When I'm Low on Pasta, This Nourishing Ingredient Swoops In

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 branching out beyond pasta.


After four days of social-distancing, I had already eaten pasta for dinner three times, a pace I would gladly keep up for the rest of this mess if I had that much pasta (I don’t) and the nearby supermarket had any in stock (it doesn’t). Perhaps you’re in a similar boat?

Read More >>

* This article was originally published here

A 5-Ingredient Wonder Sauce From Oaxaca
A 5-Ingredient Wonder Sauce From Oaxaca
A 5-Ingredient Wonder Sauce From Oaxaca
A 5-Ingredient Wonder Sauce From Oaxaca

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.


For any of the reasons you might want to eat less meat, this recipe is here for you.

Read More >>

* This article was originally published here

5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game
5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game
5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game
5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game
5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game

Have you ever been in a cooking rut? When days go by and you just can’t bring yourself to make an honest meal, instead ordering in or eating out or cobbling together odds and ends and calling it dinner? I think it’s safe to say we’ve all been there. I certainly have. Thankfully these ruts don’t last very long before I’m inspired by a perfect roast chicken or eager to try the internet’s latest viral recipe. And when I’m ready to get back into the swing of things, I jump straight into the kitchen.

For me, that’s where everything begins, from whipping up a hearty breakfast to get me out the door or prepping lunch for the week, to wrapping up the day over a quiet dinner. My time in the kitchen doesn’t mean elaborate or complicated feasts (not always, at least!). Most nights, I just want an approachable meal that requires as little effort—and as few ingredients—as possible. Which is where these recipes come in. They’re simple without feeling uninspired, they only need a handful of ingredients (five or less— not counting salt, pepper, and cooking fat), and they help get me back into tip-top cooking shape.

Read More >>

* This article was originally published here

5-Ingredient Cauliflower Tacos for Tuesdays & Every Day
5-Ingredient Cauliflower Tacos for Tuesdays & Every Day

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, wow factor. Psst: We don’t count salt or cooking fat (say, olive oil to sauté onions), since we’re guessing you have those covered. Today, we’re updating old-school, crunchy-shell, ground-beef tacos—with rice-ified cauliflower.


Beef, is that you?

Photo by James Ransom

Ask the classic crunchy taco the meaning of life and it has it alllll figured out. The shell is crispy and corny. The beef is spicy and meaty. The cheese is creamy. The lettuce is perky! If you’ve ever tried being all these things at once, you know how hard this is. But the crunchy taco makes it seem so easy-breezy.

Read More >>

* This article was originally published here

This 3-Ingredient Creamy Mushroom Soup Is Umami in a Bowl

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 simplifying a classic soup.


While I’m contractually obligated to say that my mom’s chicken–matzo ball is, always has been, and always will be my favorite soup, if I had to pick a silver medal, it would be a no-brainer: cream of mushroom. It’s as umami-packed as vegetarian soup gets, with just enough richness to feel like you won an award and then Brad Pitt appeared, out of nowhere, to give you a hug.

Read More >>

* This article was originally published here

3-Ingredient Pancakes That Stay Fluffy Against All Odds
3-Ingredient Pancakes That Stay Fluffy Against All Odds

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 making pancakes without the usual suspects.


Photo by ROCKY LUTEN. PROP STYLIST: AMANDA WIDIS. FOOD STYLIST: ANNA BILLINGSKOG.

Pancakes at their best have a crackly-charred border, bouncy-plush center, and can be whipped up when you’re half-asleep on a Saturday morning. In most cases, this means tracking down a reliable recipe—say, buttermilk pancakes or cottage cheese pancakes or overnight-oatmeal pancakes—and keeping it close at hand. But the formula I’m about to tell you is so simple, you could hear it once, and know it by heart.

Read More >>

* This article was originally published here

This 2-Ingredient Pasta Sauce Was Made for Weeknight Dinners
This 2-Ingredient Pasta Sauce Was Made for Weeknight Dinners

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 making a cheery, two-ingredient pasta sauce.


Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Yossy Arefi.

One of the most popular recipes from Six Seasons—Joshua McFadden’s award-winning book on vegetable cookery—is a green sauce for pasta. The recipe was sparked by Ruth Rogers’ River Cafe in London (which was presumably also the muse for Jamie Oliver’s super green spaghetti—Oliver worked there in the ’90s as sous chef).

Read More >>

* This article was originally published here

This Iconic Genius Recipe Is Your 2-Ingredient Power Snack (or Lunch or Dinner)
This Iconic Genius Recipe Is Your 2-Ingredient Power Snack (or Lunch or Dinner)
This Iconic Genius Recipe Is Your 2-Ingredient Power Snack (or Lunch or Dinner)
This Iconic Genius Recipe Is Your 2-Ingredient Power Snack (or Lunch or Dinner)

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.


When you come up empty—you forgot a meal you’d need to feed people, or everything has careened off-schedule, or you just need fuel, now—this recipe will save you.

Read More >>

* This article was originally published here

The Two-for-One Ingredient Your Sausage Stuffing Is Missing
The Two-for-One Ingredient Your Sausage Stuffing Is Missing

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 making a Thanksgiving-ready stuffing.


Crusty edge piece for me, please.

Photo by ROCKY LUTEN. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: SAMANTHA SENEVERATINE.

357 days ago, we published this column’s debut stuffing, which we called, without any hyperbole or humor, “shockingly simple”. The shocking part referred to all the classic components that the recipe straight-up skipped, like sautéed onions and celery, and toasted nuts and dried fruit, and cured meat and leafy greens.

Read More >>

* This article was originally published here

The Nostalgic Ingredient That Changed My Cheesecake Game Forever
The Nostalgic Ingredient That Changed My Cheesecake Game Forever

We’re partnering with Miele to help you Cook Smarter with simple yet delicious recipes where the technique makes all the difference. Here, we’re sharing our best tips for perfect cheesecake (yep, there’s steam involved!) and a few fall-ready flavor combos.


Over the last few years, I’ve gotten a lot more relaxed about entertaining. I rarely do any cooking when it comes to appetizers (assembling a good meat and cheese board is exactly my speed). For entrees, I rely on simple, unfussy dishes that feed a crowd with ease—especially in the fall and winter months when I can break out my Dutch oven and let a cozy braise or stew simmer away for hours.

Read More >>

* This article was originally published here

Facebook Comments

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.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer
Skip to toolbar