Marcella Hazan's Tomato Sauce with Onion and Butter recipe on Food52.com. Zucchini parmesan crisps. Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!) , why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead? I was suspicious — ever-mushy and damp zucchini? As chips? I hope it goes without saying that we all need some crunchy, slightly salty chips from time to time. Crunch, crunch.
Zucchini Parmesan Crisps Adapted from Ellie Krieger Heat oven to 450 degrees. Keep at room temperature until needed. Homemade Potato Chips! - m's belly. Worth the hassle! My dad is a shameless potato chip junkie. Unfortunately for him, my mom is perpetually dieting (even though she looks just fine to me) and refuses to keep tempting chips in her pantry. My poor father is forever in search of his next bag of chips. Sour cream, plain or ruffled, it makes no difference; unlike his martini olives, Dad is not a picky chip junkie, he’ll take what he can get. Enter my eldest bro’s wife, JP, a keeper of chips. She’s figuring out how to appease my (sometimes) grumpy chipless father. JP: “Hi! I watched as he happily ambled to the sofa to watch Tiger’s baseball, bag of chips in hand, leaving her kitchen unscathed (sometimes he likes to “help”), and JP unburdened to finish her final food prep tasks. Me + dad + chips = love A few weeks ago, we learned the lovely couple who created the blog www.loveandoliveoil.com live down the hall from us.
Thankfully, we did not have cause to use it, and he’s just being silly with the “action stance” here. Tools: 1. 1 Giant Batch of Tomato Sauce, 5 Dinners. Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: Food52's managing editor Brette Warshaw lets three-ingredient Tomato Sauce with Onion and Butter feed her all week long. This is what my life looks like: I spend my weekdays dreaming of the things I'll make on the weekend: the corn I'll buy at the farmer's market and then butter or shave or char, the peaches I'll bake into oat-y, toast-y crumbles, the salads I'll toss and the breads that I'll bake.
Sometimes, these things happen. But when Sunday night gets darker, and the week starts looming ahead, and the prospect of feeding myself for a week seems daunting -- not dreamy -- I turn to my pantry. I take 3 (or more!) Here's what I do with all of it. Eggplant ParmesanCoat long slices of eggplant in flour, bake, and then layer them with your sauce and with a ton of Parm. Serves 6. How to Make Any Marinade In 5 Steps. Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Make everything you grill on the Fourth more delicious with our VP of Technology Karl Rosaen's handy marinade formula -- no recipe required. Hoping for high fives this week? Before you lay anything on the grill, give it a soak in some homemade marinade. Making a marinade from scratch is fun and easy. Olive oil + garlic + ... ... lemon juice + cilantro = Middle Eastern marinade that works great with shrimp (thanks Claudia!) ... lemon juice + basil = tuna steak marinade (thanks Steve!) ... balsamic vinegar + basil = portobello mushroom marinade (thanks again Steve!) But don't stop at these examples -- take the best ingredients you have on hand and proceed with confidence through these steps for grilling perfection. How to Make Any Marinade In 5 Steps 1. 2. 3. 4. 5.
Still want a recipe? A Five-Minute Salad. As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty -- even if they're eaten while our eyes are on the screen. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too. Today: Food52's managing editor Brette Warshaw shares a straight-from-the-fridge salad that comes together in five minutes. Brette says:Sometimes, when I'm feeling lost, I just follow whatever Kristen does. This salad is no exception. Just when I was feeling at a loss for lunch, Kristen whipped out bunches of radishes and yellow carrots from the fridge. Mashed Potato, Cheddar and Chive Waffles. What am I going to do with all of these leftover mashed potatoes (said no one ever!)?
Make waffles! How is there a solution to a problem that isn’t really a problem at all? I’d eat mashed potatoes straight out of the fridge with a serving spoon. Maybe I’d put mustard and pickles on the cold mashed potatoes. I’ve been daydreaming this waffle situation for a few weeks now. Ps. It should go without saying that Mashed Potato Waffles start with mashed potatoes. Since I don’t often have mashed potatoes lingering in my refrigerator, I made some from scratch just for this waffle occasion. We’re mixing out mashed potatoes with browned butter, garlic powder, egg, and buttermilk. These mashed potatoes have some skins mixed in. These mashed potatoes are also seasoned to taste with salt, pepper, a bit of butter, and milk. A few chives and a little mix. The batter has a few potato chunks. My parents gave me this waffle iron for my birthday last year, and I quite like it a lot.
They bake soft and solid.
Soup. Toast. Jennie Cook's Zucchini Butter recipe on Food52.com. Author Notes: Whenever you come home a bundle of squash, this is the best, purest way you can distill it. (And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.) It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Makes about 2 cups 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4 cup olive oil or butter 2 minced shallots, garlic, or combination of both Salt and pepper Coarsely grate the zucchini.
This recipe is a Community Pick! Popular on Food52 and Provisions. Mozzarella in Carozza (Fried Mozzarella Sandwiches) Enlarge Credit: Todd Coleman SERVES 4 Ingredients Canola oil, for frying6 oz. sliced mozzarella8 slices white sandwich breadKosher salt and freshly ground black pepper, to taste½ cup flour2 eggs, lightly beaten1 cup plain bread crumbs Instructions Pour oil to a depth of 2″ in a 6-qt. How to Pack Lunch in the Heat. Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. It's been damn hot in New York, so I've been packing lighter salads for my kids' camp lunches. For instance: this beet salad with sliced cucumber, and a hard-boiled egg topped with leftover green sauce from a dinner party and pickled onions.
To keep my kids' lives in balance, a chocolatey chocolate chip cookie was in order. What's in your lunch today? See some of the twins' past lunches. Follow Amanda Hesser Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. Past articles from this author you'll love: Homemade Chicken Nuggets | Our Best BitesOur Best Bites. There are moms out there whose kids have no idea what fast food restaurants are.
I am not one of those moms. This isn’t a feather in my cap or something I’m bragging about, but the truth is that for us, sometimes fast food happens. I’ve always been pretty open with the fact that I have one very unusually picky eater–if he could live on Kraft macaroni and cheese, peanut butter and honey sandwiches, and cheese, he probably would (yes, I get a lot of advice, solicited and unsolicited, and no, I don’t want any right now. Thanks.) So even fast food can be a battle sometimes. But he will eat chicken nuggets, but only from places where the nuggets are just cut up pieces of chicken breast; if it’s ever been ground up and re-shaped into nugget-shaped somethings, he doesn’t want those. So I set out to make these at home. There are lots of baked variations out there, and the first time I made these, I tried baking some and frying some. Repeat with remaining chicken pieces. Makes 6 servings.
The Art of Honest Fried Chicken (A Lifestyle Choice) Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: The slow art of fried chicken -- with 12 tips and a master recipe. Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend.
It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. First you need to confront yourself; if you are in a hurry to fry chicken you should consider cooking something else. Forget the notion of heavy-handed sides like mashed potatoes or mac and cheese. More: Dilly corn salad + 7 more summery sides. The Rules of Frying Chicken 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Fried Chicken. Crispy Oven Baked Chicken Wings | Our Best BitesOur Best Bites. You guys. Fall is in the air. As I write this, we’re having a massive thunder storm with marble-sized hail and I love the dark gray skies and the fact that they dropped the temperature 20 degrees in a span of about 5 minutes.
I’m ready for it to drop 20 more so I can bust out all of my tall boots, wear sweaters and corduroy, and sip steamers all day while I light cinnamon-scented candles and see how many ways I can incorporate pumpkin into my daily food consumption. This is my most favorite time of year and I love seeing everything autumn pop up in stores these days. Yes, that’s our Alma Mater’s logo mowed into my back lawn which can only mean one thing: football season is here. I told you it was surprising. Now. The only prep for these guys is to dust them with a mix of baking powder and salt and then place them on a rack that’s been placed over a foil-lined cookie sheet. When they come out, they even look fried with their beautifully golden brown crispy skin. Baked Feta with Rosemary Blackberry Compote. Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Your new dinner party hors d'oeuvre. WHO: Oops! Were you gonna eat that? Is an investment banker in New York who has fond memories of making bread and pasta as a child (and an A+ Food52 username). WHAT: Your new salty-sweet-gooey -- and elegant -- party appetizer. HOW: Simmer blackberries and spices until soft and jewel-like; spoon over baked feta. WHY WE LOVE IT: Once we got over how gorgeous this is (just look at that photo!) Baked Feta with Rosemary Blackberry Compote by Oops! Serves 8 Rosemary Blackberry Compote 3 black peppercorns (if you don't have whole peppercorns, use a few good grinds of black pepper)4 juniper berries (if you can't find these, you can use a bay leaf)1 sprig fresh rosemary1 tablespoon freshly squeezed lemon juice2 tablespoons sugar1 1/2 tablespoon buckwheat honey1 pint blackberries Baked Feta.
Homemade Burger Buns. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Kelly Senyei of Just a Taste shares a recipe for homemade burger buns -- and a clever trick for proofing them. The proper burger bun plays a supporting role to the perfect patty. It’s present but not overpowering, complementary but not controlling. Much like the ideal clutch, it’s capable of carrying the essentials without distracting from the overall outfit.
So when it comes time to dress up my burgers, I skip the store-bought varieties and bake up these homemade Parmesan hamburger buns instead. More: Pair your buns with a classic grilled burger and spicy slaw. This recipe originated from King Arthur Flour’s no-knead burger buns, one of my all-time favorite takes on DIY dough. Easy Homemade Parmesan Hamburger Buns Makes 6 buns For the buns For the topping 1 large egg white2 teaspoons sesame seeds Line a baking sheet with parchment paper. Gnocchi alla Romana Recipe. View gallery Enlarge Credit: André Baranowski SERVES 4 Ingredients 4 cups milk1½ cups semolina (about 8 oz.)1½ cups finely grated Parmesan8 tbsp. unsalted butter, softened2 egg yolks, beatenKosher salt, to taste Instructions 1. 2. 3. Spring vegetable potstickers. Pretzel Bagels. Jalapeno Macaroni & Cheese Stuffed Bell Peppers | Our Best BitesOur Best Bites.
Pizza Sauce | Our Best BitesOur Best Bites. Stuffed Pizza Rolls | Our Best BitesOur Best Bites. Cheesy Grilled Pizza Sandwich | Our Best BitesOur Best Bites. Breadsticks (and Pizza Dough) | Our Best BitesOur Best Bites. Garlic Bread Seasoning | Our Best BitesOur Best Bites. Pesto Focaccia. Whole Wheat Chive Waffles with Poached Egg.