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This salmon recipe is based on a Swedish dish that I love to eat but dislike making, which is cold poached salmon. In this recipe you skip the need for a fish poacher, and skip the lifting and lowering of large sides of fish into water that you are desperately trying to keep on a steady simmer. Instead, a simple sheet pan and some time in a low oven is all you need to achieve still tender and moist salmon that's ready for any buffet table. As for the mustard sauce, there are as many variation...
Cold Slow-Roasted Salmon with Mustard Dill Sauce
This salmon recipe is based on a Swedish dish that I love to eat but dislike making, which is cold poached salmon. In this recipe you skip the need for a fish poacher, and skip the lifting and lowering of large sides of fish into water that you are desperately trying to keep on a steady simmer. Instead, a simple sheet pan and some time in a low oven is all you need to achieve still tender and moist salmon that's ready for any buffet table. As for the mustard sauce, there are as many variation...
Food52
Food52
Geda Tang 疙瘩汤 is a homespun delight from Northern China. Unfortunately, geda (sometimes spelled ge da) suffers from a problem of translation. All over the internet, geda is separately translated as “Chinese gnocchi,” “Chinese spaetzle,” or “Chinese dough knots,” in no small part to avoid the literal translation of geda, which disgustingly means “pimple.” I will note that this affliction of difficult-to-translate dish names is not unique to Chinese food (consider the Italian vermicelli—“little...
Tomato & Egg Dough Drop Soup
Geda Tang 疙瘩汤 is a homespun delight from Northern China. Unfortunately, geda (sometimes spelled ge da) suffers from a problem of translation. All over the internet, geda is separately translated as “Chinese gnocchi,” “Chinese spaetzle,” or “Chinese dough knots,” in no small part to avoid the literal translation of geda, which disgustingly means “pimple.” I will note that this affliction of difficult-to-translate dish names is not unique to Chinese food (consider the Italian vermicelli—“little...
Food52
Food52
This is a five-layer coconut cake with cream cheese frosting, inspired by the one at The Polo Bar in New York City. Although this recipe is not exactly the same, it has all the same components and tastes very similar to the original. If you prefer a more coconut-heavy flavor, you can try swapping whole milk for coconut milk, and/or adding a little coconut extract to the cake batter. The frosting recipe specified below makes enough to coat and fill the cake, but with layers that are on the t...
"The Polo Bar"-Inspired Coconut Cake
This is a five-layer coconut cake with cream cheese frosting, inspired by the one at The Polo Bar in New York City. Although this recipe is not exactly the same, it has all the same components and tastes very similar to the original. If you prefer a more coconut-heavy flavor, you can try swapping whole milk for coconut milk, and/or adding a little coconut extract to the cake batter. The frosting recipe specified below makes enough to coat and fill the cake, but with layers that are on the t...
Food52
Food52
This sweet and deeply aromatic Malta braise works great with spare ribs, but also boneless or country-style ribs. Malta is a nonalcoholic fermented drink made from barley and hops and is especially popular throughout the Caribbean, Latin America, and Africa. Think of it almost like a sweeter, nonalcoholic Guinness. Its molasses-y, slightly bitter taste works wonderfully in braised meats such as this one. The combination of Malta and culantro—often described as cilantro’s bolder big brother (a...
Malta Braised Spare Ribs
This sweet and deeply aromatic Malta braise works great with spare ribs, but also boneless or country-style ribs. Malta is a nonalcoholic fermented drink made from barley and hops and is especially popular throughout the Caribbean, Latin America, and Africa. Think of it almost like a sweeter, nonalcoholic Guinness. Its molasses-y, slightly bitter taste works wonderfully in braised meats such as this one. The combination of Malta and culantro—often described as cilantro’s bolder big brother (a...
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3h 10m
Food52
Food52
As if crème brûlée, a beloved baked custard with a crackly caramelized sugar top, wasn’t decadent enough. Meet the version boasting a “black bottom” of silky bittersweet chocolate ganache. This extra layer will definitely bake your brûlée up a notch, but it’s easy to do! Just two ingredients make up the ganache, which is poured into the base of a ramekin, and spread into an even layer. The custard is poured on top and baked to just-set perfection. Crème brûlée is known as a popular make-ahead... New Years Eve Dessert, New Years Eve Food, New Years Eve Dinner, New Year's Desserts, Pumpkin Recipes Dessert, Christmas Desserts, Nye Dinner, Festive Dinner, Dinner Party
Black Bottom Crème Brûlée
As if crème brûlée, a beloved baked custard with a crackly caramelized sugar top, wasn’t decadent enough. Meet the version boasting a “black bottom” of silky bittersweet chocolate ganache. This extra layer will definitely bake your brûlée up a notch, but it’s easy to do! Just two ingredients make up the ganache, which is poured into the base of a ramekin, and spread into an even layer. The custard is poured on top and baked to just-set perfection. Crème brûlée is known as a popular make-ahead...
Food52
Food52
Pot de creme is a simple baked custard of French origin. Made with scalded, sweetened cream and egg yolks, it transforms from liquid to luxuriously creamy solid in the oven. One of the keys to its final, spoonable and smooth consistency is to keep the custards covered in the oven. This can be done in a variety of ways—it’s easy to cover the whole tray in foil to serve as an all-purpose cover, or you can bake the custards in jars, and use the jar lids to keep each portion covered during baking... Desserts To Make, Perfect Desserts, Sour Orange, Baked Custard, Freshly Squeezed Orange Juice, Pastry Crust, Savoury Baking, New Cookbooks, Vanilla Cream
Orange Vanilla Pot de Creme
Pot de creme is a simple baked custard of French origin. Made with scalded, sweetened cream and egg yolks, it transforms from liquid to luxuriously creamy solid in the oven. One of the keys to its final, spoonable and smooth consistency is to keep the custards covered in the oven. This can be done in a variety of ways—it’s easy to cover the whole tray in foil to serve as an all-purpose cover, or you can bake the custards in jars, and use the jar lids to keep each portion covered during baking...
Food52
Food52
Looking for a fun weekend baking project, an out-of-the-box birthday cake, or an extravagant Valentine’s Day treat? Well, you’ve come to the right place. This vintage-inspired cake is made with stackable olive oil cake layers and fresh macerated strawberries, then covered in a light and fluffy Swiss meringue buttercream. To finish it off, it gets decorated with these chocolate-covered cherries. And before you say it, I know what you’re thinking. It seems like a lot of components and a big pr... Layer Cake Recipes, Delicious Cake Recipes, Yummy Cakes, Dessert Recipes, Desserts, Round Cake Pans, Round Cakes, Macerated Strawberries, Olive Oil Cake
Vintage-Inspired Olive Oil Layer Cake
Looking for a fun weekend baking project, an out-of-the-box birthday cake, or an extravagant Valentine’s Day treat? Well, you’ve come to the right place. This vintage-inspired cake is made with stackable olive oil cake layers and fresh macerated strawberries, then covered in a light and fluffy Swiss meringue buttercream. To finish it off, it gets decorated with these chocolate-covered cherries. And before you say it, I know what you’re thinking. It seems like a lot of components and a big pr...
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3h 45m
Food52
Food52
For the last 10 years I’ve spent Fat Tuesday—the culmination of over a month of Mardi Gras celebrations—in the streets of New Orleans with breakfast in my pocket. For all of its revelry, Fat Tuesday starts around 8 in the morning when friends descend upon my Bywater neighborhood home for breakfast, cocktails, and last-minute costume adjustments. With a day full of libations and miles of walking while decked out in sequins and headdresses, a solid breakfast is essential. Also, breakfast should... Make Ahead Breakfast Burritos, Breakfast For Dinner, Breakfast Recipes, Dinner Recipes, Breakfast Ideas, Andouille Sausage Recipes, Smoked Sausage, Cooking Avocado, Sauteed Veggies
Mardi Gras Breakfast Burritos with Andouille Sausage
For the last 10 years I’ve spent Fat Tuesday—the culmination of over a month of Mardi Gras celebrations—in the streets of New Orleans with breakfast in my pocket. For all of its revelry, Fat Tuesday starts around 8 in the morning when friends descend upon my Bywater neighborhood home for breakfast, cocktails, and last-minute costume adjustments. With a day full of libations and miles of walking while decked out in sequins and headdresses, a solid breakfast is essential. Also, breakfast should...
Food52
Food52
I developed this banana bread recipe using the the 3-2-1 method, which is the idea of using 3 parts flour, 2 parts sugar, and 1 part fat. Although most baking ratios as measured out in weight, this is made extra simple by measuring out the ingredients using a ½-cup measuring cup. This means you can easily whip up delicious banana bread without a recipe whenever the craving hits. You’ll also notice that in this recipe I chose to list melted butter instead of oil, which I used in the video tu... Easy Banana Bread, Banana Bread Recipes, No Bake Desserts, Just Desserts, Thing 1, Breakfast Breads, Cake Servings, Food 52, Salted Butter
Nutella Swirl Banana Bread
I developed this banana bread recipe using the the 3-2-1 method, which is the idea of using 3 parts flour, 2 parts sugar, and 1 part fat. Although most baking ratios as measured out in weight, this is made extra simple by measuring out the ingredients using a ½-cup measuring cup. This means you can easily whip up delicious banana bread without a recipe whenever the craving hits. You’ll also notice that in this recipe I chose to list melted butter instead of oil, which I used in the video tu...
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1h 5m
Food52
Food52
If there’s one thing I can’t resist, it’s a good chocolate chip cookie. They’re the perfect little treat, and I love that you can manipulate the most basic recipe into one that fits your exact preference–chewy, crispy, cakey, underbaked, thin, thick, the list goes on. It’s my most frequented baked good, and it’s even the dish that helped me get my job. With that being said, since becoming (mostly) dairy-free over the last year, I’ve been on a mission to find a vegan chocolate chip cookie th... Vegan Chocolate Chip Cookies, Dark Chocolate Chips, Vegan Treats, Healthy Desserts, Basic Recipes, Vegan Recipes, Have Time, Kitchens
Vegan Tahini & Olive Oil Chocolate Chip Cookie
If there’s one thing I can’t resist, it’s a good chocolate chip cookie. They’re the perfect little treat, and I love that you can manipulate the most basic recipe into one that fits your exact preference–chewy, crispy, cakey, underbaked, thin, thick, the list goes on. It’s my most frequented baked good, and it’s even the dish that helped me get my job. With that being said, since becoming (mostly) dairy-free over the last year, I’ve been on a mission to find a vegan chocolate chip cookie th...
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1h 38m
Food52
Food52
This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective. Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh. This procedure can be us... Dragon Well Tea, Soda Flavors, How To Cook Shrimp, Flavor Profiles, Test Kitchen, Tea Recipes, Fish And Seafood, The Dish
Crystal Shrimp With Dragon Well Tea
This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective. Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh. This procedure can be us...
Food52
Food52
Arepas, Dumpling Kitchen, Cooking Contest, Yellow Cornmeal, Banana Coconut, Edible, Dough
Güanimes
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1h 15m
Food52
Food52
The origins of the word runza are German—but the recipe widely known by this name today is born in the Midwest—specifically: Nebraska. Growing up in nearby Kansas, my family even regularly visited a chain of restaurants called Runza, where these stuffed sandwiches are the main menu item. The runza is also adjacent to another beloved stuffed bread known as bierock. The main difference in these terms will be location (bierock are more regionally common, and can be often be found in any city wit... Healthy Breakfast, Sub Sandwiches, Cook N, Food Lab, Menu Items, Sweet Onion, Bread Rolls
Classic Cheeseburger Runza
The origins of the word runza are German—but the recipe widely known by this name today is born in the Midwest—specifically: Nebraska. Growing up in nearby Kansas, my family even regularly visited a chain of restaurants called Runza, where these stuffed sandwiches are the main menu item. The runza is also adjacent to another beloved stuffed bread known as bierock. The main difference in these terms will be location (bierock are more regionally common, and can be often be found in any city wit...
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3h 0m
Food52
Food52
Kolache are a delicious stuffed or topped bread made with a soft, slightly sweet yeast-raised dough. The pastry is Czech in origin, and different versions have long-held popularity in certain areas of the United States. For example, in Texas, there are delicious dough wrapped sausages—often called klobásník or sausage rolls. Kolache fillings can also be sweet, but I personally love celebrating them as a savory pastry. These sausage and peppers kolache are so delicious, with a bottom layer of ... How To Cook Sausage, How To Cook Eggs, How To Make Bread, Sausage And Peppers, Peppers And Onions, Stuffed Peppers, Kolaches, Savory Pastry
Sausage & Pepper Kolaches
Kolache are a delicious stuffed or topped bread made with a soft, slightly sweet yeast-raised dough. The pastry is Czech in origin, and different versions have long-held popularity in certain areas of the United States. For example, in Texas, there are delicious dough wrapped sausages—often called klobásník or sausage rolls. Kolache fillings can also be sweet, but I personally love celebrating them as a savory pastry. These sausage and peppers kolache are so delicious, with a bottom layer of ...
Food52
Food52
Depending where you are looking for a delicious stuffed bread in this world - it can be known by many different names. I grew up in Kansas, where we refer to these round stuffed breads as bierock. The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a (frequently savory) filling. Bierock is the name that was ultimately given to th... Bierocks Recipe, German Bakery, Oaxaca Cheese, Kitchen Notes, Queso Fundido, Egg Wash, Dry Yeast
Queso Fundido Bierock
Depending where you are looking for a delicious stuffed bread in this world - it can be known by many different names. I grew up in Kansas, where we refer to these round stuffed breads as bierock. The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a (frequently savory) filling. Bierock is the name that was ultimately given to th...
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2h 55m
Food52
Food52
Daikon, a humble yet versatile root vegetable, often plays the supporting role in many dishes. But here it takes center stage, pairing Japanese braised daikon preparation with a traditional Chinese red-braising technique to create a tender cooked radish with deep sweetness. Because daikon is harvested and sold at a huge range of stages of its growth cycle, the quality of braised daikon dishes can vary. There are a couple of ways to prevent any bitterness. First, select relatively younger dai... Root Vegetables, Veggies, Daikon Recipe, Savoury Food, Savory, Umami, Fresh Ginger
Red Braised Daikon
Daikon, a humble yet versatile root vegetable, often plays the supporting role in many dishes. But here it takes center stage, pairing Japanese braised daikon preparation with a traditional Chinese red-braising technique to create a tender cooked radish with deep sweetness. Because daikon is harvested and sold at a huge range of stages of its growth cycle, the quality of braised daikon dishes can vary. There are a couple of ways to prevent any bitterness. First, select relatively younger dai...
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1h 40m
Food52
Food52
This is the type of dish you’ll fall in love with at a Filipino or Thai restaurant, without suspecting that you could make it at home in your rice cooker as part of your everyday cooking. I learned how to properly cook sticky rice from a Tibetan cook named Karjaham, who made the dumplings at The Cecil. Most people rinse the rice seven times, he told me, but it all depends how creamy you want it. The more you wash it, the less creamy it will be. (His MO was three rinses.) In this recipe, you’l... Jj Johnson, Braised Short Ribs, Individual Servings, Fresh Basil Leaves, Steamed Rice, Lime Zest, Coconut Curry
Veggie Coconut Curry With Sticky Rice From JJ Johnson
This is the type of dish you’ll fall in love with at a Filipino or Thai restaurant, without suspecting that you could make it at home in your rice cooker as part of your everyday cooking. I learned how to properly cook sticky rice from a Tibetan cook named Karjaham, who made the dumplings at The Cecil. Most people rinse the rice seven times, he told me, but it all depends how creamy you want it. The more you wash it, the less creamy it will be. (His MO was three rinses.) In this recipe, you’l...
Food52
Food52
I love a good spice cake—and this one is truly a pretty perfect two-bite treat. The cake features a blend of warm baking spices: heavy on the cinnamon, and my personal spice cake must: freshly grated nutmeg. The finished cake is cut in half horizontally to create two thin layers, which are sandwiched together with tangy cream cheese frosting. Then, the cakes are cut into little rectangles—slightly larger than the traditional petit four square shape (if you want them smaller, cut into 36 even ... Tea Party Food, Brownie Cake, Brownies, Fancy Desserts, Spice Cake, Cream Cheese Frosting, Foodstuff, Mini Cakes
Spice Cake Petit Fours
I love a good spice cake—and this one is truly a pretty perfect two-bite treat. The cake features a blend of warm baking spices: heavy on the cinnamon, and my personal spice cake must: freshly grated nutmeg. The finished cake is cut in half horizontally to create two thin layers, which are sandwiched together with tangy cream cheese frosting. Then, the cakes are cut into little rectangles—slightly larger than the traditional petit four square shape (if you want them smaller, cut into 36 even ...
Food52
Food52
Petit fours were one of the first recipes I dreamt of baking—but they somehow seemed pretty daunting, even once I’d tackled layered and tiered cakes. Eventually, I learned some of the ins and outs of this classic style that has seemingly fallen a bit out of fashion. Once I started, I couldn’t stop—and I’m truly not sure why these cakes aren’t a common baking project anymore. They are as practical as they are adorable for sweet lovers and entertainers alike. The one-to-two bite-size cakes are ... Strawberry Roses, Strawberry Jelly, Cupcake Cakes, Cupcakes, Cake Desserts, Baking Recipes, Cake Bites
Strawberry Rose Petit Fours
Petit fours were one of the first recipes I dreamt of baking—but they somehow seemed pretty daunting, even once I’d tackled layered and tiered cakes. Eventually, I learned some of the ins and outs of this classic style that has seemingly fallen a bit out of fashion. Once I started, I couldn’t stop—and I’m truly not sure why these cakes aren’t a common baking project anymore. They are as practical as they are adorable for sweet lovers and entertainers alike. The one-to-two bite-size cakes are ...
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5h 45m
Food52
Food52
Double my favorite flavor, in the form of a classic tiny cake. For some reason, petit fours are considered old fashioned—but I think there is room for them in a modern baking repertoire. After all, what is a petit four but a small cake…like a…snack cake, perhaps? I cut these “petit fours” larger than what would be considered typical—taking them more distinctly (and nostalgically) into snack cake territory. Consider them the zebra cake—or lesser-known, fancy cake–adjacent doppelgängers: a soft... Snack Cake Recipe, Treat Recipe, Cake Recipes, Fancy Cakes, Zebra Cake
Double Vanilla Snack Cakes
Double my favorite flavor, in the form of a classic tiny cake. For some reason, petit fours are considered old fashioned—but I think there is room for them in a modern baking repertoire. After all, what is a petit four but a small cake…like a…snack cake, perhaps? I cut these “petit fours” larger than what would be considered typical—taking them more distinctly (and nostalgically) into snack cake territory. Consider them the zebra cake—or lesser-known, fancy cake–adjacent doppelgängers: a soft...
Food52
Food52
Using milk to hydrate bread dough produces a beautifully fluffy and delicately perfumed sandwich bread. The fats in milk also create a bread that's softer on the edges, so it's great for sandwiches, soft breadcrumbs, toast, and lining desserts like summer pudding. Savory Pancakes, Savory Bread, Bread Machine Recipes, Quick Bread Recipes, Delish Recipes, Summer Pudding, Milk Bread Recipe
Milk Bread
Using milk to hydrate bread dough produces a beautifully fluffy and delicately perfumed sandwich bread. The fats in milk also create a bread that's softer on the edges, so it's great for sandwiches, soft breadcrumbs, toast, and lining desserts like summer pudding.
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2h 50m
Food52
Food52
In this recipe, short-grain rice is simmered and stirred with liquid to cook it and release its starch, like a classic risotto. But unlike the classic, this dish is made with milk, which softens the rice and cooks down into an incredibly creamy sauce without the addition of cheese, butter, or heavy cream. Add a rotisserie chicken and you have the ideal, easy weeknight meal. Ww Recipes, Poultry Recipes, Lunch Recipes, Cooking Recipes, Sausage Risotto Recipe, Risotto Recipes, Chicken Mushroom Recipes, Chicken Sausage, Chicken Mushrooms
Creamy Skillet Rice With Chicken & Mushrooms
In this recipe, short-grain rice is simmered and stirred with liquid to cook it and release its starch, like a classic risotto. But unlike the classic, this dish is made with milk, which softens the rice and cooks down into an incredibly creamy sauce without the addition of cheese, butter, or heavy cream. Add a rotisserie chicken and you have the ideal, easy weeknight meal.
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45m
Food52
Food52
I’m a bit of a sucker for the idea of a festively puffy bread that is only baked around Christmas time. To give or to receive one would be, even to my relentlessly cynical heart, both a tender kickstart to the jolliest season of the year. But every year when the chances come, my enthusiasm slows to a halt in front of the seemingly endless steps and time it takes to actually make one. So, I cheat. Instead of a sourdough starter, I’m switching to the never-failing method of tangzhong (a cooked ... Fig Recipes, Bread Recipes Homemade, Candied Fruit, Dried Figs, Instant Yeast, Irish Cream, Sourdough Starter, Bread Flour
Tangzhong Panettone With Irish Cream & Figs
I’m a bit of a sucker for the idea of a festively puffy bread that is only baked around Christmas time. To give or to receive one would be, even to my relentlessly cynical heart, both a tender kickstart to the jolliest season of the year. But every year when the chances come, my enthusiasm slows to a halt in front of the seemingly endless steps and time it takes to actually make one. So, I cheat. Instead of a sourdough starter, I’m switching to the never-failing method of tangzhong (a cooked ...
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1h 15m
Food52
Food52
This dish is extremely easy to make, and is a great starter recipe if you’re just learning how to make Indian food. It uses fresh paneer, which you make by boiling whole milk and curdling it with lemon juice to make fresh cheese. (The process is similar to ricotta, however, you press the cheese into a firm block to make paneer.) Fresh paneer has a rich, creamy texture that can’t be mimicked by store-bought paneer, so it’s well worth making at home. To get the most paneer out of this recipe,... Cooking Healthy Dinner, Healthy Dinner Recipes, Indian Food Recipes, Paneer Recipes, Curry Recipes, Best Pasta Recipes, Vegetable Puree, Starters Recipes, Indian Dishes
Kadai Paneer
This dish is extremely easy to make, and is a great starter recipe if you’re just learning how to make Indian food. It uses fresh paneer, which you make by boiling whole milk and curdling it with lemon juice to make fresh cheese. (The process is similar to ricotta, however, you press the cheese into a firm block to make paneer.) Fresh paneer has a rich, creamy texture that can’t be mimicked by store-bought paneer, so it’s well worth making at home. To get the most paneer out of this recipe,...
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1h 45m
Food52
Food52
The holidays are back and that means one thing—it's time to bust out the coquito. There are many ways to approach this Puerto Rican holiday drink, but the non-negotiables are Puerto Rican rum and the spices. Here, we mix traditional aromatics and spices such as cinnamon sticks, star anise, and ginger with green cardamom—which is not traditional, but adds a really interesting sweetness and complexity. This spice mix shows up twice, first to infuse the rum and then in a spiced tea, which is the... Coconut Sweetened Condensed Milk, Puerto Rican Rum, Coquito Recipe, Coco Lopez, Vanilla Bean Powder, Lime Peel, Holiday Drinks, Spice Mixes
Spice-Forward Coquito
The holidays are back and that means one thing—it's time to bust out the coquito. There are many ways to approach this Puerto Rican holiday drink, but the non-negotiables are Puerto Rican rum and the spices. Here, we mix traditional aromatics and spices such as cinnamon sticks, star anise, and ginger with green cardamom—which is not traditional, but adds a really interesting sweetness and complexity. This spice mix shows up twice, first to infuse the rum and then in a spiced tea, which is the...
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11h 5m
Food52
Food52
Like all good recipes passed down in an Italian family, this calamari was dictated to me by my mother, over the phone, in the span of ten minutes. Much to her credit, she nailed it on the first pass, with just the timings and amounts left to me to tweak. This is the calamari of my childhood, The Feast of the Seven Fishes Dinner. Christmas growing up, as you could imagine, was always a party. And, most of this calamari (truth be told) never even made it to the dinner table. It was devoured as... Deep Fried Calamari, Seven Fishes, Calamari Recipes, Fish Dinner, Christmas Food, Christmas Recipes, Christmas Time, Freshwater Fish
My Mom's Best Fried Calamari
Like all good recipes passed down in an Italian family, this calamari was dictated to me by my mother, over the phone, in the span of ten minutes. Much to her credit, she nailed it on the first pass, with just the timings and amounts left to me to tweak. This is the calamari of my childhood, The Feast of the Seven Fishes Dinner. Christmas growing up, as you could imagine, was always a party. And, most of this calamari (truth be told) never even made it to the dinner table. It was devoured as...
Food52
Food52
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, a redemption arc for the lactose-intolerant. This may be mainstream information at this point, but the holidays in food media start wayyyy before the masses even begin to feel a holiday twinkle in their eye. (July. It starts in July.) As you can imagine, I’ve had so much time to think ab... Dairy Free Cake, Gluten Free Dairy Free, Bundt Cakes Recipes, Bread Bar, Ginger Cake, Fabulous Foods
White Gingerbread (Dairy-Free!) Bundt Cake
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, a redemption arc for the lactose-intolerant. This may be mainstream information at this point, but the holidays in food media start wayyyy before the masses even begin to feel a holiday twinkle in their eye. (July. It starts in July.) As you can imagine, I’ve had so much time to think ab...
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55m
Food52
Food52
What do you get when you combine the goodness of sticky buns with a buttery cinnamon monkey bread? This showstopping loaf that is sure to be devoured in no time. My monkey bread dough is gorgeously soft and and immensely fluffy, thanks to a few enrichments like milk, sugar, eggs, and dry milk powder. Dry milk powder has a beautiful ability to make soft doughs their absolute softest, by adding some of the benefits of milk without adding any more hydration to the dough. In fact, you’ll find thi... Cinnamon Monkey Bread Recipe, Soft Bread Recipe, Monkey Bread Recipes, Cinnamon Rolls Homemade, Breakfast Items, Dough Scraper, Sweet Buns, Caramel Topping
Sticky Cinnamon Monkey Bread
What do you get when you combine the goodness of sticky buns with a buttery cinnamon monkey bread? This showstopping loaf that is sure to be devoured in no time. My monkey bread dough is gorgeously soft and and immensely fluffy, thanks to a few enrichments like milk, sugar, eggs, and dry milk powder. Dry milk powder has a beautiful ability to make soft doughs their absolute softest, by adding some of the benefits of milk without adding any more hydration to the dough. In fact, you’ll find thi...
Food52
Food52
Like so many baking projects, I like to think of the term “monkey bread” as a creative jumping off point. I spent a long time developing my ideal monkey bread dough - it’s easy to make and work with - the perfect base for your own monkey bread creation. You can get tons of ideas in the Monkey and Pull Apart Breads episode of Bake it Up a Notch, but this is an especially delicious place to start. Cheese lovers will obsess over this gooey, melty, cheese-stuffed version. A savory twist on monk... Savory Monkey Bread, Gooey Cheese, Melty Cheese, Bun In The Oven, Cheese Lover, Delicious Vegetarian, Oven Racks, Bread Dough
Gooey Cheese-Stuffed Monkey Bread
Like so many baking projects, I like to think of the term “monkey bread” as a creative jumping off point. I spent a long time developing my ideal monkey bread dough - it’s easy to make and work with - the perfect base for your own monkey bread creation. You can get tons of ideas in the Monkey and Pull Apart Breads episode of Bake it Up a Notch, but this is an especially delicious place to start. Cheese lovers will obsess over this gooey, melty, cheese-stuffed version. A savory twist on monk...
Food52
Food52
This has quickly become not only my favorite pull-apart bread recipe, but one of my favorite recipes I’ve ever created. It is sweet, rich, and delicious—and meant to be served warm. It’s perfect for a party - and I almost guarantee you’ll have a single piece leftover. It’s truly such a comforting sweet dessert, and I’ve been daydreaming about it ever since I devoured the last bite of the last loaf I made. It’s made with a simple combination of flavors: lemon, orange, and vanilla. It emerges f... Bread Pull Apart Recipes, Pull Apart Bread, Bread Recipes, Monkey Bread, Deep Dish
Citrus Sugar Pull-Apart Bread
This has quickly become not only my favorite pull-apart bread recipe, but one of my favorite recipes I’ve ever created. It is sweet, rich, and delicious—and meant to be served warm. It’s perfect for a party - and I almost guarantee you’ll have a single piece leftover. It’s truly such a comforting sweet dessert, and I’ve been daydreaming about it ever since I devoured the last bite of the last loaf I made. It’s made with a simple combination of flavors: lemon, orange, and vanilla. It emerges f...
Food52
Food52
This is the savory pull apart bread of my dreams, filled with a creamy blend of caramelized onions, cream cheese, and parmesan cheese. Unlike many pull apart loaves, this isn’t about a saucy, buttery exterior and a fluffy bread interior. Instead, this loaf is shaped in a way that makes it easy to pull apart each doughy piece, and all the incredible flavor is inside each piece. The shaping used to create this result is easy, but a little unusual. Each piece starts as a cut-out round, flat pi... Pull Apart Loaf, Small Meals
Caramelized Onion Stuffed Parmesan Pull-Apart Bread
This is the savory pull apart bread of my dreams, filled with a creamy blend of caramelized onions, cream cheese, and parmesan cheese. Unlike many pull apart loaves, this isn’t about a saucy, buttery exterior and a fluffy bread interior. Instead, this loaf is shaped in a way that makes it easy to pull apart each doughy piece, and all the incredible flavor is inside each piece. The shaping used to create this result is easy, but a little unusual. Each piece starts as a cut-out round, flat pi...
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3h 35m
Food52
Food52
We partnered with @CBCheese to create the ultimate how-to guide to holiday boards. Whether you’re hosting a caroling crowd or just need to hold the family over until dinner�’s ready, we’ll help you serve up a glorious spread (no one can resist Extra Sharp Yellow Cheddar Cracker Cuts). Consider it your cheat sheet to a delicious holiday season. #f52partner Cheese Board Easy, Cheese Boards, Cheddar Crackers, Japanese Snacks, Charcuterie Board, Christmas Party, Vegetarian Recipes
4 Impressive Cheese Boards That Elevate Any Occasion
We partnered with @CBCheese to create the ultimate how-to guide to holiday boards. Whether you’re hosting a caroling crowd or just need to hold the family over until dinner’s ready, we’ll help you serve up a glorious spread (no one can resist Extra Sharp Yellow Cheddar Cracker Cuts). Consider it your cheat sheet to a delicious holiday season. #f52partner
Food52
Food52
Egg creams are a lightly sweetened milk and seltzer drink, typically found on deli menus. Traditional flavors for this creamy but light drink include vanilla and chocolate, but here, we’ve created an egg cream fit for the holidays—and a great, nonalcoholic twist on eggnog—by adding cardamom to the vanilla for a warming touch of spice. Christmas Menu, Christmas Cocktails, Egg Cream Recipe, Amanda Hesser, Light Drinks, Non Alcoholic Drinks, Beverages, Seltzer
Holiday Cardamom Egg Cream
Egg creams are a lightly sweetened milk and seltzer drink, typically found on deli menus. Traditional flavors for this creamy but light drink include vanilla and chocolate, but here, we’ve created an egg cream fit for the holidays—and a great, nonalcoholic twist on eggnog—by adding cardamom to the vanilla for a warming touch of spice.
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15m
Food52
Food52
I’ve always loved panna cotta—which translates to cooked cream in Italian—for its simplicity. This quick-cooking dessert only requires a handful of ingredients to come together and steers clear of the oven. It’s a blank canvas in terms of all the different profiles it can take on, but I’m partial to keeping it classic and infusing mine with a whole vanilla bean. Instead of eggs, panna cotta relies on gelatin to firm up. Because it sets in the refrigerator, it’s also an ideal make-ahead desser... Make Ahead Desserts, Unflavored Gelatin, Quick Cooking, Yummy, Delicious, Goat Milk, Panna Cotta
Goat Milk Panna Cotta
I’ve always loved panna cotta—which translates to cooked cream in Italian—for its simplicity. This quick-cooking dessert only requires a handful of ingredients to come together and steers clear of the oven. It’s a blank canvas in terms of all the different profiles it can take on, but I’m partial to keeping it classic and infusing mine with a whole vanilla bean. Instead of eggs, panna cotta relies on gelatin to firm up. Because it sets in the refrigerator, it’s also an ideal make-ahead desser...
Food52
Food52
Heavy cream—as if touched with a magic wand—takes on a riot of flavors, while maintaining its moon-white color. Simply boil it gently with whatever seasoning you prefer, such as mustard seeds and rosemary sprigs, then immediately remove it from the heat. After 12 minutes or so, it will be infused with the flavors of your desire. This is a technique I frequently use to make sauces even more elegant and velvety, as in this porcini pasta, which tastes of autumn. Cream Sauce Pasta, Pasta Sauce, Creamy Pasta, Fresh Pasta, Vegetarian Cooking, Vegetarian Cheese, Mustard Cream Sauce, Pasta Noodles, Creamed Mushrooms
Creamy Pasta With Porcini & Mustard Seed Sauce From Michał Korkosz
Heavy cream—as if touched with a magic wand—takes on a riot of flavors, while maintaining its moon-white color. Simply boil it gently with whatever seasoning you prefer, such as mustard seeds and rosemary sprigs, then immediately remove it from the heat. After 12 minutes or so, it will be infused with the flavors of your desire. This is a technique I frequently use to make sauces even more elegant and velvety, as in this porcini pasta, which tastes of autumn.
Food52
Food52
Stews, like other dark foods, are not particularly photogenic, but taste is what counts. The key to good stew flavor was formerly Maggi, a Swiss seasoning sauce that contains monosodium glutamate (MSG), lovage, and yeast. It was so popular in Poland that it became a staple of the Polish dinner table. Eventually, Maggi gave way to soy sauce, but I missed the flavor of lovage, so I started panfrying kopytka, leek, and mushrooms with soy sauce and adding fresh lovage. I like to serve this dish w... Vegetarian Eggs, Potato Dumplings, Stuffed Mushrooms
Crunchy Kopytka With Mushrooms, Leeks & Lovage From Michał Korkosz
Stews, like other dark foods, are not particularly photogenic, but taste is what counts. The key to good stew flavor was formerly Maggi, a Swiss seasoning sauce that contains monosodium glutamate (MSG), lovage, and yeast. It was so popular in Poland that it became a staple of the Polish dinner table. Eventually, Maggi gave way to soy sauce, but I missed the flavor of lovage, so I started panfrying kopytka, leek, and mushrooms with soy sauce and adding fresh lovage. I like to serve this dish w...
Food52
Food52
Jammy fruit cobbler is usually relegated to summertime only. But it shouldn’t be. This dessert, with its tender pears, juicy cranberries, and spicy, molasses-flavored biscuits is the perfect treat to welcome in winter. Unlike softer summer fruit, cranberries and pears need a little more time to cook down in the oven but that extra beat gives you time to whip up the simple biscuits. In fact, you may even want to whip up a double batch of the biscuits and freeze one for another day. They make a... Pear Cobbler, Fruit Cobbler, Xmas Desserts, Autumn Desserts, Cranberry Pear, Biscuits Easy, Frozen Cranberries, Recipe Filing
Cranberry & Pear Cobbler With Gingerbread Spiced Biscuits
Jammy fruit cobbler is usually relegated to summertime only. But it shouldn’t be. This dessert, with its tender pears, juicy cranberries, and spicy, molasses-flavored biscuits is the perfect treat to welcome in winter. Unlike softer summer fruit, cranberries and pears need a little more time to cook down in the oven but that extra beat gives you time to whip up the simple biscuits. In fact, you may even want to whip up a double batch of the biscuits and freeze one for another day. They make a...
Food52
Food52
Made with fresh juice and aquafaba (in lieu of traditional egg white), this whiskey sour riff is portable, sippable, and a crowd favorite for seasonal festivities. It can be made individually to fit in a Stanley GO Everyday Tumbler or take a batch on the go in the Classic Stay Chill Pitcher. Adult Recipes, Other Recipes, Crowd Favorite, Favorite Drinks, Whiskey Sour Recipe, Chile Powder, Holiday Dinner Party
Wintry Spiced Whiskey Sour
Made with fresh juice and aquafaba (in lieu of traditional egg white), this whiskey sour riff is portable, sippable, and a crowd favorite for seasonal festivities. It can be made individually to fit in a Stanley GO Everyday Tumbler or take a batch on the go in the Classic Stay Chill Pitcher.
Food52
Food52
Take your favorite shady into the wintry season with just a few simple swaps. All you need is your favorite beer, blood orange juice, and the Stanley Adventure Happy Hour Cocktail Shaker Set. For a shandy that is full-bodied, but still the refreshing cocktail it’s known to be, opt for a heartier pilsner given the s... Refreshing Cocktails, Cocktail Drinks, Cocktail Shaker, All You Need Is, Shandy Recipe, Holiday Bar, Holiday Season
Winter Shandy
Take your favorite shady into the wintry season with just a few simple swaps. All you need is your favorite beer, blood orange juice, and the Stanley Adventure Happy Hour Cocktail Shaker Set. For a shandy that is full-bodied, but still the refreshing cocktail it’s known to be, opt for a heartier pilsner given the s...
Food52
Food52
The following dish is a demonstration of a magic ratio I’ve found for Chinese salad dressings. Driven by the quest to devise a Chinese counterpart to the classic Western 3:1 oil-to-vinegar ratio found in salad dressings, I tested and poured through as many Chinese cold dishes as I could. After thorough exploration, I arrived at the ratio of 3:3:1:1: corresponding to soy sauce, aromatic oil, vinegar, and sugar. Of course, this is by no means a universally accepted axiom in all Chinese cookery,... Chinese Salad Dressing, Main Dishes, Side Dishes, Eat Veggies, Vegetables, Eggplant Salad, Cold Dishes, Eat Salad, Cheap Eats
Chilled Eggplant Salad
The following dish is a demonstration of a magic ratio I’ve found for Chinese salad dressings. Driven by the quest to devise a Chinese counterpart to the classic Western 3:1 oil-to-vinegar ratio found in salad dressings, I tested and poured through as many Chinese cold dishes as I could. After thorough exploration, I arrived at the ratio of 3:3:1:1: corresponding to soy sauce, aromatic oil, vinegar, and sugar. Of course, this is by no means a universally accepted axiom in all Chinese cookery,...
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40m
Food52
Food52