Donavan Owens

13 Added | 1 Magazine | @djdowens | Keep up with Donavan Owens on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Donavan Owens”

Easy Appetizer: Seafood Spread

Julia Berger, founder of Julia B. linens, shares her Seafood Spread recipe. See her fall tablescape.<p>• 1/2 cup crab meat<p>• 1/2 cup lobster meat<p>• 1 package whipped cream cheese<p>• salt and pepper to taste<p>• dash of garlic powder<p>• 1 tablespoon lemon<p>In a bowl, mix the cream cheese, salt, pepper and garlic …

Leaping Frog Chicken

Directions<p>1.<p>Discard any visible fat from chickens. Rinse chickens and pat dry. Put 1 chicken, breast up, on a cutting board. Pull 1 leg away from …

Pumpkin Cinnamon Rolls

We all know about the original cinnamon rolls. My mom made them my whole life, I’ve made them my whole life, and they are hands-down the best …

Grilling: Lobster with Lemon-Shallot Butter

Until recently, I'd never grilled lobster; then again, I never realized how easy it was. I was inspired by Kenji's full-court lobster coverage about a month ago, and wanted in on the action. So I procured four <b>Maine lobsters</b>—graciously donated to the cause—and went at it.<p>Lobster on the grill can be …

Chicken Potstickers

<i>Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next.</i><p><i>Today: Molly Yeh from my name is yeh shares a dumpling recipe that pleases year after year.</i><p><i></i><p>There was a time when approximately half of my diet consisted of potsticker wrappers. …

Andouille Sausage Cornbread Stuffing

<i>Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.</i><p><i>Today: A sage-y, sausage-y stuffing -- that just happens to be gluten-free.</i><p>WHO: Carbonarasuz is a Food52 recipe tester living in …

Make Salted Caramel Sauce from Scratch

Take on the challenge of homemade salted caramel and drizzle over anything and everything<p>There are a lot of important milestones in life: riding a bike, earning your first paycheck, getting married and...making caramel from scratch? Yup. It's a daunting challenge, but you can do it. Come on, you …

Dessert

Oatmeal Walnut Butterscotch Pie

<i>Thank you to Diamond of California for sponsoring this post.</i><p>As usual I have a lot of <i>blah blah</i> and <i>yadda yadda</i> about the recipe down below, but if …

11 New Ways to Use Leftovers

You're probably a little full right now. You convinced yourself the annual post-meal nap was due to tryptohphan (it's not!), and you gave plenty of thanks. But it's not time write off Thanksgiving just yet -- your Tupperware is stuffed to the brim. Why not transform your leftovers into dishes that …

Take a Load off with These Pan-Seared Sausages

Adding seared apples and fresh, crunchy watercress will make your hearty sausage brunch feel a lot lighter<p><b>It’s the freakin’ weekend, which means you should not be awake early enough for breakfast. Sleep in. It’s all about brunch.</b><p>Usually, we like to roll into the weekend with a towering pile of …

Breakfast

Black Bean, Avocado, and Egg Tostadas Recipe

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!<p>Read the Whole Story<p>Ingredients<b>For the Black Beans</b>:1 tablespoon vegetable oil1 medium onion, finely chopped (about 1 cup)1/2 jalapeño pepper, finely …

Whole Wheat, Triple-Ginger Ginger Snaps

<i>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.</i><p><i>Today: With cookie-eating sesaon right around the corner, we're bringing back one of our favorite Small Batches: Megan Fleiner's from passports &</i> …

How to Make Crème Brûlée

<i>Once you've perfected basic techniques like frying an egg and cooking rice, it's time to move on to those things that may have initially scared you off. Every other Monday, chef and stylist</i> <i>Camille Becerra</i> <i>is going beyond the basics to help us tackle even the scariest cooking techniques.</i><p><i>Today: Grab</i> …