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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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Why You Should Season Your Soy Sauce

As a condiment, soy sauce should not be consumed straight from the bottle. This isn’t because drinking condiments is strange (there are barbecue sauces worth downing by the pint), but because soy sauce—by itself—carries an aggressive umami flavor that …

As a condiment, soy sauce should not be consumed straight from the bottle. This isn’t because drinking condiments is strange (there are barbecue sauces worth downing by the pint), but because soy sauce—by itself—carries an aggressive umami flavor that is completely out of balance. The good news? According to Food52 Resident Lucas Sin, we can rectify this imbalance (and generally improve the condiment’s potential) by seasoning soy sauce at home. Here’s how.

The Process

The strong salty notes of soy sauce obviously have immense value during cooking (there’s a reason the global soy sauce market is valued at $48 billion), but, according to Lucas, the overwhelming umami flavor doesn't make for the best condiment when poured straight from the bottle. “When we’re finishing dishes—let’s say you’re pouring something over a piece of steamed fish—you [shouldn’t] use it directly. You make seasoned soy sauce,” he said in an episode of In The Kitchen With Lucas Sin. To season, Lucas infuses soy sauce with aromatics, dilutes it with water, then balances its flavor with sugar and umami (like MSG). When complete, the condiment transforms into the perfect topping for any rice, fish, or eggs.

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No Substitutions—Grapefruit & Tarragon Upside-Down Cake

In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original re…

In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A vegan version, an “I-am-so-out-of-baking-powder” swap, and a cornmeal swap.

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Food52 Resident Erin Jeanne McDowell Shares Her Pie Prowess on Netflix

Erin Jeanne McDowell arrived in Food52’s test kitchen over a decade ago to work as a food stylist, and within weeks, she became our go-to baking expert. Her complete mastery of pie-making and ability to make technical bakes like croissants seem easy wa…

Erin Jeanne McDowell arrived in Food52's test kitchen over a decade ago to work as a food stylist, and within weeks, she became our go-to baking expert. Her complete mastery of pie-making and ability to make technical bakes like croissants seem easy was instantly endearing. Her fans grew as she authored three cookbooks and became the host of the Food52 video series, Bake It Up a Notch, which includes over 60 episodes, and just began streaming on Delta flights. Now Erin is about to widen her audience again with her role in the new Netflix show, The Big Nailed It! Baking Challenge.

Filming started right after Erin and her husband moved from the New York area to Kansas City, Mo., but the opportunity was too good to pass up. Unlike many culinary shows, she wasn't there to judge the amateur bakers, but rather, to coach them throughout the season. It allowed her to do what she loves: teach others how to bake with confidence. “It was exactly what I wanted to do because that's really who I am first, a teacher," said Erin. "I really want more people to bake.”

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The 5 Essential Mandy Lee Recipes

Food52 Resident Mandy Lee started writing about food out of anger. In 2012, her husband’s work prompted them to move from New York City to Beijing—a relocation that she wanted no part of. Upset to be moving to a place with “infuriating bureaucracy and …

Food52 Resident Mandy Lee started writing about food out of anger. In 2012, her husband’s work prompted them to move from New York City to Beijing—a relocation that she wanted no part of. Upset to be moving to a place with "infuriating bureaucracy and choking pollution," Mandy channeled her energy into launching Lady & Pups, a food blog that she would later describe as “a phoenix rising out of the tormenting flames of living [in Beijing] with all its misery.”

Since moving to China, Mandy has written a cookbook and become one of the most revered Residents on our site, regularly sharing recipes, videos, and her passionate, well-founded opinions. To highlight Mandy’s best work, we asked her to choose her five favorite recipes and explain why she loves each one. In typical Mandy fashion, both the recipes and their explanations are bold, intelligent, and fully worth your time.

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Melina Hammer’s Simple Secret to a Better Breakfast

This might sound odd coming from someone best known for cooking with ultra-seasonal fresh produce, but I truly love my pantry and freezer stashes. A well-stocked pantry and freezer means I can be spontaneous, while also being intentional about making a…

This might sound odd coming from someone best known for cooking with ultra-seasonal fresh produce, but I truly love my pantry and freezer stashes. A well-stocked pantry and freezer means I can be spontaneous, while also being intentional about making a nourishing meal at a moment's notice—especially around breakfast time. I think of various "departments" and stock a few variations on ingredient themes that I can pull from any day of the week. This allows me to batch up recipes easily (so I have something ready to grab for days when I’m on the go) and play around with different flavor combos (so I avoid getting bored with the same breakfast over and over).

Here are some of my freezer and pantry essentials for making a fabulous breakfast, whether you’re in a hurry or leaning into a slow weekend:

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Our 9 Best Lucas Sin Recipes

There are two constants in chef and Food52 Resident Lucas Sin’s recipes: immense flavor and technical insights that make challenging dishes feel truly accessible. If you want to eat well while also becoming a better cook, you’ve come to the right place…

There are two constants in chef and Food52 Resident Lucas Sin’s recipes: immense flavor and technical insights that make challenging dishes feel truly accessible. If you want to eat well while also becoming a better cook, you’ve come to the right place. Here are nine of his best dishes.

1. Northern & Southern Wontons

Two regional variations of wontons, both undeniably delicious. The Northern-style wontons are small, silky, and best when submerged in broth, while its Southern counterparts are plump, stuffed with pork and shrimp, and ideally served over noodles.

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11 Melina Hammer Recipes With 5-Star Ratings From Our Community

If you’re familiar with my recipes—if not, welcome!—you probably know that I tend to focus on seasonal fare, with an emphasis on plant-based, locally grown ingredients (sometimes even from my own garden). With such an emphasis on produce, many of my …

If you’re familiar with my recipes—if not, welcome!—you probably know that I tend to focus on seasonal fare, with an emphasis on plant-based, locally grown ingredients (sometimes even from my own garden). With such an emphasis on produce, many of my recipes are perfect for the arrival of spring. Think: Asparagus and Fava Beans With Tonnato or Pickled Peaches With Burrata Toasts, a dish that’s ideal for firmer, earlier-in-the-season fruit.

With spring officially in swing, here are 11 of my favorite recipes for warmer-weather eating—each one of ‘em with a five-star rating from the Food52 community—complete with an invitation to add them to your own repertoire.

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Our 32 Favorite Recipes for Spring Gatherings—All From Food52 Residents

Depending on who you ask, a spring gathering can mean many things. Maybe you’re hosting a big event, like Easter brunch or a Passover seder, for the first time and need to plan a full menu for a crowd. Perhaps a casual weekend picnic in the park is mor…

Depending on who you ask, a spring gathering can mean many things. Maybe you’re hosting a big event, like Easter brunch or a Passover seder, for the first time and need to plan a full menu for a crowd. Perhaps a casual weekend picnic in the park is more your speed, complete with lots of snacks, dips, and drinks. Regardless of the seasonal soirée you’re planning, our community of Resident experts—from baking pro Erin McDowell to expert chef Lucas Sin—has you covered. Here are some of our favorite warm-weather-ready recipes from our Residents that are just waiting for a spot on your next dinner table, paper plate, or picnic blanket.


Dan Pelosi

The Secret Sauce with Dan Pelosi (aka GrossyPelosi) is all about discovering the key to beloved family recipes. It’s no surprise that his own recipes are an extension of those sensibilities, whether he’s whipping up a sponge cake inspired by the one his grandma made every summer, or his mom’s Portuguese rice flavored with sausage and aromatics.

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10 of the Most Popular Recipes We’ve Ever Shared on YouTube

No matter how carefully you write (or read) a recipe, there are certain tips and techniques you can only pick up by watching. That’s where our YouTube channel comes in handy. It’s home to all our video content, and a hub for so many bonus cooking trick…

No matter how carefully you write (or read) a recipe, there are certain tips and techniques you can only pick up by watching. That’s where our YouTube channel comes in handy. It’s home to all our video content, and a hub for so many bonus cooking tricks, ideas, and stories from our Residents and creators.

With hours and hours of content to watch, it can be easy to overlook some of our best videos, whether you’re new to our channel or a longtime subscriber. So, we narrowed it down. Here are 10 of the most popular recipes we’ve shared on our YouTube channel, plus the videos so you can watch—and cook—along.

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