It's too nice out to spend all day at the stove. Choose quick-cooking proteins like scallops and skirt steak, then add summer's best produce. Kick off your summer with steak tacos brightened by a crunchy
Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized
It's a delicious riff on a classic dish that can be whipped up in no time flat. Just remember three basic steps. Alex Hitz shares this delicious chicken recipe. To me, there's really nothing better than
Orecchiete, Brussels sprouts, and mushrooms come together to form the perfect plate of pasta. Orecchiette is often served with a sauce that incorporates sausage and broccoli rabe, but here we've chosen
Note: Broccoli rabe and pork can be cooked in advance and stored in sealed, refrigerated containers for up to 3 days. Reheat pork in the microwave or in a pot on the stovetop before constructing sandwiches.
Salad has come a long, long way since its 1960s-era nadir. (Iceberg lettuce topped with cherry tomatoes, a couple of thick cuke slices, and bottled French dressing, anyone?) Luckily, we are in the squarely
Notes:Challah bread or regular white bread can also be used. If using Challah, since the slices will be larger, make a total of 4 1-inch slices, and serve one piece per person. Don't coat the pieces of
Notes: Oil temperatures over 350°F will darken larger shrimp before they cook through, so be sure to keep the temperature from getting too high. When I made these, I used a full 1 tablespoon salt in
All this week, Sue Conley and Peggy Smith from Cowgirl Creamery will be sharing recipes from their forthcoming cookbook Cowgirl Creamery Cooks, answering our questions, and giving away a book every day.
The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their
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: There are