HERE2:8

What to Cook

The Absolute Best Way to Cook Chicken Breasts, According to 28 Tests

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may never mash one again. Today, she tackles the chicken breast. Boneless, skinless chicken breasts have a weird rap. Read More >> …

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Why My Family Eats Salad for Dessert

Good food is worth a thousand words—sometimes more. In My Family Recipe, writers share the stories of dishes that are meaningful to them and their loved ones. Growing up in the suburbs of Baltimore, we had a tradition that was a surprise for most of our guests. After the dinner plates were cleared, we served the final course of the meal. Our guests expected brownies or pie or some other sugar-bomb. But not in our house. In our house, we ate salad. Read More >> …

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21 Steak Dinner Ideas for Date Night & Beyond

Cooking steak is easily one of the fastest ways to get dinner on the table—15 minutes tops, in many cases. Whether you’re a fan of skirt steaks, filet mignon, or chicken-fried steak, and serving with balsamic vinegar, greens beans, blue cheese, or in a steak sandwich, a perfectly cooked steak can be a thing of wonder. But there’s no need to reserve it for special occasions. Pull out these perfect steak dinner ideas for date nights, weeknights, and more.
Before there were scented foams, supplementary truffle fees, and marathon tasting menus, there was the steakhouse. There were dark upholstered leather booths and waiters in tuxes, tiny lamps perched atop white linen tablecloths and old-school crème brûlée for dessert. There was Don Draper. Read More >> …

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A Very Good Thing to Make With All Those Overripe Bananas Sitting on Your Counter

I often bring home a bunch of bananas from the grocery store, thinking I’ll take them to work as a lunchtime dessert or midmorning snack. The very next day, I’ll forget about them, and before long they’ll blacken on the counter. My husband also buys a bunch of bananas and forgets to eat them, and our roommate too purchases enormous bunches of the fruit on his sporadic trips to the wholesale club. For some reason, everyone in our household thinks the fruit will be eaten, but it always ends up going to waste. I wonder if this is unique to us or if it happens to other people, too. Read More >> …

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A Mustardy, Miso-y Chicken Dinner & Other Recipes We’re Cooking

I caught a cold this week—as did, it seems, everyone—which means I’ve been constantly holding a mug of tea and wearing two pairs of socks. Chicken soup, a lot of hot showers, and slightly more sleep than usual helped, too. How do you take care of yourself when you’re under the weather? Share your savviest tips and tricks in the comments because (I have a hunch) we’re all going to catch a cold again sometime, though I hope it isn’t sometime soon. Read More >> …

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31 Vegan Recipes You Can Prep Now & Enjoy All Week

Did you make a resolution to eat more plants this year? If you did, you’re certainly not alone: A whopping 43 percent of Americans who made resolutions are looking to incorporate healthful eating choices into their diets in 2020. More than 300,000 people worldwide have joined the Veganuary pledge for the month of January and beyond, committing to a fully vegan lifestyle for at least one month. Even self-professed meat lovers are dreaming up ways to pile their plates high with vegetables, beans, grains, and less meat. Add all this to the 5 percent of Americans of who self-identify as vegetarian, and 3 percent who self-identify as vegan, and you’ve got a lot of folks on the produce train. Of course, the flip-side of setting big goals for ourselves is, well, sticking to them. Luckily, resolving to incorporate more plants into your cooking is pretty much the same as resolving to cook more at home in…

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Our January Recipe of the Month (& More Dishes to Make This Week)

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too). I recently added three recurring events to my calendar—12 p.m., 2 p.m., and 5 p.m.—all entitled “Stairs!” This is just what it sounds like: I go to the stairs, walk from our floor to the top of the building, walk back down, and return to my desk. Read More >> …

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Moussaka, but Make It Bulgarian

While many are most familiar with Greek-style moussaka (consisting of layers of eggplant, potatoes, and minced meat topped with a white sauce), this dish has variations all throughout the Eastern Mediterranean. The origin of the word moussaka actually comes from the Arabic musaqqa’a (مسقعة), which roughly means “to moisten,” referring to the fact that many versions of this dish consist of slices of eggplant that soak up a zesty tomato sauce. Some food historians suggest that the origin of this dish is found in the Ottoman Empire, and a version of moussaka is served in Turkey to this day. This theory makes the most sense considering that the spread of moussaka throughout the Mediterranean coincides with the reach of the Ottoman Empire at its peak. Currently, you can find versions of this dish in the Levant (the area around Lebanon), Egypt, Romania, Greece, and the Balkans, and each former Ottoman territory has its own way of…

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19 Crusty, Chewy, Buttery Bread Recipes

Here’s a highly achievable New Year’s resolution for 2020: Bake a loaf of bread. Because the only thing more satisfying than smelling freshly baked bread is smelling freshly baked bread in your own kitchen. There’s a reason baking bread is its own kind of ritual. A from-scratch loaf is a mix between science and magic, where simple flour, salt, and water transform into crusty-edged, fluffy-centered (and hopefully butter-slathered) goodness. It’s delicious, yes, but it’s also empowering—a project that warms your home and satisfies deeply. Whether you love pillowy focaccia, craggy soda bread, or a tangy sourdough, there’s a bread recipe waiting for you. And to prove it (eh?), we’ve combed through Food52’s decade-old recipe box for our favorite bread recipes, ever. Read More >> …

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French Bread Pizza & Other Recipes to End the Decade Right

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too). If your New Year’s resolution is cook more or eat better, I have a few ideas: Read More >> …

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12 Ideas for Leftover Prime Rib (Other Than, You Know, Just Eating It)

So you did the thing. To the delight of your family and friends, you herb-rubbed, temped, roasted, temped again, carved, and served up a prime rib. But now, you’ve found yourself with a bit of a (tasty) problem: What to do with all the leftovers? We’ve got you covered. From tacos to phở, here are 12 ways to keep the good prime rib times going. Read More >> …

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Grandma Jo’s Lasagna Wasn’t an Heirloom Until It Became Mine to Make

Good food is worth a thousand words—sometimes more. In My Family Recipe, writers share the stories of dishes that are meaningful to them and their loved ones. My grandmother is a great cook. Read More >> …

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29 Side Dishes That Would Be A++ With Lamb

Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million. Protagonist, Toula, is introducing her boyfriend to her family when she has to break the news that he’s a vegetarian. Her aunt is horrified. “What do you mean he don’t eat no meat?” she screams. The room goes silent. But then, her aunt realizes a solution: “That’s okay, that’s okay,” she says, squeezing his cheeks. “I make lamb!” Read More >> …

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11 Feast-Worthy Dishes We’re Making on Repeat This Winter

In partnership with Pepcid®—makers of heartburn relief that’s fast and lasts all day*—we’re sharing the winter dishes we can’t wait to feast on this holiday season. Think: salty-spicy snack mix, cheesy potato potato gratin, creamy hot chocolate, and more. If you asked me to write down all the recipes I plan to make and eat this winter, the list would be very long: flaky, golden pies (filled with applies, pears, and the like), cozy soups and stews, lots and lots of root vegetables (roasted, mashed, and more), and plenty of warm drinks to sip. Read More >> …

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After My Miscarriage, I Found Life Again in Grandma Ruth’s Peanut Butter Balls

Good food is worth a thousand words—sometimes more. In My Family Recipe, writers share the stories of dishes that are meaningful to them and their loved ones. No gift has ever, nor will ever, top the festive ribboned baggies of Grandma Ruth’s chocolate-coated, date-filled peanut butter balls. One for every family member. This is a Christmas truism in my family, even now, nearly three years after her death. This is, I’m fairly certain, our only Christmas truism. Against all odds, it has held fast over many years of divorces, fallings-out, deaths. Through happy events too: marriages, babies, sugar and spice. Recipients have come and gone, but the value of the gift has remained constant. Read More >> …

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Cheesy Squash Rigatoni & More Recipes We Want Right Now

Here’s a not-recipe recipe to make whenever you get a free moment, or are trying to avoid something more pressing like laundry or sweeping or paying the electric bill: homemade hot cocoa mix. Yes, you can! Combine 2 parts confectioners’ sugar, 2 parts nonfat dry milk powder, 1 part unsweetened cocoa powder, and 1/2 part malted milk powder. Eyeball some instant espresso powder, salt, and maybe some ground cinnamon or ginger if you feel like it. Make a steamy mug with 2 parts hot water or milk, or a mix, and 1 part hot cocoa mix. Taste and see: Does the mix need more malted milk powder? Probably. Salt? You bet. Adjust accordingly, then divide into jars. Read More >> …

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Red Wine Short Ribs Are Like a Big Cozy Sweater for Your Taste Buds

We’ve partnered with Cakebread Cellars—a Napa Valley winery renowned for its elegant and food-friendly bottlings—to share Senior Editor Eric Kim’s favorite way to spend a winter evening: cozying up with tender short ribs and a glass of their Two Creeks Vineyard Pinot Noir. When it’s cold outside, there are certain dishes I turn to over and over: the cozy squash and guanciale pasta that’s easier to make than a sandwich; the blue cheese burger that makes my taste buds dance; and the wine-braised short ribs that are like curling up in an oversized sweater. Read More >> …

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A 30-Minute Chicken & Potato Curry to Warm You on a Wintry Weeknight

A plate of nourishing, delicious food at the end of a long day at work is something we all want, whether we’re cooking just for ourselves or for our families. It is that very plate of comforting food that can wrap up even the most exhausting day nicely. I tend to cook a lot during the week—some nights with more time on my hands than others. It’s often that I don’t have the energy or the time after work to make something elaborate, which is why a lot of my cooking is about quick recipes, but still keeping it balanced and delicious. Read More >> …

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10 Make-Ahead Appetizers for a Streamlined, Stress-Free Holiday

A few years back, I came to the realization that the star of my holiday table is not in fact the turkey, or the ham, or even the crown rib roast. Though we all ostensibly come together for the picture-perfect moment when Dad carves up the big bird, or slices up the roast, the real excitement is the flurry of activity that happens around cocktail hour. Regardless of what’s on the dinner menu, everyone jumps for the tartlets, canapés, and mile-long cheese board I place out hours before dinnertime. Who doesn’t love tasting different bites of cheesy, gooey, savory snacks before all the mashed potatoes and gravy? I also realized that as much as my guests and I love appetizers, I seem to dread my appetizer prep each year (let’s face it—making 100 of anything can be time-consuming and just a little stressful). But, knowing I couldn’t give up my favorite little bites (give the people…

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A Hero 20-Minute Dish for When You’re Dining Alone

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms. Today: a weeknight option for when you’re done with Thanksgiving leftovers and need something new to eat. Everyone needs a hero. I have a few: Nigella Lawson, Timothée Chalamet’s The King haircut, and blue cheese. Read More >> …

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25 Coconut Milk Recipes for Anytime, Anywhere

Good things come in tin cans. Case in point: sardines, whole tomatoes, beans galore—and coconut milk. We’ve said it before and we’ll say it again: Coconut milk is one sexy, dreamy canned good. It’s sweet but not cloyingly so, rich but not heavy. It’s cheap! It adds depth to the savory and the sweet, from soup to sweet potatoes to cake. Its creamy, dairy-like qualities make it a vegan’s best friend—and it can be your best friend, too.
Here are 25 ways to make friends with coconut milk: Read More >> …

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5 Dinners to Cook This Week (You Know, Besides Thanksgiving)

Thanksgiving is in four days, so you probably think I’m going to tell you to defrost your turkey (which you should if it’s 16 pounds give or take) or make your cranberry sauce (which you could at any point) or buy the wine (estimate half a bottle per person). But I don’t want to talk about Thanksgiving. Read More >> …

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Why Do We Eat Raw Cookie Dough?

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms. When Kristen Tomlan started her edible cookie dough company, DŌ, in 2014, she was mailing orders out of her Brooklyn apartment. Fast forward to five years later, in 2019: Now she has a thriving e-commerce business, one of the trendiest brick-and-mortar stores in the Village, and a brand new cookbook filled with over 100 cookie dough recipes that are “safe to eat” (meaning the eggs are pasteurized and any grains, such as flour, are heat-treated). Read More >> …

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25 of Our Favorite Salads—Because Every Thanksgiving Needs a Salad

We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksgiving tables have something leafy or green to balance out our plates. And it doesn’t just need to be a pile of lettuce. Your Thanksgiving salad can come in all shades and shapes: shaved Brussels sprouts, roasted fennel, tart green apples. Here, I’ve combed through our salad selection and picked out 25 of my favorites to add to your feast. Read More >> …

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The Spicy Peanut Noodles That Got Me Through My Move to Beijing

Writer Mandy Lee, whom you might know from her blog, Lady & Pups, is one of our favorite recipe developers and storytellers. In her debut cookbook, The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors, Mandy shares about her journey moving from New York to Beijing—a new home she didn’t really like, but wanted to accept because her husband’s job brought her there—and how cooking was the only thing that helped her cope with the transition. The following excerpt (plus, three delicious recipes) from The Art of Escapism Cooking is about the kind of food Mandy loves to cook when she’s by herself. When I first arrived in Beijing, I was blissfully excited. Undeniably, a city cloaked in complicated ancient history, much of which is beautifully mysterious and some of which is evidently dark and savage, should be a pulsating magnet for anyone who is the least bit curious about the world…

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