In my eyes, Chrissy Teigen—cookbook author, supermodel, Twitter queen—can do no wrong. And for good reason: She’s brought magic to my kitchen with recipes like French toast casserole and crispy rice salad. Sure, there was that one time when I almost set fire to my kitchen while making her everything bagel breakfast bake, but it was my lack of preparation that was to blame, not Chrissy. Never Chrissy.
With two cookbooks (Cravings and Cravings: Hungry for More, both of which are must-buys) out in the world, I thought for a while that I would have to survive without new cookable content until her next book launch. But then she blessed us with a website dedicated to her favorite recipes, restaurants, kitchen tools, and musings on why Lucky Charms’s marshmallows belong in hot chocolate (sheer brilliance).
Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. Put it all together in a bold broth layered with ginger, toasted sesame oil, and soy sauce and you have a delicious dinner ready in 30 minutes—start to finish.
Rinse kale leaves under cold running water. Chop leaf portion into 1/2″ slices and the stems into 1/4″ lengths for quick and even cooking.To get the most health benefits from kale, let sit for a minimum of 5 minutes before cooking. Sprinkling with …
Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).
Last week, I made our January Recipe of the Month, Joy the Baker’s Olive Oil–Braised Chickpeas, for the umpteenth time. Opened the page, realized I didn’t need to go out for a single ingredient (that’s when you know a recipe really speaks to you), then turned on the oven. There is little more involved than sautéeing a chopped onion and tossing a bunch of things in a baking dish. These are as ripe for eating right away as they are for the leftovers. My plan is to let the chickpeas come to room temp while I boil a chubby-little pasta shape (maybe even orzo?), then toss the two together and call it a day. A happy day.
These Mini Flourless Chocolate Olive Oil Cakes won’t make you feel bad about indulging! They’re gluten-free (thanks to the almond flour!) and made with olive oil instead of butter. But the flavor? Still so rich and satisfying.
Growing up Nicaraguan in Miami, tres leches cake made an appearance in our home very often, regardless of whether or not there was a reason to celebrate. A rich and soupy sponge cake soaked in three milks (evaporated, condensed, and whole), tres leches is often topped with whipped meringue or marshmallow fluff and a maraschino cherry, then served in individual squares. The sponge cake does not fully absorb the milk syrup, which makes it taste extra heavenly.
It also tastes like home.