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

J. Kenji López-Alt 15 comments

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

We Need Your Help With the Best Thanksgivukkah Recipes!

The Serious Eats Team 27 comments

What's Thanksvimukkah, you ask? Only a (literally) once-in-a-lifetime convergence of Hanukkah and Thanksgiving, which are happening on the same day this year. To celebrate, we're squaring off against our friends at Food52 for a little (friendly) competition to see who can create the best Thanksgivmukkah dish, and we need your help! More

Check Out Food52's New Provisions Site!

J. Kenji López-Alt 17 comments

Our friends over at Food52 have just launched their new shop, Provisions, where you'll find things like themed product collections paired with related recipes and how-tos from the site. More

Food52's Short Rib Ragu

Kate Williams 4 comments

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

Serious Eats Kate Williams 1 comment

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

Kate Williams Post a comment

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

Serious Eats Kate Williams 1 comment

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

Kate Williams Post a comment

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

Serious Eats Kate Williams Post a comment

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

Serious Eats Kate Williams 3 comments

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

Food52's Warm Custard Spoon Bread

Kate Williams Post a comment

The words "spoon bread," "magic," and "breakfast" were just too enticing to pass up. This spoon bread is sweet, savory, creamy, and everything else you'd want in a holiday breakfast treat. More

Cook the Book: 'The Food52 Cookbook, Volume 2'

Kate Williams Closed

The Food52 gals have released a second volume of recipes, culled from their biweekly recipe contests on Food52. Not only is it beautifully designed and photographed, but each recipe has been edited into common kitchen language and is accompanied by carefully chosen comments and suggestions. Enter to win your own copy here! More

Dinner Tonight: Vietnamese-Inspired Sweet and Spicy Catfish with Pickled Vegetables (via Food52)

Dinner Tonight Will Gibney Post a comment

At times catfish can be a little too muddy-tasting, but in this dish the flavors are clean and bright. Richness from the glazed fish and yogurt sauce makes the dish feel like a main course instead of an appetizer. Crunchy vegetables are contrasted nicely by the flaky and soft texture of the fish. More

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

Dinner Tonight Will Gibney 1 comment

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

Dinner Tonight: The New Englandah Burgah (via Food52)

Dinner Tonight Will Gibney 1 comment

No that's not a typo. This burgah utilizes maple syrup, which creates a slightly sweet burger. If you think a sweet burger sounds gross, the cheese and bacon provide the saltiness necessary to balance the sweetness. It's a pretty killer burger, especially if you're craving a salty-sweet combo, this is it. More

Dinner Tonight: Yum Dogs (via Food52)

Dinner Tonight Will Gibney 2 comments

Take a pork product and wrap it in another pork product, what do you have? A yum dog! Or you can take a beef product and wrap it in a pork product. Either way it's delicious. In this recipe, hot dogs are wrapped in bacon then nestled on a bed of tangy, spicy beansprout slaw. More

Win A Chance To Have Your Ice Cream Flavor Made By Jeni's Splendid Ice Creams

Sweets Carrie Vasios Mullins 2 comments

Along with our friends over at Food 52, we're looking for your best original ice cream flavors. The winning recipe will be made into actual ice cream by the folks at Jeni's Splendid Ice Creams and sold through their website, so get churning! More

Dinner Tonight: Heirloom Tomato and Lemon Mascarpone Tart (via Food52)

Dinner Tonight Will Gibney Post a comment

This tart has a crumbly crust to die for while the filling is a creamy, bright, and lemony mascarpone cheese. Save this one for when you have some really, really good, fresh tomatoes. The tomatoes are laid on top of this tart, which means it's important to have the best ones you can find. Think of this like an amped up summer tomato sandwich. More

Dinner Tonight: Mint and Green Pea Risotto with Roasted Tomatoes (via Food52)

Will Gibney Post a comment

A much more substantial vegetarian option is this mint and green pea risotto. The sweetness of the peas is countered by the herby, fresh mint. Roasted tomatoes on top give it a richness and smokiness that's the perfect earthy partner to the freshness of the peas and mint. More

Our Cherpumple-Off Against Food52

Erin Zimmer 18 comments

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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