell you that there are quicker, and much more delicious ways to get your eggs-plus-carbs fix in the morning. Enter Kimchi Fried Rice: A savory, spicy, and hearty rice dish that performs just as well as an eye-opening breakfast as it does a filling lunch or quick dinner.

    >>RELATED: 7 Weekday Breakfast Recipes

    If you're not familiar with kimchi (a Korean spicy cabbage condiment), this dish could be just the right introduction for you. Once sautéed, kimchi loses some of it's raw intensity, but answers back with an addictive, tangy-spicy warmth that deepens with a little time spent sizzling in a pan.

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  • How to Make a Cake Out of Waffles

    Beth Kirby of Local Milk carries her Southern heritage -- and the ingredients, dishes, and recipes that come with it -- with her wherever she goes. Every other Monday, that place is on Food52.

    Today: A cake to end all cakes -- with no baking required.

    Waffle Cake from Food52

    Why aren't there more waffle cakes?

    In this Pinterest age of crafty moms and food bloggers galore, you'd think there'd be way more, right? I'm hoping to get a waffle cake fever going. Because this cake, made with brown butter, buttermilk, and maple waffles, is incredible. It's a stunning dessert, or a breakfast of champions, or your next weekend project. Do what you want with it.

    Because I was out of maple syrup when I went to make my Swiss buttercream -- I've always found American buttercream to be underwhelming -- I called on sorghum, because I have somewhat of a fetish for Southern ingredients. And then I thanked the lord I was out of maple syrup.

    >>RELATED: The best Belgian waffles, passed down from Grandma

    Waffle Cake from Food52

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  • The Ultimate Meatloaf Recipe

    Recently on Food52, Toponia Miller and Taylor Boetticher from The Fatted Calf shared recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods.

    Today: We're sharing their secret steps for the ultimate meatloaf recipe. Read on, meat lovers.

    The Fatted Calf's Meatloaf

    At The Fatted Calf we make this classic American pâté by the dozen. It is a thing of beauty, shaped into a large oval loaf and glazed with tangy cocktail sauce. We like to serve thick slices over creamy mashed potatoes. Leftovers make excellent sandwiches with whole grain mustard and pickled red onions.

    Fatted Calf's Meatloaf

    Serves 6 to 8

    The Loaf

    3/4 teaspoon black peppercorns
    2 allspice berries
    2 teaspoons fennel seed
    1 teaspoon chile flakes
    1 whole clove
    1 1/4 pounds boneless lean beef from eye of round or sirloin, cut into 1-inch cubes
    1 pound boneless pork picnic, cut into 1-inch cubes
    4 ounces pork back fat, cut into 1-inch

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  • Dinner Tonight: Coconut-Lime Pork Tacos + Guacamole Quinoa

    There's no such thing as Roasted Chicken Night or Big Hearty Salad Night (and maybe there should be...), but thank the Powers That Be someone has deemed tacos special. So special, they have their very own night -- which brings us to Dinner Tonight. There's something about putting spicy, meat-y filling into a tortilla's embrace that just makes everything better -- especially if that filling is infused with coconut milk, pineapple and plenty of lime juice. Pair these folded beauties with hybrid guacamole quinoa and you've got a meal that can make any night a festive night, and it'll be on the table (and in your mouth) before you're done with your first margarita.

    The Menu

    Coconut-Lime Pork Tacos with Black Beans and Avocado by EmilyC

    Serves 4 to 6

    1 pound ground pork
    1 small onion, finely chopped
    1 large garlic cloves, thinly sliced
    Kosher salt and freshly ground black pepper to taste
    1 1/2 teaspoon ground cumin
    1 1/2 teaspoon chili powder
    1 teaspoon oregano
    1 teaspoon Spanish

    Read More »from Dinner Tonight: Coconut-Lime Pork Tacos + Guacamole Quinoa
  • Make Your Own Self-Rising and Cake Flour Right at Home

    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: Spare yourself an extra trip to the grocery store and make cake flour and self-rising flour at home.

    Cake Flour from Food52

    A lot of us keep a bag of all-purpose flour kicking around, a faithful old friend that we lean on for pancakes, muffins, and everything in between. More devoted bakers might even have a few wildcards in their baking arsenals, like whole wheat pastry or spelt flour. But only in the most organized and well-stocked of home pantries will you find a bag of the self-rising variety, or cake flour in its kitschy, outdated packaging.

    >>RELATED: All your leavening questions answered.

    If you didn't plan quite so far ahead, you might get tripped up on a recipe that calls for one of these vaguely esoteric flours. Don't want to make another trip to the grocery store? Never fear. Both are easily faked at home, using ingredients that you probably have on

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  • Applesauce Parfait with Cinnamon Breadcrumbs

    Each Thursday on Food52, contributor Emily Vikre shares a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

    Today: A classic Norwegian dessert gets reworked for breakfast.

    Applesauce parfait from Food52

    There's a Norwegian dessert called "veiled farmgirls." It belongs to the trifle or parfait family of desserts -- homemade applesauce layered with billows of whipped cream and toasted cinnamon breadcrumbs. It's simple and delicious. And, it has some lore in our family because my mother, in addition to the standard tales of walking to school barefoot in the snow uphill both ways, would shame us kids with stories of how they never ever got to eat dessert except on birthdays and the most important holidays. The one time when her mom decided to make veiled farmgirls on just an ordinary day it was soooo unbelievably exciting and was going to be such a treat. But, when they took their first bites they discovered, to their horror, that my

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  • The Ultimate Slow Cooker Pot Roast

    Every week, Food52's Senior Editor Kristen Miglore unearths recipes that are nothing short of genius.

    Today: A feel-good pot roast made in the slow cooker.

    pot roast

    Last month, I got an email from my mom titled "Thinking of you" -- it was a picture of the inside of her slow-cooker.

    "There's a lovely pot roast under there perfectly seared like a giant chicken fried steak," she wrote.

    She must have been remembering my pot roast phase, or protracted slump, after I graduated from college. I'd just started a job I hated (analyzing car lease portfolios, if you must know) and I was weathering a breakup badly. The only thing I liked doing was planning what I would cook for dinner.

    But I wasn't in possession of anything as nice as a Crock-Pot, and certainly there was no Le Creuset braiser on the shelf next to my roommate's George Foreman Grill. My specialty was zucchini tacos with blue cheese.

    carrots

    So what I longed for was pot roast -- in a loud, primal aching for comfort food -- and it's what I asked for

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