You’re feeling fancy, romancey. What better way to communicate this to your lover self than homemade chocolate-covered strawberries—to be enjoyed in the bath while Dolly Parton casually breaks into song?
Though covering anything in chocolate is truly as simple as it is outwardly impressive, keeping the chocolate coating on just the berries (and not your counter, apron, cabinets) is actually kind of hard. Here are some tips and tricks to ensure your melt-dip-set doesn’t result in chocolate-covered everything.
How many recipes have told you to cut squash into ½-inch chunks, or slice potatoes into ¼-inch rounds, or roll sheets of cookie dough to ⅛-inch thick? Even though I cook and bake for a living, I still have trouble estimating these measurements by sight. (It’s hard!) And while our test kitchen and my own kitchen have rulers on deck, the more I cook elsewhere, the more I realize this isn’t a given.
Before I joined the team here at Food52, I worked as a nighttime baker. Which meant a lot of pie dough–rolling, cookie dough–rolling, biscuit dough–rolling…really, just a lot of rolling. After a while, instead of trying to find a ruler every time—as I’m covered in dough, no less—I figured out something about my hands: 1-inch is the distance from the first to second knuckle on my middle finger. And ¼-inch is the thickness of my pinky.
Do I post too many pizza recipes? I hope the answer to this question is no, because I’m about to post another. A portobello pizza with garlic sauce and kale, to be exact. I just couldn’t help myself! I’m feeling pretty jazzed about pizza lately since I made two discoveries: 1) The best whole wheat pizza crust recipe in existence. 2) The magic of pizza stones. So let’s talk about the crust. In all of my previous pizza recipes, I’ve called for pre-made crust. When I’ve tried making my own pizza crust in the past, it never turned out well and it always took so much time to do—I mean, isn’t the point of pizza that it’s supposed to be a quick meal? And you expect me to make my own crust? Psshh. But after overcoming my fear of baking with yeast, I started experimenting with pizza crust. And then I found this recipe: Bookmark it, print it, pin it, whatever you need to do. Because this recipe is awesome. It tastes good, it’s easy (even with the yeast!), and the best part is, Martha Stewart includes instructions for making these crusts ahead and freezing them. So then when you […]
You know what I hate? Suggested serving sizes. I love hummus. I don’t make usually make hummus myself (unless it’s Edamame Hummus) because it ends up being a disaster, so I buy the little tubs of hummus at the grocery store. And I totally want to eat half the tub in one sitting. But a serving size is almost always two tablespoons. Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?! I am totally a volume eater. Hummus is a healthy food, but the calories really add up when you want to eat more than two tablespoons. So I thought I’d try replacing the chickpeas with roasted cauliflower. Oh sure, my hummus wouldn’t have as much protein, but I’d be able to eat a lot more of it, which is nice too, right? As usual, I thought I was being super innovative, but then I Googled it and about a gajillion recipes for paleo hummus made with cauliflower came up. Oh snap. Anyway, if you divide this Roasted Cauliflower Hummus into four HUGE SERVINGS (see, all caps means the servings are big), you end up saving about 90 calories per serving. I kind of wanted to have a […]
So, you bought an avocado to make guacamole or a sandwich or ice cream. But, where’s the best place to keep it? And what happens if you have half leftover? Today, we’re going back to the basics on how to store an avocado—from when to keep at room temp to how to tell if it’s ripe. Let’s get started.
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. Today, we’re turning lemons into lemonade chicken.
Once you find a roast chicken recipe you like, it’s safe to say you never need another one. But I always want one. Because of course I already have a Genius standby. And a spatchcock quickie. And a feta-brined wonder and on and on. But there’s a lot to be said for the jolt of something new.
Oh, pasta. What would we do without you? You’re our last-minute workhorse, our surefire crowd-pleaser, our constant comfort companion. And, as our Food Writer & Recipe Developer Emma Laperruque is fond of saying: “I’m confident—nay, convinced—that no matter how bare your fridge and pantry, if you have a box of pasta, you have dinner.” See? You really can have it all.
Wings and football go hand-in-hand, but when it comes to the Super Bowl, you really want those wings to take flight. We have just about every cooking method covered and so many different flavors to choose from! These recipes are sure to take any party to new heights!
While beloved for its ability to take meats from tough-to-tender in no time at all, the Instant Pot can wield its high-pressure magic on so much more. The steamy and stable environment created inside a pressure cooker makes it the perfect tool for homemade fresh cheeses, creamy vegetarian soups, and gooey chocolate cakes alike.
Here are 22 recipes—none for meat nor beans—that are made all the steamier and dreamier from a high-pressure cook.
The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.