Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Tiramisu:
Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes. Today: Forgot to plan for dessert? Grab whatever chocolate is in your pantry make
Ingredients 4 chicken legs, split into drumsticks and thighs • 1 teaspoon turmeric powder • 2 teaspoons coriander seeds • 1 teaspoon fennel seeds • 1 dry bay leaf • 1 inch peice cinnamon • 6 peppercorns
Ingredients 4 ounces bacon (about 4 slices), sliced thinly • 1 medium yellow onion, chopped (about 1 cup) • 1 red bell pepper, stemmed, seeded, chopped (about 1 cup) • 1 Serrano pepper, stemmed seeded,
This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our
Our friends at Mealku, an NYC-based marketplace for creative home cooks, are sponsoring this article on go-to meals that travel well. We've all been there. Someone invites you to a cocktail party, a potluck,
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: Carey Nershi from Reclaiming Provincial shares
splendidtable.org - The tomato/meat base of this ragout will work with any shape of pasta. Just use this recipe as a trusty guide. The point is to use whatever meat you have, such as roast pork (or beef or lamb or poultry), and heat it quickly with canned tomatoes to make a succulent sauce. Keep in mind that the meat is already cooked to perfection, so it takes very little time to come together.