'Food52' on Serious Eats

The Results of the Food52 and Serious Eats Thanksgivakkuh Recipe-Off!

This year's once-in-a-lifetime fall holiday mashup, Thanksgivukkah, presents some opportunities for serious cross-cultural feasting, and that's when things get really fun. This week, we squared off against our pals at Food52 for a little (friendly) competition to see who can create the best Thanksgivukkah dish. We turned to our readers for help brainstorming ideas before coming up with our final dish: Latke-Crusted Turkey Stuffing Fritter with Liquid Cranberry Core and Turkey Schmaltz Gravy. See how it compares to Food52's turkey sandwich with sweet potato latkes in place of the bread and a shaved brussels sprouts salad! More

Food52's Short Rib Ragu

Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history. More

Food52's Short Rib Ragu

Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history. More

Food52's Sweet Potato and Pancetta Gratin

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Food52's Sweet Potato and Pancetta Gratin

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory. More

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory. More

Food52's Warm Custard Spoon Bread

In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair. After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason--this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me. More

Dinner Tonight: Israeli Couscous with Roasted Lemons, Capers, Seared Scallops and Lemon Creme Fraiche (via Food52)

Generally scallops are paired with ingredients that highlight the natural sweetness in the scallop, however in this Food52 recipe the scallops' briny flavors are emphasized. Pairing them with a couscous scented with roasted lemons, capers (and caper berries), and a sauce bright with both lemon zest and juice emphasizes all the briny notes of the scallops. More

Our Cherpumple-Off Against Food52

Define Cherpumple? It's like the turduckens of desserts. So when the ladies of Food52 challenged us to a Cherpumple-Off, we said, um sure, sounds fun. Sixteen hours of construction later, this is what Kenji came up with. Meet Sir Plumple, our Thanksgiving-inspired monstrosity. More

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