14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now
14 Thanksgiving Desserts to Make (& Freeze!) Right Now

It’s almost Thanksgiving! Have you signed up for our newsletter yet? Leading up to the big day, get all the best tips from Food52 editors right to your inbox. Today, we’re helping you get ahead with the one part of the meal that almost ASKS that you make it in advance: dessert.

While it may be news that you can freeze baked pies, it’s certainly not news that checking off elements of your meal—especially a big meal like, say, Thanksgiving—ahead of time is a really really good idea.

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* This article was originally published here

There Are *So* Many Instant Pots to Choose From—Here’s the Right One for You

When it comes to the Instant Pot, there’s a lot to love. Primarily, the electric multi-cooker—which is a fancy term for “all-in-one pressure cooker, slow cooker, sauté pan, steamer, and more, that plugs into your wall instead of cooking over an open flame”—can create the type of deep, caramel-y flavor typically associated with an all-day braise in under an hour. It can tenderize the toughest legumes (sans a pre-soak!) in the time it takes to watch one episode of Great British Baking Show. It can slow-cook with the best of ’em.

So it’s no wonder that Instant Pot models have nabbed the top four bestseller spots on Amazon’s electric pressure cooker list.

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* This article was originally published here

A few years ago, as we were dreaming up our next cookbook, we thought long and hard about what the topic might be. We’d published a book on vegan cooking for plant-based folks (and folks looking to eat more plants), and another one on riffable, mighty salads. There was a book on adventurous ice creams and other frozen treats, and one on the most Genius recipes in our canon. One on expert dinner planning and one on baking classics and new favorites, alike. There was even a book on grilling, for people who didn’t know they liked to grill. And another one on baking, this time from some of the greatest food minds we know.

So what to do next?

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* This article was originally published here

This Is My Favorite Way to Eat Salmon Right Now

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 feel-good dinner in five ingredients.


Let’s play a game: The next time you go to the farmers market, bring a blindfold (a sleeping mask works, too), and a trustworthy companion. Have them lead you around while you pick three ingredients from the produce stands. Go home and turn these into a salad. The dressing doesn’t need to be fancy—just olive oil, lemon or lime juice, and salt.

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* This article was originally published here

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

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