Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: The original white meat gets sexy. Chicken is often maligned and I understand
From using the wrong cut of beef to overthickening the stew, the most common ways home cooks ruin beef stew It's stew season! We've been taking advantage of the chill in the air, and making warm, cozy
The traditional loaf gets an autumnal upgrade with cranberries. Note: I found this tutorial from The Shiksa in the Kitchen to be very helpful with creating a 6 strand braid and have used her method here.
Welcome to our new weekly series On the Grill, where our Sunday Dinners columnist Tom Hirschfeld will be showing us how to grill everything from steaks to salads with confidence (and style). Today: How
Once you've perfected basic techniques like frying an egg and cooking rice, it's time to move on to those things that may have initially scared you off. Every other Monday, chef Camille Becerra will go
Clark's Oyster Bar's CioppinoDitte IsagerThis Cioppino uses bottled clam juice, a smart shortcut to robust broth.Clark's Oyster Bar's CioppinoThis cioppino recipe uses bottled clam juice, a smart shortcut
Note: Try to get similarly-sized clams, as different sizes will alter the cooking time for them to open. Smaller ones are preferable, as they'll open faster, ensuring the pasta won't overcook. For anyone
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: When it comes to cooking and baking with oil, it's all
Fresh herbs and sweet carrots update this old-fashioned skillet dinner. Serve with a side of homemade cornbread for a meal that feels homey and special — perfect for fall. Braised Chicken Thighs with Potatoes
Francine Segan calls the avocado sauce in this dish from her new cookbook, Pasta Modern, a healthy alternative to dairy-based cream sauces, but it hardly tastes like bland diet food. The buttery fruit
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: A weeknight dinner that's down to wait -- and gets better as it does.
Remember July? The wind whipping through your hair, the smell of sunscreen, the blue sky over the beaches of Marseille. Oh, you didn't jet over to the South of France for the summer? Yeah, neither did
Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil. Ingredients 4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half • 1 tablespoon white vinegar • Kosher
Ingredients Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns • 1/4 cup fresh sage leaves • 4 medium cloves garlic • 1/2 tablespoon whole fennel seeds • 1/2 teaspoon
There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with
[Photographs: J. Kenji López-Alt, Vicky Wasik] It's hard to find a Thanksgiving table that doesn't have potatoes on it, but all too often that means a bowl of dry mashed potatoes or bland roasted ones.