Putting together a graham cracker crust is not hard at all—and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust!
It’s been called “gold in butter.” Yann Queffélec, French author and winner of the prestigious Prix Goncourt, described it as “heavy, glazed, sublime, and melting.” As told to Slate, “There is as much butter as sugar in it.”
It’s the kouign-amann (that’s kween a-mahn)—or “butter cake” in Breton, the Celtic language that’s native to Brittany and includes fairytale names like Gwenaëlle (girl) and Gwendal (boy). Think of the pastry as a sugary, caramelized croissant, crispy on the outside and densely moist inside; the bread-y version of canelés; a sophisticated muffin.
There are, for me, two kinds of recipes, one for each mood: The first kind is quick and easy, like the 30-minute lemon chicken I make when I come home from work hungry and don’t want to think too hard about what I’m feeding myself. The second is for when I’m feeding someone else, usually something special I’m excited to share; these take more time, and just a little bit more care.
Like this braised onion pasta, which takes at least two hours to prepare. Even longer if you’re making fresh pasta (which, for this recipe, I always do).
This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal.
I am hoping to share more real life meals as mini recipes with you guys. Mini recipes and how-tos – like in the old KERF days. Somewhere along the way (in the past twelve years – ha!) I adopted the mindset that a post needed 15 perfectly styled photos to be ‘legit’ recipe post. That’s hogwash! If I inspire one person’s lunch menu I can rest my hat.
This kale salad came together in minutes thanks to ingredients I had on hand: pre-chopped Tuscan kale, pesto in a jar, and leftover smoked chicken. Of course you could make your own pesto or use any protein you had in your fridge – from hard-boiled eggs to salmon to tofu.
Sometimes just a little of something fancy elevates the whole dish. A few ingredients that are always worth it: lemon zest, fresh herbs, salt blends, and good olive oil. I used , a little lemon zest and a squeeze of juice, a little chopped fresh dill, a special salt from Feast and a Lemon olive oil from Oliva.
With pesto, a drizzle of oil, lemon and zest, and a sprinkle of salt.
Warm chicken + a little blue cheese + parmesan (double cheese, but it’s good!) If you have time to make homemade croutons – DO IT. Sprinkle in fresh dill.
This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal. This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal.
Pour kale into a large bowl.
Add pesto, olive oil, lemon juice and zest, and salt and massage kale for 1-2 minutes, until it's shiny.
Top with chicken and blue cheese. Sprinkle with parmesan.
Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Why are we trying to mess with Buffalo sauce? It’s one of life’s perfect foods, a two-ingredient wonder that you can make in any kitchen, from any grocery run—as long as you can find Frank’s RedHot hot sauce, butter, and a vessel to melt it all together before it hits crispy, deep-fried chicken skin. (1)
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 cooking up a chili for when you’re feeling chilly.
Growing up, one of my most-requested dinners was chunky chicken chili, not to be mistaken with regular chicken chili. It was halfway between brothy and stewy, heady with spice, loaded with vegetables, and so chock-full of tender chicken hunks, you might mistake it for a braise.
You know potatoes will keep the longest when stored in a cool, dark place—specifically somewhere that’s around 50° F. So just toss them down in your root cellar and call it a day. But I don’t have a root cellar—do you?
In case, like most people, you don’t have a root cellar, here are the four best tips for how to store potaotes and make them last:
How about a quicker, easier lasagna? Pull pasta and canned tomatoes out of the pantry, frozen spinach from the freezer, pick up some cheese on the way home, and you’re on your way to lasagna in an hour.