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: How to help your eggplant to reach its fullest potential.
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 recipe
splendidtable.org - This is the best method I know for making perfect roast chicken. Even novice cooks find it foolproof. By some mysterious chemistry (the discovery of Marcella Hazan) roasting a chicken with a lemon in its cavity guarantees exceptionally crisp skin, very moist flavorful flesh and abundant pan juices, with no added fat: in short everything one could ask of a roast chicken but which ordinarily achieved by slathering the bird with butter.
Notes:The more oil you use to fry the fritters, the more they will be able cook evenly on the sides and retain a nice round shape. Less oil will produce a perfectly acceptable fritter, but one that cooks
No-fuss, no-bath, stovetop crème brûlée from Bakeless Sweets serves up milky sweetness in every bite, with a healthy helping of crunchy caramelized sugar. Reprinted with permission by Faith Durand. Copyright
Ingredients 4 split, bone-in, skin-on chicken breasts • Kosher salt and freshly ground black pepper • 6 tablespoons olive oil, divided • 4 tablespoons red wine vinegar, divided • 3 cups cubed rustic bread
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: Erin Gleeson
Ham is what I like to use in this recipe, but bacon would work as well. And if you happen to have it laying around, a piece of diced tasso ham gives this dish a vaguely Cajun feel—almost like a jambalaya
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: One of the