[Photographs: Yasmin Fahr] Cooking tasty and satisfying dinners—aka not eating the same thing every night— is a tricky task (there's a reason why almost every New Yorker has the Seamless App on their Time
[Photographs: J. Kenji Lopez-Alt] Here's a dirty little secret: the content we produce is largely affected by the content you consume. That means that the more readers like you search for and read-up a
Try adding toasted sliced almonds as an additional garnish for some extra crunch. This dish isn't overly spicy, but if you are sensitive to heat, free to leave out the chili pepper and lightly season dried
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
This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Sydney Oland] Grits are one of my favorite breakfast
Cheesy, Latin-inspired lasagna, built with layered tortillas, chorizo-spiked beans and corn. [Photograph: Jennifer Olvera] Lasagna feeds the masses and looks impressive. If you make every layer and every
Note: A word to the wise: add additional milk if necessary to achieve a creamy, slightly loose consistency, since the noodles have a tendency to suck up the sauce. Ingredients 1 tablespoon olive oil •
Ingredients 1/2 pound thin Hong Kong-style noodles • 6 tablespoons canola oil, divided • 1/2 cup water • 1 tablespoon soy sauce • 1 tablespoon oyster sauce • 1 teaspoon sesame oil • 1 teaspoon white rice
The trick to a fully satisfying meal is to play with balance, and this combination strikes the perfect one. Crunchy cucumbers are paired with soft, steamed salmon. A creamy sauce with lemon cools the flavor
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
Few things improve overnight quite like chimichurri sauce. If you taste your sauce straight out of the blender, it's guaranteed to taste of garlic, herbs, or vinegar, but not a harmonious blend of all
Foods that abandon traditional cutlery are always fun. Popsicles in the backyard on a scorching hot day, corndogs at the State Fair, marshmallows roasted over a bonfire -- nothing says summer like food
Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'
Fresh tomato salads are, in my opinion, one of the greatest joys of summer. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs