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hash brown patties

It’s not entirely healthy or sane, but I can fiddle with a recipe for years before finally getting it out the door. What is done? What is ready? Aren’t we all works in progress, forging paths to even more greatness? Sometimes it&#8…

It’s not entirely healthy or sane, but I can fiddle with a recipe for years before finally getting it out the door. What is done? What is ready? Aren’t we all works in progress, forging paths to even more greatness? Sometimes it’s obvious when a recipe is ready to laminate and tuck in our forever files; I love those days. Sometimes, the longer I leave it, the more it metamorphosizes. What I’m trying to say is that in 2020, this was a tater tot recipe. In 2021, it became a giant tot, i.e. a thick hash brown patty, and also gluten-free. In 2022, because I’m so attached to the Trader Joe’s version stashed in my freezer and wanted these more like that, it became thinner.

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cauliflower salad with dates and pistachios

a clean-out-the-fridge salad
I spend a possibly unhealthy amount of time … oh you thought I was going to say scrolling TikTok and watching other people clean their apartments? I mean, yes, that too. But I was going to say debating whether one *ne…

a clean-out-the-fridge salad

I spend a possibly unhealthy amount of time … oh you thought I was going to say scrolling TikTok and watching other people clean their apartments? I mean, yes, that too. But I was going to say debating whether one *needs* a recipe for something I like to make, such as a salad. Doesn’t everyone just grab random things that need to be used up and assemble them with a dressing? Yet my other favorite thing on social media is when something appears in my feed that I didn’t know I was craving and I spontaneously must stop what I’m doing and kick all of my existing cooking plans to the curb to make it. What if this is the one that provides this for you?

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grilled nectarines with gorgonzola and hazelnuts

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrela…

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrelated — I began intensely craving the combination of peaches and blue cheese even though I can’t think of a time when they’ve crossed paths in my kitchen. Once we got home, I beelined for Salad Freak by Jess Damuck [Amazon, Bookshop, More Indies], a cookbook that came out this spring, because I had a hunch she’d put the idea in my head and sure enough, she had a combination of stone fruit and blue cheese waiting to fulfill my wayward vacation craving.

If you are thinking you don’t need a cookbook for salads, as I might have in the past, I’m here to tell you how wrong we are. We do, if not for exact measurements then for inspiration. For more creative ways to throw together what’s left in your fridge so nothing goes to waste. And to figure out what to eat when you’re in the third heat wave [fourth? fifth? heat waves are just a continuum now, aren’t they?] of the summer and everything you thought you’d want to cook in August no longer makes sense because it’s too hot to cook. Damuck’s book has us covered. There’s a breakfast salad with yogurt, cucumbers, eggs, and toasted seeds. There are soba salads and shredded kale salads and tortellini salads dressings with miso-mayo and horseradish goat cheese and a BBQ chicken cobb beloved by Snoop Dogg and every single thing is just a little bit unexpected and delivering the freshness I need right now.

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buttered noodles for frances

For the last four weeks my son, the child who actually likes and encourages my cooking, has been at sleepaway camp, leaving us home alone with the one I affectionately call Buttered Noodles for Frances. Have you read the book? [Amazon, Booksho…

For the last four weeks my son, the child who actually likes and encourages my cooking, has been at sleepaway camp, leaving us home alone with the one I affectionately call Buttered Noodles for Frances. Have you read the book? [Amazon, Bookshop, more indies] In it, a very picky badger named Frances doesn’t want to eat any of the food her mother makes, she only wants bread and jam. Her parents decide to give her exactly what she wants while the rest of the family eats poached eggs, green beans, and breaded veal cutlets. It does the trick — she tires of it and begins to embrace what the rest of the family is eating. Well la-de-da, good for them. Our badger is cut from more stubborn cloth. After the first week of trying to serve regular meals — food with variety and interest, the kind of stuff you might find on any page of the site but this one — I gave up and made buttered noodles every night. I want you to know that on what might be the sixth or sixteenth day, I’ve stopped counting, she has yet to request anything else.

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roasted tomatoes with white beans

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. Th…

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. The days are long. If midsummer demands some laziness, some loosened grip on to-do lists, if de-participation beckons and we can pull it off, I’d like to try it. I could even schedule it one day next week if I move some things around.

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roasted tomatoes with white beans-05

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snacky asparagus

You are fully invited to roll your eyes at the simplicity of this recipe. It’s not even a recipe. It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year.

Here&#82…

You are fully invited to roll your eyes at the simplicity of this recipe. It’s not even a recipe. It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year.

snacky asparagus-2

Here’s what makes it perfect: I love sauteed, roasted, and grilled asparagus, especially when the spears are sizzling hot and have crackly, charred spots, a mix of textures. But each of these methods has a tiny flaw, and that is timing. Roasted and grilled asparagus are amazing piping hot off the flame, but shortly after are a bit soggy. Still good, sure, but it goes further downhill the longer you wait to eat it. Poaching asparagus and popping it in an ice water bath preserves this perfectly-cooked, crisp-tender, bright green moment in time… for days.

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lemon sorbet

I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a steam-heated…

I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a steam-heated apartment, keeping it a balmy 78 degrees in here all winter, but snow on the ground has never kept us from cold treats, especially lemon sorbet, which tastes the way beams of sunlight feel on your skin.

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deviled eggs

I will never find it again [please send me a link if see the original], but a few weeks ago a TikTok* went through my feed in which a woman is invited to eat half a dozen eggs and she says “Oh no, that’s too much.” “But…

I will never find it again [please send me a link if see the original], but a few weeks ago a TikTok* went through my feed in which a woman is invited to eat half a dozen eggs and she says “Oh no, that’s too much.” “But what if I scoop them out, mash it with mayo, and stuff it back together?” “Thanks, I’ll have the whole tray!”

hard-boiling eggs

I’m pretty sure this wasn’t the intended effect, but I’ve been craving deviled eggs since. I know we often think of them as a holiday party food, so this might make little sense, but I absolutely love them in the summer, especially when it’s too hot to cook anything real and I only want to eat, like, two cold salads and a handful of potato chips for dinner. Deviled eggs — basically egg salad with less gloop (my food writing chops are legendary, I know) — are the perfect piece to round out the meal. I like to keep hard-boiled eggs in the fridge anyway, so it’s just a matter of peeling, popping out the centers (why is this so fun), mashing them up, and spooning them back in.

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17 Easy, Inspiring Meals That Are Busting Us Out of Our Cooking Rut

By now, you’ve probably heard about (if not, begun to experience…) what folks are calling the pandemic wall. Nearly a year into this new state of living we’re collectively experiencing, there’s plenty to fret about—and frankly, without aiming to go f…

By now, you've probably heard about (if not, begun to experience...) what folks are calling the pandemic wall. Nearly a year into this new state of living we're collectively experiencing, there's plenty to fret about—and frankly, without aiming to go full-on Eeyore, it's exhausting. But because cereal for dinner gets old after the third night straight (trust me...I'm speaking from experience), I turned to the Food52 team to find out what's keeping them eating well and saving their energy these days.

Below, 17 dinners that require only a handful of ingredients and minimal active cooking, like speedy grits, bubbly bakes, or done-in-a-flash fish. Let us know what you're cooking these days—we gladly welcome suggestions.

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Nigella’s No-Churn Ice Cream Is a Genius Way to Chill Out

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. Today: 4 ingredients. 1 step. No cooking. No churning….

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. Today: 4 ingredients. 1 step. No cooking. No churning. Ice cream!

Not having an ice cream maker never stopped us before. We've done all kinds of weird stuff in the name of doing it for ourselves. We've nested coffee cans and shaken (or kicked) them; we've returned obsessively to the freezer to stir; we may or may not have purchased this ball.

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