Tacos for potluck? You betcha! [Photographs: Vicky Wasik] When was the last time a friend invited you over for a potluck, and you thought, I know, I'll bring tacos! If you're like me, that would be never,
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Caroline proves that big flavor comes in simple packages. Shop the
Entertaining Chef Tanya Holland is cooking with KLG and Hoda today, demonstrating how to make shrimp and chicken gumbo, the dish you voted to see her make. She also shared a bonus recipe for sweet potato-kale
12 to 16 Servings Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that. July 2013Print Ingredients 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness 1/3 cup salt
[Photograph: Yvonne Ruperti] This classic French dish has all the makings of a carefree winter evening spent warming yourself up with a good, flavorful chicken and a bottle (or two) of full bodied wine.
Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays. Notes: My apologies for all of the 1/8 teaspoon amounts—I was cutting
14 skewer and kebab recipes, from salmon to chicken to lamb. Ice pops, corn dogs, cotton candy—there's nothing like food on a stick. But the grand-daddy of stick cuisine will always be grilled kebabs.
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: Tieghan Gerard from Half Baked Harvest makes miniature