HERE2:9

What to Cook

A Better No-Bake Cheesecake, Thanks to a Pretzel Twist

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—but not baking—a cheesecake. It’s hard to bake a cheesecake just right. Underdone, it’s gooey and unsliceable. Overdone, it’s cracked and dry. Which is why most recipes recommend baking at an ultra-low temperature, or in a water bath, or covering the pan with foil. Read More >> …

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A Greek-ish Pasta Salad That Will Never, Ever Bore You

When I was at the grocery store a few weeks ago, I saw something called courgetti which made me stop in my tracks. It was green and swirly. “Zoodles!” I pointed at it and said, as though accusing it of something. Which I kind of was. Courgetti sounds way too much like an actual kind of pasta (sorry, zoodle fans). And then I walked away because I don’t want to be the lady at the store who talks to the produce. My local Sainsbury’s already has a celebrity: “Badass Cat Proves He Is the True Owner of This Supermarket in London.” Read More >> …

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David Burtka’s Favorite Pasta Sauce & Why He Makes Bacon Popcorn With His Kids

Welcome to “More Ketchup, Please,” our newest series that’s spilling the beans on all the different ways we cook for, and with, our kids. We’ve got some great guests stopping by, to get schooled by their little ones on how to perfect family favorites. The more (cooks) the merrier? We think so. Actor and chef David Burtka knows exactly how to throw a great party (as evidenced by his new book Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration). One of his secrets for hosting? Involving the whole family. As Burtka says, “Parties should be for everyone, and not just the adults.” Which is why his kids usually make an appearance. Read More >> …

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The 28 Best Labor Day BBQ Recipes, So Summer Never Has to End

To me, nothing says summer quite like the heady smell of smoke, emanating from a grill at a backyard BBQ. Enveloped by that smell, I’m likely to have friends nearby, an ice-cold beer in hand, and a freshly charred meal on the way. This very smell, recurring each weekend from May through August, makes me hope that summer will never end. But alas, when Labor Day inevitably rolls around, the twilight starts retracting earlier into the evening, and the weekly gatherings begin to slow, the bliss of summer also feels like it’s slipping out of reach. And that may well be the case. But there’s always time for a final outdoor get-together with friends, fire, and lots of food. Read More >> …

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This Is the Best Sauce for Any Burger

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. On nights when I feel like cooking, dinner is a measured, solo dance: a piece of grilled fish or meat, maybe a colossal salad in the summer, a slow-cooked stew in the fall. And though I do think it’s important that we should eat what’s around, what’s in season, I also think it’s important—more important, even—to cook according to personal context. Read More >> …

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After Cancer, Tiramisu Gains New Meaning—& New Ingredients

People always ask me if I learned to cook and bake from my mother. They don’t know her, so they have no idea how hilarious that question is. Even though she wasn’t a “domestic goddess” à la Nigella Lawson, she formed my earliest relationships to food because, well, it’s at the center of how she spends all her days: She is widely considered an expert in the food industry in a field called “consumer research,” which is essentially translating the guest’s experience into charts and data. Her language of casual dining was infused into most meals I remember as a kid, as it was her job to notice and catalog the details that the rest of us as diners take for granted, like the color of the walls or the heft of a menu. She taught me that all of it matters. Having such an involved history with casual dining restaurants in my formative years—while others…

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Our 60 Best Summer Side Dishes of All Time

Much of summer’s fanfare is devoted to the season’s most impressive-looking dishes, like a gorgeous slab of grilled skirt steak with zingy chimichurri sauce or a tray of bright-pink lobster rolls doused in mayo, herbs, and butter. But what about the side dishes? Every main event needs a bit of support on the sidelines—we’re talking grilled vegetables, grains, chilled soups, pasta salads, and more—to make a meal feel complete. Read More >> …

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This Easy Peach Ice Cream Is 4 Ingredients & Totally Churn-Free

We’ve partnered with Hood Sour Cream, makers of quality, rich-tasting sour cream, to share the recipe for our favorite frozen summer treat: a peach ice cream that’s totally churn-free thanks to one secret ingredient. (Hint: It’s sour cream!) As much as I love ice cream (mint chocolate chip’s my favorite, but I’ll happily accept almost any flavor), I had never actually tried making it at home until recently. My primary excuse was that I didn’t own an ice cream maker, though really, I didn’t want to wait at least 24 hours for something I could easily scoop out of a pint from the grocery store. Read More >> …

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This Simple Tomato Salad Has Me Questioning My Loyalty to Caprese

We’ve partnered with Cakebread Cellars—a Napa Valley winery renowned for its elegant and food-friendly bottlings—to share the simply delicious salad we’ll be making all summer long, plus the best wine to pair it with. I have always been a sucker for a simple Caprese salad. Ripe, juicy slices of tomato fanned between thick wedges of creamy mozzarella, drizzled in peppery olive oil and maybe a few spatters of sweet-tart balsamic vinegar. Oh, and don’t forget the sprigs of fresh-picked basil sprinkled over top. It’s the epitome of easygoing, no-cook dining: the supreme salad of summer. Read More >> …

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Our 13 Favorite Tips for Throwing the Chillest Summer Cookout

We’re partnering with Allagash Brewing Company to make sure you’ve got everything you need to make the most of all your #SummerSundays this season, whether you’re hosting a laidback BBQ or hitting the beach. Here, we polled the Food52 team for their best summer cookout recipes and tips. Nothing says summer has arrived better than a big backyard cookout. Growing up in Florida, that meant spending the entire day in the pool with my cousins and friends from the neighborhood, while our parents grilled burgers and citrus-marinated mahi-mahi fillets and plied us with ice pops. Here in New York, that means toting picnic baskets filled with make-ahead snacks to the park or hauling a portable grill up a few flights of stairs for a rooftop BBQ. Read More >> …

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For the Best (& Easiest) Bibimbap, Cook It in a Skillet

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. Every few months, Merriam-Webster adds a new Korean word to the dictionary. Late last year they added gochujang, a staple red pepper paste found in many Korean dishes. One of these dishes, bibimbap (which in Korean means “mixed rice”) was added in September 2017. (Gochugaru, a red pepper powder that’s essential to kimchi making, on the other hand, has yet to find its way into the dictionary. I give it until December of this year.) Read More >> …

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50 Impossibly Easy, Slightly Lazy, 100% Reliable Summer Dinner Recipes

Dragging open a can of anchovies. Cubing cold, snappy vegetables to toss in a mustard jar vinaigrette. Spooning anything at all onto toast, with pepper and cheese and salt. There’s something wonderfully languid about making summer dinners, the kind that come half-prepped right from the produce bag (or, okay, pasta box). The best are not just easy, but also quick—even unnervingly so. “Didn’t I just open the fridge?” you’ll say to yourself, sitting down to Brie-cloaked noodles and tomatoes. Or skillet-grilled fish tacos. Or the undeniable genius of a salad made from cornbread. Read More >> …

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16 Summery Cake Recipes for the Fourth of July & Beyond

In case you haven’t heard by now, my favorite way to celebrate the Fourth of July—aka the real start of summer—is with a killer dessert table. This might mean a solid lineup of pies, ice cream, cookies, and so on. But, in my mind, if you really want a holiday showstopper, you’re going to need a cake—one that looks super fancy, but that you don’t need to be an expert baker to pull off. From a classic red, white, and blue American flag cake to a zippy citrus upside-down cake that’s popping with color, these cakes make the sweetest Fourth of July standouts. The best part? Just about all of them are beginner-friendly. Read More >> …

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These Sweet & Tangy Grilled Chicken Thighs Are 100% Ready for Summer

Summer is here, which means that it’s time to fire up the grill. We’ve partnered with Just BARE Chicken, producers of humanely raised chicken, to share one of our test kitchen director’s go-to recipes for the season: grilled chicken thighs with a lemongrass glaze. “There is no greater cut of poultry than the über-versatile chicken thigh,” says Senior Editor Eric Kim, aka The Chicken Thigh King. As much as I lean on the ever-popular chicken breast for busy weeknights and meal-prepped lunches, I’ve since come to realize that he’s absolutely right. Read More >> …

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The Spicy, No-Cook Cheese Dip I Eat by the Spoonful

We’re partnering with Allagash Brewing Company to make sure you’ve got everything you need to make the most of summer, whether you’re hosting a laidback BBQ or hitting the beach. Here, we’re sharing a fuss-free beer cheese recipe that’s guaranteed to become your new favorite warm-weather dip. I fully understand the concept of a dip. According to Merriam Webster, it’s “a sauce or soft mixture into which food may be dipped.” Normally, crackers or crudités make useful vehicles for scooping and dunking and shoveling tiny swatches of dip straight into my mouth, which always leaves me wanting another bite..and another and another. Read More >> …

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22 Fourth of July Appetizers for Chilling Out, Snacking, Relaxing All Cool

I love driving up the Oregon coast with my cousins on the Fourth of July weekend, fishing poles and huge beach blankets packed. Every year we rent a big house, with an extra-large kitchen and a long dining table where we can all sit together for meals: not just for breakfast, lunch, and dinner, but for little bites throughout the day, as well. The holiday weekend is, for me, really 100 percent about that CGL (Chill Grazing Lifestyle). Whether I’m dipping crunchy vegetables into my favorite dips (hummus, nori sour cream, garlicky spinach and yogurt) or snacking on BBQ-friendly finger foods (deviled eggs, chips and guac, fish-sauce chicken wings), you can bet I’ll be grazing in between all the fishing and swimming and sangria sipping. Read More >> …

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A 5-Ingredient Pudding With All the Charm of Key Lime Pie

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count salt, black pepper, and certain cooking 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 introducing Key lime pie to an old-timey pudding called posset. Spoiler alert: They totally hit it off. Possets were “all the rage in the Middle Ages.” As John Ayto notes in The Diner’s Dictionary: Word Origins of Food and Drink, these British booze-set puddings reigned from then into the 19th century. But now, they’re “no longer heard of.” Read More >> …

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Our 38 Best Vegetarian Pasta Recipes Of. All. Time.

If I got stuck on a desert island, I would ask to take my toothbrush, a two-quart pot, and a lifetime supply of spaghetti (whole-wheat, please) plus tomato sauce (Marcella Hazan’s or this buttery no-cook number). As a vegetarian, I eat pasta an astonishing number of times each week, relying on it for just about everything. Do I need a quick and convenient dinner? There’s a pasta for that. Am I trying to impress my boyfriend’s family? I turn to pasta, too. Am I feeling a little down? Who but pasta could see me through? Pasta’s also the perfect vehicle for many vegetables, when I don’t really feel like eating vegetables (yes, even vegetarians have this problem). Read More >> …

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I’m Gay & I Bake. But Does That Make Baking ‘Gay’?

Table for One is a column by Senior Editor Eric Kim, who loves cooking (and baking) for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms. When I was 13 years old, I had a food blog called Eric Cooks. Once a week I’d write about a new baking discovery I had made, mostly cookies and cakes and muffins inspired by Gale Gand’s Food Network show, Sweet Dreams, which I watched religiously after school every day. Read More >> …

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16 Chicken Recipes That Scream Summer

Picture this: You’re on a beach. The sky is blue. The sun is bright. You’re reading a good book, drinking iced tea, and eating, uh, beef stoganoff? Probably not. Read More >> …

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11 Sweet & Simple Fourth of July Desserts We Love

Even though summer “officially” starts on June 22 (aka the summer solstice), the season doesn’t really kick off until the Fourth of July holiday—and not just because there are fireworks to mark the occasion. By the time the 4th rolls around, the farmers markets are abundant with the ripe fruits and vegetables you dreamt about all winter long, the weather is reliably hot and sunny, and the idea of doing a full day of absolutely nothing at the beach is still a novelty. July Fourth marks the real start of summer, and my favorite way to celebrate that is with a killer dessert table. When I was younger, I’d always make a beeline for the blueberry pie my mom would pick up from our favorite bakery in Florida, which was topped with at least two scoops of vanilla ice cream. Today, I’m still a blueberry pie fanatic, but I’ve also added a handful of other sweet…

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An 11-Minute Pasta for When Your Cupboard Is Bare & You Have No Time to Spare

Vicky Bennison is the mastermind behind Pasta Grannies, easily one of the greatest YouTube channels around. Every Thursday afternoon, she posts a new video featuring a different Italian nonna, who makes—yes, you guessed it—homemade pasta. (“And sometimes soups, breads, dolci, rice dishes, that kind of thing,” Vicky writes, “because that is what the Grannies wanted to cook for me.”) A few months ago, we chatted with Vicky about one of her own favorite pasta dishes, an 11-minute chickpea number she makes when her cupboard is bare and she has zero minutes to spare. Read More >> …

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For Better, Juicier Lamb Chops, Use This Marinade

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. This week: his favorite lamb chop marinade. “My dinners at home are startlingly simple,” Marilyn Monroe said in a 1952 interview for Pageant Magazine. “Every night, I stop at the market near my hotel and pick up a steak, lamb chops, or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.” Read More >> …

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The Best Gluten-Free Pasta Recipe, According to a Chef

If there’s one thing I could eat for the rest of my life, it would probably be a simple bowl of pappardelle pasta tossed in butter, pepper, and a little bit of the starchy-salty water it’s been cooking in (plus a small mountain of Parmigiano Reggiano). You see, I eat pasta at least two or three times a week, every which way: spaghetti á la Marcella Hazan, gnocchi in a lemony kale pesto, fettuccine with this creamy mushroom situation, and so many more. It is my favorite food. I love it, and it loves me. One could even say I am a pasta-ficionado. Read More >> …

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5 No-Fail Father’s Day Breakfasts Everyone Will Like

For any non-dad, Father’s Day feels like a hard one to get right. Do you plan a full schedule of activities? Or do you let dad relax? Do you take him out for dinner? Or do you cook him a nice meal? And what about a gift? Does he really need another grilling set? How about a salami bouquet? The options are at once completely overwhelming and totally limited. Lucky for us, we have the inside scoop. And as it turns out, all dad really wants is a good breakfast. 
Here, Micah Abrams, former editorial director of Fatherly, a digital lifestyle guide for men entering parenthood, shares his five ideal Father’s Day breakfasts (though they’d also be welcome any day of the week).  Read More >> …

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