HERE2:1

How to Cook

Roasting a Chicken Like Laurie Colwin, in Memoriam

If time travel were possible, and I could somehow hop back as my current self to the early 1990s, I would like to have met Laurie Colwin at a party somewhere. Or even better, drop into her book-filled garden apartment in Chelsea for supper one night. Once we got to chatting, I think we both would have been delighted by how many things we had in common. I wish I could remember what it was, this past February, that made me go find my copy of More Home Cooking. Maybe it was because I had been kicking around a few essays about life and food, making a general mess of things, which is what I like to do in early drafts (and in the kitchen), and I was craving inspiration from her clear, intimate, and comforting voice. Read More >> …

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I Thought I Hated Bubble Tea—Until I Made It at Home

May is Asian Pacific American Heritage Month! All month long we’ll be sharing recipes, stories, and long reads to celebrate the generations of Asian and Pacific Islanders who make America what it is today. Here’s an unpopular opinion: I hate bubble tea. Or at least, I used to. Read More >> …

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The Best Granola I Ever Made Happened by Mistake

I never make granola the same way twice. Nekisia Davis’s Olive Oil and Maple Granola is my default starting point, but the specifics depend on whatever I have in the house, and however creative (or, ahem, not creative) I’m feeling that day. Sunflower seeds often make way for salted peanuts. If I run out of pecans, walnuts are ready to swoop in. Maybe the light brown sugar gets supplemented with some dark. Or the maple syrup gets swapped out for molasses. Read More >> …

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12 Big, Hearty Salads That Hold Their Own As Dinner

If left to my own devices (and sporadic grocery shopping habits), I’d probably make some sort of lazy, one-pot pasta for dinner every night of the week. But I live with a Weeknight Pasta Shamer. Read More >> …

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Why Ina Garten Loves Melting Vanilla Ice Cream (Yes, on Purpose)

Crème anglaise is a sweet custard sauce, which is to say: the best kind of sauce. You can serve it hot, warm, or cold—poured on chocolate cake, bread pudding, fresh fruit, and oh-so much more. The only catch is making it. Read More >> …

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The Internet Says This Will Be the Best Broccoli of Your Life

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.) In November 2008, Adam Roberts published a blog post with the headline “The Best Broccoli of Your Life”, about a recipe from Barefoot Contessa Back to Basics. He promised that at least one person liked the broccoli more than steak. Read More >> …

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Our New Wooden Spoons Are Ready to Make You a Better Cook

What do you get when you combine the Food52 team’s decades of stirring experience, intel from our community of home cooks about their trustiest kitchen tool, and a healthy dose of elbow grease? That’s an easy one: the world’s most perfect wooden spoons. That’s right, we’re back with the latest in our Five Two collection, and we couldn’t be more excited to bring you in on the action. Read More >> …

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The Key to *Way* Better Roast Chicken Is This One Pantry Ingredient

If I were drafting an all-star team of pantry and larder staples, there are a few jars, bottles, and boxes I’d earmark for first-round picks. Like, I’d toss a jersey over to my Huy-Fong Chili Garlic Sauce right out of the gate. I’d pat my Hungarian paprika on its smooth, metal back and mutter, “Welcome to the team, kid.” I’d wave oven Dijon, which would already be heading my way with a knowing smile. (We’d hug, and I’d have to get that yellow stain out of my best athletic hoodie.) And then I’d lock eyes with my smoked salt, nod once, and say gruffly, “You didn’t think I was really gonna leave you on the bench, did you?” Read More >> …

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A 30-Second Trick for Way, Way Better Guacamole

Guacamole is like chili: Everyone has their own secret, best-ever recipe. And I’m not here to mess with that. Go ahead and keep making guac your favorite way—I’m sure it’s excellent. Read More >> …

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16 Pantry Staples Our Test Kitchen Never Wants to Be Without

Let’s be real: This isn’t the most inspiring time of year when it comes to fresh ingredients. But when the produce aisle is lacking, the pantry saves the day. (Go, pantry, go!) In the latest episode of Dear Test Kitchen, our test kitchen chef Josh Cohen shows us how to use fridge and shelf staples to spruce up any dish, no matter how simple. Take, for instance, a pot of white beans, cooked with water and salt. Sounds—what’s the word—boring, right? Not so with a few easy-peasy additions. Read More >> …

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How to Cook Fish Like an Alaskan Fisherman

Did you know that Alaska has 34,000 miles of coastline? Did you know that sustainable fishing laws were actually written into Alaska’s constitution in 1959? That all Alaskan fishing boats have to be built in America (see: sustainability)? That it’s bad luck to change the name of a boat? My chance to travel to this amazing state came via an invitation from the Alaska Seafood Marketing Institute (ASMI). My goal was to learn all about their sustainable fishing industry as well as the plentiful seafood that comes from their waters. From the moment my plane landed in Anchorage, I started most conversations with the same question, “So, how do you cook your fish?” Read More >> …

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Why I Cooked Every Single Meal for 7 Days (Well, Almost)

In C’mon, It’s Just 7 Days, members of the Food52 team share what it was like to take on a personal challenge for one week: skipping caffeine, going plastic-free, and more. (Spoiler alert: We all survived.) 2018 was the year I avoided exercise at all costs, got drinks with friends after work (like, a lot), and ate out multiple times a week (breakfast, lunch, and dinner). Not that I don’t believe we should be partaking in such pleasures—we absolutely should. But everything in moderation and all that, right? Read More >> …

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3 Secrets to Easier Meal Planning, Straight From Our Test Kitchen

In a perfect world, we would all have 10-minute commutes to the office, chocolate chip cookies that magically appear in moments of need, and fluffy-warm towels greeting us right out of the shower. We’d exercise every morning (with gusto! and joy!), wrap up each workday with Inbox Zero, and effortlessly prepare a week’s worth of meals on the weekends. News flash: This is not my life. And I have a feeling it’s not yours, either. Read More >> …

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How to Become a Better Cook in One Week

In C’mon, It’s Just 7 Days, members of the Food52 team tell you about what it was like to face a personal challenge for one week, from going caffeine-free, to adopting veganism, to spending $0. (Spoiler alert: We all survived.) Whenever I tell people that I’m a recipe developer, the usual response is: What’s that? Or something like: So you test recipes? Not quite. Recipe developing means making ’em from scratch. And, on any given week, I’m creating several. Read More >> …

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4 Actually Useful Cheese Board Tips, According to Our Favorite Certified Cheese Professional

If you’re hosting any get-together between now and 2019, you probably have a to-do list, and that to-do list is probably long: Plan the menu. Grocery shop. Make the latkes. Bake the chocolate cake. Find those cloth napkins in the attic. Ooh, and the tablecloth too. Buy holiday gifts. Buy flowers. Buy candles. Tell someone to clean his room… What’s one reliable thing to take off your plate? A cheese plate. This we-have-it-at-every-event appetizer is a Food52 favorite because it basically makes itself. Oh, and everyone loves cheese. That helps. Read More >> …

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It’s the Last Weekend Before Thanksgiving! Here’s What to Do.

It’s the last weekend before Thanksgiving, which is 6 days away (not that we’re counting). Now’s about the time I’m expecting a harried phone call from my mother, asking things like: “I’m going to H-Mart this weekend—what should I buy?”
“Do you want me to salt the turkey? Or are you going to try some new foodie thing this year?”
“What was that ham recipe we had last year?”
“When’s your flight again?” Read More >> …

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The Absolute Best Way to Cook Chicken Breasts, According to 4 Chefs

My mother never cooked us chicken breasts when we were growing up, but there were always bone-in, skin-on chicken thighs in the freezer for bubbling soups and stews, or crispy fried chicken. The only time we ever had breast meat for dinner was in samgyetang, whole rice-stuffed Cornish game hens boiled with garlic, ginseng, and jujubes (Korean dates). But even with that rich golden broth, the breast meat was much stringier and blander than the thigh and leg meat, so you’d have to eat it with a small dish of salt and confetti-gray McCormick black pepper for dipping, then quickly follow up with a swig of water because you were probably choking, it was so dry. “Chicken skin is fatty and savory and delicious. Cooking meat on the bone yields a juicier bite,” says Josh Cohen, our test kitchen director. “If you take away the skin and the bone, you take away some flavor, texture, and…

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9 Make-Ahead Strategies for Your Smoothest-Sailing Thanksgiving Yet

Thanksgiving is still a leisurely 13 days away. But my veins are already pumping gravy and cranberry sauce—how about yours? If you’re like me, you can’t wait to get home, slip into sweats, and turn up the music for some good old-fashioned turkey-day prep. Some light cooking, a little cleaning, and a solid make-ahead strategy is my own way of de-stressing at the week’s end. Read More >> …

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It’s Go Time: Your Thanksgiving Game Plan Starts This Weekend

Remember when we said we’re here for you? Well, we are. Big time! Because we’ve got a pan (all of the literal pans, tools, and platters you need for your best Thanksgiving dinner yet) and a plan (extra-smart tips and techniques to get you there), and you can too. With Thanksgiving less than three weeks away, it’s not such a crazy idea to check off a few totally tackle-able things right now. Or not right now—but this weekend. It’s not about cooking the entire feast 20 days out (that would be silly…right?), it’s about taking the time while you have it to get into the headspace of it all—aka the holiday spirit—so you can host dinner like an ace. Read More >> …

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The 1-2-3 Gravy You Can (& Should) Make in Advance

I have a Thanksgiving confession. I always thought you couldn’t, wouldn’t, shouldn’t make gravy before the turkey was out of the oven. Those pan juices are crucial for the biggest, boldest flavor, right? Wrong. In our shiny new video series, Dear Test Kitchen, our test kitchen director Josh Cohen answers questions just like this—inspired by our Hotline—and brings along his own tips, tricks, mini recipes, and mashed potatoes. (Josh is just like that.) Read More >> …

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The Best Part of the Chicken (That You’re Probably Throwing Out)

This one goes out to all the roast-chicken carvers. You know who you are. While others are setting the table or tossing the salad or asking you, “Hey, is the chicken ready yet?” you are at the cutting board, apron on, knife in hand. For this, you deserve a pat on the back, glass of wine, and some oysters. Not those oysters. Chicken oysters. Read More >> …

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This Feisty, Genius, 3-Ingredient Steak Sauce Is Living in Your Pantry

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. Pretend a friend just gave you the best bottle of steak sauce you’ve ever tasted. You’d ration it, troll the internet for fancy shops that carry it, send subliminal angst to housemates who take too much or—the nerve—leave puddles behind on their plates. Read More >> …

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The *Even* Simpler Simple Syrup Your Cocktails Have Been Waiting For

We’ve partnered with Agave In The Raw to share recipes, tips, and stories that highlight delicious, and even unexpected, ways to use naturally sweet agave nectar. Given a choice, I will always go for a cocktail. Nothing against beer or wine, of course; I’m more than happy to pop open a bottle. I just tend to prefer the complexity and creativity of a mixed drink. Read More >> …

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10 Ingredients That Transform Like Magic in an Air Fryer

For skeptics, an air fryer may seem like an unnecessary appliance. It “fries” fried foods like a deep-fat fryer, and it bakes and roasts similar to an oven. But while its results may be similar to those forms, it has unique capabilities, thanks to its construction, that make it the best appliance for cooking certain foods. Here are a few ingredients that, once cooked up in the air fryer, instantly converted me from skeptic to die-hard fan. Read More >> …

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Vegan Pantry Essentials for Simple, Wholesome Meals

We already know the benefits of having a well-stocked pantry at all times: After a busy day of work, when the couch is calling your name and your fridge’s contents look bleak at best, having a few trusty pantry helpers can really help you eke out a meal in a pinch. For those following vegetarian or vegan lifestyles, where there is already a great reliance on shelf-stable, pantry-friendly ingredients, getting new tips for keeping the cooking organized, delicious, and exciting are especially welcome. Read More >> …

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