We love recipes—but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often. Here, we show you how to make soups and stews more flavorful with whatever vegetable scraps you have on hand—or the cheapest produce at the market.
If you’re not already making your own vegetable stock, you should start now.
Founded in 2006 by former New York Times food contributor, Ed Levine, Serious Eats is one of our favorite food destinations on the internet. It’s taught us a whole host of cooking techniques, from essential knife skills, to the in-depth science behind boiling an egg via The Food Lab column helmed by Chief Culinary Consultant, J. Kenji López-Alt. It’s helped us find the best cooking equipment to buy, like these affordable skillets that work just as well as fancier ones. And it’s got an impressive repository of recipes that we turn to on the daily, from baking wizard Stella Parks’ Glossy Fudge Brownies to the iconic Steak au Poivre—with, of course, some smart tweaks on the classic recipe to make it even better.
But it wasn’t always that way. For the first few years of its existence, Serious Eats didn’t have a single recipe on it. Below, we get a peek at how the site decided to begin its recipe platform, in an excerpt from founder Ed Levine’s new memoir, Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption.
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. This week, we’re going back to basics with bread pudding and brown sugar sauce—all in five ingredients.
Bread pudding is the sort of blank-slate recipe that you can add anything to. The custard can be bolstered with booze or spiced with anything from cinnamon to black pepper. The bread can be combined with fresh fruit or dried fruit. Or toasted nuts or shredded coconut or chocolate chips.
There are a few ingredients that improve just about any dish you add them to: Truffle Oil Caramelized Onions Olives Roasted Red Peppers Basil Unfortunately, this Caramelized Onion & Eggplant Puff Pastry Tart does not have truffle oil. (Although I suppose if you really wanted to, you could add some. I mean, it’s a free country, right? Do what you want!) But! It does have caramelized onions, olives, roasted red peppers, and basil. It’s a veritable quadrifecta of deliciousness. After I made this Leek & Olive Tart from Rikki Snyder’s food photography blog, I had a leftover puff pastry sheet sitting in the freezer, just begging to be made into something awesome. My little finger eggplants have been producing like crazy, so I roasted two of those, along with a small rosa blanca eggplant from the farmers market, as a topping. Everything else was simply what I had in the refrigerator that needed to be used. With a thrown-together recipe like this, there’s usually a high failure rate (at least in my kitchen, there is), so I piled on the toppings and crossed my fingers. I try hard to make most of my recipes really easy, but this one does […]
Award-winning cookbook author Alice Medrich is here to help you bake smarter, not harder, with game-changing recipes and aha-moment techniques. Today, we’re breaking down a question we’ve asked ourselves, oh, a million times: How do we adapt cake pan sizes in baking recipes? (Say, something calls for a 8×8-inch, but you only have an 9×9.) Alice will show you with just a little math.
Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often. Today: We’re making a zingy, fruity drinking vinegar that’s all a matter of ratio. (And yes, it makes for great cocktails, too.)
Have a jar of marmalade? Then you’re halfway to sitting down with your own slice of this orange-scented marmalade cake. Tender and rich, this cake can go from afternoon snack to dessert buffet without blinking an eye.
Last weekend I went to the mall in attempt to find some jeans that are not skinny jeans and I realized that OH MY GOSH it’s pretty much summer. (Side note: can they please start making jeans that are not skinny jeans again? Because some of us have chunky calves. Thanks.) The air was thick and humid and it was hot out. Not hot hot, because it gets way hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it’s just going to get hotter and hotter until it finally starts to cool down again in the fall. So now that it’s feeling like summer, I think it’s time to start putting some summer recipes on the blog. I decided last summer that cold noodle salads were my most favorite summertime food. Then I remembered: oh, corn. Corn is my favorite summertime food. Duh. But cold noodle salads are a close second! The veggies make them feel light, but the noodles make them more substantive than a regular salad. And they’re cold, which is always welcome on a hot day. This is one of those fun salads where you can […]
You can now find many brands of organic, ready-to-eat canned Black Beans that are healthier and tastier than conventionally produced Black Beans. This recipe takes just minutes to prepare and can be served as a side dish or used in other recipes …