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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Food52

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Notes about this site

  • Barb_N on December 09, 2014

    I made the Roasted Onion salad- 11/11/14. The notes say it's from Plenty More but I can't find it in any index- Ottolenghi's or Food 52. The photo is beautiful, the flavors are great but the concept is...odd, at least to me. Thick sliced red onion is roasted til brown and tops a salad of arugula and goat cheese with a chile walnut salsa. Again, it tasted great but I probably won't make again. The texture was not appealing.

Notes about Recipes in this site

  • Magical coffee

    • Melanie on February 17, 2012

      Very easy - leave a jar filled with water, coffee grounds, brown sugar and cinnamon in the fridge overnight. The next morning, strain into a glass with ice and milk. Tastes very refreshing and completely avoids turning the kettle on.

  • Fig and blue cheese savouries

    • Jswendt on July 04, 2012

      need 14 minutes..I used a 1/5" cutter...one inch seems awfully small

  • Okonomiyaki

    • ellabee on May 06, 2013

      Per comments, add some grated ginger to batter, sprinkle sesame seeds before flipping. Cut into wedges for appetizers; fine at room temp.

  • Gazpacho with honeydew & peppadew

    • leahorowitz on July 13, 2014

      I used some dried red pepper flakes and a splash of hot sauce instead of the peppadews - still delicious! Peel the cucumber if you want your soup to have a nice red color like in the photo.

  • Pasta and bean soup with kale, revisited

    • TrishaCP on September 16, 2014

      This soup has good flavor and was very filling. I should know better by now than to trust any recipe that uses dried beans not soaked overnight unless they will be going into the slow cooker- quick soak methods never work for me and this one didn't either. In this case, I had freshly purchased Borlotti beans and cooked them twice as long as specified and they were still quite firm.

  • Lentil and sausage soup for a cold winter's night

    • chawkins on September 12, 2012

      A delicious and hearty soup. I use hot italian sausage instead of the garlic sausage and it was good.

  • Smoky minestrone with tortellini and parsley or basil pesto

    • chawkins on September 18, 2012

      Great soup. I threw in a hunk of cheese rind and did not serve it with additional cheese. Don't skip the pesto, it added a note of freshness to the soup

  • French red pepper soup (Potage aux poivrons rouges)

    • Sandiasingh on September 01, 2013

      Excellent, fresh vegetable soup. I grilled the peppers and threw in a couple of green capsicums from the garden too. Really unique flavor. Also added a dab of EVOO, basil and toasted breadcrumbs on top

  • 3 Cheese for ale and roasted red pepper soup!

    • Bloominanglophile on April 02, 2013

      I enjoyed this soup. My husband (who doesn't like strong cheese), and my daughter ate it dutifully but let me know they didn't care for it. It is a rich soup, with a strong taste of cheese and ale. I didn't have gruyere, so I subbed manchego, which possibly tipped the scales toward too strong of a flavor. I used Boddington's ale, also. This was served with soda bread (no raisins). A crisp green salad wouldn't be out of line, either.

  • Cream of roasted tomato soup

    • Waderu on November 24, 2013

      Made this to go with grilled cheese sandwiches. It was delicious. Roasted the tomatoes day before. Only thing might have done differently is strain the seeds - didn't use beefsteak tomatoes.

  • Split pea soup for a winter's day

    • adrienneyoung on November 26, 2012

      This recipe doesn't cut corners, and the end product shows it. It's a good soup. From having slap-dashed in a few places the recipe did NOT, I note that fussing over quality of stock and other ingredients (as the recipe author does) counts. So does simmering slowly. Also, as with other soups, it is markedly better the second or third day. That said, I want to try Ad Hoc's split pea soup to see if even more attention to detail yields a very different thing again...

  • Green beans with apricots and serrano ham

    • krobbins426 on July 24, 2013

      We made this with red grapes and braeburn apple, since that is what I had on hand. Delicious. Tasted even better the next day. We made more apricots soaked in the sherry and had them on salad the next day.

  • Kale chips

    • adrienneyoung on August 13, 2011

      bleh. not a keeper, whatever my naturopath says.

    • jaelsne on June 01, 2014

      Loved the addition of apple cider vinegar.

  • Massaged kale salad

    • meggan on November 05, 2012

      This salad was good but the "bunch of kale" was kind of ambiguous. I think the bunch I got was smaller than what the author expected because after it was massaged, I basically had a feta, raisin, seed salad with flecks of kale. I added some un-massaged spinach and everything was fine.

    • Suzanneserat on June 30, 2013

      This is virtually the same recipe as Kale and Currant Salad in the book Feeding the Whole Family printed in 1994. It's great. Do great cooks really think that much alike?

  • Better than creamed spinach spinach

    • ssdrabek on September 04, 2012

      YUM!!! I made this with kale and it turned out so good!! I did not seed the peppers, yum and I did not have tomato paste so used diced tomatoes and it turned out great!

  • Absurdly addictive asparagus

    • aeader on June 03, 2014

      Great combination of flavors in this dish. I used 3 slices of bacon because I didn't have pancetta, and left out the butter because the bacon rendered plenty of fat in which to sautee the other ingredients. Quick, easy, and delicious!

  • Spanish roasted potato salad

    • Cpeterson729 on May 12, 2014

      Delish! I doubled the recipe, halved the garlic. I used half mayo, half kewpie. Next time I will up the potatoes by 25% or so - I like the dressing a bit lighter. Yum!

  • Roasted cauliflower with gremolata bread crumbs

    • robinorig on December 18, 2011

      One of my "go-to" recipes. So simple but so delicious & fast. Can eat the entire amount in one sitting...

  • Suspiciously delicious cabbage

    • robinorig on October 07, 2012

      This is delicious. Couldn't stop eating it. The ginger transforms it. I substituted creme fraiche thinned with lowfat milk for the cream and added a tiny bit of grated fresh nutmeg. Would make this again, anytime.

    • Laura on December 23, 2012

      This is indeed delicious and very simple to prepare. The ginger is key! The ginger flavor is not really obvious, but it provides a really nice flavor undertone. I used the full 3/4 cup of heavy cream, but I think it could be reduced to 1/2 cup next time and I'd try it with milk instead. It's very rich as written. ETA: We discovered that this was even better on the second day.

  • A medley of roasted potatoes with homemade za'atar & Aleppo pepper

    • meggan on August 21, 2014

      I didn't make my own za'atar which might be why this was kinda meh.

  • Lemony roast carrot compote

    • Rutabaga on December 08, 2014

      I added some Jerusalem artichokes and used five potatoes, and wound up with so many vegetables that I split the mixture between two large pyrex dishes. It took closer to 50 minutes before the vegetables started to brown; in retrospect, using a half sheet jelly roll pan would have led to better browning. I recommend adding two sliced lemons to the mix rather than just one (especially if you add other additional vegetables), as Meyer lemons are delicious when roasted. An extra squeeze of lemon juice also wouldn't hurt.

  • What we call stuffing: challah, mushroom, and celery

    • krobbins426 on November 27, 2011

      Have made this for years. Great and simple recipe.

  • Thankful for leftover turkey jambalaya

    • chawkins on December 08, 2014

      Very good, not spicy to us. I use McCormick Cajun seasoning, a mix of regular long grain and jasmine rice. However, I'll cut down on the thyme a little bit next time; I had to use dried thyme and I used a third of the called for amount for fresh and its taste was a little bit too prominent even among all of the other spices.

  • Macaroni cauliflower and cheese

    • monica107 on February 16, 2014

      OK but nothing special; wouldn't make it again.

  • One pot kale and quinoa pilaf

    • Laura on April 17, 2013

      You've got to love how healthy this dish is. And that's about all. I followed the recipe exactly and it was bland and tasteless. There are so many things that need to be tweaked about it, that it's not worth the time -- just choose another recipe.

  • Fregola sarda with caramelized squash and charmoula

    • Laura on January 16, 2014

      Made this for dinner last night and we really liked it. Probably would have liked it even more had I followed it more closely. I did take some shortcuts. I didn't have whole cumin seeds so used 2 tsps. of ground cumin; didn't have hot paprika, so used sweet instead; had planned to use walnuts in place of the pine nuts, but got lazy and decided to skip them. Even so, to my surprise, we really liked it. And, despite the missing hot paprika, it was plenty spicy. Don't know that I'll make it again owing to the difficulty of finding fregola sarda. I happened to stumble across it in a store I rarely visit.

  • Cheesy broccoli, chicken and rice gratin with crisp almonds

    • Jane on February 29, 2012

      This was a no all the way through. It took far too long to make, required far too much washing up and the result was not great. I don'y know how the author could possibly think mixing cold rice, cold chicken, cold broccoli with cold milk and cheese then heating in a 425 oven could possibly heat through in 7 minutes. It took 25 mins and was then very sloppy and unappealing. It didn't even taste nice. So definitely not one I will be repeating.

  • Arugula lasagna

    • meggan on November 10, 2014

      It's weird but it seems that I alone found there was not enough cheese mixture for the amount of pasta and the size of the pan. I had to double it! Also, take it easy on the salt; pecorino and Gorgonzola are pretty salty on their own.

  • Smoky mac 'n cheese

    • ntt2 on March 14, 2012

      also recommended to add chicken

  • Quinoa with butternut squash and pumpkin seeds

    • Jane on January 10, 2014

      For an every-night dinner this was good, not spectacular but good. If I make it again I will roast the squash rather than cooking with the quinoa as I prefer the caramelized flavor of roasted rather than the mushier boiled squash. There's a nice contrast in texture and colors of the squash, quinoa, spinach, cranberries and pumpkin seeds.

  • Mustard spaetzle with sauteed spinach, sweet onions and shitake mushrooms

    • Bloominanglophile on September 02, 2013

      I have been wanting to try making spaetzle for many years now. Since I recently bought a spaetzle maker and had some veal bratwurst to cook (as well as some fresh shiitakes), I decided now was the time to try it. They really are fairly simple to make. I did add at least 1/4 cup milk more to the batter so that it would actually drip down through the holes in the spaetzle maker. The rest of the dish was completed as was written in the recipe, including adding a bit more butter and olive oil to the finished dish. The result was pretty good--it seems like a lot of mustard but the flavor ends up being quite subtle. My shiitakes weren't all that flavorful--I wouldn't hesitate to make this dish with cremini mushrooms and add lots of parsley in place of the spinach. Regardless, I was fairly pleased with how this turned out, being my first attempt!

  • Lemony pasta with asparagus

    • aeader on June 03, 2014

      This was delicious! I left out the ricotta because I didn't have any but it was still wonderful. Very lemony and perfect for a spring dinner.

    • Melanie on November 05, 2014

      I also left out the ricotta on this one (but added chopped parsley), but was very pleased with the results. Really lovely and fresh taste!

  • Summer pasta alla Caprese

    • MMarlean on August 07, 2011

      Substituted white beans for the pasta. Also added garlic with the vinegar & oil. A really good quick meal!

  • Tuna noodle casserole - redux

    • jenniesb on November 16, 2014

      Liked this recipe a lot. I mistakenly bought water-packed tuna, but I think olive-oil packed tuna would have been even better. I increased the amount of herbs to about 1-1/2 times the amount called for. Thinking next time I might amp this up with the addition of peas and/or broccoli to the recipe.

  • Orange quinoa salad with almonds, olives, and feta

    • vickster on April 22, 2013

      Easy salad to put together. The salty olives and feta really complement the oranges.

  • Creamy spring barley

    • Jane on August 26, 2012

      I wonder whether this should this be made with pearled barley. I used whole barley and it never got at all creamy like a risotto and took considerably longer than the 30 minutes cooking time suggested. The result was still good so if I make it again I would like to be sure I'm using the right grain.

  • Crispy fried eggs on garlic fried rice

    • Bloominanglophile on September 10, 2013

      I scaled this recipe down to use up a cup of rice for my lunch. It was just fine--a decent way to use up leftover rice.

  • Spicy shrimp

    • adrienneyoung on June 09, 2012

      Pan fried rather than grilled. Needs must. Too spicy for some (lips go numb sort of spicy) but fast, dead easy and, I thought, a delicious summer food. Great with beer.

  • Littleneck clams with sherry, garlic and smoked paprika

    • fprincess on July 27, 2011

      I simplified the recipe by adding the clams directly to the olive oil/garlic/paprika mixture + green garlic (instead of chives) then adding the sherry and closing the lid to cook the clams. Butter could be added from the beginning as well. This is a nice change from the traditional white wine/onion/garlic recipe. Essential to rinse the clams carefully to remove all the sand. I served with toasted rustic bread on the side, brushed with a little garlic.

  • Shrimp biryani (Indian shrimp and rice)

    • chawkins on October 25, 2014

      This is wonderful. I skipped the mint since I didn't have any, used jalapeno instead of serrano and cooked the rice on the stove top instead of in the oven. I also used the shrimp shells to make a broth and used that to cook the rice. As suggested by a good number of the comments on Food52, green peas would have been an excellent addition to the rice, cauliflower would probably be good as well.

  • Olive oil poached fish or shellfish

    • Cheri on June 30, 2014

      This is easy, and it worked well with my albacore tuna loin. Uses quite a bit of olive oil. Not sure it was worth the effort for us.

  • Za'atar scented salmon and eggplant

    • wester on October 30, 2014

      The za'atar and salmon were a brilliant combination - salmon needs exactly this combination of acidic, nutty and fragrant. I don't think the eggplant added much to this recipe, although in itself it was pretty nice.

  • Greek spiced baked shrimp & creamy orzo

    • Delys77 on April 08, 2014

      You definitely don't need the pasta water as the orzo holds together very well without it. I wouldn't likely repeat this dish. It wasn't bad but the flavours were a little one note for me. There is a fair amount of acidity form the tomatoes, yogurt and feta without any contrasting depth of richness or heat.

  • Walking Spanish down the hall chicken thighs

    • Jswendt on January 22, 2012

      This was delicious. Left out potatoes, just because I wanted a different starch..otherwise no changes.

  • Braised Moroccan chicken and olives

    • Delys77 on July 17, 2012

      Served over basmati as spencer doesn't like couscous and it worked very well. The sauce has a good balance, but you definitely need good quality olives as they can become a tad bitter. Also it seems like a lot of preserved lemon but you need it to balance the dominant spice notes.

  • Chicken pot pie Provencal

    • SACarlson on December 31, 2013

      This recipe is an incredible amount of work, but is very, very good. The mustardy sauce is just delightful.

  • Lemon and onion roasted chicken

    • locavoreliz on October 13, 2014

      This was fairly simple to prepare, but the chicken came out so tender, juicy, and flavorful!

    • Laura on December 04, 2014

      Made this for dinner last night and the chicken turned out perfectly -- it was a little over 4 lbs and was done at the 80 minute mark with beautifully browned and crisp skin while the meat was really juicy, not dry at all. The vegetables, on the other hand, did not fare as well. I was a little concerned about leaving the carrots and parsnips whole, rather than cutting them into smaller pieces and my fears were confirmed in that they were not fully cooked when the chicken was done. In the future, I'd cut them up like the other vegetables. And, I will definitely be making this again -- a really delicious result for not a lot of work!

  • Peruvian style roast chicken with roasted garlic

    • LouiseStaley on September 22, 2012

      This makes for a delicious, fast (except for the brining), roast chicken. I was too lazy to roast the garlic and just rubbed the chicken with garlic infused oil and the other rub ingredients. I served the chicken with rice with dried apricots, slivered almonds, steamed spinach and the pan juices mixed through and a crumble of Meredith's goat cheese on top. Really, really good.

  • Chicken meatball tikka masala

    • Delys77 on March 05, 2013

      The meatballs are very good, but don't scream tikka because they are oven roasted and don't get very brown. That said the flavour is nice and the technique is very simple. Sauce wise, I used cream instead of coconut milk and it was delicious. I would however suggest increasing the sauce ingredients as the dish is a little too dry and the sauce is very good. Also, could go a touch spicier.

  • Broiled marinated skirt steak with cilantro and preserved lemon gremolata

    • Jane on August 09, 2011

      This was a good everynight dinner. Marinated the skirt steak for about 2 hours so it picked up the flavors well. The gremolata was interesting - preserved lemon and cilantro rather than lemon zest and parsley was a novel twist. It gave it more of a Middle-eastern vibe.

  • Ribeye steaks and mushrooms with a herb, citrus, and anchovy butter

    • bwehner on April 28, 2012

      The compound butter was phenomenal!

  • Red roasted Asian beef stew

    • scarroll on July 20, 2012

      Recipe includes tip on making into a soup, plus she mentions in the comments that she uses chicken as another variation.

  • Buffalo, mushroom & feta meatballs with San Marzano tomato sauce

    • Jane on June 25, 2012

      I liked this recipe even though I didn't follow it to the letter since I didn't have some of the ingredients. I skipped the mushrooms and thought the meatballs were still very tasty - parsley, basil and feta gave them interest but I think also the buffalo was tastier than ordinary beef. This was my first time cooking with ground buffalo. I also liked that the meatballs were baked rather than fried. The tomato sauce was a bit boring though I had to use regular canned tomatoes rather than San Marzano so it may have been better with those. All round a successful everynight dinner.

    • amraub on September 30, 2012

      Made with the mushrooms and they seemed to help keep the meatballs very moist. The tomato sauce didn't add much for me, but I greatly enjoyed the flavour of the meatballs. Might skip the sauce next time or try a different one.

  • Grilled rib eye steaks with whiskey peppercorn sauce

    • chawkins on October 31, 2012

      Very easy and tasty sauce. It all came together in a few minutes while the steaks were resting. I was intrigured by inclusion of miso in the sauce, it definitely added a lot of umami.

  • Flank steak stuffed with blue cheese and spinach with creamy horseradish sauce

    • bwehner on May 11, 2013

      Not difficult & great presentation. Excellent horseradish sauce

  • Pastitsio

    • Delys77 on December 21, 2012

      For us this one was a winner. This is the second recipe for Pastitsio I have tried and it was far superior to the other one (from the Olive and the Caper). I followed the recipe very closely except that I salted the bechamel and the lamb ragu. I expect the recipe doesn't call for salt in either because of the feta in the lamb ragu and the parmesan in the bechamel, but to my mind this was going to yield an under seasoned result. I think this was a wise move as it definitely elevated the dish. The proportion of sauce to noodles was just right and the overall dish had excellent flavour with a lovely creamy texture from the bechamel. Also this comes together relatively easily.

  • Coffee infused braised lamb shanks and beans

    • meggan on February 08, 2013

      Though this was good - the coffee flavor did not really come through.

  • Seriously delicious ribs

    • chawkins on October 27, 2013

      These ribs are real tasty and easy to make. I used baby back ribs. The glaze/sauce is very good considering it consists of only prosecco, vinegar, Worcestershire sauce and honey. The only thing lacking is the smoky flavor. May be I can add a tad of liquid smoke to the rub. This would be a good recipe for ribs in the winter when you don't want to cook outside.

  • Caramelized pork bánh mì

    • hshubin on July 28, 2014

      Made w/beef. Didn't really caramelize, maybe more sugar? And be sure to use a lightweight bread. A dense roll overwhelms it all. Very good, though.

  • Heavenly apple cake

    • Prim on March 12, 2014

      Excellent moist and flavourful cake. Soaked the dates in brandy and baked a 10.25 " springform pan for 1 hr 15 min. Served the next day for desert at a dinner party. Serves 12.

  • Spiced apple cookies

    • krobbins426 on December 11, 2011

      Needs cider or something to give it more apple flavor.

  • Fudgy bourbon balls

    • aeader on June 06, 2014

      These were fantastic! They were even better after a few days although I had to re-roll them in the confectioners sugar. So easy to make. We gave some as gifts and took some on a cookie tray to a party and everyone loved them. Note that they are quite strong on the bourbon - not for kids!

  • Louisa's cake

    • jzanger on February 25, 2014

      This is a really delicious cake and I would definitely make it again. I made a few changes to the process: 1) rubbed the lemon zest into the sugar before creaming with the butter 2) whisked the flour, salt, and baking powder in one bowl 3) combined the ricotta and grated apple in another bowl. I chose to use just the full stick of butter (1 Tbsp less than the recipe calls for), and next time I would cut the sugar down to one cup (subtracting the extra 2 Tbsp called for). Everything was at room temperature Procedure-wise, I creamed the butter with the lemony sugar, then added the (room temp) eggs one at a time, followed by alternating mixtures of wet mix, dry mix, wet mix, dry mix until just mixed together. My springform pan was 8" in diameter and took about 45 minutes at 400 degrees, which is consistent with many of the commenters on F52. Also, I fit a piece of parchment paper into the bottom for insurance that it would release.

    • chawkins on March 13, 2014

      Excellent cake. I grated two puny pink lady apples into the ricotta and lemon zest mixture and added that to the batter after adding the dry ingredient mix. Used a 9" springform pan, baked with convection @375 degree for 28 minutes. Did not line the pan with parchment and had no problem removing the cake from the glass bottom of the pan, just ran an offset spatula under the cake and it came right off. Did not sprinkle on confectioner's sugar either, it is really a very good cake.

  • Double chocolate espresso cookies

    • Melanie on May 06, 2012

      These cookies are very impressive, definitely one for adults though due to the complex dark chocolate / coffee notes. I made a half batch (about 25 cookies) as I only had one egg at home but will definitely make the full recipe next time as they are a huge hit. I substituted roughly chopped chocolate for the chocolate chips which worked really well. I was interrupted halfway through so I formed the cookie balls and threw in the fridge for about 5 hours, baking them for about 15 minutes later that night. This worked really well as they are great straight out of the oven - nice and soft with pockets of melted chocolate.

  • Simple summer peach cake

    • PinchOfSalt on June 08, 2014

      I used peak-of-the-season peaches that I had peeled, sliced, and frozen last summer and got a very moist cake that came out more almond-y than peachy. While well-received, I felt this recipe was a bit too sweet. The recipe omits salt from the ingredient list but calls for it in the method. The suggestion (in a comment) to use 1/2 teaspoon worked reasonably well. No mixer is required. Sometimes it is nice to bake a cake doing it all by hand!

  • Ham, cheddar, and chive scones

    • Delys77 on November 05, 2012

      I made these using the stand mixer, but I was very careful not to over mix. The results were nice enough but the temperature seemed a bit low and the cooking time a bit short. In the end I had to up the temperature a bit and leave them in for another 5 minutes. The flavours are nice, and the scone is flaky, but the centre was still a little less cooked than I would have liked. For baking a prefer my recipes to be a bit better engineered than this one since I am not as yet a master baker. Flavour wise though the proportions were spot on.

  • Cinnamon swirl bread

    • krobbins426 on February 16, 2013

      Had a little trouble with the yeast proofing in the water per the instructions, but it still came out ok - a tad bit denser than I expected. I overbaked it a smidge, so the crust was a little thick.

  • Banana bread

    • brautrob on January 26, 2013

      Added 1oz grated semisweet chocolate to dry ingredients for a little extra sweetness.

  • Granola for fellow "granolas"

    • mweigang on April 19, 2014

      Kamut is not gluten-free. It is a wheat.

  • Baked eggs over roasted tomatoes and citrus herb couscous

    • sarahalley on February 02, 2012

      509 calories per serving

  • Dark black beans

    • CRCarroll6 on July 30, 2011

      I just made this for a barbecue this afternoon & I have to say it is fantastic. I used canned beans because I was out of dried. I tastes like a pot of beans that sat on the stove forever!

  • Bali in a bowl

    • krobbins426 on December 28, 2012

      I liked it, but it was too spicy for the kids and my husband. We ended up serving it over rice. It wasn't particularly filling as the main entree. It needed something else on the side in addition to the rice.

  • Roasted carrot soup

    • adrienneyoung on April 28, 2012

      This really didn't impress me. Even after doctoring. A waste of a good carrot, sadly.

  • Cod mare chiaro

    • chawkins on September 28, 2012

      Simple yet flavorful. I use Costco's frozen hake fillet instead of cod. The bulk of the prep time was spent on walking out to the garden to get the fresh oregano and the basil. Couldn't be any easier.

  • Gluten-free rhubarb, lemon and almond cake

    • sbishop2008 on July 06, 2013

      Sam really like it. Add salt, even if just salted butter.

  • Mediterranean pressed picnic sandwich

    • Rutabaga on August 02, 2014

      This was a great option to bring along on a day hike; make it the night before so it's ready to go, then keep it in the cooler on the trip out to the trailhead. I made it more or less as is, just in a smaller version, but it would be easy to mix and match with other favorite fillings - pesto, feta, marinated cooked chicken, arugula, or roasted or grilled vegetables for example.

  • Southwestern sweet potato salad

    • krobbins426 on April 28, 2013

      Great picnic alternative.

  • Aretha Frankenstein's waffles of insane greatness

    • chawkins on March 03, 2014

      Great waffles, light and crisp.

  • Corn salad with cilantro & caramelized onions

    • Tommelise on September 20, 2011

      We did like this salad, so why a rating of 3 - well we just like other recipes better :) We doubled the onion, and used bacon instead of pancetta. It was a bit bland, even the children thought soo, and they like bacon.... We will probally make this again once next season, when we get tired of the corn and avocado salsa and the corn and tomato salad we all love.

  • Summer corn risotto in sweet corn broth

    • Jane on September 02, 2011

      I've made a lot of risottos over the years and I can honestly say this is one of the best I've ever made. It must be the sweet corn broth that makes all the difference though there is good flavor too from shallots, garlic, thyme and Parmesan. So I wouldn't suggest making this unless you make the broth - though that can be done ahead. It's really creamy with only a tablespoon of butter and Parmesan added at the end. I served it with grilled chicken. Leftovers were just as good the next day, which isn't always true of risotto.

  • Summer corn pudding

    • Arrivaderla on March 12, 2012

      This recipe makes a lovely dish - but it does not really need the addition of the honey as corn has sufficient sweetness.

  • Jeni's splendid lemon cream ice cream

    • Jane on September 04, 2011

      This is an excellent ice cream recipe. I made it with Meyer lemons as they had just come into the market and looked fantastic. So I reduced the sugar as Meyer lemons are much less acidic. The process was a bit more detailed than many ice cream recipes but it was so worth it. It is smooth, creamy, great texture and wonderful taste. I will definitely be making it again.

  • Peach tart

    • JCBaldassare on November 07, 2013

      The recipe specifically says that the butter and sugar topping will seem like a lot, so I used all of it. The tart was way too sweet. Even my mother who has a huge sweet tooth thought so.

  • Vaca frita

    • Delys77 on April 08, 2013

      Overal I found this dish to be good but not great. The onions and marinade do give the beef a nice flavour but the cooking method doesn't do the dish any favours. My beef ended up being a little dry and chewy. The caramelized bits were nice but the overall flavour was hindered by the lack of any moistness. It may sound sacrilegious but I would cooke the meat a bit more gently but for much longer so that it would break down a bit more, then I would dress the meat with a bit of cheese, some more acid, and maybe even some wet veggies like tomato or salsa.

  • Pear-filled cowboy coffee cake

    • Queezle_Sister on February 09, 2014

      This coffee cake is great! The major mixing steps are in the food processor (though could be made by cutting in the butter), and its a good way to use up pears. The recipe specifies barely ripe bartlet pears, but I used slightly over-the-hill D'Anjou pears and it worked well. I also used part coconut oil (1/4C). The pear filling remains distinct and does not make the cake mushy. At my high altitude, the cake rises along the edges and envelops the topping, but the middle 80% looked great. I had to bake about 7 minutes longer, but this might because of my oven.

  • Spiced maple pecan pie with star anise

    • Jane on November 25, 2011

      I made this for Thanksgiving and it was truly magnificent. The pastry was really easy, rolled out perfectly and was deliciously buttery and flaky. The star anise/maple syrup combination really tranformed a basic pecan pie into something wonderful. Don't be alarmed at how strong the star anise flavor is if you taste the syrup. It really mellows after baking with the toasted nuts, eggs and rum. But it adds extra interest to the finished pie so I wouldn't skip it.

  • Paul Bertolli's cauliflower soup

    • lorloff on November 02, 2014

      The recipie came out well but needed a bit more flavor. Using the Vitamix to blend the soup gave it a perfect texture. I added saffron and garlic. I will definately make again a look for other interesting flavor enhancers. The creaminess of this vegan dish fooled my guests who wondered how is was so light and flavorful.

  • Shirley Corriher's touch-of-grace biscuits

    • nicolemorgan86 on February 20, 2012

      These biscuits are delicious! They are the softer type of biscuits, better for spreading with butter, honey, or jam than for biscuits & gravy, which do better with a firmer, flakier biscuit, in my opinion. They would also be great with fried chicken, hot sauce, and honey! When I made them last night, I used half a stick of butter instead of shortening. I also used plain old AP flour with 1 1/2 tsp. baking powder and 1 tsp. salt instead of the self-rising flour/salt called for.

  • Ramp carbonara

    • chefchick on May 21, 2013

      I used bacon instead of pancetta. I let the ramps caramelize in the bacon fat and white wine, added more white wine until done. Then added the "greens component." I didn't have enough eggs, so I used 2 eggs and 1/2 c cream. Made for rich and delicious sauce.

  • A bowl of mango sunshine

    • adrienneyoung on May 31, 2012

      Annoyingly, this recipe (probably because of its name) doesn't show up if I search for mango soup in my recipe index. That said, I made it today with some ripe Alfonso mangos (mmmm...) that were lying around getting too ripe for safety. Awfully, awfully good. Keeper.

  • Not-quite Niçoise with lime-chive cream

    • Bloominanglophile on August 15, 2012

      I just served this for dinner tonight--it makes a wonderfully light summer salad. I think that the amount of ingredients will actually serve 5-6 people, especially if you were to serve some type of bread on the side. The salmon, potatoes and eggs were filling enough for us, however. I also served all the ingredients on one platter, which makes for a nice presentation. Everyone can then design their own salad.

  • Roasted rhubarb and strawberries

    • Alro9 on May 29, 2014

      This exact recipe did not work out...., not the principle of roasting rhubarb and strawberries (that was delicious) but I didn't like the flavour of the balsamic and vermouth at all. I made it again with sprinkled vanilla sugar and some rhubarb liqueur and it was much nicer. Serve with ginger ice-cream and it is a stand out dessert, and very simple to prep ahead.

  • Sweet pea hummus

    • Christine on May 17, 2014

      I love trying different flavors of hummus and this recipe was no exception. The pea flavor is subtle -- it's more lemony and garlicky than anything, but it is quite delicious. I used a can of chickpeas which only amounted to a little over 1 1/2 cups, so I reduced the other ingredients as well to compensate. Frozen peas thawed in the microwave worked great and made the hummus a bit on the warm side which was very good. Mine did need a little extra olive oil as suggested.

  • Mexican corn salad

    • Melanie on March 29, 2014

      This made a huge corn salad... I had 9 people in total for dinner and we probably got through less than half of it (the leftovers held up well for a couple of days though). I substituted parmesan for the cotija cheese and quickly cooked the corn in a fry pan after it had boiled. Great taste.

  • Dad's favorite seafood stew

    • chawkins on March 13, 2013

      So simple and so good and so versatile. Would be good to add other seafood such as squid, clams, and mussels etc. Would also be much better in the summer with fresh tomatoes and basil from the garden. Served with home made baguettes.

  • Ginger soy glazed salmon

    • Foodelf on September 29, 2012

      A fascinating technique for cooking salmon resulting in a perfectly moist, very tasty dish. Couldn't be easier and will be prepared frequently around here.

  • Kevin Gillespie's creamless creamed corn with mushrooms and lemon

    • Jane on September 24, 2012

      I was quite amazed how much milk came out of the corn when it was grated. I liked this but not as much as creamed corn.

  • My new favorite zucchini bread

    • chawkins on August 21, 2014

      Unusual combination of flavors that work quite well, however the texture of this orange-rosemary scented zucchini loaf was somewhat dense and there was not much rise even though I used a newly opened can of baking powder. I might have pack my shredded zucchini into the measuring cup too tightly. Also it asks for the juice of half an orange, which can vary greatly based on the size and juiciness of the orange used.

  • Pickled Italian eggplant

    • bernalgirl on October 24, 2012

      Also available here with story and description from author (The Wednesday Chef): http://www.food52.com/blog/4502_eggplant_in_a_jar

  • Roasted radicchio and shrimp with warm bacon vinaigrette

    • meggan on March 01, 2013

      This is delightful. I used local Maine shrimp which are very small. I poured off some of the liquid so it wan't so soupy before I dressed the salad. Will definitely make again this shrimp season.

  • Farro with roasted sweet potato, kale and pomegranate seeds

    • vinochic on March 04, 2014

      good, easy, healthy. will make again.

  • Tomato-y, yogurt-y shakshuka

    • Laura on February 03, 2013

      Made this for lunch and it was quick, easy and nutritious and not bad. However, it's a very dumbed-down version of the Ottolenghi recipe. In the future, I'd make that -- it's got layers more flavor.

  • Beef and stout pot pie

    • Delys77 on March 21, 2013

      Overall the stew has an ok flavour and comes together very easily but it is verging on the bitter due to the amount of stout. I added a little sugar to balance out the flavours. Overall I think I would simply prefer to make a delicious Bourguignon and apply the pasty approach at the end.

  • Crunchy cabbage salad with miso-ginger dressing

    • meggan on July 08, 2013

      This was good if a little salty. Next time I would add a little less soy. I also added scallions and cilantro.

    • Laura on August 06, 2014

      This was a bit of a disappointment. Given all of the ingredients, I expected this to be really good, but it was just average -- neither good nor bad. I can't really say what was wrong with it, it just didn't deliver the flavor and taste I expected. Won't be making this again.

  • Spicy beef and persimmon korma

    • Miquette on November 04, 2013

      I thought the flavor was really nice but SERIOUSLY regret using the stick blender as it had the texture of baby food despite blending only a little. I don't think the flavor was improved either, although maybe it's because I used two really soft persimmons and two firmer diced so no blending was necessary. Next time I might try with lamb.

  • Spiced stout waffles

    • monica107 on February 02, 2014

      use caution when heating the buttermilk - mine curdled and I had to throw it away.

    • DJM on March 21, 2014

      I cooled the butter a bit before adding the buttermilk and stout-it did curdle a little. I figured some lumps would not matter in the batter. They disappeared in the mixing. Really good flavor resembling gingerbread. Did cut the cinnamon to 1 teaspoon.

  • April Bloomfield's English porridge

    • Astrid5555 on February 23, 2014

      A tad too salty for my taste but by far the best porridge ever! The combination of rolled oats and steel-cut oats really makes a difference.

  • Hippie crispie treats

    • vinochic on July 08, 2014

      really good. i used a bit more of the cereal than called for. added the topping but probably doesn't even need it, as they are sweet and chocolate-y enough. definitely best the first day.

  • Strawberry balsamic and olive oil breakfast cake

    • robinorig on June 21, 2014

      I wanted to love this cake and although I think it has potential (I love pairing strawberries and balsamic vinegar, I love baking with buttermilk and olive oil) something was missing for me. I was not crazy about the cake flour taste, it tasted a bit pasty to me. It needed something, maybe some vanilla or citrus rind. I may try it again with either all-purpose flour or even a mixture with cornmeal or polenta to make it a bit more rustic. I also had a hard time getting the syrup to caramelize completely and there was too much liquid leaking out during the cooking and when I unmolded it. I ended up spooning some of it back over the cake once it was cooling and the liquid was congealing.

  • Seared sea scallops with gingered pea purée and cilantro gremolata

    • Carecooks on March 11, 2014

      I like peas okay. I'm not a huge fan. This recipe made the best peas that I've ever had. The ginger and Asian style of the peas went beautifully with the scallops. I added the first roasted asparagus of the season on the side and it was delicious.

  • Coconut-lime pork tacos with black beans and avocado

    • Mr Capers on July 03, 2013

      Try cooking pork in slow cooker per Kalyn's Kitchen ground beef.

    • Waderu on February 23, 2014

      I substituted seitan for the pork and my vegetarian husband loved it.

  • Jennie Cook's zucchini butter

    • eselque on August 07, 2013

      Used bacon fat instead of butter, delicious.

  • Southern peach crumble

    • adrienneyoung on September 15, 2013

      Worthy! Might be nice to toast the pecans a bit?

  • Nanaimo bars

    • jzanger on August 27, 2013

      Been wanting to make these for quite a few years. They were delicious. I had to make a few adjustments: added 1 more Tbsp melted butter to the base because it was too dry after mixing; also added 1/4 c (warmed) heavy cream and 2 tbsp butter to the chocolate topping to make it an easily spreadable ganache-like filling. What an impressive-looking no-bake confection!

  • Nigella Lawson's linguine with lemon, garlic, and thyme mushrooms

  • Roasted tomato jam

    • susan g on August 31, 2013

      Tastes great with 1 1/3 c sugar. Roma tomatoes took 1 hr 45 min in the oven.

  • Roasted tomato jam

    • susan g on September 07, 2013

      Outstanding, even w/cutting sugar way back (and could do with even less). Color and flavor are amazing.

  • Olive oil ricotta cake with plums

    • hshubin on September 08, 2013

      Very good. Nice consistency and texture. Italian prune plums are great to bake with. I'd cut them into quarters or smaller to make it easier to slice and eat. I sprinkled a little nutmeg on the cut sides of the prunes, but not enough to taste -- I'll try more later.

    • zorra on October 14, 2013

      A nice cake, not too sweet (used 1 cup sugar per recipe). Also sprinkled top with turbinado. Had 2 teaspoons lemon rind, quite enough--wonder how ginger would work? Baked in two 6-inch pans, about 30 minutes. Next time I'd quarter plums.

  • Yogurt cake with pear and dark chocolate

    • chawkins on September 23, 2013

      Very, very good. I used bartlett pears and vanilla non-fat yogurt.

  • Almond thumbprint cookies with dark chocolate and sea salt

    • Christine on July 24, 2014

      Delicious! Left out the lemon zest since I was out of lemons -- I'm sure it would be a nice addition, but it really didn't seem vital to the success of the recipe. I also cheated and used semi-sweet chocolate chunks instead of a true dark chocolate and melted it with the corn syrup in the microwave instead of a double boiler. By doing it this way, the chocolate formed more of a fudgy paste that was actually very easy to work with and tasted fine even though it didn't look smooth and shiny like in the picture. I'm curious to try the method for the filling as written next time so I can compare. These actually remind me a bit of Stella D'oro Swiss Fudge Cookies, but better!

  • Fruit-laden, whole grain pancakes

    • Rutabaga on November 06, 2014

      I made these without any fruit (I simply wanted a whole grain pancake recipe that included yogurt, but not buttermilk, based on what I had on hand). They were good, but not the best pancakes I have made; somehow they just seemed a little on the heavy side. But whole wheat pancakes tend to pair very well with fruit, and since that was the intent of the recipe, you may find them to be better when made as written.

  • Portuguese caldo verde with cauliflower (Caul-do verde)

    • Laura on October 06, 2014

      Wow! This soup is fantastic! Really great flavors. It's a bit time-consuming to prepare, but so worth it. You roast cauliflower which has been tossed with EVOO, smoked paprika, cumin, and S&P. You add the roasted cauliflower to sauteed onions and garlic and chicken stock and puree all of that (I used my Vita-Mix), then add sausage and mustard greens and parsley to the puree and cook further. It was SO creamy, you'd think there was actual cream in there. I used a golden cauliflower and Tuscan chicken sausage. Just fabulous!

  • Chai-spiced chicken, barley, and chickpea stew

    • OlgaGodi on February 22, 2014

      The roast peppers add a good smokiness, used much less water/stock and steeped chai tea in it instead of keeping tea leaves in the stew. Made own chai tea mix. Also skinned chickpeas.

  • Twice-baked potatoes with kale

    • edify2unify on May 27, 2014

      1 cup sour cream can be substituted with 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.

    • Three_Quarters on October 24, 2014

      These were so good. I used sweet potatoes, and heavy cream since I was low on sour cream. The cheese was a blend of odds-and-ends from the refrigerator, white cheddar, pepperjack and feta. I am having the leftovers for breakfast as I type this!

  • Yogurt bread with molasses

    • ellabee on February 23, 2014

      The illustration implies that the bread cools in the skillet, rather than being turned out onto a rack. Expecting mine to be significantly flatter since the smallest cast iron skillet here is 9" rather than 7", and I don't want to increase the ingredients unless I have to.

  • Shanghainese Lion's Head meatballs

    • chawkins on March 04, 2014

      Tenderest of meatballs, well, it's a cross between a meatball and a meat patty, the mixture was so loose, it could not hold its shape as a ball. I did use all three eggs called for. The taste is nice but I don't think they need to be that sweet, so I'll cut down on the sugar next time and I'll use a smaller pan so more of the natural juice will remain, not evaporated away. I will also use regular bok choy, not baby ones so they will not be overcooked.

  • Slow-cooked Tuscan kale with pancetta, breadcrumbs, and a poached egg

    • Bloominanglophile on May 18, 2014

      This was a delicious dish that could be prepared in about an hour after a few practice runs. I didn't quite have enough kale, but I soldiered on--desperate to get something on the table for dinner! I also used bacon instead of pancetta, and doubled the amount of breadcrumbs (can't get enough of these--which I sautéed in olive oil in a saucepan to give a good crunch). I do think next time I would add a small splash of vinegar to bring out the flavors even more. See the notes on the website for even more variations on this dish (adding mushrooms and/or serving it on polenta sounded yummy).

  • Crispy coconut kale with roasted salmon and coconut rice

    • Cpeterson729 on July 09, 2014

      Love this meal! The rice is yummy enough to make on its own. This is a keeper

  • Molly Stevens' roasted fennel, red onion & orange salad

    • ellabee on March 17, 2014

      Easy and outstanding. Done in just over 30 minutes in the oven. Warmed up mushroom quiche and steamed the asparagus while it cooled to room temperature. Last-minute squeeze of orange really brightens it. A dish that helps chase away the late-dregs-of-winter feeling brought on by more snow.

    • blintz on March 21, 2014

      Really delicious and perfect for a cold night because it's served warm. Substituted big beefy shallots for the red onion.

  • How to make bakery-style apple Danish at home

    • Melanie on May 18, 2014

      Fantastic recipe - made this for mother's day brunch (pastry and apples made a day in advance, assembled and baked on the morning of). Great results - really delicious filling and the pastry worked wonderfully. Makes enough dough for two danishes, I filled the second one with chopped up dark chocolate, chopped roasted hazelnuts and a bit of cocoa powder.

  • Buckwheat granola

    • Melanie on November 05, 2014

      Tasty and easy to make, this was a good way of using up some buckwheat and an old banana to create a different granola than the usual oat blend. I will probably make this again, but on occasional rotation.

  • Orzo salad with scallions, hazelnuts, and golden raisins

    • Kfaber on September 14, 2014

      Really interesting flavors with great crunch from the hazelnuts and sweetness from the raisins. Brought this in for lunch and it was very filling.

  • Roasted potato salad with mustard-walnut vinaigrette

    • Melanie on September 13, 2014

      I used slightly larger potatoes so cut a few in half (mix of lengthways and crossways for variety). I roasted at a lower temperature for longer due to other items in the oven. This is a great one to make ahead - mix warm potatoes through mustard dressing with spring onions. Bring to room temperature the next day and mix the roasted walnuts through. I ended up forgetting about the basil but tasted great anyway. I preferred this to most mayonnaise based potato salads.

  • Pasta with corn, slow-cooked tomatoes, and garlic confit

    • Barb_N on July 21, 2014

      This is a tasty, quick meal, assuming you do some advance prep as the tomatoes roast for hours. I used roasted cherry tomatoes- red and gold, and some plum tomatoes. That gave a nice contrast of sweet and tangy. I didn't taste the garlic though at all.

  • Martha Stewart's one-pan pasta

    • bching on August 21, 2014

      This was delicious: much better than the sum of its parts. 2 modifications I made, or will make. I did not have a straight-side skillet big enough to hold the length of the noodles so I used a large oval gratin pan which worked excellently. Secondly, next time I will add the olive oil to the pan first and swirl it around. That should help prevent the noodles from sticking to the bottom of the pan.

  • Tomato-kale quiche in cheesy rice crust

    • Christine on August 05, 2014

      Used this recipe as a starting point, but made quite a few changes. Used up leftover cooked couscous instead of rice for the crust which worked perfectly. Substituted sundried tomatoes because I didn't have any fresh, and used collard greens instead of kale. Also adjusted the filling amounts to accommodate the fact I only had 4 eggs instead of 6. Also, I served it hot from the oven -- I'm not sure why it recommends you cool it for such a long time period, but I don't think it is necessary. Not a new favorite, but a tasty meal using what I had on hand.

  • How to make Nigella Lawson's one-step, no-churn coffee ice cream

    • Kfaber on September 26, 2014

      So easy! Very creamy and rich

  • Avocado with pomegranate molasses, tomatoes, citrus, and basil

    • Laura on September 20, 2014

      I chose this recipe because I had all of the ingredients on hand and I was eager to use up the last of the sungolds. The recipe has great potential, but I thought it was way too sweet. Curiously, my husband thought it was too tart! Also, the sungolds did not need 25 minutes to cook -- they were bursting several minutes before that time mark. I didn't have arugula, so I used salad greens from the farmers market. Probably would have been better with the arugula as that would have added a bit of a peppery bite. Still, I don't think I'd bother to make this again.

  • Deborah Madison's potato and green chile stew

    • Rutabaga on September 16, 2014

      This soup is both simple to make and, like many soups, does well when made in advance. I doubled the recipe, using Yukon gold potatoes, chicken stock from the freezer, and three poblano chiles. It's not very spicy, but has a nice warm flavor. My husband recommends stirring in lots of sour cream and sprinkling over Tajin (Mexican lime chile powder).

  • Apricot, date, and cashew snack balls

    • Rutabaga on October 21, 2014

      My three year old loved these snack balls - that makes it a five start recipe in my book! I used the ingredients listed, with the exception of substituting peanut butter for almond butter. You could easily swap out different nuts for the cashews, or another dried fruit for the apricots, but I think the dates are essential. Since I don't have a food processor, I used the Vitamix. To my surprise, tamping down the sticky mass caused the Vitamix to suddenly shut down; apparently it was starting to overheat. Fortunately it was undamaged, and the balls were already blended well enough to finish by hand. If using a Vitamix, don't run the machine continuously, but only in short spurts, pushing the ingredients down when the motor is off. Scraping as much of the mix as possible from the bottom of the blender proved to be the only challenging part of this recipe.

  • Spicy, peanutty udon with kale

    • Rutabaga on October 13, 2014

      I threw together a loose version of this recipe - loose, in that I didn't measure anything, just dumped it in the pan - in 15 minutes flat. While I wouldn't say it's my favorite meal, it is tasty and can be so easily adapted (use less peanut butter, add toasted sesame seeds, etc), and those qualities alone merit it a place in the weeknight supper repertoire. Cavolo nero was a nice assertive vegetable to use, a good contrast with the rich peanut sauce, but you could substitute broccoli, carrots, or any other kale.

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Reviews about Recipes in this Book

  • Applesauce cake with caramel glaze

    • Cupcake Muffin

      I love applesauce cake, and this one is particularly delicious. Along with the usual warm spices...it also contains freshly ground black pepper, which adds a surprising spiciness that's really tasty.

      Full review
  • Mujaddara with spiced yogurt

    • Cupcake Muffin

      This is one of those dishes that's nothing special right when you make it, but once the flavors have the chance to combine it becomes wonderful.

      Full review
  • Brown butter and cheddar apple pie

    • Cupcake Muffin

      The cheese adds the perfect salty counterpart to the sweet apple filling...The browned butter gives the apples a rich autumn flavor without the addition of spices.

      Full review
  • Naughty rhubarb scones

    • Arctic Garden Studio

      I'm not sure why I never thought about it before, but rhubarb seems to be the perfect scone pairing.

      Full review
  • Language English
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