"Just this last week alone, I've made about a dozen and left them to marinate for ages, enjoying their salty, puckery, intensely flavored outsides, and creamy-jammy insides."

"These are kitchen sink cookies at their finest," says Amanda. Who doesn't love tart tangy lemon curd? and a pulse recipe (dal! To celebrate a decade of all things kitchen and home, we're rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. THAT CAKE is just SERIOUSLY good. Throw in some big green butter olives at the last 30 min of cooking and you have nothing short of magic. "People" such as Brette Warshaw, former editorial team member (and pilaf enthusiast) at Food52.

Trust Urvashi! This is the best sauce for any burger: a fragrant rosemary-scented mayonnaise. There's not a whole lot of mystery around why Martha Stewart's one-pan pasta is such a community favorite. Just want to share my love for the Toasted Peanut Butter and Honey sandwich on Rosemary Chocolate Bread. Unable to add item to List. I was uninspired by the photos and didn't use it right away.

Browse easy recipes for lunch, dinner and more. Last fall, he set out on a mission to "better" this recipe by, in his words, "smugly replacing the tenderloin with a pork shoulder." Why is this recipe so popular? I learned it from my husband who is Japanese. Bringing spice from red pepper flakes, depth from garlic and onion, and general sauciness from juicy cherry tomatoes, this linguine recipe takes about nine minutes to make—without having to boil a giant pot of water separately. beans! I have just started using a whole chicken cut up for economics sake and it works just as well. Hazan's butter sauce (which I still have to "hack" for you...), but that CAKE? Reviewed in the United States on December 2, 2018, The almond cake recipe is worth the price of the book even if that's all you bake out of it! Find thousands of popular recipes approved by our test kitchen and cooked by our community. That banana and meringue cake? This shopping feature will continue to load items when the Enter key is pressed. It’s become my go-to for parties and will always hold a special place in my heart. She abandoned a career in economics in 2007 to pursue a master's degree in food studies from New York University and a culinary degree from the Institute of Culinary Education. as well as the the introductions to each, are interesting. Others'll tell you it's just as great with Brussels sprouts, and you can riff to your heart's content.

“Well, here we are several years later and this is one of my favorite sandwiches of all time. "I use the same technique when I make meat sauce: I start by browning the meat and then continue on with the recipe as written, with the addition of a sprig of thyme and a smashed clove of garlic.

), "Amanda and I made the kale and quinoa pilaf several times for demos in the early days of Food52, because it was a total sensation among our readers," says Merrill.

This is an iconic recipe that … By which we mean: When hundreds of people love a recipe so much that they leave comments like, "I make this EVERY week now!" The web site food52 asks home cooks to submit their best recipes to weekly contests that determine which will make it into their second forthcoming cookbook. "Our test kitchen director Josh Cohen and I decided to try it with one small alteration: Cook it way less (turns out a pork tenderloin can come up to temperature in just 2 to 3 hours even in the slow cooker). "I remember when we discovered this recipe during our first asparagus recipe contest," says Amanda. It worked a charm, and the result is one of my new favorite ways to roast cauliflower. writes Dina M. "Even on my laziest days, I can manage this one," writes Nancy M. This one gets a makeover with honey replacing all of the sugar. pudla! "I almost always make this with Pomi chopped tomatoes," she says. Dole Whip's got nothing on this refreshing pineapple ice cream made with fresh fruit. I want to hug it and keep it close my entire life. The verdict? To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

(Thank you, Gina G). "This is one of my favorite and most-cooked recipes of all time," she says. Don't worry, it works and it's so easy you'll never buy lemon curd in a jar again. I have a problem. I'd marry that cake! In an ethereal and sinful, almost naughty way.

Stack the two sections, adding a soft, whipped cream blanket in between. "You top a large pan full of cake batter with meringue and then bake everything together, all at once. This book is a hidden gem. The recipe I keep coming back to, because everyone loves it and it's easy, is Siracha Lime Corn Salad. The recipes are amazing..I’ve already tried several and even my picky daughter says they are all “keepers”! So another was tried and another all with the same results. See what other Food52 readers are saying. Cacio e Pepe Shortbread! ) And we couldn't have done any of it without all of you, who've been by our side writing recipes, leaving testing notes, acing our recipe contests, and sharing your kitchen wisdom on our Hotline for the past decade. Carved into medallions, that balsamic-glazed pork truly is divine. With a cup of tea in the morning or as a late night dinner it always seems to hit the spot. Sauce vierge (literally, virgin sauce) was created in 1976 by Michel Guérard, one of the forces behind the lighter, fresher nouvelle cuisine that sprang up in reaction to cuisine classique, dripping with all its hefty mother sauces.

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