Author Notes Sutlaj, Sütlaç, Muhallebia, Sholeh Zard—there are various takes on pudding, many of them rice-based, that are eaten throughout the Middle East. These particular cigar-shaped pastries, my aunt's...
Our 10 Most Popular Recipes in January
For the first stretch of 2021, as I’ve been eating popcorn covered in cheese powder—and, um, more popcorn covered in cheese powder—our Food52 community has been cooking and baking up a storm. Good for you! Behold: our top 10 new recipes this month. Forty percent of which involve Parmesan. Yes.
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Author Notes This recipe takes advantage of kefir (buttermilk can be substituted) for its bright acidity. I prefer to use a bottle of freshly opened kefir or buttermilk here, because as these liquids the...
Author Notes As soon as the temperature drops, there is nothing more satisfying than a bowl of soup. Hearty, warming, and full of protein and vegetables, bean soups are on rotation in my fall and winter...
Author Notes This winter weeknight dinner is bursting with flavor thanks to smoked paprika, Aleppo pepper, and plenty of garlic. Plus, the creaminess of the sauce comes (mostly) from the roasted peppers,...
Author Notes No one can resist a chubby udon noodle, and this recipe is no different. I've already shared my love for frozen udon bricks, which I always have at the ready in the freezer. You're never from...
Author Notes As with many recipes that took a trip over from the old country, this particular soup has morphed its way through a long game of recipe telephone. Variations of this classic are found far...
Author Notes For me, the holidays were marked with a plethora of sweet desserts, sweet bread, chocolate, and of course, cookies. I craved a savory respite: something soft, a little buttery, salty, and...
Author Notes This pound cake is unbelievably fluffy, tender, and light. It has a toasty brown crust, tight crumb that slices cleanly, and eats a lot like that pound cake nobody doesn’t like. There are...
Author Notes I’ve made this cake more than five times in a single week while testing this recipe and I did not get tired of it, which happens very rarely in the process of developing a recipe. Initially,...
Author Notes This pound cake is unbelievably fluffy, tender, and light. It has a toasty brown crust, tight crumb that slices cleanly, and eats a lot like that pound cake nobody doesn’t like. There are...