How Canned Fruit Can Cheer Up Your Winter Baking Routine

Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We’ve all been advocating for the use of frozen fruit when…

Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We've all been advocating for the use of frozen fruit when fresh is unavailable…but canned is a different story,” she said. “It gets a bad wrap for being overly sweet, but I realized that when it comes to dessert, that sweetness is an asset. Why not embrace it?”

According to Samantha, one way to appreciate canned fruit (and all its inherent sweetness) is by using it as the filling for a flaky, jammy galette. Specifically, the iteration in the just-published Bake Smart is full of canned apricots, along with pistachios and a touch of lemon zest.

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12 Holiday Entertaining Essentials From the Food52 Team

This holiday season, we’ve teamed up with our friends at NOLET’S Silver Gin to share some of our favorite products and recipes for hosting—including our go-to cocktails starring NOLET’S Gin, which is crafted with real botanicals and over 330 years of f…

This holiday season, we’ve teamed up with our friends at NOLET’S Silver Gin to share some of our favorite products and recipes for hosting—including our go-to cocktails starring NOLET’S Gin, which is crafted with real botanicals and over 330 years of family experience.


Whether it’s your first time hosting during the holidays or your 40th time, we know that it can be a stressful undertaking. From creating a cohesive menu to making sure you have enough plates and forks to go around, there are countless points at which planning can take a wrong turn. To avoid some of these potential pitfalls, we turned to the Food52 team for advice: What are holiday hosting essentials you can’t live without? The answers varied, ranging from silicone lids that make prep work a breeze to festive, easy-to-love cocktails made with NOLET’S Gin. However you’re celebrating the season, here are 12 of our best tips, recipes, and tools to make it as seamless—and joyful—as possible.

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Our 38 Favorite Recipes To Make in a Loaf Pan

If you’ve ever been in the mood to bake but haven’t been sure what type of project to tackle, there’s a good chance you landed on a loaf cake or quick bread. Why? They’re sort of the ultimate last-minute baking project. They usually don’t require any s…

If you’ve ever been in the mood to bake but haven’t been sure what type of project to tackle, there’s a good chance you landed on a loaf cake or quick bread. Why? They’re sort of the ultimate last-minute baking project. They usually don’t require any specialty ingredients, their batters are easy to whip up in a pinch, and they offer an easy way to incorporate the flavors of whatever season you’re in—from cozy, fall pumpkin breads to summery, berry-infused tea cakes. Without further ado, here are 38 cakes and quick breads you can make in your loaf pan.


Banana Bread

Is there anything associated more with the loaf pan than banana bread? Easy, quick to throw together, and with no special ingredients required, it’s no wonder that a simple banana bread is one of our favorite things to bake.

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30 Thanksgiving Recipes From Our Residents

Here at Food52, we lean on our Residents—a group of cooks, chefs, and experts who contribute to our site—for cooking tips on a daily basis, and Thanksgiving is no exception. Over the years, our Residents have churned out countless recipes perfect for t…

Here at Food52, we lean on our Residents—a group of cooks, chefs, and experts who contribute to our site—for cooking tips on a daily basis, and Thanksgiving is no exception. Over the years, our Residents have churned out countless recipes perfect for the occasion, whether they were explicitly created for the holiday or not. So, if you’re still planning your Thanksgiving menu, follow our lead and look to our brilliant Residents, current and past, for inspiration: Here are 30 recipes to make this turkey day.


Appetizers

These are the dishes that greet your guests when they arrive—and, they’re arguably some of the most delicious bites of the entire night. You can’t go wrong with a cheesy centerpiece, like Marissa Mullen’s maple-glazed baked Brie, or a classic hors d'oeuvres, like Melina Hammer’s take on deviled eggs.

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Our 34 Best Gluten-Free Baking Recipes

Gluten-free baking often gets a bad rap, but that doesn’t need to be the case. By using alternative flours, grains, and starches, you can get results similar to those in traditional, wheat-based recipes—but even better is using these ingredients to ach…

Gluten-free baking often gets a bad rap, but that doesn’t need to be the case. By using alternative flours, grains, and starches, you can get results similar to those in traditional, wheat-based recipes—but even better is using these ingredients to achieve textures and flavors that are unique and delicious in their own right. You can use glutinous rice flour to make a chewy, squishy mochi cake, for example, or reach for almond meal to make a dense, rich torte. And those are just cakes—you can also make satisfying breads, cookies, pies, and more that just so happen to be without gluten. To get you started, here are 34 of our best gluten-free baking recipes.


Gluten-Free Breads

Of all the baked goods to turn gluten-free, breads are probably the toughest to get right. These four recipes will always have your back, though—whether you’re making a simple bread for sandwiches or cornbread to serve with your next bowl of chili.

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Sohla El-Waylly’s Trick for a Cheaper, Easier Risotto

“I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner?” asks Sohla El-Waylly in her just-published, debut cookbook, Start Here: Instructions for Becoming a Better Cook.

It’…

“I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner?” asks Sohla El-Waylly in her just-published, debut cookbook, Start Here: Instructions for Becoming a Better Cook.

It’s a fair question. Risotto is among the most comforting of foods, the kind of thing you want to eat when you’re sad, broke, and/or have nothing in your kitchen. But that quality feels somewhat incongruous with two of risotto’s most classic ingredients: good broth and wine.

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5 New Recipes We Loved in October

Looking at October’s new recipes, it’s clear that baking season is in full swing: Three of the five recipes that we published this month are for baking projects—a proportion we likely wouldn’t have seen just a month or two ago. It’s clear that it was also a month for bold, dynamic flavors. Think: focaccia doused with a spicy, earthy coffee-chili crisp, big plate chicken that’s been “turbo-charged,” and pots de crème flavored with a winning combination of chocolate and hazelnuts. Without further ado, here are five new recipes we published in October.

1. Hazelnut Chocolate Pots de Crème With Hazelnut Brittle

These individual pots de crème are ideal for all the fall and winter dinner parties you have coming up—but it’s the orange-scented hazelnut brittle that really steals the show.

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Looking at October’s new recipes, it’s clear that baking season is in full swing: Three of the five recipes that we published this month are for baking projects—a proportion we likely wouldn’t have seen just a month or two ago. It’s clear that it was also a month for bold, dynamic flavors. Think: focaccia doused with a spicy, earthy coffee-chili crisp, big plate chicken that’s been “turbo-charged,” and pots de crème flavored with a winning combination of chocolate and hazelnuts. Without further ado, here are five new recipes we published in October.

1. Hazelnut Chocolate Pots de Crème With Hazelnut Brittle

These individual pots de crème are ideal for all the fall and winter dinner parties you have coming up—but it’s the orange-scented hazelnut brittle that really steals the show.

Read More >>

5 Weeknight Dinners That Happen to Be Vegan

Let’s get this out of the way: I’m not vegan. I never have been, and I probably never will be. But as I started sifting through recipes to make this week, I noticed quite a few dairy- and meat-free options in the mix. I’m not entirely sure what’s gotten into me (I rarely eat a meal that doesn’t include seafood, dairy, or eggs), but I decided to lean into it and pick five all-vegan recipes for this round of weeknight dinners. Here’s what I’ll be making.

1. Braised Shiitake Mushrooms

Last week, I wrote about Lucas Sin’s technique for cooking mushrooms by boiling them in water. It goes against every rule I thought I knew about working with mushrooms, and I’m completely intrigued.

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Let’s get this out of the way: I’m not vegan. I never have been, and I probably never will be. But as I started sifting through recipes to make this week, I noticed quite a few dairy- and meat-free options in the mix. I’m not entirely sure what’s gotten into me (I rarely eat a meal that doesn’t include seafood, dairy, or eggs), but I decided to lean into it and pick five all-vegan recipes for this round of weeknight dinners. Here’s what I’ll be making.

1. Braised Shiitake Mushrooms

Last week, I wrote about Lucas Sin’s technique for cooking mushrooms by boiling them in water. It goes against every rule I thought I knew about working with mushrooms, and I’m completely intrigued.

Read More >>

Why You Should Cook Your Mushrooms in Water (Yes, Water)

There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies.
“A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in a recent episode …

There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies. “A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in a recent episode of Why it Works. “But in my experience, I found that not to be correct.” Not only is water not the enemy, he argues—it’s actually the key to extracting the most flavor out of your fungi.

“Mushrooms, because of their cell structure and the way this fungus is set up, in between all these fibers are big air pockets that are filled with air and, eventually, whatever liquid that it comes into contact with,” says Lucas. “That’s a lot of the reason why some people say [not to] soak them in water.”

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Our Food Stylist’s Tips for the Best Thanksgiving Cheese Board

We’ve all seen them on social media: packed platters and wooden boards filled with perfectly layered wedges of cheese, neat piles of fruit and nuts, and slices of salami that have—somehow—been artfully molded into the shape of a rose. Known interchange…

We’ve all seen them on social media: packed platters and wooden boards filled with perfectly layered wedges of cheese, neat piles of fruit and nuts, and slices of salami that have—somehow—been artfully molded into the shape of a rose. Known interchangeably—at least online—as grazing, charcuterie, and cheese boards, these creations seem to have become the gold standard for hosting. But they’re also a lot of work and, from a practical perspective, maybe not the best option when you have several hungry guests coming over on the busiest cooking day of the year.

“If you really have time to do all that on Thanksgiving, like kudos,” said Anna Billingskog, Food52’s senior food stylist. “But I think it’s…unrealistic.”

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