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: Melissa Hamilton
Two days after Thanksgiving, and your fridge is still stuffed with stuffing. And turkey. And mashed potatoes. You already made perfectly loaded turkey sandwiches yesterday, so now you need new ideas to
Go on, call us "salad gluttons" -- as salad naysayer Jeffrey Steingarten describes people who eat salad more than twice a week in the winter. Actually, we think your salads can be both warming and filling.
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: The best way to make mashed potatoes. Period. Shop the Story I know that
On days like these -- when cold snow creeps over the tops of our boots and we're glad to be packed into a crowded subway car simply for the heat -- very few things make us warm and happy. Hot chocolate
The idea that we look to a groundhog for meteorological predictions is endearingly naïve -- as is the fact that, at the tip-top of February, we would expect anything less than 6 more dark, chilly weeks.
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: You have
We're known to talk about the sadness of winter produce: the gnarly roots, the wilty leaves, the toughness of stalks and the thickness of skin. But nobody has it as bad as the cauliflower. It's white;
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: We're escaping winter and taking a tropical staycation in our kitchen. Join us get
In an era of trendy crucifers, broccoli remains gloriously, cheerfully un-vogue -- which is exactly why we adore it. It's equally comfortable in a soup or a stir fry; every last bud crisps up in a hot
Is there anything better than a bowl of chili? Really, though -- it's spiced, warm, and hearty; it's flexible enough to endure endless variations; and, above all, it's the ultimate crowd-pleaser. Whether
EDITOR'S NOTE: This story originally ran in 2014, but we're republishing it in observance of St. Patrick's Day this year—these potato recipes are, after all, timeless. Versatile, comforting, and cheap,
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: The first step towards perfect pasta? It's all in the
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 make perfect brown rice, every time. Compared
It's easy to look to a weeknight dinner as a mindless exercise: to go back to the things that work, over and over, to get bored of them and then still, maybe, keep eating them. Chicken. Pasta. Beans. Whether
justbento.com - Fri, 2010-08-20 13:51 by maki Re: Maki's Top 10 Bento Rules I forgot to add a link to this (now it's added) but I have a whole section of the site dedicated to 'bento staples' or 'johbisai' as they are called in Japanese - starting on this page. There are tons of make-ahead-and-stash recipes linked at the end of the article there!
justbento.com - Thu, 2008-02-28 15:24 by maki Ella, you can try a little Ella, you can try a little bit of salt and pepper and a squeeze of lemon or lime juice; or sauté the bean sprouts very briefly in a tiny bit of oil (sesame oil would be nice) and season. Just a few ideas!