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.

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* This article was originally published here

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 […]

* This article was originally published here

Roasted Cauliflower Hummus

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 […]

* This article was originally published here

How to Store an Avocado, So You Don’t End Up With Brown Mush

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. 

Where is the best place to store an avocado?

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* This article was originally published here

Genius Homemade Popcorn, the Smitten Kitchen Way
Genius Homemade Popcorn, the Smitten Kitchen Way
Genius Homemade Popcorn, the Smitten Kitchen Way

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.


Sometimes the real moments of genius in cooking come not from a plan well-executed, but from making good of the inedible mess in front of you.

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* This article was originally published here

This Roast Chicken Just Jumped to the Top of Our To-Make List
This Roast Chicken Just Jumped to the Top of Our To-Make List

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.


Photo by ROCKY LUTEN. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: ANNA BILLINGSKOG.

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.

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* This article was originally published here

Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings
Our 27 Most Popular Pasta Recipes for Anytime Comfort Cravings

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.

But there are so many pastas to choose from! Maybe you’re a classic bolognese fan, or you favor creamy Alfredo or gnocchi stuffed with parmesan. (I’m always down to top noodles with goat cheese, myself).

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* This article was originally published here

11 Wing Recipes to Make Your Super Bowl Soar

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!

Continue reading “11 Wing Recipes to Make Your Super Bowl Soar” »

* This article was originally published here

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.

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* This article was originally published here

This Lemony Roast Chicken Is a Ray of Sunshine on a Winter Day
This Lemony Roast Chicken Is a Ray of Sunshine on a Winter Day

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.


Photo by ROCKY LUTEN. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: ANNA BILLINGSKOG.

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.

Read More >>

* This article was originally published here

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