An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet. Ingredients 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice • Kosher salt • 2 tablespoons
Notes: The moist smoothness of gelatin balances the lean texture of the chicken, but you can choose to omit. I also find that by not browning the meatballs first, you end up with a more tender result.
Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich. Ingredients 1/3 cup mayonnaise
There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation
At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese. Ingredients For the
My only experience eating poppadums has been in Indian restaurants, with a couple of chutneys served alongside. The crackers have always seemed ethereally light and magically crisp. I never would have
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, we'll be going beyond the basics
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: A simple, tasty dinner that won't interrupt a lazy summer afternoon.
As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours,
All week long, Clotilde Dusoulier of Chocolate & Zucchini will be sharing recipes from her latest, The French Market Cookbook, answering our questions, and giving away copies of her book to a few lucky
Fact: If there's one way to instantly up your burger game and join the big leagues, it's to grind your own meat. It offers superior texture with more loosely packed patties and a more open, juice-trapping
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: With some special ingredients and a bit of patience,