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: How to stuff,
Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven—the best possible way to turn
Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed a
Smooth, scoopable, and fragrant vanilla ice cream, no dairy required. Why this recipe works: A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
Note: You can use two kaffir lime leaves in place of the lime wedge in the slow cooker during step 1. Ingredients 1 1/2 pounds boneless, skinless chicken thighs • 3 1/2 cups low-sodium homemade or store
Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator
A hearty vegan sandwich with a balance of sweet caramelized onions, savory mushrooms, and a tangy sun-dried tomato mayonnaise. Ingredients 2 tablespoons olive oil, divided • 2 medium onions, thinly sliced