Let these 16 crispy-on-the-outside, juicy-on-the-inside recipes convince you that skin-on chicken is the best there is. Want to start making the best chicken dinners of your life? Quit buying skinless.
There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home. Is there anything better than a crispy, golden-brown,
Across the country, pubs are being shuttered at an alarming rate – scooped up by developers and ransacked for profit – changing the face of neighbourhoods and turning our beloved locals into estate agents,
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: What do boiling water, vinegar, and toothpaste have common?
Bratwurst and Red CabbageYossy ArefiAny night can be Oktoberfest with our one-skillet recipe for crisped beer-poached bratwurst.Bratwurst and Red CabbageAny night can be Oktoberfest with our one-skillet
4 servings The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again. September 2012Print Ingredients 2 pounds large russet potatoes Safflower
4 Servings Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. July 2013Print
makes 1 pie (about 6 ) Servings Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer. October 2014Print Ingredients Grandma-Style Pizza (click
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. Here are our favorites.
6 main-course Prep Time: 1 min Total Time: 1 min In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.
From a chocolate well to a fizzy-pop cheesecake and a bread lion that almost saw Judge Paul Hollywood weeping tears of joy, this series of the Great British Bake Off has delivered yet another array of
London ‘craft jellymongers’ to launch their new venue in Borough Market days before New York’s Museum of Food and Drink opens The world lacks a major museum about food, despite its vital role in human
Makes 2 Servings We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg:
4 Servings Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make. Print Ingredients 2 cups fine dry breadcrumbs 1 cup all-purpose flour 4 large
Let's be honest, when it comes to dessert we usually just want something with chocolate or vanilla—like one of these 20 sweet treats, for example The preference of chocolate or vanilla is often a very
Makes 4 Servings At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better. May 2015Print Ingredients aioli 1 large egg yolk* 2 teaspoons