I’ll be honest with you, I haven’t cooked much this week—hardly at all, actually. One night I was struck with a sudden, random craving for a poké bowl; another, it was chicken tikka masala. (On both occasions, I turned to my friend Seamless, the takeout delivery app, for instant gratification.) Two of my friends were also visiting from out of town the last few days, and their primary agenda was to do everything but cook in my tiny NYC apartment.

Next week, though, I’m ready to get back in the groove and into my kitchen. I plan on starting off with Martha Stewart’s one-pan pasta—it’s so quick, so easy, and has a little bit of kick to it, which I love. Once hump day rolls around, I’ll probably treat myself to some oven-fried chicken, maybe with a side of perfect pan-roasted potatoes.

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* This article was originally published here

Genius Vegetarian Tacos Just Right for One (or 10)
Genius Vegetarian Tacos Just Right for One (or 10)
Genius Vegetarian Tacos Just Right for One (or 10)

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.


Thumb to page 16 of Anita Lo’s cookbook Solo—where these tacos live—and you’ll immediately see that you’ve stumbled on a very different sort of cookbook.

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* This article was originally published here

What makes a good salad great? We’re answering just that in The Great Salad Shake-Up, a mini-series on everything from the right lettuce for you (it’s out there!) to how to ditch the oil in dressing (yes, you can). BYO salad spinner.


It used to be blasphemous to make a Caesar salad with anything besides romaine, but over the years, we’ve started to take ourselves less seriously. Turns out, the anchovy-laden, garlic-heady dressing is just as good with sturdy kale. And if it’s as good with sturdy kale, why not radicchio? Or Belgian endive?

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* This article was originally published here

Perfectly tender chicken, a quick pasta with a hint of lemon, the kind of cake you could eat every day for a whole week and not get bored: These are the dishes we’re in the mood for right now. How do we know that? Those recipes, including a Genius lemon buttermilk cake and Amanda Hesser’s mother’s oven-fried chicken, have been sweeping the competition on Food52 all month long—and rightfully so. Test-kitchen approved, they have that extra something special that makes them widely beloved.

Some of these recipes are simple dishes that require minimal prep while others, like the pecan cake, will take about a day of prep including inactive refrigeration time. But the end result is, in the words of one reviewer, “magnificent.”

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* This article was originally published here

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 is an ode to asparagus.


Asparagus is the chameleon of springtime. It’s happy to be blitzed into a creamy pesto. Or shaved and tossed with everything green. Or even turned into a savory pancake.

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* This article was originally published here

Six Weekday Meals I’m Eating Right Now

Hello friends!  

Let’s take a break from formal baking recipes.  I’d like to show you what I’m eating for breakfast, lunch, and dinner these days.  The real deal.  Not fancy.  Very little sugar and gluten. Everyday delicious food.  

I’m putting some work into my health and diet these past few months.  It’s not a revamping of my New Year’s Resolution but rather a (deep-breath) real commitment to my health and my body as I learn how to combat the symptoms of my Stage IV endometriosis that I’ve really struggled with the past several years.  I’m using the food I eat more strategically, avoiding things like gluten, dairy, and white sugar for a bit / increasing things like beans and dark greens and nuts and seeds, to see if I can cut some of the pain and inflammation in my body.  

It’s been hard in some ways – because butter and gluten and sugar are such a huge part of my life.  It’s been easy in a lot of ways – because I can function with noticeably less puffiness and pain.

Continue reading Six Weekday Meals I’m Eating Right Now at Joy the Baker.

* This article was originally published here

Food52
How to Choose the Right Thanksgiving Turkey Recipe

How to Choose the Right Thanksgiving Turkey Recipe

We’ve partnered with Bosch, makers of high-quality kitchen appliances like the induction slide-in range, to share clever tips and tricks that’ll help you prepare a showstopping Thanksgiving turkey, no matter how much time you’ve got.

The turkey is the star of Thanksgiving, no question about it. Once it hits the table, you can guarantee that beautifully roasted bird will outshine any dish you put next to it. But making a turkey, especially if you’re a first-timer, can be complicated. Should you brine it days ahead of time? Should you roast it whole or in parts? Should you make the gravy ahead of time, or wait for the pan drippings? Everybody and their mother has their own best way of roasting a turkey, and consulting the internet will only yield millions of search results that can make the matter even more confusing.

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