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By Poonammaj | A Pandora's box filled with recipes, articles on kitchen appliances, chefs, what's hot etc...

The 17 Most Tearjerking Restaurant Shutters of 2014

Every year, Eater takes a moment to remember the restaurants that gracefully bowed out of the game over the past calendar year — and as in years …

What to Do With All Those Holiday Roast Leftovers

Put those bones to good use! Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Make plenty—this freezes well.

Turkey Recipes

The 12 Best Food Blog Recipes of 2014

We've gathered (some of) our favorite recipes from the world of food blogs in 2014. Which would you add to our list?

Cauliflower rice was all the rage in 2014. Try this version with hazelnuts and goat cheese. (101 Cookbooks.)

There are no words for these chocolate donuts with crunchy kettle chips. …


“Tandoori” Carrots with Vadouvan Spice and Yogurt

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with …


Muesli Toast with Labneh, Hazelnuts, and Honey

Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper. Spread toasted thin seeded bread with labneh or Greek yogurt. Top with hazelnuts and drizzle with honey.

Recipe by Dawn Perry

Photograph by Peden + Munk


Lentils with Cucumbers, Chard, and Poached Egg

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat …


5-Grain Porridge with Bee Pollen, Apples, and Coconut

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.


Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal …


Buddha's Hand and 5 Great Ways to Use It

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today: A fragrant fruit with funky, flailing fingers. Say that five times fast, and then read on.

If you're in need of a host or hostess gift in the next few days, consider searching out …


Food! Glorious Food!

The holiday food frenzy is in full gear, and Minnesotans are baking up a storm, preparing appetizers for parties, planning grand feasts with family and friends, or just hunkering down with some comfort food away from the cold. These women cooking at a stove circa 1940 must be expecting a crowd, as …


Todd Coleman's Potato Gratin

Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: A potato gratin that cooks in half the time, can be made ahead, and -- best of all -- lets you have control all the way through.

There's an ideal potato …


Spiced Cashew Brittle and Chocolate Crunch Bark Recipe | Food & Wine

• make the brittle Preheat the oven to 325°. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
• Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately …


Spice Crispies Recipe -Jerry Traunfeld | Food & Wine

• Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.
• In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, …


Grilled Sardines with Mint and Almonds Recipe -Andrew Zimmern | Food & Wine


3/4 cup whole almonds
• 1/4 teaspoon saffron threads
• 1 small onion, minced
• 1/2 cup raisins
• 1/2 cup cilantro leaves
• 1/2 cup packed mint leaves
• 3 large garlic cloves
• Pinch of crushed red pepper
• 1/2 cup extra-virgin olive oil
• 12 fresh sardines, small red mullet, mackerel or trout—cleaned, heads left …


Bluefish with Grape Leaves Recipe -Anita Lo | Food & Wine

• Light a grill. Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon …


Mini Chocolate-Hazelnut Cheesecakes Recipe -Grace Parisi | Food & Wine

• Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
• In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to …


Salt Block Cooking

• Author: Mark Bitterman

This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to …

Pork Sausage Patties With Braised Cabbage and Apples

Get Recipe Pork Sausage Patties With Braised Cabbage and Apples

Each and every year, as the cold winter nights grow even colder, I find myself craving the Eastern European-style dishes of my heritage: warming soups like borscht, starchy fare like kasha varnishkes, and long-cooking braises of meat …


Bacon, Cheese, and Scallion Waffles

Get Recipe Bacon, Cheese, and Scallion Waffles

When we recently re-outfitted and upgraded the Serious Eats Test Kitchen with all-new appliances, little did we know that the cadillac of waffle irons we got from Kitchenaid would prove to be one of the most-used pieces of equipment in the kitchen. …


Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Get Recipe Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more …


Grilling: Prosciutto-Wrapped Stuffed Cherry Peppers

Get Recipe Prosciutto-Wrapped Stuffed Cherry Peppers

January always finds me reinvigorated to be grill-side, as I turn my attention to one of my favorite categories of food—party bites! As much as I talk a barbecue game, the likes of chicken wings, potato skins, and nachos are even more irresistible …


We've all been there. You go to start a recipe for your favorite chili or bean soup or from-scratch hummus and then it hits you: you forgot to soak the beans! Here's how to quick-soak dried beans in one hour:

This is how you easily remove an avocado pit with a chef's knife:

Decorate your kitchen with one of these fun art prints:

If you love the look of rich olive wood there are plenty of kitchen accessories you need to check out:

What is Miso and How to Use It - Japanese Cooking 101

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: Tips and tricks on how to differentiate, use, and store miso.

Not too long ago, you couldn't find miso at your local grocery store. Now it's practically …

Japanese Food

Tofu Bibimbap Baked Korean Rice Dish

One of my goals of 2014 is to experiment with a few new cuisines. You guys picked Korean last week in a close poll and, to be honest, I was a bit …

Salted Pumpkin Caramels Recipe on Food52


Bay Scallops and Peas With Pesto Sauce on Rotini Pasta Recipe on Food52

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Author Notes: Bay Scallops and peas with homemade pesto sauce served over rotini pasta is a very …


Everything You Need to Know About Cooking Grains

Sure, we're all familiar with rice and the ever-popular superfood, quinoa. But there's a whole world of grains (and seeds masquerading as grains) out there for you to explore, from itty bitty millet to toothsome wheat berries. These wholesome guys will upgrade every meal, providing you with a …