This Crispy Chickpea Rice Pilaf Is My Saving-Grace Dinner

I love rice. It’s not as trendy a grain as farro or bulgur or buckwheat, I know. But like a classic pair of cotton underwear, rice is simple and goes with everything, and I can always find some in a pinch.

Rice is cheap, too, of course. Though I often…

I love rice. It’s not as trendy a grain as farro or bulgur or buckwheat, I know. But like a classic pair of cotton underwear, rice is simple and goes with everything, and I can always find some in a pinch.

Rice is cheap, too, of course. Though I often look longingly at the 20-pound bags at H Mart (they’re only $19.99! Who wants to split one?), I can’t quite get that much rice into my tiny pantry. Instead, I visit the bulk bins at my local health food store, where I’ve found that rice tends to be a few dollars cheaper per pound than its packaged counterparts.

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A Dish for When You Want to Feel Better

Table for One is a weekly column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

It’s Friday and you slept through your alarm. You had one too many cosmopolit…

Table for One is a weekly column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


It's Friday and you slept through your alarm. You had one too many cosmopolitans on your date last night. Who goes on a Thursday-night date? you think, stumbling into the kitchen to feed your dog and refresh her water bowl.

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Our 10 Most Popular Chicken Recipes of All. Time.

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take ’em in!

What’s for …

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we're rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take 'em in!


What's for dinner tonight? Chances are, it's chicken (hey—us, too). For the past 10 years and counting, chicken's been our number one: roasted, fried, braised, or baked into crispy nuggets. It's the ultimate blank slate, too, able to take on most any flavor while imbuing it with a rich, comforting, uniquely chickeny warmth. (In fact, we love chicken so much, we even wrote a book about it!)

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One Ingredient Gives This Classic French Dish New Life

Steak au poivre is the perfect dinner. It calls for a mere handful of ingredients, many of which you’ve likely got on hand. It’s quick-cooking enough to have as a weeknight meal yet très chic enough to serve at a dinner party. And did I mention it only…

Steak au poivre is the perfect dinner. It calls for a mere handful of ingredients, many of which you’ve likely got on hand. It’s quick-cooking enough to have as a weeknight meal yet très chic enough to serve at a dinner party. And did I mention it only requires one pan?

If you’re unfamiliar with the classic French dish, it’s a meal worth getting to know. Steak au poivre is a simple steak supper with two key components: First, the beef, typically filet mignon, is crusted in coarsely ground black pepper. After the steak is seared in a pan, the brown peppery bits left behind in the pan get deglazed with either sherry or cognac and whisked into a snappy sauce.

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The 15-Minute Dinner That Saves My Weeknights on the Regular

We’ve partnered with Smithfield Marinated Fresh Pork to highlight delicious, family-friendly recipes that are perfect for weeknight dinners and beyond.

When you think of piccata, I’d bet a million bucks that you probably think of chicken first. (If …

We've partnered with Smithfield Marinated Fresh Pork to highlight delicious, family-friendly recipes that are perfect for weeknight dinners and beyond.


When you think of piccata, I'd bet a million bucks that you probably think of chicken first. (If not, jokes on you, I don't have a million dollars.) The only thing is, chicken isn't the only protein you can use for this classic Italian-American dish.

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Weeknight Lasagna Is Real, Thanks to a Genius New Trick

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

It feels awfully unfair that the exact food that would solve those back-t…

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


It feels awfully unfair that the exact food that would solve those back-to-real-life, end-of-summer blues feels juuust outside our grasp at the moment.

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27 Smart Ways to Give New Life to Leftover Rice

Leftover rice is a burden. A small one, I’ll grant you, but one that weighs on me nonetheless. As someone who regularly measures out rice in whatever vessel is closest to my arm (juice glass, coffee cup, ramekin, etc.), and then simply adds in double t…

Leftover rice is a burden. A small one, I'll grant you, but one that weighs on me nonetheless. As someone who regularly measures out rice in whatever vessel is closest to my arm (juice glass, coffee cup, ramekin, etc.), and then simply adds in double the amount of water, I rarely make the exact amount that I'll need for a given recipe. As a result, I am often left with excess rice, which I shuttle into a tupperware, stick in the fridge, and promptly forget about until it is a hard, dry lump that I toss in shame.

This nags at me. Well-cooked rice is a beautiful, versatile gift; one that has just as much potential on day two (or three) as it does freshly cooked from the pot. Thankfully, these 27 leftover rice recipes are here to give new life to your supply, whether it's with a cardamom-infused rice pudding, a spicy burrito, or a pseudo-quiche. And let's not forget fried rice of all stripes (psst—you don't even need a recipe!).

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Say Hello to This Year’s Veggie Burger

I feel like every time I step into a restaurant, I find through some signage or another that the team is thrilled (thrilled!) to announce that their house veggie burger will now be one of those brands of plant-based power protein patties that “bleed” w…

I feel like every time I step into a restaurant, I find through some signage or another that the team is thrilled (thrilled!) to announce that their house veggie burger will now be one of those brands of plant-based power protein patties that “bleed” when you poke them.

Uh, no thanks.

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The Best Way to Roast a Whole Chicken, According to 5 Chefs

It’s the ultimate comfort food, the epitome of home cooking. The dish you turn to when you need an impressive crowd-pleaser or a week’s worth of meals; a humble exercise in homey resourcefulness, the ideal example of simplicity at its very best. I’m ta…

It’s the ultimate comfort food, the epitome of home cooking. The dish you turn to when you need an impressive crowd-pleaser or a week’s worth of meals; a humble exercise in homey resourcefulness, the ideal example of simplicity at its very best. I’m talking, of course, about roast chicken.

“I’ve always thought the great mark of a chef is if they can roast a chicken,” said Mark Sarrazin, president of meat and poultry purveyors Debragga & Spitler Inc, in a 2016 interview with Thrillist. “It’s always hard to get the thigh and dark meat cooked enough without drying out the breast. It’s an interesting test for a chef.”

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39 Quick, Simple Dinner Recipes for One

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

In 1963, the German television station NDR recorded an 18-minute single take of Dinn…

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


In 1963, the German television station NDR recorded an 18-minute single take of Dinner for One, a comedy sketch written by Lauri Wylie. According to older editions of the Guinness Book of World Records, it is the most re-aired television program ever, often shown on New Year's Eve in countries all over the world (including Germany, Denmark, Sweden, South Africa, and Australia).

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