It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: With help from Molly Yeh of My Name is Yeh, pickled
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Jenny's famous chocolate cake for Mother's Day -- and all other days.
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: How to get more out of seared scallops -- and cook them perfectly
Ingredients 5 tablespoons peanut or vegetable oil • 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices • 1 pound thinly sliced country-style pork spare ribs
4 Servings Active Time: 1 min Total Time: 1 min A little bit of sweetness makes these especially appealing to pint-size palates. May 2014Print Ingredients 2 teaspoons aniseed 4 garlic cloves, finely chopped
How to make the hot and crunchy filled crepes known as banh xeo in Vietnam. Banh xeo translates to “sizzling cake.” Once you’ve made a batch of these lacy, ultra-crisp crepes, you’ll know why. Remember:
4 Servings The rich and beefy flatiron is also known as a top blade steak, but you can use any cut. May 2014Print Ingredients 1½ pound flatiron steak 3 tablespoons olive oil, divided, plus more for drizzling
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Whether you like your Chinese buns plain or filled,