A few days ago, at Five Two’s first birthday party, my coworkers and I were talking about our plans for the holidays. Mine, for the second year in a row, are: hibernate and, ahem, that’s it.

Ok, so I’ll do yoga. Drink hot cocoa. Do yoga while drinking hot cocoa. Cook something I haven’t cooked before (like sheet-pan mac and cheese and braised chicken with salami and railway omelets). Watch something I haven’t watched before (like Succession and Stranger Things and You). Go for a walk. Go to sleep early.

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* This article was originally published here

How Often, Really, Do You Follow This Recipe Instruction?

“Roughly chopped parsley, for garnish.”

In a recipe’s ingredient list, this line is, without a doubt, the one I always skip. Even in Karen Palmer’s eggs in purgatory—a fiery, comforting “cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors.” It’s telling that nowhere in her detailed headnote (the introductory monologue that often precedes a recipe’s ingredients) does she explain why the parsley is there; the only context we get is the clause after the comma in the ingredient’s listing: “for garnish.”

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* 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.

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* This article was originally published here

I’ve always wondered where my mom’s tomato soup meatballs came from. It’s the only recipe we make religiously every year for Thanksgiving, but each time I asked her which family member passed it down (or at the least, which cookbook she found it in), I never got a solid answer—as if it had appeared out of thin air and into our kitchen.

The closest I ever got to an explanation was, “I think I might have gotten the idea from the back of Campbell’s tomato soup can.” To be fair, the back of a box (or in this case, can) is the source of inspiration for many passed-down family recipes, from pumpkin pie to yellow cake.

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* This article was originally published here

I know most of the people who read my blog aren’t vegetarians. You’re looking to cut down on meat or maybe you’re just looking for some good recipes to add bacon to. (Yeah, don’t think I don’t see your pins on Pinterest saying, “I would add bacon” because I do!) So you’re probably going to eat turkey on Thanksgiving. This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea: Bring your own main dish. But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!” Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.” Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it? The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to […]

* This article was originally published here

Recipe | Pineapple Jerk Tofu

I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local, there are some things that I’m just not willing to go without, like pineapple and bananas. Lately I’ve been very into adapting meat recipes into meatless ones–it’s a good way to mix things up a little bit. This recipe is an adaptation of a pork chop recipe I found in Everyday Food. Back in Madison, there was a restaurant that sold amazing jerk tofu, so as soon as I saw this recipe, I knew I’d try to make it with tofu instead. I had tried making jerk tofu on my own before and it just never wowed me–when I used pre-made jerk mixes, it always ended up being far too spicy, losing all the other flavors in the process, and when I tried making my own jerk seasoning, it wasn’t quite right either. While the pineapple jerk marinade in this recipe might not be authentic, the heat from the pepper and the flavor of allspice will […]

* This article was originally published here

How to Convert a Baking Recipe for High Altitude

Say you’re on vacation with your family. Say you’re in Denver. Say you rented a big Airbnb, where you all can cook and bake and stay up late watching movies. Say you want brownies; now everyone wants brownies, so you make your favorite recipe—but it turns out different. Why?

Because you’re a mile above sea level.

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* This article was originally published here

I know I post a lot of recipes with peaches. And I fully intended to make this recipe with blueberries or blackberries. Blueberries and blackberries! Two fruits that I’ve completely neglected on my blog. But a little nagging voice in my head kept saying, “No! Use peaches! Peaches will be better!” Usually the voice in my head is too busy singing Poison songs to get involved in my cooking process, so I figured I better listen. If nagging inner voice can take a break from “Every Rose Has Its Thorn” on endless repeat for hours at a time, this must be important! So I went with peaches. Again. I promise, next summer will be the summer of blueberries. Blueberry everything! All summer! You have my word. And my word? It’s gold. If you’ve been reading Oh My Veggies for a while, maybe you remember my Sweet Potato French Toast Cups recipe. I wanted to do that again, but with fruit. The thing I love most about making little individual French toasts in muffin tins is that they’re portion-controlled and easy to freeze. Bake ’em, freeze ’em, and heat ’em in the microwave for breakfast. It doesn’t get much easier than […]

* This article was originally published here

The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen is unearthing recipes that will change the way you cook. 

World, this is the genius chocolate chip cookie we’ve been waiting for. Oh, and one other thing: It’s vegan.

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* This article was originally published here

The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan
The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen is unearthing recipes that will change the way you cook. 

World, this is the genius chocolate chip cookie we’ve been waiting for. Oh, and one other thing: It’s vegan.

Read More >>

* This article was originally published here

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