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Food52

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    Notes about Recipes in this Book

    • 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.

    • 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!

    • 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!

    • 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.

    • Kale chips

      • adrienneyoung on August 13, 2011

        bleh. not a keeper, whatever my naturopath says.

    • 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.

    • 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.

    • 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.

    • 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.

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

      • krobbins426 on November 27, 2011

        Have made this for years. Great and simple recipe.

    • Spiced apple cookies

      • krobbins426 on December 11, 2011

        Needs cider or something to give it more apple flavor.

    • 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...

    • 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.

    • Baked eggs over roasted tomatoes and citrus herb couscous

      • sarahalley on February 02, 2012

        509 calories per serving

    • 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.

      • 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.

    • 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.

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    • Language English
    • Countries United States

    Publishers Text

    Amanda Hesser and Merrill Stubbs spent five years testing 1,400 recipes for Amanda's The Essential New York Times Cookbook. food52 grew out of an insight they had while working on the book: the best recipes come from home cooks. If you think about it, home cooks are practical and inventive, and these qualities lead to great recipes.

    food52 recognizes talented home cooks by giving them a place to show off their work, a place where cooks of all kinds come to be inspired and engaged. They spent their first year at food52, creating the first crowd sourced cookbook and curated recipe database -- and the first food52 Cookbook, published by HarperCollins, will be out in October 2011. Through their weekly recipe contests, they discovered that not only are there exceptional home cooks all around, but many others who come to food52 to socialize and to participate in a community that cares about eating well.

    food52’s goal is to become a social hub for people who love food -- a place where they can find like-minded cooks. A place where, together, they create cookbooks, take on food projects, help others with real time food Q&A, Foodpickle, and band together to support local food producers.

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