This week, Mark Bittman is serving as a Guest Editor at Food52. He'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from his new Cooking Basics app. Boiling
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: An adaptable chocolate cookie recipe for instant friend-making. There
2 Servings Prep Time: 20 min Total Time: 20 min May 2012Print Ingredients Spice Oil 1 teaspoon cumin seeds 1 teaspoon paprika 1/4 teaspoon crushed red pepper flakes 6 black peppercorns plus freshly ground
The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Makes 2 Servings Prep Time: 30 min Total Time: 30 min Print Ingredients 5 bacon slices, halved crosswise 1 1 4-inch square ciabatta or focaccia bread, halved horizontally 3 tablespoons olive oil, divided
This four-ingredient immersion blender hollandaise is foolproof, and only takes two minutes to make. Traditional hollandaise is notoriously difficult to make. Cook the eggs too much and you get scrambled
Interior of the cupcake. [Photographs: Jacqueline Raposo] The Bonbonerie in the Obryonville part of Cincinnati is one of those places that sort of defies logic; how can one place be good at so many things?
Who needs the campfire. [Photograph: Yvonne Ruperti] I've never eat s'mores. They're just way too sweet. I much prefer to stick a marshmallow on a twig and set it aflame until it's crispy and black. But