Serious Eats
23 Thanksgiving Leftovers Recipes: Don’t Stop Till You Get Enough

Thanksgiving isn’t really over until all the food is gone. These 23 recipes will help you work through the pounds of turkey, potatoes, stuffing, and cranberry sauce you’ll inevitably have the day after.
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Simply Recipes
Baked Brie with Olive Tapenade

Baked Brie with Olive Tapenade
Warm, gooey baked brie topped with an easy olive tapenade made with California Ripe Olives makes for one show-stopping party appetizer!

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Sheet Pan Hawaiian Chicken {New Cookbook Recipe!}

Sheet Pan Hawaiian Chicken {New Cookbook Recipe!}
Sheet pan dinners are lifesavers for busy humans, and this Sheet Pan Hawaiian Chicken is no exception. Combine chicken, peppers, and pineapple, bake, add a soy-ginger sauce, and serve. Boom! Dinner is done.

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Food52
The Game-Changing Ingredient Your Steak Has Been Waiting For

The Game-Changing Ingredient Your Steak Has Been Waiting For

If you’re into matcha, you’ve probably noticed this spring-green superfood turning up as matcha smoothies and desserts, like cookies, ice cream and cake. Count me in as a devotee of this whole-leaf powdered green tea in all forms—both for its unique tastes and energy boost. But lately, I’ve been on a tangential path with matcha: exploring its savory side to use in cooking.

Lucky enough, I had access to an expert guide, organic green tea importer Kiyomi Koike of Sei Mee Tea. She recently spent an afternoon in my kitchen tutoring me on the science of matcha (the qualities of the antioxidant catechins, including the wonder compound EGCG, epigallocatechin gallate, and the gently stimulating L-Theanine). After all, it’s matcha that introduced people like me to the notion of ingesting green tea instead of steeping it and discarding the leaves.

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Serious Eats
18 Thanksgiving Bread, Roll, and Biscuit Recipes to Sop It All Up

You’ll want a warm chunk of homemade bread to sop up all the gravy and turkey drippings left on your plate––Just make sure you have some rolls set aside for turkey sandwiches the next day.
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Food52
Mark Your Calendars: The Food52 Holiday Swap Is Here

Mark Your Calendars: The Food52 Holiday Swap Is Here

From the very beginning, Food52 has been a place to connect with people who love food. It’s where we talk about cooking tips and techniques and tools, a place to share triumphs and not-yet-successes, over-the-top showstoppers and humble heirlooms. The result? A collaborative, creative community that challenges how we approach the kitchen, and how we find joy in every nook and cranny of the home.

And, today, we’re excited to kick off one of our very favorite community efforts: The Food52 Holiday Swap.

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The World’s Healthiest Foods
From the kitchen: Tips for Preparing Cabbage
Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water.If you notice any signs of …

Food52
My Grandmother's Spicy Italian Meatballs Are Anything But Standard

My Grandmother’s Spicy Italian Meatballs Are Anything But Standard

We’re partnering with Lagostina to celebrate the Italian Sunday dinner with stories, recipes, and videos about this special family tradition. Here, chef and pizza guru Anthony Falco shares the story behind his grandmother’s spicy Italian meatballs.

I grew up in a Sicilian-American family, and I’m sharing my grandma’s meatball recipe with you. It seems like a pretty standard story…except there is nothing standard about it.

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Simply Recipes
How to Dry Brine and Roast a Turkey

How to Dry Brine and Roast a Turkey
Want the most perfectly moist, flavorful, and juicy Thanksgiving turkey? Try dry-brining! All you do is rub the turkey with salt and let it hang out in the fridge for 24 to 72 hours. No muss, no fuss. The best turkey you’ll ever eat will soon be yours!

Continue reading “How to Dry Brine and Roast a Turkey” »

Simply Recipes
Simply Recipes Meal Plan: November 2018, Week 1

Simply Recipes Meal Plan: November 2018, Week 1
Here’s your meal plan for the first week of November! We’ve got Shrimp Scampi, Mushroom Risotto, Steak Diane, and more!

Continue reading “Simply Recipes Meal Plan: November 2018, Week 1” »

Peanut Butter Pie

Simply Recipes
Peanut Butter Pie

Peanut Butter Pie
Peanut butter lovers, this one’s for you! It’s the most decadent and indulgent peanut butter pie EVER, made with extra peanut butter in the filling, peanut butter cups on top, and a drizzle of melted peanut butter and chocolate. We warned you!

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Food52
The 10 Cookbooks Every Home Cook Needs, According to a Bookstore Owner

The 10 Cookbooks Every Home Cook Needs, According to a Bookstore Owner

What are the cookbooks that have changed the way you cook? The ones that have taught you something new about a technique, or introduced you to ingredient you didn’t know you loved. Books with multiple dog-eared pages and floury thumbprints on the corners. The ones with recipes you make near-weekly; that you serve at every gathering with friends; that you’ve all but memorized. The ones that you’ll keep in your collection for life.

Celia Sack, owner and buyer at San Francisco’s Omnivore Books on Food, knows a thing or two about these kinds of books—her beautiful store features hundreds of them, both modern and vintage. And this weekend, she’s celebrating 10 years of connecting home cooks with the books that inspire them. We recently spoke with Celia about the the best tip she’s ever learned from a cookbook; the delights and challenges of owning her own small business; and the 10 essential cookbooks every home cook needs on their shelves.

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Snickerdoodles

Simply Recipes
Snickerdoodles

Snickerdoodles
Classic snickerdoodle cookies! Cinnamon sugar topped cookies, crackly on the outside while pliable on the inside.

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Food52
How to Get Your Home Clean & Holiday-Ready in a Jiffy

How to Get Your Home Clean & Holiday-Ready in a Jiffy

It feels like the minute the calendar flipped over to November, we’re charging headfirst into the holidays: Turkey! Gravy! Wine! It might seem like a lot at once, but we just want you to be prepared ahead of the rush, that’s all. The start of November also means getting your home extra clean and guest-ready—even when you’re under the gun for time.

Here are some tips for doing just that in a SNAP. Open those windows wide, we’re about to get to work!

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The 9 1/2 Most Popular Food52 Recipes in October

The 9 1/2 Most Popular Food52 Recipes in October

At the start of each month, we’ll be looking back at the most popular recipes from the previous one, stopping just short of ten and giving you a helpful tip, not recipe, or drink instead.

You know the scariest thing about October? How quickly it just disappeared. And now we’re in Thanksgiving Month, er, November, we’ve got pies, potatoes, and big, beautiful birds top of mind (20 more days, y’all!).

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The Pan We Depend on for Weeknight Dinners, Easy Braises, & Everything Else

The Pan We Depend on for Weeknight Dinners, Easy Braises, & Everything Else

Around Food52 HQ, there’s no shortage of pots and pans. Amongst the editorial team alone, we’d estimate we have somewhere between one hundred and one bajillion in our collective cabinets. We love our cast-iron skillets, and our nonsticks. We adore our Instant Pots as much as our slow-cookers. Our saucepans are some of our best friends.

Food52 x Staub Multi-Use Braiser with Glass Lid, 3.5QT

Food52 x Staub Multi-Use Braiser with Glass Lid, 3.5QT


$149

Nonstick Low Pressure Cooker

Nonstick Low Pressure Cooker


$205$255

But when it comes to fall weeknight dinners—and desserts! and breakfasts the next day!—there’s one type of pan to rule ’em all: a two-handled fry-pan with a fitted lid.

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