Ingredients For the chicken and the marinade: 6 boneless, skinless chicken thighs • 1 tablespoon Kashmiri red chili powder or Hungarian hot paprika • 1/2 teaspoon ground coriander • 1 tablespoon lemon
These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on grill.
Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it
Every Monday and Wednesday, we announce a new Wildcard winner. It's a recipe that may not have won -- or even been entered in -- a contest, but that we know, love, and can't keep to ourselves. Every other
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: Stalk down your new favorite vegetable. Shop the Story You need another ugly vegetable
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: It might seem
Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French in
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender of
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised the
Watermelon and Red Onion Salad With Bibb Lettuce, Pickled Shrimp, and Jalapeño Vinaigrette From 'Heritage'
I know, this salad screams summer, and most of us are already slurping down pumpkin lattes and hot soup. But warm weather will come again, and when that first watermelon pops up at the market, you'll what
You'll be hearing from the staff at Food52 in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. First jobs are always exciting and often distressing,
Want to eat churros every morning but don't want to deal with daily deep frying? Then these waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate
We have yet to meet a salad we won’t dig our forks into. Cobb, Casear, kale, we love them all. When the lunch bell rings, we cobble together bits and pieces from the fridge, searching for inspiration the