Blog Posts by Food52

  • The Best Whole Grain Banana Pancakes

    Every other Thursday on Food52 we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of.

    Today: Nicholas loads his pancakes with whole grains and fruit -- not because it's healthy, just because it's good.


    I have a tortured relationship with pancakes. I have talked publicly about this before; I am not ashamed. Basically, I adore pancakes. And pancakes repay my affection by sending me into a Rip Van Winkle-like weekend stupor from which I only awake when the toddler, desperate to be fed, starts teething on my ankles.

    But there comes a time when a father, no matter how many recipes he still has not made in The Breakfast Book, has to make pancakes. It's stipulated in a clause somewhere in the appendix to the Contract of American Fatherhood. (You sign it, sleep-deprived, at the hospital; no one ever remembers it. It's also why fathers are obligated to play interminable games of catch with their sons. You think they enjoy

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  • "You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." We wholeheartedly agree with Hazel, the wise-beyond-her-teenage-years protagonist from John Green's best-selling book, The Fault in Our Stars. Bacon already gets plenty of play in an acronym'ed lunchtime staple -- why should bacon have all the fun? Tonight, we bring you the BLT&E. Take it one step further and make a meal-bending version of breakfast potatoes. The potatoes call for homemade za'atar, if you are strapped on time you can pick some up at your local Middle Eastern grocery store. So read the book (warning -- it's a tear-jerker), and immediately comfort yourself with this meal.

    The Menu

    Poached Egg & Bacon Sandwich

    Poached Egg Sandwich on Food52

    Serves 2

    2 fresh ciabatta rolls
    1 tablespoon butter
    4 pieces uncured bacon
    2 handfuls curly endive, frisee or other bitter salad green
    1 tablespoon extra virgin olive oil
    1/2 tablespoon red wine

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  • The Best Slow Cooker Mulled Cider

    Warm, spiced and sweet, mulled cider is comfort in a cup. Today we bring you a slow cooked version that you can make and enjoy effortlessly.

    Stuffed Cabbage on Food52

    Cider is perfect for mulling slowly in a corner of the kitchen all day long during the chillier months, filling your kitchen with a spicy, cinnamon-y, aroma. However, we know you don't have time to stand in front of the stove and to stir and babysit a pot, especially when you are entertaining drop-in guests. Enter the slow cooker: The way to keep the cider warm in the background while you move on with your life.

    As with other slow cooker recipes, once you prep the ingredients, your work is done and the cooker takes over, letting you enjoy hot and fragrant cider all day long. Whenever a new visitor knocks, let the sweet perfume beckon them into the kitchen and dip in for a mug.

    >>RELATED: Spiced Butternut Squash Liqueur

    Unlike more aggressively spiced ciders, the apple stays front and center here, just accented by crisp pear,

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  • 12 Tips for Perfect Fried Chicken, Plus a Master Recipe

    Every week on Food52, chef/photojournalist/farmer/father figure Tom Hirschfeld features his stunning photography and Indiana farmhouse family meals.

    Today: The slow art of fried chicken -- with 12 tips and a master recipe.

    Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do.

    First you need to confront yourself; if you are in a hurry to fry chicken you should consider cooking something else. It is not a preparation to be hurried. The dinner will be ruined, even if the chicken is cooked perfectly. It is slow food -- not because it takes forever to prepare, but rather because of the enjoyment of cooking and

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  • The Ultimate Stuffed Cabbage Recipe

    Stuffed cabbage is true comfort food: hearty, warming, and flavorful. Today, we bring you the ultimate stuffed cabbage recipe -- with a secret, distinctly American, ingredient.

    Stuffed Cabbage on Food52

    While many stuffed cabbage recipes claim to be superior, this cabbage recipe is a standout from the rest of the pack due to a secret, distinctly American twist on the original Eastern European recipe: ketchup. We know it sounds a little unrefined, but a bit of ketchup in the sauce, combined with both raisins and brown sugar, helps to cut the sometimes bitter flavor of the cabbage, and gives the dish the hint of sweetness it needs. Ground beef, onion, and rice are the main fillers on the savory side and add signature heartiness.

    >>RELATED: Another stuffed dish to master: Cheese Blintzes.

    Getting everything to stay together in the preparation may look complicated, but don't be intimidated. The recipe's author, Joan Nathan, has a tip for stuffing the leaves: just roll them up "like a big cigar"

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  • Dinner Tonight: Paprika Pork Chop + Black Pepper Popovers

    We won't lie to you: this is no salad. This is no light supper, no prelude to long hours spent lolling in the sun. This is a meal for a nip in the air, for a belly that craves spice and satisfaction. This is a meal that will give you the sustenance necessary to finish up pesky emails, go on a stroll in the newly minted air, or finally find the courage to rummage through the closet for that almost-forgotten fall coat. You might even be inspired to go apple picking, but you might simply want to stay home, curl up, and read a poem about it. No judgment.

    The Menu

    Serves 2 to 4. Feel free to cut the popover recipe in half if you, for some unknown reason, don't want extra. Psst: they reheat.

    Paprika Pork Chop by Ikshanken

    Paprika Pork Chop

    Serves 2

    2 bone-in center cut pork chops, each about 1 inch think
    1/4 teaspoon ground cumin
    1 teaspoon garlic powder
    1/4 teaspoon salt
    1 teaspoon chili powder
    1/2 teaspoon sweet or hot paprika
    1/2 teaspoon dried oregano
    1/4 cup dry

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  • The Only No-Knead Sandwich Bread Recipe You'll Ever Need

    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 shares a recipe for no-knead sandwich bread that takes minimal prep time and makes enough to keep extra dough on hand. Your lunch just got an upgrade.

    No-Knead Sandwich Bread from Food52

    Learning how to make bread from scratch is an empowering thing. For me, the ability to transform a seemingly unimpressive list of ingredients into a real, honest-to-goodness loaf of something feels like a revelatory act. Especially since dough holds so many possibilities. The options are endless, and I am a big fan of endless options.

    I have learned that some of the best loaves are the simple, all-purpose ones. I resisted the no-knead revolution for a long time because, well, I liked kneading. But my curiosity eventually got the better of me, and I gave it a try. I was an instant convert. Not only is it easier, but the

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  • Move Over Jam: DIY Roasted Apple Butter

    It's always more fun to DIY. Every week at 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 makes butter from whole apples -- peels, cores, and all.

    Roasted Apple Butter on Food52

    Apples are the harbingers of fall in many places, most especially here in the Northeast. As soon as the local apples begin to appear at the market along with an unmistakable chill in the air, I begin to crave crumbles, cakes, and that delectable cousin of applesauce: apple butter.

    >>RELATED: Spread your apple butter on this no-knead sandwich bread.

    There are a variety of ways to go from whole fruit to butter; my method is a bit unconventional in that it only takes a few hours, rather than a whole day, to yield a batch of apple butter. The secret: roasting. And uncored apples.

    Roasted Apple Butter on Food52

    Apple cores (and peels) contain a good deal of pectin, which helps firm up the sauce and give it a more butter-like consistency.

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  • How to Make Bang-Up Blue Cheese Dressing

    Every Friday on Food52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

    Today, Tara from Seven Spoons helps us master the art of Blue Cheese Dressing.

    Homemade Blue Cheese Dressing from Food52

    For the longest time, I thought I didn't like blue cheese dressing. I'd had too many disappointing versions, often served alongside buffalo wings. Those ones that hit you in the face with an overpowering funk of cheese, and a consistency that could only be described as weirdly plastic. Then I was introduced to the iceberg wedge: the perfect balance of crunch, fat, and cool, bold with a proper blue cheese dressing, and the recipe was forever redeemed.

    >>RELATED: Get Tara's recipe for Buttermilk Ranch Dressing.

    Blue cheese dressing can, and should, be brash -- yet still refined. Gutsy with cheese, bright with vinegar, and mollified with a hint of sweetness that's bolstered by the richness of the mayonnaise and sour cream. It should have body without unnecessary weight.

    Tara Blazona's Wedge Salad on Food52

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  • How to Make Any Cereal Treats Without a Recipe

    At Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

    Today: Get in touch with your inner child with homemade cereal treats -- no recipe required.

    How to Make Cereal Treats Without a Recipe from Food52

    Back in my elementary school bake sale days, one confection reigned supreme: Rice Krispie Treats. Their hands-on and carefree creation was an after-school activity, a pre-dinner party, or a just-before-bedtime reward. We'd double the amount of marshmallow and cut them into squares the size of our heads, creating a finished product that no 4th grader could resist. Our fingers would be gooey and our faces tinged with residual marshmallow streaks. When I brought them to the sale, I always sold out first.

    >>RELATED: Make your own marshmallows: Chocolate-Cinnamon Marshmallows.

    I may not be in 4th grade anymore, but my love for this classic hasn't faded. In fact, I think it has grown because they are one

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