all things food
This article was updated in August 2023 to include more of our favorite recipes.
There are some dishes that have be made on Thanksgiving day. Turkey cannot be roasted—or deep fried—ahead of time, mashed potatoes will not stay fluffy, and Pot-Stuck B…
This article was updated in August 2023 to include more of our favorite recipes.
There are some dishes that have be made on Thanksgiving day. Turkey cannot be roasted—or deep fried—ahead of time, mashed potatoes will not stay fluffy, and Pot-Stuck Brussels Sprouts will not remain crisp.
We’ve teamed up with Marzetti to share a few of our favorite ways to transform warm-weather dishes using their new line of tasty, preservative-free, Simply dressings and marinades. From creamy Avocado Green Goddess Dressing & Sauce to zingy Balsami…
We’ve teamed up with Marzetti to share a few of our favorite ways to transform warm-weather dishes using their new line of tasty, preservative-free, Simply dressings and marinades. From creamy Avocado Green Goddess Dressing & Sauce to zingy Balsamic Vinaigrette Dressing & Marinade, they’ve got the basic building blocks for a quintessential summer meal.
Summertime at the farmers’ market is my mecca, as it is for many avid cooks. As I approach the market’s white tents, the fragrant scent of basil and mint washes over me like a warm breeze. Then, the rainbow of colorful produce comes into sight, and my heart swells with excitement, joy, and—I’ll admit it—complete and utter panic. What should I cook?! I immediately start planning menus in my head as I grab tomatoes, squash, lettuces, and all of the herbs. And then I shlep my market haul home, get it into my fridge, and promptly forget all the menu plans I had in mind when I was shopping.
Nickel & Dine is a budget column by Rebecca Firkser, assigning editor at Food52. Rebecca usually shares an easy, flavor-packed recipe that feeds four for $10 or less—this is a special edition: a $25 Passover for six to eight.
Passover seder is a…
Nickel & Dine is a budget column by Rebecca Firkser, assigning editor at Food52. Rebecca usually shares an easy, flavor-packed recipe that feeds four for $10 or less—this is a special edition: a $25 Passover for six to eight.
Passover seder is a festive meal. Guests are encouraged to recline at the table, and drink many glasses of wine while enjoying multiple dishes throughout the evening (literally, there’s a prayer book that tells us to do all these things). My childhood memories of the holiday are around a dining room table—specifically, several of my dad's cousins’ tables, pushed together in the middle of their New Jersey living room. And as I grew up, I found myself wanting to host my own seder. I wanted to bring together a gaggle of loved ones over those pushed-together tables and a very delicious meal.
Molasses is an ingredient that keeps on giving. No matter how carefully you think you’ve scraped out the jar, try turning it upright and returning a day later—you’ll see yet another 1/4 cup has accumulated. It’s endless breadsticks, molasses-edit…
Molasses is an ingredient that keeps on giving. No matter how carefully you think you've scraped out the jar, try turning it upright and returning a day later—you'll see yet another 1/4 cup has accumulated. It's endless breadsticks, molasses-edition. Here, we’re embracing it in two dozen different recipes. Most of these recipes satisfy one’s sweet tooth in the form of cakey sandwich cookies, Bundt cakes, and bars, but the holidays are all about giving, so we’re also delivering a few savory recipes that may catch you by surprise.
“These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth. For added spice and bite, add diced candied ginger to the batter,” writes recipe developer TasteFood.
When you’re “half” Irish, “half” Ghanaian and British, and also a new American immigrant, what does a dinner party look like? No, not a hot mess. Food is many things, and one of the most important things it is for me is a reference to the core of who…
When you’re "half" Irish, "half" Ghanaian and British, and also a new American immigrant, what does a dinner party look like? No, not a hot mess. Food is many things, and one of the most important things it is for me is a reference to the core of who I am, who and where I belong to, who and where I have been. Despite the incongruous geography that might otherwise set cultures apart, in both my Irish and Ghaniana ancestral roots there are in common: deep colonial oppression; religious fervor; that "it takes a village" mentality with family as a core centre; great music; great dancing; great storytelling and oral traditions filled with lore and fable; and great cuisine, despite the lack of a "respected" or lauded culinary canon. These are all the things that subconsciously speak to me when designing a dinner party and menu.
Ain't no dinner party like a Ghana Kitchen dinner party.
If you know Antoni Porowski from Queer Eye or from his bestselling 2019 book Antoni In the Kitchen, you know that he’s a man who loves to entertain. In his new cookbook, Antoni: Let’s Do Dinner, Porowski turns his attention to all things having to do w…
If you know Antoni Porowski from Queer Eye or from his bestselling 2019 book Antoni In the Kitchen, you know that he’s a man who loves to entertain. In his new cookbook, Antoni: Let’s Do Dinner, Porowski turns his attention to all things having to do with, yes, dinner. That means vibrant, breezy dishes for your next turn hosting, whether it’s a smaller gathering or a whole banquet.
“Dinner parties are one of my favorite things ever.” Porowski told Food52. “I can spend weeks thinking up a menu. While I want to make sure every dietary need or preference is tended to, I love introducing my guests to dishes or flavors they’ve never tried before.”
Carla Lalli Music is a cooking evangelist. In her new book That Sounds So Good, her mission is to help transform cooking from a chore to a treat. “Some people rollerblade, some foster puppies, some people live life through their travels, and some make …
Carla Lalli Music is a cooking evangelist. In her new book That Sounds So Good, her mission is to help transform cooking from a chore to a treat. “Some people rollerblade, some foster puppies, some people live life through their travels, and some make music...But everything in my life comes back to food,” Lalli Music writes. The idea is to conjure up menus that aren’t just a way to get you through another mealtime, but something that leaves you feeling excited about dinner. Which made her the perfect person to reach out to for a menu for The Big Feast because when we looked at the cookbook, well, the title is a pretty good summation of everyone’s thoughts.
Not only do Lalli Music’s recipes sound good, she makes them simple to execute with what you have available or whatever food restrictions you’re working with. “Each [recipe] is designed to help remove any psychic and emotional barriers that get in the way of cooking at home,” she explains. “There are no desserts with meticulously arranged, color-coded fruit, and no subrecipes that send you hunting for ingredients at three different specialty stores.”
I’ll spare you the bit about Thanksgiving looking a bit different this year. You know it, I know it. I’ll be celebrating (is that even the word?) from Europe and Zooming in to my family’s table in Texas. And while it may seem tough to sit around and co…
I’ll spare you the bit about Thanksgiving looking a bit different this year. You know it, I know it. I’ll be celebrating (is that even the word?) from Europe and Zooming in to my family’s table in Texas. And while it may seem tough to sit around and cosplay normalcy,, that doesn’t mean Thanksgiving need not exist. It, just like so many other things in 2020, can look, well, different. Didn’t I say I wasn’t going to go there?
Perhaps we’ll be eating with different people than usual, or a different number of people. Perhaps we’ll sit at a table that’s not our own, or the same table we’ve been sitting at for nine months now. Perhaps we’ll eat a turkey with gravy, stuffing and all the steadfast fixings, or maybe we’ll throw convention out the window and eat a bowl of cereal because it’s 2020 and why the hell not.
Earlier this year, we asked ourselves: What would happen if some of the country’s best cooks—an expert bread baker, cheese plater, pasta maker, Genius Recipe hunter, cocktail slinger, and pie know-it-all, to name just a few—got together to make our dre…
Earlier this year, we asked ourselves: What would happen if some of the country's best cooks—an expert bread baker, cheese plater, pasta maker, Genius Recipe hunter, cocktail slinger, and pie know-it-all, to name just a few—got together to make our dream Thanksgiving menu?
It'd be a menu with the biggest and juiciest bird out there, yes, but with crispy chicken for smaller gatherings and brown-butter tortelli for our vegetarian friends (hey, that's me!). We'd find a sweet-spicy-smoky take on our favorite cornbread dressing; a minimalist greens gratin that's luxuriously full of cream and sharp cheddar; a so-simple cheese basket to graze on as you cook, and naturally leavened flatbread to go with. And of course, we couldn't dream up the perfect menu without pie—not one kind, but two!—and a festive, fizzy cocktail too.
Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here ar…
Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.
On many occasions, baking a multi-step layer cake or whipping a creamy semifreddo is an accomplished and therapeutic process. On other days, when your life has thrown one too many curveballs, the most you can muster is to pour a glass of milk to go with that stale box of chocolate wafers sitting on top of your fridge.