This version is time-consuming, but worth it. All week long on Food52, our very own Jennifer Steinhauer from Weeknights with Jenny will be sharing recipes from her new book Treat Yourself: 70 Classic You
Shallots break ground in spring. The purple-hued bulbs have a flavor somewhere between onion and garlic, and they braise to a delectable sweetness. White wine and tarragon enliven this pot, while dried
Roasting a whole chicken alongside fragrant lemons adds a fresh springtime twist to a comforting main dish. Serve with a side of spring vegetables such as fava beans or asparagus to round out the meal.
Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home. Today: An Italian classic that's part soup, part pasta,
You might be thinking, "that is not dinner." Most of you are probably thinking that. Or you're thinking, where are the greens? Where's the substance? The stuff? Well, hear us out. It's two days before
Calorie-laden pizza gets a makeover in this healthy rendition. Part-skim mozzarella keeps the topping creamy but low in fat, while nutty nicoise olives develop a lovely wrinkled texture in the oven. The