Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the
Food52 - Written By: Rick Moonen Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. In July 2013 Rick will open his second Las Vegas restaurant, Rx Boiler Room, a steampunk-inspired restaurant and lounge with décor reminiscent of industrialism during the 19th century Victorian era, that promises to serve re-defined comfort food classics and artisan cocktails.
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: Rick Moonen -- chef, restauranteur, and author of Fish
Maybe just half a drink more... It's beginning to look a lot like Christmas, and that means presents, sweets, parties, and most importantly, holiday booze. If you're already feeling eggnog'd out just about
[Photographs: J. Kenji Lopez-Alt] Last week at The Food Lab, we plumbed the fascinating depths of homemade tonkotsu ramen broth and came up with a pretty great recipe. But great ramen is not built upon
[Photographs: J. Kenji Lopez-Alt] I'm not going to try to pretend to take credit for this genius idea—I saw it late the other night during my daily pre-bedtime bath (not to be confused with my daily post-wake-time
With Cinco de Mayo coming up, we collected all of our favorite taco recipes. Everything from carnitas and barbacoa to vegetarian fillings like charred asparagus and butternut squash. And we couldn't forget
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photographs: Jennifer Olvera] Pork tenderloin is a vehicle