6 Servings You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.
Servings There are no dried chiles in this green mole; it boasts bright, fresh flavors instead. Print Ingredients 1 medium chayote, peeled, sliced ¼" thick 4 ounces fresh green beans, trimmed 2 jalapeños
8 Servings Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Rethink butternut soup with a chef's recipe that will fit
6 Servings These short ribs are even better when they're allowed to sit overnight. October 2011Print Ingredients 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly
An easy to make from-scratch dough encases a filling of tart apples and raisins in this classic Austrian pastry. [Photographs: Yvonne Ruperti] Apple strudel is a classic dessert from Eastern Europe. The
Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come. Today: Start your rice cookers -- we're making sushi. Sushi
8 Servings Active Time: 30 min Total Time: 45 min The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize sandwiches
4 Servings Prep Time: 30 min Total Time: 30 min Canned beans are your friend in this garlic shrimp recipe. October 2012Print Ingredients 6 tablespoons olive oil, divided 3 garlic cloves, minced, divided
Homemade Popsicles, ice pops, and paletas are easy to throw together, perfectly cool on a sweltering day, and our favorite way to highlight the season’s best produce Why do we love ice pops? Let us count
8 Servings A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings. August 2014Print Ingredients Fish 2 pounds skinless red snapper
14 skewer and kebab recipes, from salmon to chicken to lamb. Ice pops, corn dogs, cotton candy—there's nothing like food on a stick. But the grand-daddy of stick cuisine will always be grilled kebabs.
Barbecue doesn't have to be intimidating. With these tips from pitmaster Pat Martin, smoking meat can be downright easy—even for beginners "If you can smoke a slab of ribs, you can cook a whole hog," Pat
Makes 2 dozen If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation. January 2014Print Ingredients 3 cups gluten-free powdered sugar ¾ cup unsweetened cocoa
From chicken tacos to barbecued ribs, here are our 20 most popular grilling recipes of all time. It's grill time. Though we love our charred kale salads and grilled squid, you love some of our grilling
Makes about 100 caramels Sweetened condensed milk makes this salted caramel recipe extra-luscious. December 2013Print Ingredients Nonstick vegetable oil spray 2 cups sugar ½ cup light corn syrup 1 14-oz.
Whiskey is the king of classic cocktails, so we love ourselves a good Old Fashioned, Manhattan, or Julep. But we’re not afraid to mix it up either. These 31 cocktail recipes know what we're talking about.
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Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next. Today: Adrienne Kane of Nosheteria gives us the best doughnuts, ever. Shop the
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: Learn how to make addictive, spreadable dulce de leche
From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years People don't just wake up one day and know how
• Author: Edward McCarthy & Mary Ewing-Mulligan An overview on tasting wine and understanding the lingo This friendly guide cuts through the snobbery sometimes associated with wine and tells you what need
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