Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Dads have monopolized pancakes long enough. Reclaim pancakes as your own, and then customize them however …
Master the Basics With 13 Dishes to Learn by Heart
Some dishes are complicated enough to need a recipe, but more often I simply haven’t familiarized myself with the steps. Do I really need to read instructions to make marinara sauce? Or to cobble together a compote? I don’t think so. In fact, I’m resolving to learn these classics by heart. No more following a recipe for pancakes or fried rice or chicken stock. And (hopefully) no more close calls with my phone in the kitchen. Here's how.
I’m always on the hunt for recipes that can be made in advance, useful for feeding a family on busy weeknights as well as serving a crowd without stress. Preparing food a day or two before you need it is like saving money for a rainy day: not as fun as flying by the seat if your pants, but helpful, …
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Jennifer Steinhauer (our weeknight dinner savior) shows us the secrets to the best DIY chicken stock. I am …
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Food52's Assistant Editor, Marian Bull, shows you how to make soups and stews more flavorful with whatever …
It's France Week! We partnered with La Baleine to share a formula for three composed salads—ahem, salades composées—that take cues from the classics and gussies them up a bit! Niçoise. Cobb. Those are the only composed salads I can think of, but take a look at the bones of these (very good) classics …
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Pat Tanumihardja, author of The Asian Grandmothers Cookbook, explains how to make a takeout favorite, with …
This rice dish from the Indian subcontinent is amenable to whatever spices and proteins you have on hand. Growing up in a Pakistani home where all the women of the family held their biryani techniques close to their hearts, I had a romantic notion that it—a rice dish with spices, vegetables, and/or …
Beans and Greens are a cornerstone of the Mediterranean diet and a classic combination that can be made a thousand ways depending on what’s on hand. No matter if it’s chickpeas and cabbage, white beans and Tuscan kale, or lentils and broccoli rabe, you’ll have a comforting, nutritious, and filling …
Let’s say one of your resolutions this year is getting your kitchen in order, sorting the miscellaneous and half-full baggies into jars, tossing the expired and stale and crumbled, donating multiples (who needs six jars of ground cumin?) and things you thought you’d use but haven’t. And let’s say …
Author Notes This pesto is so creamy and flavorful, you'd never guess that it's dairy-free. The secret ingredient is nutritional yeast, which adds a Parmesan-like cheesiness. Toss this with hot pasta, spread it on sandwiches, or dollop it on grilled vegetables or thickly sliced summer tomatoes. …
Piccata: sounds like staccato. You can—pardon me here, Giada—imagine Giada de Laurentiis pronouncing it: pee-CAHT-tah!!!! Staccato indeed: “With each sound or note sharply detached or separated from the others.” Piccata’s notes are plucky ones, puckery ones: wine, lemon, capers, parsley. Little baby …