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

    Today: Everyone needs a new favorite cake. Here’s yours.

    Sam's Favorite Chocolate Cake from Food52

    I know you think you do not need another birthday cake recipe, but here are five cogent reasons to get you to make Sam’s Favorite Chocolate Cake:

    1. I made it for a work potluck the other day, and my coworkers were so beguiled they completely forgot about the incident involving raised voices and threats of quitting. 

    2. The headnote will make you weepy, unless you have a heart of a jawbreaker. 

    3. Jam in cake is good. Really good.

    4. The frosting is the perfect mix of sinful and enriching. Also, easy. 

    5. Everyone needs a new favorite cake. This will be yours. 

    Chocolate Cake from Food53

    Sam’s Favorite Chocolate Cake by sweet enough

    Makes 1 cake

    3/4 cup cocoa
    4 ounces semi-sweet chocolate
    2 cups boiling water
    1 cup unsalted butter, at room temp
    1 1/2 cups sugar
    4 eggs
    2 teaspoons vanilla extract
    2 1/4 cups flour
    2

    Read More »from Sam's Favorite Chocolate Cake Is About To Be Your Favorite, Too
  • image

    Photo credit: Getty

    The sport of ice fishing, long known for the rickety, unheated shacks in which chilled fishermen and fisherwomen, rods in hand, wait for fish to bite, has never been for the faint of heart. Well, until now.

    Glamping (short for “glamorous camping”) has struck the fishing world. Word is spreading about the trailers made by Minnesota company Ice Castle Fish Houses, which are downright luxurious compared to the subzero accommodations to which most ice fishers have become accustomed.

    Consider the company’s eight-by-30-foot-long "King’s Castle" trailer, which has a suggested retail price of $36,250.00. Inside you’ll find 10 fishing holes and cushy bunks, plus a sofa, three-burner stove, an oven and a four-speaker stereo system. There’s even an air conditioner inside, which isn’t as crazy as it sounds—the trailers can also be used to camp during the summertime.

    Ice Castle Fish Houses offers plenty of other models, but also manufactures tricked-out custom trailers to

    Read More »from Is Luxury Ice Fishing the New Glamping?
  • Lauren Salkeld

    Anyone who’s done any from scratch baking is familiar with baking soda and baking powder. But what’s the difference and are they interchangeable? As odorless white powders they certainly seem similar, but baking soda and baking powder are indeed two distinct leavening agents.

    Baking soda is sodium bicarbonate and when combined with an acidic ingredient (buttermilk, lemon juice, etc.), it creates carbon dioxide gas, which expands in the heat of the oven and helps cookies, cakes, and other baked goods rise. The acid also neutralizes baking soda’s by-product, sodium carbonate, which happens to have a rather unpleasant metallic flavor.  One very important thing to take away from all this is that you need to be careful with substitutions. For instance, in a recipe calling for baking soda and buttermilk, you can’t just use regular milk and get the same results (you’ll need to add an acid like lemon juice or vinegar).


    SEE MORE: Baking Emergencies, Solved


    Baking powder is a

    Read More »from What's the Difference Between Baking Soda and Baking Powder?
  • Sarah Carey Quick-Roasted Chicken Recipe 

     

    Looking for a way to roast a whole chicken faster? Everyday Food editor Sarah Carey shows you how to do just that with a timesaving technique called spatchcocking. She’ll also show you a cool trick for roasting vegetables along with the chicken.

     

    More from Everyday Food:
    Quick, One-Pot Meal Ideas To Feed the Whole Family
    Grilled Cheeese Recipes for Grown-Ups
    22 Chicken Dinner Recipes in Less Than 30 Minutes
    47 Ways to Maximize Space in Your Kitchen

     

    Read More »from There's a Really Fast Way to Roast a Whole Chicken
  • At Food52, we realize that cooking on the cheap shouldn’t mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget — without sacrificing flavor or variety. 

    Today: The next best thing to a SAD lamp this time of year? A giant bowl of real ramen.

    Nothing is quite as emblematic of broke cuisine as a cup of instant ramen. 

    And the truth is, that stuff ain’t so bad. But it’s got nothing on real ramen: oversized, steaming bowls of savory broth and satisfyingly chewy noodles, with a spectacular assortment of proteins and a perfectly soft-boiled egg swimming on top. 

    This winter — a particularly long and harsh one, as we all know — I haven’t been able to get enough of the stuff. It truly is the perfect antidote to combat the most bitterly cold nights. But at about $12 per bowl, my ramen habit was progressively putting a dent in my wallet. 

    Assembling your own fancy ramen at home takes

    Read More »from Ramen: The Ultimate Broke Food and How to Make it at Home
  • Collard Greens Basics

    Move over, kale; the collard greens are coming. Collards are a staple in many Southern dishes and add healthy nutrients to any meal. Traditionally, collards are paired with ham hocks and other pork for flavor and richness, but we have plenty of delicious vegetarian options.

    In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.

    What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.

    How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator’s crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.

    Related: 14 New, Lighter Comfort Food Ideas

    Collard Greens with Bacon

    This is a classic recipe for collard greens, where they’re braised with bacon and onion and brightened with a splash of cider

    Read More »from A Good Reason to Give Kale a Rest
  • Canned Biscuits Can Do So Much

    image

    Southern Living

    We know the biscuit is a sacred thing—a cornerstone of Southern cuisine. But when you’re on the move, it doesn’t hurt to have a shortcut. These quick biscuit recipes are so good you won’t know they came from a can!

    Sausage, Biscuit, and Gravy Bake

    Start the day off with an easy and hearty breakfast option that will feed the whole family. Buttery biscuits layered with sausage, cheese, and green onions make for a savory and delicious meal.

    Ingredients
    1 pound ground pork sausage
    2 teaspoons canola oil
    5 tablespoons butter
    1/4 cup all-purpose flour
    3 cups milk
    3/4 teaspoon salt
    1/2 teaspoon pepper
    Cooking spray
    8 refrigerated jumbo biscuits
    1/2 cup chopped green onions
    3/4 cup shredded sharp Cheddar cheese

    See more: Canned Biscuits to the Rescue!

    Preparation

    Preheat oven to 350°. Cook sausage in canola oil in a large skillet over medium-high heat 8 minutes or until crumbly and no longer pink; remove from skillet, and drain. Melt butter in skillet; whisk in flour. Whisk constantly 1

    Read More »from Canned Biscuits Can Do So Much
  •  Kemp Minifie

    I’m just like a lot of Epicurious readers. I rarely follow a recipe—even my own—without tinkering with it. One of my current favorites to play with is my Best Friends Forever Brownies, which I developed in 2011 for the re-imagined frozen dinner of my dreams. Those brownies were thick for food photography reasons. Since then I’ve been making slimmer, sleeker brownies by doubling the batter, skipping the nuts, sprinkling it with a little flaky Maldon sea salt, and baking it in a large (18- by 13-inch) rimmed baking sheet—known in the trade as a half-sheet pan— much to the delight of friends and colleagues.

    Recently I was baking a batch and took it out a bit early to test for doneness; I wanted to be sure I didn’t over-bake the batter. The brownies weren’t anywhere near done, but instead of sliding the pan back in the oven, I absentmindedly left the pan out and raced from the room to deal with something else. When I discovered my mistake about 15 minutes later, I simply

    Read More »from The Mistake You Should Make for Better Brownies
  • Saintly broccoli: so good for you; so ubiquitous; so … boring. Not any more! Today I’m turning it on its head (get it … head?), and trying something completely new. A delicious, easy, and vegetarian pasta utilizing the old standby in a whole new way. Broccoli is cooked in the pasta water, then blended with Parmesan, lemon juice, and parsley for a zesty, wintry version of pesto. Add some creamy white beans, and voila! Broccoli is new again.

    More from Everyday Food: 
    Pucker Up with These Delicious Valentine’s Day Cocktails 
    53 of Our Sweetest Valeventines Day Dessert Recipes 
    42 Slow-Cooker Recipes Worth the Wait 
    36 Dinners You Can Make in Just 15 Minutes!

    Read More »from Saintly Broccoli Gets Made Over
  • Have you ever wondered whether or not absinthe is actually hallucinogenic? Or whether Jameson is really only ordered by Catholic drinkers and Bushmills by Protestants?

    No need to wonder any more—or to be afraid of looking foolish by ordering the wrong thing. With the help of spirits experts and all-star bartenders around the world, we’ve been able to get to the bottom of nine common spirits myths and what we’ve found is, to be honest, quite mind-blowing.

    Curious? Read on and you’ll be able to drink without fear. Cheers!

    image

    Absinthe is hallucinogenic.

    Certain absinthe marketers love to capitalize on their product’s illicit reputation, but the fact is that it’s no more likely to make you see things than vodka, whiskey or tequila. Recent scientific studies “have demonstrated beyond doubt that pre-ban absinthes contained no hallucinogens, opiates or other psychoactive substances,” says one of the world’s leading absinthe experts, Ted A. Breaux. “The most powerful ‘drug’ in absinthe is and

    Read More »from Liquor Myths That Just Won't Die

Pagination

(19,439 Stories)