Coconut Golden Milk

Simply Recipes
Coconut Golden Milk

Coconut Golden Milk
Are you ready for your new favorite winter beverage? Try Golden Milk! This warming Indian drink is made with coconut milk, ginger, and turmeric. It also happens to be vegan!

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Food52
For the Best Bread Pudding, Keep It Really, Really Simple

For the Best Bread Pudding, Keep It Really, Really Simple

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. This week, we’re going back to basics with bread pudding and brown sugar sauce—all in five ingredients.

Bread pudding is the sort of blank-slate recipe that you can add anything to. The custard can be bolstered with booze or spiced with anything from cinnamon to black pepper. The bread can be combined with fresh fruit or dried fruit. Or toasted nuts or shredded coconut or chocolate chips.

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The Ultimate Vegan Taco Salad

Oh My Veggies
The Ultimate Vegan Taco Salad
Photos by Emily Caruso There are recipes where you look at them and think, “Oh, that looks good.” And there are recipes that make you feel excited. The recipes that fall into the latter category for me are ones that use ingredients in ways I hadn’t thought of before. Cookie Monster Cooking’s Crockpot Barley and Bean Tacos is one of those recipes. Because who would think to use barley as a taco filling?! But it makes so much sense—whole grains like barley, steel-cut oats, farro and wheat berries have a nice, chewy texture that makes them a great substitute for ground beef; because they’re whole grains, they have protein too. Using Ashley’s idea as inspiration, I decided to try using farro as the “meat” for this vegan taco salad. My little shortcut taco filling is black beans simmered in salsa—because why bother with tomatoes and onions and garlic and jalapeños when a jar of salsa has all those things? So after cooking the farro, I added mild salsa and taco spices like chili powder and cumin. I went back and forth about the amounts of spices quite a bit (which means we ate a lot of taco salad for a […]

The World’s Healthiest Foods
From the kitchen: Tips for Preparing Garlic
The first step to using garlic is to separate the individual cloves. An easy way to do this is to place the bulb on a cutting board or hard surface and gently, but firmly, apply pressure with the palm of your hand at an angle. This will cause the …

Simply Recipes
Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)

Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)
This hearty, filing Puerto Rican stew is full of pigeon peas, shrimp, and rice. It’s satisfying soul food for cold days—or any day you need some TLC. Soaking the rice ahead of time speeds up the cooking.

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Food52
Please Stop Putting Noodles in Your Noodle Soup

Please Stop Putting Noodles in Your Noodle Soup

A couple months ago, I was developing a recipe for two-ingredient chicken noodle soup. This is just the sort of challenge that my weekly column, Big Little Recipes, loves—making chicken stock about the chicken, not the onion and celery (and carrot and bay leaves and peppercorns). And yet: What turned out to be the most thought-provoking wasn’t the chicken stock at all. It was the noodles.

When do I cook them? And where? And how?

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Simply Recipes
Pasta with Turkey Sausage and Smoked Mozzarella

Pasta with Turkey Sausage and Smoked Mozzarella
Pasta with a tomato sauce with Italian turkey sausage and smoked mozzarella cheese.

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Food52
4 Actually Useful Cheese Board Tips, According to Our Favorite Certified Cheese Professional

4 Actually Useful Cheese Board Tips, According to Our Favorite Certified Cheese Professional

If you’re hosting any get-together between now and 2019, you probably have a to-do list, and that to-do list is probably long: Plan the menu. Grocery shop. Make the latkes. Bake the chocolate cake. Find those cloth napkins in the attic. Ooh, and the tablecloth too. Buy holiday gifts. Buy flowers. Buy candles. Tell someone to clean his room…

What’s one reliable thing to take off your plate? A cheese plate. This we-have-it-at-every-event appetizer is a Food52 favorite because it basically makes itself. Oh, and everyone loves cheese. That helps.

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Dark Chocolate Olive Oil Brownies—& 16 Other Recipes for Hanukkah That Aren't Latkes

Dark Chocolate Olive Oil Brownies—& 16 Other Recipes for Hanukkah That Aren’t Latkes

I love a good latke. I think about a good latke year-round: its crisp, frizzled edges; its tender, lightly salted, herby interior. Its glossy, swoopy toppings of equal parts sour cream and apple sauce, plus a hefty sprinkling of flaky salt and chopped chives—a matter of personal preference, to be sure.


A Giant Skillet Latke to Win ’Em All—Plus 14 Other Hanukkah Recipes

A Giant Skillet Latke to Win ’Em All—Plus 14 Other Hanukkah Recipes

But even I get latke fatigue, come night four or five of the Festival of Lights.

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Food52
Pecan Pie in Ice Cream Is Even Better than Ice Cream on Pecan Pie

Pecan Pie in Ice Cream Is Even Better than Ice Cream on Pecan Pie

Pie season is upon us. First, there was Thanksgiving, of course, but the entire stretch of winter holidays brings more and more pie. Which is perfectly fine with me. I love pie—eating it, baking it—but it is a bit of a labor of love. Unless you shape and freeze your crust, or make your dough in advance, baking a pie takes some time and elbow grease. But every time I do it, I remember why it’s worth the effort.

Pie is a study in contrast. A crisp, buttery, flaky crust cradles a soft filling of cooked fruit or silky custard or the gooey base of a pecan pie. Pie is good warm and exceptionally good cold. And pie practically cries out for a scoop of ice cream.

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Why Tips Won

grubstreet
Why Tips Won

In early 2015, Thad Vogler became an unwitting pioneer of the movement to eliminate tipping at restaurants. Vogler, who owns Bar Agricole and Trou Normand in San Francisco, had worked and traveled throughout Europe and Asia, where he loved the convenience and lack of pretense that came from…More »

Simply Recipes
Pralines

Pralines
Pecan pralines are more than the sum of their parts: pecans, sugar, cream, butter, and vanilla. They’re a rich, crunchy, candy-coated indulgence! Make them for a holiday cookie tray or to ship to a friend.

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Food52
This 2-Ingredient Holiday App Is a Real Compliment Magnet

This 2-Ingredient Holiday App Is a Real Compliment Magnet

It’s the most wonderful time of the year—so bring on the comfort & joy, we say. In The Art of Chill Holidays, we’ll show you how we keep celebrations low-key, with festive decor tricks, clever time-saving tips, and scrumptious spreads of snacks (always snacks!).

I’m forever on the hunt for irresistible party foods. I am a true people-pleaser, and nothing gives me more satisfaction than guests going in for another savory pinwheel or another dip-loaded chip, teetering on the brink of breakage. I love an appetizer so good it will (politely) interrupt a tête-à-tête, forcing the parties to look down at their hands and proclaim they just need this recipe for themselves before diving in for another bite.

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Test Kitchen–Approved Recipes Are Here!

Test Kitchen–Approved Recipes Are Here!

Food52’s first test kitchen—and photo studio, and video set—was our co-founder Amanda Hesser’s apartment. Fast-forward to today, and we’re in an office with three kitchens on three floors. Everything smells like butter (or, you know, steak); there’s never a shortage of warm cookies; and by the end of each day, ingredient leftovers—from handfuls of parsley to half-full jars of kimchi brine—are headed to loving homes.

Food52’s test kitchens are the heart (er, stomach?) of our humble headquarters. And at the moment, we have almost 50,000 recipes—thanks to our staff and freelancers but, more than anyone else, our community members.. This mix of content from professional and home cooks is one of our proudest parts of Food52. But it does make a reader (maybe even you!) wonder: How can someone tell the difference between a recipe from the test kitchen and a recipe submitted by a community member?

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The Best Way to Wrap Any Gift, According to a Professional Gift Wrapper

The Best Way to Wrap Any Gift, According to a Professional Gift Wrapper

Welcome to Nifty, Gifty Holidays, our guide for all the little, magical ways we make the season sparkle. Today, we’re tapping a professional gift stylist for tips on perfecting our present-wrapping game.

Do your presents end up wrapped in helplessly wrinkled paper and lopsided little bows? While beauty is in the eye of the beholder, we can’t help but admit there’s something incredibly satisfying about handing over an impeccably wrapped gift during the holidays (and year-round!).

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