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  We don't index every recipe on Food52 in our blog index. Food52 requested that we only index tested recipes that they can stand behind - those would be Featured Recipes, Genius Recipes, Community Picks and Kitchen Tested Recipes. All other member submitted recipes on Food52 that are untested are not indexed by EYB.

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• Barb_N on September 10, 2020

  Potato, corn & scallion tikki (with cilantro-mint chutney): made with potatoes left from Padma Lakshmi’s Masala Dosa. I removed the curry leaves and mashed the potatoes as best I could. I had more corn to potato than the patties in the photo and mine were not mashed as finely, but oh so tasty.

• Barb_N on August 01, 2020

  South Indian hot and sweet garlic pickle. This recipe is from 2018 but is not indexed. Always up for trying new pickles I made a batch. I used paprika, listed as a sub for Kashmiri chili powder, making the syrup very dark. I will update once they have a chance to sit.

• Barb_N on April 04, 2019

  Asparagus with soft-boiled eggs and anchovy breadcrumbs I’m on a bit of an anchovy kick, and definitely taking advantage of the beginning of asparagus season (still not locally sourced). Changes I made- since it called for Calabrian chiles, why not nduja which is Calabrian pork seasoned with chile? I had some to use up so I incorporated it into the anchovy breadcrumbs to delicious effect. Also tossed in some sugar snap peas, making it very vegetable forward.

• SACarlson on August 25, 2018

  Food52 has cut off access to readers in the EU, claiming that the new data protection rules require this. This is completely absurd, as companies all over the world have managed to retain access for all users around the world.

• 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.

• Watermelon mojito

  • anya_sf on September 08, 2020

    Delicious and not too strong, at least not how I made them - double the recipe for 6 smaller drinks.

• Lemon rosemary fizz

  • tmitra on June 20, 2016

    Despite adding the lemon zest and muddled rosemary to the sugar and water before boiling and then waiting 30 minutes to strain them out, I could not detect the rosemary flavor in the final beverage. I am still looking for a rosemary lemonade that tastes like rosemary!

• Cucumber agua fresca

  • Rutabaga on January 01, 2015

    I didn't follow this recipe to the letter; not finding lemon verbena, I had to leave it out, and I think this made the lemon flavor much more mellow that it would have otherwise been. I also used sparkling mineral water, but made the cucumber ice cubes with tap water. It was a refreshing, lightly flavored drink. Mint would be a nice addition, especially if you don't have lemon verbena.

• Toasted goat cheese crostini with basil and red onion jam

  • Barb_N on December 25, 2018

    The onion jam component is flawed. The onions are sliced and never break down so one needs to place long strings of onion onto the crostini. The onions are first cooked with the lid on, thus will never caramelize. There is only 1/4 c sugar so reaching a jam-like consistency doesn’t happen. I added more sugar part way through cooking but still no luck. The conversation about them when served: “are these the onions?” “It’s onion jam” “no, these are onions”

• Hungarian meatballs

  • damazinah on March 27, 2016

    These are fabulous, with a great sauce! They could easily be made ahead, so would be great for company.

• Cucumber and watermelon salsa

  • ksambogna on July 05, 2019

    Next time I would eliminate the honey and double the herbs

• Buffalo mozzarella with balsamic glazed plums, pine nuts and mint

  • Frogcake on April 21, 2018

    Loved this recipe! Makes for a very elegant appetizer. I used dried figs instead of plums and a combination of basil and mint. (Using cheap balsamic is fine!)

• Cheddar cheese biscuits with bacon jam

  • averythingcooks on March 28, 2020

    I only made the bacon jam this time and oh yeah - it's good! I searched for a recipe that matched my pantry and this one was also easy to cut in 1/2. Comments on Food52 included questions/concerns re: the coffee (easy to do as I had some left in the pot anyways). You don't taste the coffee but I believe the recipe writer when she says it is key to countering the flavours of the brown sugar & the 2 vinegars. We had it on burgers and loved it!

• Fig and blue cheese savouries

  • Jswendt on July 04, 2012

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

• Roasted fennel & white bean dip

  • Alro9 on December 29, 2014

    Deep savoury flavoured dip which I spread on crostini and topped with some chorizo - delicious. You could serve it as a dip as suggested and it would be fine but the bean/fennel puree was a great foil for the spice of the sausage. Will repeat.

• Smoked mackerel pâté with horseradish and dill

  • Lepa on January 13, 2018

    This was okay but I didn't like it as much as the trout pate I usually make (a Nigella recipe). I usually like dill with fish but in this pate, it tastes a bit off.

• Schuler's heritage cheese spread

  • bunnyjones on February 05, 2018

    I messed something up and this was not at all like the restaurant version.

• 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.

• Summer corn chowder

  • sldoug on July 04, 2016

    I'm kind of amazed by the reviews because this wasn't the best corn chowder I've eaten. I left out the tomatoes (but did include a tablespoon of tomato paste in case the flavor was important) and used an Anaheim pepper instead of poblano. The method was an interesting one, but I usually cook the corn only briefly at the end to maintain the crunch and sweetness, only including the "milk" in the broth. Indeed, the corn was tougher than it should be.

• 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.

• French mushroom soup with roasted garlic croutons

  • Frogcake on November 18, 2018

    Loved this soup! I used good quality (bakery-made) garlic croutons, and added a small diced potato to thicken in place of the cream. Also drizzled a bit of truffle oil on the soup before serving.

• Rustic cannellini and chickpea pottage

  • Rutabaga on April 19, 2018

    This dish requires little effort if you use canned beans, and makes a very satisfying meal - just serve with bread and a simple salad. I used one can each of chickpeas and cannellini, which I found to be just right. It would be a great dish to bring to a potluck.

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

  • averythingcooks on November 13, 2019

    It is freezing here (last night -19 C......on Nov 12/13?? Really??). So this soup, which I've made countless times, is on the menu. The choice of sausage is dependent on what is in the freezer at that time and the only real change I typically make is to use navy beans in place of the lentils....which does change the cooking order a bit. Don't question the ketchup - it is a great addition to up the flavour (taste it before and after adding to see what I mean). This is a delicious and hearty dinner with some kind of "toasty carby" thing on the side AND it freezes really well in lunch size portions.

  • chawkins on September 12, 2012

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

• Dr. Zhivago borscht

  • Bloominanglophile on May 18, 2015

    Made this awhile back and forgot to rate it. This is a great soup--the first borscht I have ever made, and I'm hooked! Vegetarian, too. You can skip the sour cream if needed, but it does add a richness if included. I served it with rye bread instead of black bread, and either would be compliment the soup nicely.

• 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.

• Bay scallop chowder

  • stef on December 07, 2020

    Lots of substitutions but it was delicious. No bouquet garni used old bay, all chicken stock and carrots instead of leek.

• Curried red lentil soup with jalepeno, ham and lemon

  • TrishaCP on January 25, 2020

    This was really flavorful with a nice amount of heat.

• 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...

  • bethihearyoucalling on January 31, 2018

    Used two quarts chicken stock, 1 quart water; two ham hocks; smoked paprika at end; for bouquet garni used sage, thyme and black peppercorns. Really good!

• Arugula, pear and goat cheese salad with pomegranate vinaigrette

  • bernalgirl on March 12, 2019

    Great vinaigrette!

• Not-too-virtuous salad with caramelized apple vinaigrette

  • leahorowitz on September 29, 2017

    Great sauce! And also a tasty salad, even though I made some changes - feta instead of bacon (to make it vegetarian) and kohlrabi instead of salad greens (I needed to prepare the salad the night before). I added the sauce, the feta and the nuts just before serving. It's salty and sweet and sour and slightly bitter and crunchy.

• Wilted spinach salad with balsamic caramelized red onions

  • Laura on June 06, 2016

    This was quite good and very simple to prepare. The onions provided a tangy/sweet component to the spinach. The amount of onion seemed like way too much initially, but after they cooked down, the amount was just right. I'd definitely make this again.

  • Rutabaga on October 05, 2015

    This is a homey, comforting spinach salad, tangy and not too sweet. I added sliced mushrooms to the pan after the onions were about halfway done, which we enjoyed.

• Lemony green bean salad with feta, red onion, and marjoram

  • Rutabaga on July 14, 2016

    This is a beautifully simple salad to make ahead. I used a mix of green beans and canned cannellini for some protein. To keep the beans crisp, I blanched them for just two minutes, and I left out the agave syrup/sugar.

  • mharriman on August 11, 2020

    We really liked this salad. I made half a recipe for two people. It looks pretty on a rectangular plate,was a refreshing change from tossed green salad, and Is a great way to take advantage of fresh green beans at the height of the season in August. I didn’t use the sweetener and didn’t miss it at all. Definitely will repeat.

• Farro & fresh mozzarella salad with arugula walnut pesto

  • JJ2018 on April 23, 2019

    This is nice but not life changing. Made with wholewheat giant couscous

• Another potato salad, with roasted peppers, lots of lemon, and chives

  • Frogcake on July 14, 2019

    A very nice vibrant potato salad. Would definitely make this again.

• Mozzarella and roasted cherry tomato salad

  • chawkins on September 14, 2016

    Simple and easy starter. Good use of my garden's bountiful cherry tomato.

• Shaved Brussels sprout salad with red onion, lemon and pecorino

  • clcorbi on February 22, 2017

    Made as a side to lighten up a meal of roast chicken and potatoes, and this little slaw recipe worked very nicely! We don't have a mandoline, so instead we just finely sliced the raw brussels. I had to make a bit of extra dressing to get the slaw to look like the picture (but it is possible I ended up with more than 3c of brussels, so I'm not sure this is the recipe's fault). I think the addition of cheese here was actually sort of unnecessary; the flavor of the dressing is great by itself!

  • aholberg on September 03, 2020

    Pretty good; added some hazelnuts and increased amounts

• Moroccan Eden salad with apples, fennel and arugula

  • L.Nightshade on January 27, 2019

    This is one of the best salads we've ever eaten! Delightful combination of flavors. The dressing recipe makes a lot, all the better to make the salad more than once.

• New Englandish chicken apple bacon salad

  • sldoug on March 04, 2016

    I definitely used this recipe as more of a guideline. I used rotisserie chicken (12 oz cooked) and just tossed the shredded chicken with the cider and syrup (instead of cooking the chicken in it) and I added all the herbs to the dressing. I used about a third of a cup of dried cranberries instead of both dried berries, I added in a handful of chopped shallots sitting in my fridge and maybe a half cup of shredded cheddar, and I left the apples raw since I wanted that sweet crunch. My romaine was a bit wilty, so I probably had to toss a third of it, which left me light on lettuce, so this was a salad really full of non-lettuce stuff. All that said, it was really tasty! I liked the dressing and wish that I had upped the cheese because there was a lot of sweetness that the cheese helped balance. I thought I'd mind all the pecans, but no, they were just one more good crunch. This recipe provided a good starting place for the just the kind of salad I wanted to make!

• 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?

• Cheesy mashed potatoes with leeks & spinach

  • Rutabaga on February 26, 2015

    This was a nice cheesy potato casserole dish; nothing surprising or outstanding, but a good option if you have leeks and potatoes to use and would like to try something other than a soup.

• 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!

  • Apepin on October 23, 2020

    We really enjoyed this. The citrus cuts through the fat and brightens the dish.

  • Cookie24 on April 02, 2018

    I did the same thing as aeader, substituted bacon for the pancetta and left out the butter. It was quick and easy and had good flavor. I really didn't think the orange zest added anything to the dish, could leave it out without any issues, especially since I don't always have an orange.

• Squashed potatoes

  • chawkins on December 29, 2020

    I make squashed potatoes a lot, but coarsely ground coriander topping is new to us and we liked it.

• Garlicky 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...

• Cauliflower with black garlic and sherry

  • Rutabaga on March 21, 2017

    This is good - after all, roasted cauliflower is, in my opinion, always a good thing - but I didn't find the black garlic added much. This could be because I only had three cloves of black garlic instead of five. There was a gentle, earthy sweetness in the background, although it was overshadowed somewhat by the salty, crispy prosciutto bits I used in place of the pancetta.

• Roasted curried cauliflower

  • Rutabaga on May 23, 2019

    This is a very tasty, very simple dish. Chickpeas and cauliflower are always a good combination, and the spices here work very well. It's a good recipe to keep in mind for an easy meal.

  • kari500 on November 01, 2020

    Delicious. I upped the cauliflower and onion by half, but only used one can of chickpeas (chickpea averse husband). Upped the dressing about 1/3, plus extra curry powder (the extra was Madras) and cayenne. Served over rice with cucumber and mint raita as a very satisfying main.

• 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.

  • Grywhp on December 01, 2018

    So very good and easy to make. Don’t skip the ginger and be sure to get some browned bits of cabbage before adding the cream. Agree with other commentor on slightly reducing cream just to make it a touch less rich. Could maybe sub 2% milk too.

• Grandma Netta's red cabbage

  • Shelmar on September 23, 2019

    Easy to make!

• 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.

• Oven roasted asparagus with mascarpone Hollandaise

  • mharriman on June 10, 2020

    This is a fast, easy sauce to make. The Food 52 photo of the sauce is much thicker looking than mine, and I think it’s because the photo was taken at least 24 hours after the sauce was made. I followed the directions exactly but the sauce came out thin. Even so, we liked it. It was good over the roasted asparagus as well as with the main dish that accompanied it- crispy garlic chicken. Update: It was much thicker and even better tasting after sitting in the refrigerator for two days. Take away: make this at least 24 hours ahead of when you plan to use it for best results.

• Rigatoni with white Bolognese

  • chefdiane on June 16, 2019

    Used all Italian sausage - was very good.

• Daddy's carbonara

  • Wlow on March 11, 2019

    Tried with turkey bacon and less peas. Kids liked but didn’t love it. Brought back happy memories of carbonara for me. Pork bacon might be better, less like ham.

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

  • krobbins426 on November 27, 2011

    Have made this for years. Great and simple recipe.

• 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.

• Red beans & rice

  • mharriman on April 26, 2020

    I’m sure many Americans make this all the time without a recipe. Having grown up in a pacific NW household that never ate Cajun/ Creole food, I needed one. With more than a cup of leftover Jasmine rice, I found this recipe perfect for what I had on hand in my pantry and fridge. I did have to use kidney beans instead of chili with sauce and breakfast sausages, but other than that I was able to follow the recipe exactly. I’ll definitely repeat this. Very satisfying.

• 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.

  • cespitler on December 29, 2017

    Loved this dish. I can never get enough kale and I eat a ton of quinoa so combining them in this way was great. My goat cheese was a little tart and combined well with the lemon for a flavorful dressing. Add more green onions than called for. This will make it into my regular rotation.

  • aeader on April 11, 2015

    Delicious, easy, healthy. This is one of my go-to's for work lunches. I use feta instead of the goat cheese.

  • Lepa on December 30, 2017

    I was skeptical about this dish. It seemed too virtuous to be good but I was pleasantly surprised. This is a great dish to keep in the refrigerator and heat up little portions for a healthy/quick lunch.

• 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

  • Rutabaga on September 28, 2015

    I made a less smoky version of this dish by using extra sharp cheddar instead of a smoked variety. For the chipotle, I added some chopped picked chipotles, just to add a little flavor without making it too spicy for my four-year-old. Fortunately, my boy absolutely loved it - he even had fourths! Adults enjoy it, too, and can add some extra chipotle or hot sauce if they like heat. I used only two cans of fire-roasted tomatoes (without green chiles), as this seemed sufficient.

• 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!

• Pasta with prosciutto, snap peas, mint and cream

  • Rutabaga on June 22, 2016

    Anything that combines pasta, peas, prosciutto, and cream is bound to be a hit with my five-year-old, and this was no exception - it's definitely a keeper for our family. I used a half kilo of orecchiette and about a cup of cream along with a couple of tablespoons of creme fraiche. This coasted the pasta quite nicely. I also used thinly sliced prosciutto, and like the way it crisped up into frilly little bits. It was hard for me to tell how much time was left on the orecchiette, so I added the peas a minute too soon, but fortunately they still retained a slight crunch.

• 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. I've made this as a main course and as a side to go with seared salmon fillets.

  • 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!

• Dad's day turkey Tetrazzini

  • damazinah on December 14, 2018

    This was really good, and such a versatile recipe! I used what I had on hand to make 3 variations to feed one vegetarian (LOTS of mushrooms & a bit of smoked tofu), one mushroom-hater (leftover smoked turkey, a bit of chicken, a bit of ham), and one with mushrooms AND meat for me. I also threw some arugula & frozen peas in all 3 to up the veggie content. I plan to make this often, changing up the meat, cheese, veggies, and seasonings to suit what I have on hand.

• Summer pasta alla Caprese

  • damazinah on November 17, 2015

    Very good summer meal! Make this with tomatoes from your garden or farmer's market.

  • MMarlean on August 07, 2011

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

• Farro salad with roasted mushrooms and Parmesan

  • meggan on November 28, 2016

    Made this for Thanksgiving and it was well loved. I used shiitake mostly and grated parmesan rather than shaved. This is really easy to put together and I will likely use it as a weeknight meal in the future.

• Pasta al forno with pumpkin and pancetta

  • Barb_N on February 08, 2019

    I used the suggested sub of butternut squash (love the roasted seeds even more than pumpkin’s), and cobbled together a sauce from the cheese and other dairy I had on hand- sour cream, yogurt, gorgonzola, fresh mozzarella and pecorino. A bit of goat cheese added a nice tang to an otherwise very sweet dish (sans pancetta). The puree was thin enough from the butternut squash so didn’t need to add milk. Sadly, no pancetta in the freezer. Made with tortelloni, which in retrospect didn’t need to be boiled as they were fresh but fortunately they held up. Minced fresh sage as the herb. Ecstasy

• 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.

  • damazinah on December 08, 2016

    This was really good. I was cooking for someone who hates mushrooms, so I subbed in 1 cup each of peas and chopped broccoli.

• 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.

• Rigatoni with sausage, peas and fresh ricotta

  • damazinah on March 29, 2017

    Good and easy. The peas give it a nice pop of sweetness, and the ricotta makes for a creamy contrast to the sauce & sausage

• 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.

• Leek, bacon and goat cheese pizza

  • Rutabaga on February 06, 2017

    I loosely followed this recipe to make one with a similar topping. Mine included the roasted leeks (although I left them off one of the pizzas for the sake of my five-year-old), bacon, and goat cheese. For "sauce", I simply spread the dough with sour cream. The family loved it, and it is very easy if you cook the leeks and bacon in advance.

• Fried green tomato BL(A)T

  • wkhull on October 21, 2018

    Good, but a little bland. Will try mixing seasoning (maybe cajun?) in the flour next time.

• 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

  • blintz on August 31, 2015

    So excited to find very tiny clams at the fish market today! (They were cockles from New Zealand.) This recipe is quick and very tasty. A nice change from the white wine/garlic broth we usually use with littlenecks and pasta. A perfect tapas. We served them with roasted padron peppers and crusty olive bread.

  • 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)

  • kari500 on January 29, 2018

    I love this dish so much - exotic but also somehow comforting. Not much effort for a really special meal.

  • 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.

  • mharriman on February 19, 2020

    Two of us liked this a lot. I was a bit perplexed about the whole peppercorns, whole cloves, whole cinnamon stick, whole bay leaves, and whole cardamom pods. There was no instruction to take any of those out at any point. I didn’t want to come across a whole cinnamon stick in my rice, so I took it out as well as the bay leaves. I left in the other spices and they were fine to bite into. The cooked whole clove was especially a nice surprise to bite into. I agree that adding peas would also be a nice addition. Served with the suggested salad dish.

• 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.

• Italian swordfish with roasted fennel, potatoes, and oregano-garlic sauce

  • mharriman on March 23, 2020

    I found this recipe just okay. My rating could be because I’m not a big fan of swordfish and I’m not a fan of using fish I’ve thawed from frozen. Given the current situation,I used frozen swordfish and found a recipe with ingredients I had in my house. The best part of the meal was the roasted potatoes and fennel. The tomato and parsley topping didn’t bring the fish beyond okay for me but my husband said it was good and ate every bite of all the components. Would only repeat using fresh fish fillets.

• Mussels marinara with angel hair pasta

  • Mayito27 on May 17, 2017

    Five star make again add anchovies next time

• Penne with tomato vodka cream sauce

  • Frogcake on December 30, 2017

    My family loved this! I served the pasta with grilled sausages and substituted the cream with sour cream (didn’t have any cream). As well, my boys like to sprinkle condiments on their pasta. So I made anchovy garlic toasted bread crumbs and also served with Romano cheese. A perfect dinner with a side salad.

• Penne with two salmons

  • mharriman on September 21, 2020

    Wonderful. I halved all the ingredients for two people but had to supplement the vodka with wine because I only had 1/4 cup. Fresh basil from my garden helped the overall flavor, but I would make a special trip for the vodka next time because my reduced vodka measurement in the sauce made it barely noticeable. Substitution: I used half and half instead of heavy cream to reduce the fat content.

• Fregola with clams & mussels

  • Avocet on September 28, 2015

    The black olives overwhelmed the flavors of the shellfish. I will probably try this again, but will omit the olives. Also, the author calls for way more salt than necessary, given that clams and mussels are inherently salty. I cut most of the salting he calls for, and it was fine.

• My best roast chicken

  • rionafaith on April 08, 2018

    Very indulgent with the amount of butter rubbed under the skin, but delicious. I love the honey dijon flavoring, though it's a touch on the sweet side. I used cremini mushrooms, about double the amount, and would add even more next time. Substituted herbs de provence for the dried parsley.

• 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

  • hillsboroks on October 13, 2019

    This took an entire afternoon to prepare but it was worth it when the golden brown savory smelling pie came out of the oven. I used the Cooked Illustrated pie crust recipe with vodka in lieu of half the water for an exceptionally flaky crust. Poaching the chicken with this method was easy and I was able to prepare the other steps (roasting the fennel, sautéing the mushrooms, chopping the veggies and cooking the potatoes) while the stock simmered away on the stove reducing. The only ingredients I did not have were the beans and the roasted tomatoes. I wasn't sure if the recipe was referring to sun dried tomatoes since I have never seen roasted tomatoes in any market near me so I just skipped them. The Dijon mustard sauce is fabulous and when combined with the brown mustard seeds cooked with the mushrooms it gives this dish an amazing flavor. I used fresh herbs and think they really are essential to the end flavor.

  • SACarlson on December 31, 2013

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

• Misoyaki roast chicken with shoyu onion sauce

  • chawkins on July 26, 2020

    This was quite good especially the onion gravy. I did make some changes. Since we are having a heat wave, I wasn’t going to turn on the oven, so I had my chicken spatchococked and cooked it on the gas grill. I marinated for 7 hours.

• Lemon and onion roasted chicken

  • 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!

  • Laura on September 06, 2017

    Just made this for a second time and I've concluded that this is a great way to roast chicken, but a lousy way to roast vegetables. Following my previous experience I cut the vegetables in much smaller parts and STILL they were not cooked after 80 minutes in a 375 degree oven. The chicken, however, came out perfectly, really moist and juicy.

  • locavoreliz on October 13, 2014

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

• 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.

• Minced chicken and cashew with Thai basil

  • Rutabaga on February 22, 2016

    This stir fry delivers strong flavor with little effort. It's great for a quick dinner, although you'll need to make an additional vegetable dish to complete the meal. I used Italian basil here, which still gave it a great herbal taste to offset the richness of the sauce.

• 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.

• Lemon artichoke chicken

  • hirsheys on July 01, 2018

    Easy, good, though not unbelievable. Definitely lemon-y. Served with mashed potatoes.

  • Rutabaga on June 08, 2016

    This was delicious, although I should have made extra sauce to better smother the extra chicken I added to the dish. Also, I recommend seasoning the artichoke hearts. Since mine didn't have much sauce, they tasted slightly underseasoned. Somewhat surprisingly, it was not as rich as I expected, but was nicely balanced.

• Slow roast duck

  • imaluckyducky on December 07, 2020

    3 Stars. This ended up overcooking the duck meat without crisping up the skin, although a good deal of the fat was rendered. The meat was good for my Vietnamese duck and mushroom soup I made, and will be good for duck fried rice.

  • bching on February 07, 2016

    Very good method. Lends itself to lots of seasoning variations.

  • Aggie92 on February 16, 2016

    Yum! If you've got 3+ hours, slow roast your duck. Tender and tasty. Loved that it didn't splatter up the oven. However, I couldn't get the skin to get brown and crispy during the last 30 minutes where you raise the oven temperature. So I broiled it which did splatter the oven.

• 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!

• Soy marinated skirt steak with stir-fried wild mushrooms

  • etcjm on August 12, 2019

    Cooked steak element. So tasty, even with only a short marinade. Definitely a do again, next time with the mushrooms, a longer marinade and a steak of more even thickness!

• Barbacoa beef cheek tacos

  • bching on November 27, 2019

    Well-written and delicious recipe. I halved it but in the future I may double it because the leftovers would freeze beautifully. I thought the lime juice became a little too bitter in the finished dish so may use slightly less going forward.

• 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.

• Beef stew osso buco style

  • Larkspur on May 13, 2017

    I left out the olives and orange and subbed onion for shallots. Delicious. Requires some time on the stove, then braise in oven for 1 1/2-2 1/2 hours so plan ahead for this recipe!

• Albondigas

  • rrwrites on September 24, 2018

    Delicious

• 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.

• Dan Barber's braised short ribs

  • blintz on January 15, 2018

    Perfect winter meal and one of our favorite short ribs recipe. Important to make it the day before so you can skim the fat from the sauce after a night in the fridge. Freezes beautifully. We've served with polenta or wide egg noodles.

• Sugar steak with bourbon

  • mondraussie on August 19, 2018

    For those of us in Europe shut out of Food 52 because for some reason updating their cookie policy to comply with EU data regulations is just simply too hard - recipe can be found here also: https://www.summersetgrills.com/sugar-steak-with-bourbon/

• 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

• Grilled blade chops over Greek salad

  • chawkins on July 14, 2016

    Only made the chops and my own Greek salad. To me, Greek salad should only be dressed with olive oil. The chops were good rubbed with oregano, coriander and black pepper.

• 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.

• Kofta pocket with tzatziki sauce

  • alex9179 on May 27, 2016

    We felt that the salt (used kosher) could be halved, at least, for both the lamb and tzatziki. Otherwise, delicious! I made meatballs with lamb and with beef. The difference is slight enough that my family of five will be content with beef for budget's sake. My kids don't like plain yogurt and the tang, so I used "natural" sour cream and less salt than indicated, still quite salty. The spices and pine nuts were wonderful.

  • babyfork on September 13, 2015

    I used a different recipe for the lamb kefta, but followed this recipe for tzatziki. It was very good.

• Lamb meatballs with yogurt sauce

  • gquillen on May 29, 2016

    I didn't have currants so I used raisins. I used mixed nuts instead of pine nuts. Delicious!

• 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.

• Apple ginger pork loin with caramel sauce

  • FoodieOne on March 20, 2019

    Tasty. Doubled the ginger and subbed hard cider. Tied the roulade. It would not have held together otherwise.

• Caramelized pork bánh mì

  • Fyretigger on November 02, 2020

    I made this essentially according to the recipe and it came out fantastic -- a real keeper. Pounding thin is definitely one of the keys to caramelization, the other is the smoking hot pan. I used a little bit more ginger and I substituted honey for maple syrup. I also used my own pickled vegetable recipe.

  • 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.

• Potato and pork confit cakes with wilted napa cabbage and cress slaw

  • gquillen on March 07, 2017

    This is delicious. As a main course, one of these is not enough for most adults. I would recommend preparing 2 rings per person.

  • stephengk on June 16, 2020

    Made a version using shredded duck confit and worked very well

• Rum apple cake

  • anniemac on October 02, 2016

    Very flavorful--lovely combination of apples and almonds. As the recipe states, it is extremely moist! I had thought I overbaked it by a bit, but I don't think it could have baked any less. I used a 9-inch pan. I noticed the recipe had no salt, so I added a tiny pinch.

• 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.

• Lazy Mary's lemon tart

  • darcie_b on February 15, 2016

    This is easy and quite tasty. It's not perfectly smooth, as is to be expected, but the texture is not objectionable. Although the recipe doesn't specify, I remove the seeds from the lemons.

• Spiced apple cookies

  • krobbins426 on December 11, 2011

    Needs cider or something to give it more apple flavor.

• Cardamon orange flourless chocolate cake

  • booth.smets on May 21, 2016

    I prefer to beat the egg whites separately and fold them into the batter. In my experience this recipe takes long than 30 minutes for the center to set, but be careful not to over-bake as the cake becomes fragile.

• Apple clafouti/apple flan

  • teandoranges on March 22, 2018

    This was easy (as most clafoutis are) and tasty. I used whole milk.

• 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!

• Clementine pound cake

  • Lepa on January 28, 2018

    This cake is absolutely divine! It is subtle in flavor buy also rich and velvety. Very satisfying. Take care to beat the butter and sugar until it is fluffy, and then beat each egg in completely before adding the next as the cake does not use a leavener.

• Louisa's cake

  • lizebeth on March 01, 2020

    9 tablespoons butter = 125g 375 f = 190c 23cm cake tin 1 cup flour, 1/4 cup almond meal 1/2 cup sugar, 1 dessert spoon stevia

  • 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.

  • 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.

• Rhubarb strawberry compote

  • Rutabaga on May 15, 2018

    This turned out very nicely. I appreciate the fact that not much sugar is called for. In fact, I had to add more to get the sweet/tart balance. But that's as it should be; you can always add more, but you can't take away. We ate it atop pancakes, and it is also very good as a yogurt topping.

• 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.

• Chocolate macarons with matcha cream

  • stef on July 03, 2020

    Really nice filling. Not to sweet for macarons

• Salted pumpkin caramels

  • Barb_N on November 26, 2015

    These are my new go-to dessert when I want something with a wow factor. They were a bit of a pain to make, but the recipe is meticulous and the end result perfect. The pumpkin and spice flavors are very subtle in the final candy but they turned out so well, I don't think I will change anything next time.

• 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!

  • Laurendmck on August 13, 2016

    This was a lovely cake. I baked it in an approx 8 x 10 ceramic baker. Used a couple tablespoons less sugar than called for, and used perfectly ripe in-season peaches.

  • Laurendmck on September 14, 2018

    I see that I reviewed this cake two years ago, and have no memory of it! So funny . . . . Anyway, this time I baked it in a 9-inch cake pan. I don't understand the Food52 reviews that say that the pan is too small. The almond flavor complements the peach perfectly! You don't need to use the mixer. So elemental.

• 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.

• Overnight steel-cut oats with almond butter & honey

  • rionafaith on July 15, 2020

    First time I've ever used the "slow cook" function on my Instant Pot but it worked! That said, this oatmeal ended up much looser than I prefer so I'd reduce the liquid by 1/2-1 cup next time. And because it was so liquidy, the almond butter and honey didn't add as much flavor as I'd hoped. I like this technique, but the recipe itself needs some tweaks. Update the next day: Leftovers (with almond butter & honey not added until serving) are unpleasantly pasty. I love the chewy texture of steel cut oats and they usually retain that chew for like a week in the fridge with my usual method, but this is total mush. Won't be using this method again.

• Overnight miso porridge

  • bching on April 29, 2015

    According to the author: ""Since posting this recipe a while ago, I've changed my technique somewhat, and the result is a lot thicker. The night before, I bring the oats and water to a boil, then cook, uncovered, at a simmer for 10 or 20 minutes. Then I proceed with the recipe as posted. Hope this helps!

• Baked French toast

  • ddenker on November 21, 2015

    Delicious and simple! We subbed lemon extract for vanilla for a twist and it is great.

• Granola for fellow "granolas"

  • mweigang on April 19, 2014

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

• Muesli

  • Rutabaga on February 18, 2015

    For some reason, I've been apprehensive about making Bircher-style muesli at home, as if somehow soaking it overnight in yogurt or milk would lead to a soggy mess rather than the lovely creamy muesli I've enjoyed in Switzerland. Fortunately, this was easy to throw together the night before, and wonderful to eat the next morning. I love berries in muesli, and found that pomegranate seeds make the perfect winter substitute. Adding lemon ginger tea sounded odd, but it added a nice, very subtle zing. Next time - and I will make this again, as it's the perfect easy do-ahead breakfast that you can feel good about eating - I will add more tea, especially when using Greek yogurt. I didn't think about how much liquid the oats would absorb, so my muesli was exceptionally thick come morning.

• Asparagus, zucchini and ricotta tart

  • Cookie24 on April 21, 2018

    This tart is very tasty. Used round tart pan with removable bottom with tart dough instead of puff pastry. Followed the rest of the recipe as written. A little time consuming, with draining the ricotta and grating the zucchini, draining, wringing dry, then cooking it first before it gets mixed with the ricotta. The flavor is really nice and the presentation is pretty. Will probably make again, I just need to keep in mind it's not a quick throw it together tart.

• Sweet & savory tomato jam

  • Jane on October 11, 2019

    I thought this had too much sugar so reduced it by about a third. It was still very sweet. I thought unpleasantly so until I used it with cheese and crackers and it was a wonderful accompaniment. Looking at the comments on Food52, several felt it was too sweet and reduced the sugar. Other suggestions were to add grated fresh ginger which sounds a great idea. When I make it again next year I will do half the sugar and add the ginger.

• Wild ramp pesto

  • rionafaith on May 22, 2020

    YUM. I did blanch the leaves and it still had plenty of garlicky bite from the raw bulbs and stems. Used pecans instead of walnuts as that's what I had and also added a little lemon zest in addition to the juice. Made the perfect amount for 1/2 lb or so whole wheat spaghetti.

• 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.

• Lemony lentil salad

  • Lepa on June 07, 2015

    This salad didn't have much flavor. We were really disappointed. Lots of oil. I wonder if the dressing recipe was wrong?

• Southwestern sweet potato salad

  • krobbins426 on April 28, 2013

    Great picnic alternative.

• Mango halibut ceviche

  • consortiumlibrary on May 23, 2017

    Thoroughly enjoyed this ceviche. Key is not over "cooking" the halibut - it should be in lime juice 10-25 minutes, no more. Here's a good explanation of how acid can ruin fish: http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html Make sure the mango is ripe, use 2 serranos, and cut grape tomatoes into quarters (cut in half, they're too big).

• Aretha Frankenstein's waffles of insane greatness

  • chawkins on March 03, 2014

    Great waffles, light and crisp.

  • Rinshin on August 17, 2015

    Loved these and so simple to make. Will become my go-to waffle recipe. Next time though, I would reduce salt. I already reduced sugar as well but salt was bit pronounced perhaps from baking soda/powder along with salt.

  • sldoug on December 24, 2015

    Followed the recipe exactly but doubled it and used all buttermilk (doubled, the recipe made 5.5 Belgian waffles). Waffles sat in oven before serving and the crispness was perfect, exactly what I always yearn for in a waffle. I served them with blueberry compote and whipped cream so the flavor profile beneath was hard to make out, but the structure was excellent.

  • sldoug on March 03, 2016

    Made again and doubled the recipe, but this time I measured only by weight and the batter was very thin and only made five Belgian waffles (barely). I was rushed, so I certainly could have messed something up, and I also ended up letting them rest for an hour instead of just 30 minutes, so who knows what caused the difference in batter. Next time I'll be more careful.

  • sldoug on June 26, 2016

    Made these again, and again doubled the recipe (and used all buttermilk) and this time they turned out great, so I must have just messed them up last time. Such delicious waffles!

  • Rutabaga on August 13, 2015

    These are probably the second best waffles I have made, a very close second to Mark Bittman's overnight yeasted waffles. I used buttermilk and let the batter sit for about an hour before cooking them. Light and airy on the inside, crisp on the outside, these were delicious served with sugared blackberries and whipped cream.

• Roasted zucchini with chili-mint vinaigrette

  • wkhull on August 20, 2019

    Large chunks of watery over-cooked zucchini with a good flavor profile. If making again, would adapt to a high-heat stir-fry with small diced zucchini.

• 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.

• Marcella Hazan's tomato sauce with onion and butter

  • Laurendmck on August 19, 2016

    Simple and delicious! I decided to leave the onions in. Lots of fresh grated Parmesan is good to have on hand.

• Bourbon-spiked corn cakes

  • dinnermints on October 02, 2016

    These were just okay. I doubled the recipe (except for the salt) and used a scant 1/4 cup of batter per pancake for a total of 12 cakes. We ate them for breakfast with maple syrup, but maybe they'd be better with a little fresh jalapeno and under a pile of pulled pork. Also, I'm sure they'd be better with fresh corn - I used frozen corn since corn is otherwise not in season now. Couldn't really taste the bourbon.

• 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

  • Astrid5555 on July 12, 2015

    Very sweet filling, very crumbly dough. Will not repeat!

  • 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.

  • chawkins on August 16, 2015

    I like this a lot, it was very easy, the dough was pressed into the tin, no need to pre-bake. All ingredients, other than the peaches, are pantry staples. I do not find the filling to be too sweet, but then I used 4 gigantic peaches in a 9" tart tin and had a little bit of juice overrun, probably should have used the optional extra tablespoon of flour in the topping, the peaches were about 3/4" above the rim of the tart tin before baking.

• Tinga chicken

  • darcie_b on May 23, 2017

    Instead of cooking in the oven, I reduced liquid slightly and used an Instant Pot; high pressure for 15 minutes; 10 minutes natural release then finished with quick release because it smelled so good I couldn't wait any longer. I added two dried Guajillo peppers as well and thought the flavor and heat level was perfect.

• Quinoa and kale crustless quiche

  • mrsmadam on February 21, 2015

    I made this in an effort to use all the kale I've been getting from my CSA. Very good. I added a pinch of red pepper flakes. It will make some great lunches too I think.

  • nigelandjess on June 15, 2015

    Great recipe, I agree with comment above - chilli flakes would be a nice addition and this would make a fantastic picnic dish. Would serve 4-6 people for lunch with a salad.

  • eliza on November 25, 2016

    I found this to be an easy dish to prepare, and I like that it uses a lot of kale (which grows abundantly in my garden), as well as quinoa. I used a bit more cheese than the recipe stated, and although it was a strong, good quality cheddar, the resulting dish was quite bland. I do find that quinoa tends to absorb flavours, so if I made this again I would try adding something bold, like some chopped sundried tomatoes, and I might cut back on the quinoa somewhat. It definitely tasted better at room temperature. So overall, a useful recipe that I think needs some tweaking.

• 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.

• Raspberry sour cream corn muffins

  • sldoug on July 16, 2016

    Wanted to find a use for my slightly overripe raspberries and my close-to-expiration sour cream and this recipe fit the bill. The end result tasted like corn bread with raspberries, which was not a bad thing, but also wasn't my favorite. Other things I didn't love were how dense they were and how pale. My family really liked them though.

• Collards & chorizo

  • shannonstoney on June 20, 2017

    the chorizo I got at whole foods was a little too spicy.

• 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.

• Cream cheese cookies

  • damazinah on July 27, 2016

    A really good cookie, easy to make, and perfect with a cup of tea. They're almost a little too sweet for such a rich cookie, so I may cut back on the sugar a bit, maybe just a tablespoon to start with. Also, a grating of fresh nutmeg would be fantastic.

• Pear ginger walnut muffins

  • Frogcake on September 14, 2017

    Loved this recipe! I thought the pear ginger combination was quite nice. I might add a half tsp of cinnamon and a pinch of nutmeg next time. I added one cup of rolled oats in place of chopped walnuts to accommodate a guest who had a walnut allergy. Also used oats and brown sugar in the crumble. Great tasting muffins! My six jumbo muffins baked for thirty minutes.

  • Frogcake on April 28, 2018

    I usually have about a cup of pear ginger sauce left over. Perfect for another batch of muffins or drizzled on pancakes or vanilla gelato.

  • Agaillard on January 28, 2018

    That was really nice, I love them! Moist with a really pleasant texture and a little crunch on the top. I did not have enough walnut for the crumble so just put a couple of ginger pieces with a pinch of sugar. I had 12 small muffins and they baked for exactly the time it said, about 20 minutes. The taste is subtle and really good. Will make again without a doubt.

• 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.

• Meta Given's pumpkin pie

  • TrishaCP on November 27, 2015

    This really did make a great pumpkin pie. I blind-baked a crust since I was using a glass pie plate-I was happy with that decision. Doing so, and because I heated the custard before adding to the pie, I only needed 20 minutes of baking-I then turned off the oven and let the pie remain in the oven for another 5 minutes. The texture was perfect with no cracks. The filling tasted like the best pumpkin pie- it was not overwhelmed by spices (though I did add a few scrapes of nutmeg, since I love it.) If you don't already have a tried and true recipe for pumpkin pie, give this a go.

• 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.

• Roy Finamore's broccoli cooked forever

  • Rutabaga on October 16, 2016

    This is delicious, but it still doesn't beat roasted broccoli in my book. I do think it's an ideal way to cook broccoli stems, however, as they become so soft with no remaining trace of woodiness. I made a small batch and used a scant half cup of olive oil, if that, but it was still quite oily. One commenter noted that this is best served with potatoes, and I can definitely see that being true. Our five-year-old really enjoyed this dish, too.

• Short rib chili

  • babyfork on February 22, 2018

    Part of the problem was probably doing this in the Instant Pot and the liquid didn't reduce. I reduced it the next day on the stove and added a little masa but still too thin for my taste. Flavor was pretty good, but I'm still looking for a new go-to chili recipe.

• Yogurt with toasted quinoa, dates, and almonds

  • DKennedy on August 26, 2015

    This is my favorite way to eat yogurt. I start with plain goat milk yogurt. Top it with golden raisins, dates, cacao nibs, shredded coconut, and toasted quinoa. Lavender or lavender salt is a nice touch too. Drizzle it with seeded honey. Such an amazing breakfast.

• Tartine Bakery's lemon cream

  • cvgardening on January 03, 2016

    Like lemon curd but lighter and better. Served it on toasted levain bread that had been dusted with grated dark chocolate.

• Suzanne Goin's corned beef & cabbage with parsley-mustard sauce

  • meggan on March 21, 2017

    My husband loved this. I thought the sauce was terrific. Afterwards, I put the uneaten vegetables in the leftover broth and pureed it for a soup topped with a dollop of the green sauce.

• Lemon caper dressing

  • chawkins on January 13, 2021

    Very bold dressing, good on my salad with avocados.

  • chezmaryb on January 10, 2021

    Going to be a new go to, I love the whole lemon segments. Very unique. I liked it with a little extra sugar.

• Al Forno's penne with tomato, cream & five cheeses

  • leahorowitz on December 19, 2019

    I found this recipe looking for a way to use up some cream cheese - only to realize, as I started cooking, that it didn’t include any cream cheese at all! Too late... I used it anyway but left out the ricotta and mozzarella. Added cream (and a little milk) until the consistency seemed about right as well as some diced zucchini and sliced mushrooms. I can‘t turn my oven as hot as stated in the recipe but it still got bubbly and a little crunchy on top at a slightly lower temperature.

• Maple lacquered duck breast

  • Zosia on November 18, 2016

    Easy and delicious. The glaze was a nice balance of sweet and citrus flavours and heat that complemented but didn't overpower the duck and the cook time worked perfectly for breasts from a 2.5kg duck (that I forgot to weigh after boning).

• Hervé This' chocolate mousse

  • rmardel on November 19, 2020

    This is fabulous. Members of my family need to be dairy free and this is far more satisfying than most dairy-free substitutes in mousse. I have occasionally used coffee instead of plain water, and also find that you can additional water, and longer whipping to achieve something closer to a mousse in texture. It all depends on the chocolate you are using.

  • annaschmidt on December 19, 2020

    Tried this using a stout, chocolatey beer instead of water, and it worked great. I wanted the mousse fluffier than it was, so I'm thinking I'll let it cool more slowly next time, so I'll have more time to whip air into it before it sets. Ratio of equal ounces of chocolate to liquid seems to work for a fluffier result.

• Maple-sage ice cream with maple-sage sugared walnuts

  • debkellie on April 14, 2016

    Did a variation on this by adding the flavourings (sage & maple) to my favourite basic vanilla ice cream recipe - used the maple & sage walnuts as a brittle stirred through the ice cream after churning .... Absolutely brilliant !! (My Basic vanilla ice recipe is Phillip Johnson's)

• Martha Stewart's macaroni and cheese

  • sldoug on June 05, 2016

    I've made this recipe before and it was so amazing, but I've made it twice since and can't figure out what I'm doing wrong because it's just not that fabulous. Partly, I like my mac and cheese a bit drier and this recipe (at least when I made it this most recent time -- halving the recipe) came out very, very creamy/saucy. I love the bread on top (I tear mine instead of cubing it) but I've been happiest when I've used a baguette or other French bread, not sandwich bread (which is what I used this time). We ate this with steamed broccoli, which was good for cutting the richness, but I'm not sure I'd make it again (although it's tempting to keep chasing after that elusive first delicious experience).

• 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.

• Crêpes with lemon curd and blueberry compote

  • pomona on May 13, 2018

    Made the blueberry compote.

• Saffranspannkaka

  • Yildiz100 on May 01, 2017

    Before adding the egg and baking this was basically a divine saffron rice pudding. The texture was lovely and the sweetness was just right. After adding 4 whole eggs, the the dish was not quite sweet enough and worst of all, the texture coming out of the oven was grainy and greasy. I knew it would be too many whole eggs. I wish I would have gone with my gut! Next time I will stop at the rice pudding stage, or I will reduce the number of eggs to two, or I will use only yolks.

• 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.

• Pan seared halibut with mango-avocado salsa

  • Avocet on July 29, 2018

    This salsa goes even better with salmon than halibut,

  • Jane on May 18, 2019

    I made the salsa to serve with salmon. I didn't have any red cabbage so it wasn't much different than other mango salsas I've made before. Pleasant but nothing spectacular.

• Crunchy celery, radish, and turnip salad-slaw in blue cheese sauce

  • ksg518 on November 02, 2016

    Fabulous salad! I never would have considered raw turnip in a salad but thinly sliced they added a nice counterpoint to the radishes and celery. The real star in this recipe is the dressing. The lime zest is a perfect addition to the blue cheese base.

• Turnip carrot slaw

  • deboChicago on June 27, 2020

    Added cabbage and kohlrabi. Nice sharp dressing. This is a refreshing slaw.

• 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.

• Swiss chard and lemon ricotta pasta

  • DKennedy on June 07, 2020

    Excellent. A new favorite.

• Spring tart with bacon, leeks, green garlic, and Gruyère

  • TrishaCP on May 09, 2016

    Everyone at my Mother's Day brunch enjoyed this (bacon, eggs, cheese, of course), but there were many technical issues with this recipe and I wouldn't repeat it as written. First, the crust had way too much butter- it oozed out onto the sheet pan as it baked. Second, I needed an additional egg to fill in the tart-3 weren't sufficient. Finally, the garlic wasn't pronounced at all, which made it a waste of a lovely ingredient. Would make this again with my own crust and amping up the garlic flavor.

• 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.

• Roasted cod with linguiça

  • bernalgirl on September 17, 2020

    The linguica and peppers perfectly complement the sweetness of the cod, and roasting the cod in the sauce keeps the fish tender and moist. I followed the shortcut to chop the pepper with salt in a food processor, leaving it slightly coarse, and the texture worked well with the crumbled sausage.

• Cheap creamy chicken curry

  • rionafaith on March 15, 2017

    Pretty good for such a quick weeknight dish (the curry came together in the same time it took to cook some rice to go with). Not at all spicy, but nice flavor. I used a whole can of coconut milk as I hate having a few ounces left over that never get used, and then just reduced for an additional 8-10 minutes without adding any water. This would be really great with some sliced almonds and/or golden raisins, too!

• Fried avocado tacos with sesame and lime

  • Rutabaga on February 05, 2015

    These tacos are absolutely delicious, with a great mix of textures and flavors. If you use canned pinto beans, they come together quite quickly. You can also make all the different components in advance and fry the avocados right before serving. They become meltingly creamy under their crisp coating. I used panko instead of cornflakes. I also added several additional tablespoons of sour cream (a rich, full fat sour cream) as the sauce seemed a little thin. Even with the extra sour cream, it was on the thin side, but I decided that was probably how it was meant to be, as it drizzled nicely over over the avocado.

• 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.

• Bacon and egg salad sandwich with dukkah and peppery greens

  • DKennedy on October 23, 2017

    Made this for Tea '17 and served on Rock n Wagner mini brioche rolls. Excellent. In place of dukkah, I added cumin, coriander, sumac, nigella seeds s and p. It was quite good.

• Spring rolls with mint, pork and green apple with spicy vinegar-mint syrup

  • DKennedy on March 06, 2015

    Made these last night as a practice for my upcoming spring roll cooking class. Modifications: did not add the apple or mint to the rolls. Used round wrappers. Did not fry. Verdict: Very tasty. Went well with the sauce. Subbed out the Thai Bird chilis for shishito which worked really well.

• Yotam Ottolenghi's sweet corn polenta with eggplant sauce

  • blintz on November 30, 2015

    Just defrosted some leftover eggplant sauce from this recipe for an antidote to turkey sandwiches and realized I never left a note when I made it this summer. Both the sauce and the sweet corn polenta were wonderful. And tonight, the eggplant sauce on pasta was still delicious.

• 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.

• Rémoulade sauce

  • stephengk on March 10, 2018

    Served as a base for crab cakes. Like the texture. Added a bit of sugar which I think helped round out the flavours.

• IPA-battered fish and chips

  • babyfork on June 02, 2020

    This was great. Used wild California ling cod. Made twice. In the picture the two other fried things on the left are pimento cheese hush puppies. Served with Comeback sauce from the hush puppy recipe and my own homemade tartar sauce.

• 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.

• Sarah Leah Chase's scalloped tomatoes

  • Rinshin on August 24, 2020

    Great use of surplus summer tomatoes from garden. I loved the concept of tomato bread stuffing. I would go with 3-4 cups instead of 2 1/2 cups of bread cubes especially if tomatoes are very juicy like mine were. I had to add about 1 1/2 cups cooked ribbon pasta to soak up the sauce and that worked really well. Added some spinach before baking and scattered basil on top. Consistency and taste Is awesome. Photo added

• 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.

• Edward Giobbi's spaghetti alla foriana

  • bching on June 23, 2020

    Exquisite and easy. That combination hardly ever happens. I will make this often. There are many helpful comments and tweaks on the Food52 site.

  • Frogcake on October 12, 2016

    So simple to make and so delicious! Instead of preserving the sauce in jars , I froze half cup portions in baggies. It's very tasty as a nut pesto but I also use it as a base for a richer pasta sauce. You could substitute the oregano for chopped, fresh sage. Recently, I fried chopped onion and green tomatoes in olive oil, added half a cup of the nut pesto, then added a cup of rich turkey broth; this simmered until the broth was reduced by half. The sauce was further diluted with some pasta water before serving tossed with linguini. It would also be fabulous spooned onto bruschetta as suggested.

• 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.

• Make your own avocado Caesar

  • Rutabaga on August 18, 2015

    This salad can easily be made into dinner by adding some protein; I used canned cannellini beans for convenience. The dressing is delicious and ultra creamy, but I think it would be better with a little less mayonnaise, especially since it was exceptionally thick when made as directed. With the inclusion of the avocado, so much mayonnaise just isn't needed.

• Nigel Slater's extremely moist chocolate-beet cake

  • e_ballad on November 24, 2016

    This is beautiful. The cake definitely lives up to its title, creating a very dense rich cake, almost pudding-like in texture. Just keep an eye on the cooking times, though I suspect this is a fairly forgiving recipe in that regard.

• Shrimp po'boys with spicy homemade tartar sauce

  • mrsmadam on July 08, 2018

    MLA really liked these. I used 1/2 pound of 16/20’s and slit them lengthwise. Used a half recipe of both the coating and the tarter sauce. Cooked in the deep fryer. Messy to make but not complicated as everything can be done ahead of time. For the bread a Mexican bolillo was perfect.

• Sweet and spicy grape chutney

  • apattin on November 21, 2017

    Chutney never really thickened even after far longer than the 20 minutes and cooling. I drained the grapes. Tasty!

• Deb Perelman's mushroom Bourguignon

  • adrienneyoung on August 06, 2016

    I adore this recipe. Add Parmesan rind and a bit of bacon for extra oomph.

• Momofuku's roasted Brussels sprouts with fish sauce vinaigrette

  • lorloff on November 17, 2018

    Wonderful approach to Brussels spouts works incredibly well with the fish sauce vinegrette I added fresh chopped cilantro rather than frying it

  • babyfork on May 02, 2020

    I just roasted the sprouts. I salted and peppered them when roasting since I was splitting these with Sammy and I wasn't sure she would like the vinaigrette. Since the fish sauce is salty it would have been better if I hadn't already salted them, but that was my mistake and they were still good. I used crushed red pepper flakes instead of the bird's eye chiles because I didn't have any. I forgot to add the mint and cilantro and that would've made them even better. LOL, clearly I was distracted when making this recipe, but that just means next time it will definitely be better!

• Nach Waxman's brisket of beef

  • apattin on September 11, 2018

    I made this several times; it will be my Forever Brisket Recipe. Cooked a 5.5 lb brisket (first cut), trimmed pretty well. I braised it 1.5 hours before slicing, as instructed, and found I needed 2 more hours at 300, after slicing, for the brisket to be meltingly tender. It is not clear what the lone carrot does for the recipe, since the onions + tomato paste provide lots of sweetness. My brisket does not look like the picture; there was a lot of yummy liquid left at the end of cooking, so not a lot of browning.

• Yam and peanut stew with kale

  • babyfork on January 11, 2016

    This was really good. A well-spiced comforting winter dish. I used homemade beef/lamb broth instead of vegetable. Next time I'll make this and add chicken, which seems to be traditional. I've been enjoying this for breakfast too, not just for dinner!

• Spaghetti aglio olio with bacon and garlic breadcrumbs

  • mharriman on March 27, 2020

    This recipe is comfort food for this stay at home period. I got the idea from a Giada de Laurentis blog and once I searched the EYB index, noticed it’s all over the place with variations. It was easy to make and satisfying. This one uses ingredients I usually have on hand: Parmesan Regianno cheese, dry spaghetti, bacon, olive oil, garlic, and bread. Served with a green lettuce, tomatoes, and cucumber salad. Delicious!

• Pomegranate roasted carrots

  • chawkins on July 16, 2020

    Very good with carrots from the garden even though I forgot to add the cilantro at the end. I used pomegranate molasses.

  • Frogcake on April 02, 2017

    So simple and so delicious. I've used either pomegranate molasses or balsamic. In a recent NY Times recipe, she suggests throwing the caramelized carrots, cooled, into a salad with a vinaigrette sweetened with pomegranate molasses. Very nice!

  • ashallen on April 30, 2020

    Very nice carrots, particularly given the low level of effort they require. Flavors are a nice mix of earthy-sweet from the carrots, fresh from the herbs, salty (crunchy grains from the kosher salt), and sour-sweet from the pomegranate molasses. I skipped the hot red pepper but will include it next time - it'll work well. Recipe says it serves 4 - serving size will be modest at that number of servings.

• Triple pomegranate smoothie

  • ecasey830 on October 19, 2019

    The pomegranate molasses is overpowering

• 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.

• Gingerbread beer bundt cake with chocolate glaze

  • trudys_person on March 26, 2018

    Made this cake with molasses, because I couldn't find sorghum. It was absolutely delicious! It had a good strong gingerbread flavour and a lovely texture. I will definitely make this again often!

• 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.

  • clcorbi on October 20, 2017

    Agree with the other comments that this wasn't that great. It was edible but I wouldn't repeat.

• 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.

• Joan Nathan's chosen hamantaschen

  • apattin on September 11, 2018

    Five stars for the filling. The dough was unworkable, was too greasy.

• Alice Medrich's best cocoa brownies

  • milgwimper on May 25, 2019

    I have been making these for years and they are delicious, fudgy, and easy to make.

  • chawkins on September 26, 2018

    Great fudgey brownies and no mixer is required. Had to bake mine for the high end of the specified time range even in the counter top oven.

  • e_ballad on May 24, 2019

    Completely worthy of the hype!

  • a2cook on April 11, 2020

    Very good, but not great. Donna Hay’s Molten Brownies are much, much better! The cocoa you use makes a huge difference in this recipe, so make sure you use one you love. I tried it with 5 different cocoas: Guittard Cocoa Rouge was my favorite and makes this a 5/5 recipe. Valrhona and Pernigotti were very good. Bernsdorp was good, but a little too bitter. Callebaut Natural was just ok.

  • damazinah on February 27, 2016

    A fantastic brownie, with a rich, deep chocolate flavor. The centers are perfectly fudgy & gooey, but without that not-quite-baked consistency that many brownies seem to have.

  • Rutabaga on April 23, 2016

    Just like damazinah said, these brownies are super fudgy, but without that raw dough taste. My husband and four-year-old loved them. We doubled the recipe and baked them in a 9x13 Pyrex pan for 30 minutes. Because I was short 1/4 cup of cocoa powder, I added two ounces of unsweetened chocolate, but otherwise followed the recipe as written.

  • Rutabaga on January 22, 2017

    When making these again, I had trouble getting the cocoa powder, butter, and sugar mix as hot as directed in the recipe. I ended up leaving the mixture in the water bath on the stove for more than half an hour without success. Finally, I took it off the heat and added the vanilla and eggs. It became a smooth mixture at that point, and baked into super fudgy brownies after about half an hour in the oven. Perhaps this happened because I had tripled the recipe; maybe it's difficult to get a larger mixture as hot using this method. Next time, I wouldn't bother waiting it out.

• Caroline J. Beck's 6-minute Meyer lemon olive oil custard

  • Rutabaga on January 21, 2015

    Unbelievably silky and light on the tongue, this custard makes a supremely delectable dessert with minimal effort. Seriously, you can make it in ten minutes flat if you have a high speed blender. I mistakenly added the olive oil in with the other ingredients, rather than streaming it in later, but it still came together wonderfully. I also used fresh, grassy Tuscan olive oil, and the flavor melded seamlessly into the whole. We ate it while still warm. Pomegranate seeds would make for an elegant topping, especially as they, like Meyer lemons, come into season in the winter.

• Creamy carrot ginger bisque with cashew cream

  • babyfork on January 12, 2016

    This is a delicious soup and especially good if you are avoiding dairy. The cashew cream really makes the soup creamy. (Note: the recipe makes much more cashew cream than you'll need.) I used celery root instead of the potato, leeks instead of the onion, and chicken stock instead of veggie stock because that's what I had on hand. Otherwise followed the recipe. I'll keep this one in the rotation.

• Joan Nathan's chosen matzo ball soup

  • ashallen on December 30, 2019

    The matzo ball recipe I usually use isn't in EYB (Joan Nathan-NYT at https://cooking.nytimes.com/recipes/12348-joan-nathans-matzo-ball-soup), but anya_sf's note today about matzoh ball soup inspired me to look again (make these anya_sf-they're awesome!). Turns out these Food52 matzo balls are nearly identical, differing only in having a shorter rest after mixing (1 vs 3+ hr) and a shorter cooking time range. Resting 3 hours after mixing works really well-they're very tender after simmering 50-60 minutes but don't fall apart. Fresh ginger's great but optional depending on other flavors in the soup. Using rendered fat from a roasted chicken is realllly delicious, but they're also good with oil. I prefer to cook them separately from my soup (untraditional!) and cook them instead in a 6-qt dutch oven with a well-seasoned mixture of equal parts water + homemade chicken stock (leftover cooking liquid works in recipes OK with the extra starch). Balls freeze *super* well for reheating later.

• Spiced stout waffles

  • damazinah on May 30, 2015

    Outstanding!I used Young's Double Chocolate Stout, and had to replace about 1/3 of the flour with whole wheat because I ran out. They were great!

  • 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.

  • monica107 on February 02, 2014

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

• Skillet roasted chicken thighs with dandelion greens + baby carrots

  • EdM on December 30, 2015

    1. Large (normal U.S.) thighs take 15-20 minutes, not 12, depending on temp. Remove from refrigerator early. If large, and 20 min.+, use large carrots. 2. Skim some of fat out of pan before adding greens to wilt.

• Chicken, black olives and lemon with spaghetti

  • mharriman on July 29, 2019

    I tried this mainly because it uses already cooked chicken which is what I had in the fridge from yesterday’s whole bird. I thought it was bland and pretty boring but my husband liked the lemon flavor of the mostly broth based sauce. I used kalamata olives, and although the author says that the recipe ingredients can be changed up, perhaps his suggestion of California olives would have gone better with the lemon juice and zest. I was also looking for more zip in the sauce which I found ho hum. In sum, for me, this was a just okay, quick weeknight dinner.

• 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.

  • mzgourmand on May 25, 2017

    I absolutely love this version of porridge. When I feel decadent I use heavy cream at the end instead of milk. I prefer maple syrup to the brown sugar, though it's easy to over-sweeten. The saltiness is terrific, but I don't in fact use the full amount called for in the recipe - too much for me. The mix of rolled oats and steel-cut oats creates a wonderful texture.

  • mzgourmand on October 04, 2019

    I'm adding a note to my note: I feel very conflicted about April Bloomfield these days, given the fact that she clearly turned a blind eye to the abuse of her female staf & existence of a "rape room," so-called by staffers at her restaurant, that serviced (I use that word quite deliberately) her male mentors like Batali. I know it's tough for a female chef & that much tougher for an openly lesbian one, but her behavior was incredibly disappointing. Her ongoing (as of 10-02-19) refusal to take real responsibility for her actions & instead to keep saying, "I had no idea" is worse than disappointing. I know that I personally expect better from women than men, which is also unfair. But I find I just can't enjoy Bloomfield's recipes any more, though doubtless they are just as good as they always were. But eating & cooking is an emotional & psychological experience, as much as a pshysiological or aesthetic experience & her food no longer tastes good.

  • alex9179 on May 26, 2016

    Love the addition of salt to offset the sweetness. Kids like to add craisins and maple syrup.

  • anya_sf on April 09, 2020

    I made 1/2 recipe for 1 serving using lowfat milk. I had to add a little extra water during cooking so it wouldn't scorch. Before adding the sugar, the porridge tasted way too salty, but with a tablespoon of maple sugar, the sweet-salty flavor was pretty great. I would probably reduce both the salt and sugar a little next time though. I did enjoy the texture from using 2 kinds of oats.

• Mussels with fennel, Italian sausage & Pernod

  • bwehner on December 24, 2015

    One of my favorite mussel recipes. The radish salad is a very nice complement

• Fresh muesli with apples, currants, and toasted almonds

  • radishseed on April 15, 2020

    Really nice muesli. I made a quarter recipe, and it was plenty for two people.

• 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.

• Balsamic butterscotch sauce

  • Barb_N on December 17, 2017

    This was fine but did not live up to the hype of the head note. It's easier to make than caramel sauce but I think the caramel is worth the extra work.

• 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.

• Chipotle braised lamb tacos with balsamic-soaked raisins

  • FJT on June 26, 2015

    We loved this recipe and will try it again using beef instead of lamb. I was sceptical about the balsamic-soaked raisins but they worked really well. A couple of things to note - you don't need half as much stock as the recipe suggests - I used more meat than the recipe calls for and halved the amount of stock and still had a lot of liquid. I also used much less balsamic vinegar.

• Spanish chickpeas with kale

  • Lepa on September 26, 2016

    This is a great dish to make with items I usually have on hand. We thought it was delicious!

• Cory Schreiber & Julie Richardson's rhubarb buckle with ginger crumb

  • meggan on June 16, 2016

    I really don't like rhubarb but I liked this cake. Which means it's not that rhubarby. I would use the crumble topping on anything.

• Fiddlehead frittata

  • Zosia on May 21, 2019

    Very nice way to showcase fiddlehead ferns. The ricotta adds creaminess without overwhelming their flavour.

• 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.

• Lacinato kale and mint salad with spicy peanut dressing

  • Rutabaga on February 18, 2015

    I thought this was pretty good. The dressing is strong-flavored, but that's a good match for the kale. My husband mostly liked it, but felt there was a strange aftertaste - maybe the mint? I didn't find this to be the case for me. All in all, it's a healthful salad that's easy to put together, and would be a good potluck dish, especially if you need something that can accommodate a vegan diet.

• Coconut tres leches

  • Jodeedoo on June 06, 2019

    This was my first time making a Tres Leches Cake - they're not really a thing in Australia - but I'll definitely make it again - a huge hit with everyone who tried it - light and lucious and I loved the coconut lime combo!

• Coconut-lime pork tacos with black beans and avocado

  • Waderu on February 23, 2014

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

  • Mr Capers on July 03, 2013

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

• The best Korean barbecue you've ever tasted!

  • SilverSage on August 27, 2015

    Didn't like this. The sweet & spicy flavors all but disappeared into the soy sauce. It turned almost medicinal tasting. No one finished it.

• Indian-style spiced peas with toasted coconut

  • sosayi on January 07, 2019

    Great green vegetable side dish. Lots of flavor, but still very fresh tasting. Even my picky father (who hates, hates hates, cooked spinach) enjoyed it immensely. Served with Chicken Korma (from Bird in the Hand, DH) and basmati pilaf.

• Macaroni peas

  • Auxilia on August 31, 2018

    TIPS: Probably easiest to cook the pasta and peas separately. Squeeze a little lemon juice on top for brightness. ACCOMPANIMENTS: Bread; salad; oil TOPPING OPTIONS: Fresh herbs; red pepper flakes; tomatoes; sundried tomatoes; fakin' bacon; dried beans; nuts; extra cheese.

• Strawberry-rhubarb fool

  • Rutabaga on May 24, 2016

    This creamy fool is a delicious way to enjoy the combination of strawberries and rhubarb. I made extra compote, which I plan to stir into yogurt for breakfast.

• Garlic scape pesto

  • robinorig on June 28, 2015

    Delicious. While cutting the scapes I thought the end result would be too raw garlicky but once it was on the pasta with some extra grated cheese it was delicious. A la Marcella Hazan, I added a small pat of butter when I mixed it with the linguini. I also added just a bit of the pasta water to thin it slightly.

• Vinegar carrots with toasted sesame seeds

  • hillsboroks on May 14, 2017

    Visually stunning and good flavor combination. I used a vegetable peeler to make the thin carrot slices but will consider a mandolin next time. I cut the hot pepper flakes back to 1/4 of what was called for to suit our tastes.

• Yotam Ottolenghi & Sami Tamimi's basic hummus

  • Rutikazooty on May 26, 2017

    There are great comments on the Food52 site about the recipe. I had lots of questions after making this and got lots of answers and ideas for the future.

  • rionafaith on March 23, 2017

    I misread the recipe and added too much water, so my hummus is a bit on the loose side, but it's still delicious! The "paste" is incredibly thick before adding the water -- it was forming a ball the consistency of pie dough and my food processor was starting to make unhappy sounds, so I added the remaining tahini and water all at once rather than drizzling them and then processing for another full 5 mins (not convinced that is necessary, mine seems pretty smooth). After reading comments that advised cutting the amount of tahini, I used only 1 cup, but I didn't think that was too much so I'll use the full amount next time (and the correct amount of water!) Also, this makes a ton so I'm going to try freezing half. UPDATE: Froze beautifully and tasted just as good after defrosting. Yay!

• Chubby chewy whole wheat oatmeal cookies

  • Rutabaga on September 19, 2016

    These are a great snacking cookie - sweet but not cloying, a little salty, chewy without being doughy, and packed with enough whole grains to almost make you feel healthy about eating one. I used chia seeds mixed with water in place of the eggs, which may have made them denser than they would otherwise be, but I thought that worked well in this case. They will look underbaked when you remove them from the oven, but do it anyway - they will be just right.

• Grilled corn with basil butter

  • Rutabaga on August 16, 2016

    This basil butter adds wonderful flavor to corn on the cob. I used only one stick of butter, but still added almost a full cup of chopped basil (lightly packed). Unfortunately, it was difficult to blend the butter and basil in my blender; it just stuck to the sides no matter how often I stopped to scrape it. Fortunately, enough of the basil was incorporated into the butter flavor it well, and the little pieces of basil (as in the photo here) really didn't bother us.

• Green smoothie with avocado

  • eeeve on September 30, 2015

    Love this smoothie, though I think the quantity it makes is slightly too much for one person - easy to add more almond milk and make a slightly thinner smoothie for two, though. Although I don't normally sweeten smoothies, I quite like to add a tbsp of maple syrup here.

  • Astrid5555 on February 24, 2015

    Delicious and creamy with a subtle sweetness from the mango.

• Southwestern quinoa salad, by way of the pantry

  • ecasey830 on September 17, 2018

    Subbed in goat cheese for the feta

• Homemade bagels

  • rionafaith on May 23, 2020

    Chose this recipe because it was the only one I saw that didn't require barley malt syrup or powder. I used half white whole wheat flour. Good flavor and texture -- not quite as chewy as a real NY bagel (more kneading might help), but pretty good. These did not rise a whole lot and I was concerned about how small they were (I made 6, 8 would definitely be minis), but they puffed more while boiling and baking and while they're still on the smaller side of what I'm used to, they're an adequate size. I tried to seal the join as well as possible but most of them started to unravel either while rising or in the boiling step, so most of mine are pretty misshapen. If I make bagels again I will try the method where you poke a hole in the ball and roll it out from there, rather than rolling a rope and joining it. I made all of mine everything bagels, topping with poppy seeds, sesame seeds, dried garlic & onion, and black volcanic salt.

• Jennie Cook's zucchini butter

  • eselque on August 07, 2013

    Used bacon fat instead of butter, delicious.

• "Cuppa cuppa sticka" peach and blueberry cobbler

  • bwehner on August 17, 2015

    Easy. Self-rising flour makes a great texture

• Southern peach crumble

  • adrienneyoung on September 15, 2013

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

• Blackberry cornbread buckle

  • babyfork on May 31, 2018

    This was delicious! I had a 9 X 9 pan and with the extra batter I filled two ramekins as well. To push it over the top I served warm with a scoop of Jeni's Lemon Buttermilk frozen yogurt and whipped cream.

• 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!

• Fennel and coconut tart

  • locavoreliz on July 21, 2015

    I don't know if I did something wrong — used the wrong size tart pan, or what, but this didn't seem to turn out right. I couldn't get my dough to spread all the way across the bottom and up the sides of the pan, unless I was going to make holes. It was paper thin! And, then the filling only ended up being about as thick as the dough. I felt like I should have doubled the filling recipe or something. I didn't think I was using an usually sized tart pan, but not sure.

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

  • clcorbi on April 26, 2018

    Delicious. Next time I'd up the mushrooms or else use a different pasta shape; the mushrooms all sunk to the bottom amongst all the linguine. I loved the lemony, thyme-y flavor.

  • mondraussie on November 09, 2013

    surprisingly good!

• Celery and za’atar tabouli

  • Barb_N on September 18, 2019

    I made this with regular olive oil, using only a glug. I loved the crunch of celery, I think it stands up to the bulgur better than just parsley. I omitted the walnuts and feta and didn’t miss them. This opens up seasonal possibilities for ‘tabouli’.

  • vinochic on September 07, 2019

    Really good-loved the crunch from the celery.

• Gluten-free cornbread waffles

  • dinnermints on January 27, 2019

    This recipe fit the bill for the elimination diet I'm trying to follow, and reasonably satisfied my waffle/pancake craving. I doubled the recipe and substituted 2 T flax meal + 6 T water (let it sit in the fridge for 15min to thicken) for the 2 eggs, and ended up adding 3 T more flax milk to the batter. Next time I'd slightly reduce the flours; I used freshly ground oat flour and cornmeal, and freshly ground flour soaks up more liquid. I reduced the oil to 2T instead of 4T for the double recipe. These were not fluffy, and if I were eating eggs, I would have whipped the whites. However, the flavor was really good, and they were definitely filling. This double recipe made 6 waffles in my Villaware 8" waffle iron (not Belgian style) using a rounded 1/2 cup for each waffle. I learned to abide by the author's recommendation to do 1.5 cycles, as otherwise the waffle would split in half when opening the waffle iron (although that could be due to my oil reduction & flax egg substitution).

  • Tee.Tee on July 14, 2020

    I exactly followed this recipe and was not disappointed. They were delicious and had a great mouthfeel. I’ll be making these again.

• 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

  • 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.

  • 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.

• Tomato and eggs over Rice (Fan qie chao dan)

  • Krisage on September 08, 2019

    Yum! Mostly followed the 'pe. Skipped the corn starch and just added rice directly to the pan with the tomato mixture. Stirred in eggs and served with sesame seeds and our nice soy finishing sauce.

• The "jumpin' monkey"

  • Rutabaga on October 08, 2015

    Both my four-year-old and I really liked this smoothie. Using frozen bananas is a good trick, one I hadn't tried before. They keep the smoothie nice and cold, but aren't nearly as hard on the blender as other frozen fruits. For my son I left out the coffee, but stirred some cold brew concentrate into mine to nice effect.

• Yogurt cake with pear and dark chocolate

  • chawkins on September 23, 2013

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

  • chawkins on November 08, 2020

    Made this again with Bosc pears, Greek yogurt, chocolate discs from Nuts to You and reduced sugar by 25%, still excellent as usual.

• Sweet onion & corn quinoa fritters with fresh corn & basil salad

  • Rutabaga on July 26, 2015

    On their own, these quinoa fritters were disappointingly bland. Fortunately, the corn salad was a tasty accompaniment, making the dish much more interesting. I included cherry tomatoes in the salad, seeing as the photo on the Food52 website shows them, although they do not appear as an ingredient in the recipe. I definitely think the tomatoes added some tang and flavor to the dish. The fritters themselves just seemed to be missing something - maybe some garlic or chopped red bell pepper?

• Buffalo-style quinoa chili

  • Rutabaga on November 06, 2016

    This chili is amazingly flavorful considering how simple it is. I made approximately three times the recipe amount, using two cans of black beans and two 28 ounce cans of fire roasted tomatoes (one diced, one crushed) , then rinsed the cans out with about another cup of water that I also added to the pot. I didn't bother with adding tomato sauce or stock, but with the fire roasted tomatoes I don't feel you need it. Instead of hominy, I added frozen corn. To prevent it from being too spicy for my five-year-old, I omitted the Frank's, and instead served it with a variety of hot sauces for people to add to taste. There's no need to broil the soup; the blue cheese adds wonderful umami just sprinkled on top.

  • clcorbi on October 16, 2017

    I thought this chili was good but not great. I do like the idea of quinoa in a chili, but the flavor of this one felt pretty one-dimensional to me. To be fair, I didn't have Frank's Hot Sauce, so I just added Sriracha to taste. This might have affected things. Still, I'd rather just try adding quinoa to a chili recipe I already like next time.

  • mrsmadam on January 26, 2017

    I made this as written and Rutabaga is right on. Amazing flavor. The hominy adds a nice corn "tortilla" flavor.

• Portobello mushrooms with pearled barley and preserved lemon

  • TrishaCP on January 17, 2015

    This was delicious- a great lunch. I followed the Serious Eats proportions of stock- and since I was using instant barley the cooking time was only about 20 minutes to absorb the stock. I had huge portobellos, and needed to cook them 20 minutes at a higher temperature (385) to get them to cook sufficiently.

• Blistered shishito peppers

  • Rutabaga on May 20, 2015

    Quick and simple, this is the best way to eat shishito peppers. Be sure to get the pan very hot and let them blister and blacken until they are soft.

• Cuban-style grilled chicken in adobo

  • FJT on May 11, 2015

    Making the chilli paste is a bit of a performance and to tell the truth I don't think anyone in my family would have been able to tell you there was any chilli in the final dish. I'd be tempted to add more than the recipe states next time round (and I may as well make it again as I have lots of chilli paste left over!).

• Spicy Korean-style gochujang meatballs

  • FJT on December 08, 2015

    This was the perfect recipe for a pot luck. Used home-made gochujang paste because I needed to make sure it was gluten-free. Very easy to make and very tasty - these disappeared fast!

  • stef on November 04, 2020

    These are spiced just right. They were fast to make. A repeat

• Broccoli apple soup

  • deboChicago on July 08, 2019

    So simple and really delicious. Used olive oil instead of butter and didn’t add yogurt. Still really good.

  • mharriman on November 09, 2020

    Because of the apples, the outcome is a different flavor from broccoli soups I’ve made in the past. The addition of apples makes for an interesting broccoli soup. We thought it was very good. I’m trying to reduce my fat intake (quarantine 15), so the delicious results without heavy cream or half n half was a plus. As deboChicago remarked, this is a simple recipe. From start to finish, it didn’t take even an hour. I used honey crisp apples since that’s what I had in my fridge.

• 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!

• Baba ganoush

  • maryfa on August 22, 2017

    Light refreshing summertime dip. It's not as heavy as traditional Baba Ganoush, but if you are expecting something more traditional you may be disappointed.

• 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.

• Turnip greens frittata

  • Laura on February 26, 2019

    I found beautiful, fresh turnip greens at my local Asian market and that led me to this recipe. It was ok, but nothing special. Having to cut a large potato into tiny 1/4-inch dice was tedious. I won't be making this again.

• Thai basil stir fry (Put kaprow)

  • MmeFleiss on November 03, 2016

    Great quick stir fry. You definitely want great ventilation, though, because those chilies made the whole house cough.

• Carrot, sweet potato, and red lentil soup with Moroccan flavors

  • JJ2018 on December 29, 2019

    This is a really easy super tasty soup. For me just the right amount of spicing. Delicious for colder days and will make again

  • hourlongshower on October 24, 2016

    Made for dinner tonight. Used the Ras al Hanout recipe from Epicurious. Did not have any harisa, so I tossed in a dundicut pepper and fished it out after 10 minutes of simmering. This provided a gentle, present heat.

• 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!

• Mexican chicken noodle soup

  • Laura on March 31, 2017

    In order to keep this low-carb, I substituted 12 oz of cauliflower rice for the noodles. I also cubed the chicken before cooking and did not bother to shred. The soup had nice flavors from the spices, but overall it was not that exciting. On the other hand, it was very healthy, so that's a plus. It made quite a lot of soup, so there are plenty of leftovers.

  • Rinshin on March 30, 2017

    Good use of rotisserie chicken bone stock made night before and cut up chicken pieces. Halved the recipe and instead of angel hair noodle, I used fideo. This soup is similar to the Mexican noodle soup (Sopa de fideo) (page 74) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue. Very good served with squeeze of lime juice before eating. Goes well with very simple green salad with nothing more than lettuce and asparagus for simple weeknight dinner.

• Dom DeLuise cupcake (pistachio cake with cannoli buttercream)

  • lpiermarini on August 10, 2015

    To try

• Marian Burros' famous plum torte

  • DKennedy on September 14, 2020

    I made this for the first time for Rosh Hashanah. Quite an impressive dessert for virtually no effort. I made one for now and one for the freezer (for my folks). To one I added fresh thyme and rosemary, lemon zest and cardamom powder. To the other I added vanilla, and subbed 1/2 gf flour and 1/2 regular. Both came out perfect. Super adaptable to other fruit, other flours, other vessels, and to herbal additions. A keeper. I used small over ripe plums and only 1/2 c. sugar.

  • Barb_N on September 07, 2020

    This is an iconic recipe that I have read about for years. My Farmer’s Market had Italian prune plums so I baked it at last. I was waiting for the visual cue of ‘jammy plum puddles’ to quote Deb Perelman, and baked it so long it was more like a cracker than cake. A little softer on day two, it has potential. I will try again following the baking time more closely. I dusted with allspice and 5 spice rather than cinnamon & I will do that again. ETA- this became moist and buttery after a day or so at room temperature in a tupperware. Will most definitely make this again!

• "Pot-stuck" Brussels sprouts

  • rionafaith on November 19, 2017

    I usually roast my brussels sprouts but the oven was occupied tonight. This ended up being a good simple stovetop preparation that gives similar results.

• Pimenton roasted cauliflower

  • Rutabaga on September 17, 2020

    This was good, but not especially great. I've roasted cauliflower many times, but haven't tried broiling it until now, and found I prefer roasting. The flavor of the cauliflower didn't seem to deepen and sweeten the way it does with roasting, and it had a bit too much crunch. Instead of Spanish chorizo, I used crumbled vegan Mexican chipotle sausages by Field Roast, which I crisped separately on the stove in a cast iron pan together with the onion and pine nuts. This mixture was stirred into the cauliflower once it was cooked. I left some of the cauliflower plain for the kids, as the vegan sausage can be fairly spicy. If I made it again, I'd roast the cauliflower and also add a squeeze of lemon or some Spanish vinegar. Soaking golden raisins in the vinegar to add to the mix might also work well. I have a feeling those small tweaks would make for a great dish.

• Gujarati yogurt soup (Kadhi)

  • Barb_N on September 21, 2015

    I've been looking at this recipe for months and finally made it - I was waiting til I had fresh curry leaves. It is easy and flavorful and can be made thick or thin. I added grated turmeric root which made it a lovely golden color. Love the spicy sweet tanginess of all the flavors.

• 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.

• Salted maple honeycomb candy

  • Barb_N on December 23, 2019

    I made this the first time last year, and it came out perfectly. This year was a disaster. The first batch puffed up very thick, but you can’t spread it once it’s out of the saucepan or it looks like a cross between the surface of the moon and some unpleasant bodily substance. That batch went into the trash, and after a trip to the store for more maple syrup I figured the next batch would be as advertised. Not so. Most flattened out when it hit the pan with some random areas that were extra thick. Desperate, I covered it with chocolate and gave it away anyway. Maybe the age of the baking soda matters? After two duds, I won’t be experimenting to find out.

  • adrienneyoung on August 25, 2020

    Painfully sweet, but would impress the socks off anyone under the age of 12. Especially if covered in chocolate. And loads more fun, as a chemistry experiment than the volcano thingy we all had to suffer through!

• Slightly exotic skillet broccoli and cauliflower

  • lorloff on January 07, 2021

    This was a great preparation. We had left over red pepper sauce from an Ottolenghi turkey meatball with corn dish that was really fantastic. I was looking for a way to use up the great sauce and this worked perfectly. Next time I will try their sauce. In the meantime this will be a go to recipe when I have left over Ottolenghi pepper sauce to use.

  • Rutabaga on December 04, 2019

    This sauce is fantastic; the roasted pepper/preserved lemon/olive flavor is vibrant and a little unexpected (in a very good way). The recipe makes a lot of sauce, so you can put it to good use elsewhere, too. The cooking method was a little different from what I'm used too, but worked well.

• Wild mushroom couscous

  • Jane on May 27, 2019

    I had a box of mixed mushrooms to use up and wanted a quick dinner. This recipe satisfied both and it tasted good too. Lots of umami from dried porcini plus fresh mushrooms.

• Marcella's broccoli and potato soup

  • Rutabaga on December 22, 2020

    This is a wonderful soup, certainly more than the sum of its parts. It's hard to believe something so basic could be so full of flavor until you try it. Serve it with bread for a satisfying cold weather meal.

• Winter squash soup with (less) red chile and mint

  • Laura on October 09, 2016

    I made this for lunch today, using butternut squash, 1/2 tsp kashmiri red chile powder, and vegetable stock. Like the previous 2 reviewers, I skipped the cream. It was tasty and quite spicy -- we liked it. I will say that, while the recipe says this makes 4-6 servings, unless those are tiny servings, it's more like 3 servings. If I make it again, I'd double it.

  • TrishaCP on October 08, 2016

    Very nice flavors here. I used chicken stock and a combination of red kuri and kabocha squashes. For the chile, I used two teaspoons of piment d'espelette that had been languishing, and it provided the perfect heat. One of the things I liked about this soup was that it was more savory than sweet like many squash soups can be. It may have been my choices of squashes and ground chile, but it was good. I omitted the cream as it wasn't necessary.

  • eliza on October 08, 2016

    Thanks to Trisha's note, I made this soup today using one of my home grown butternut squashes and half a fresh esplette pepper for the heat. It was fantastic and I loved the spices. I didn't have a cinnamon stick and so I used about 1/2 tsp ground cinnamon, and I didn't have any basil so I had to miss it out. Next time I will just add the whole spices into the soup. I used the immersion blender and also didn't add the cream. Will definitely make again.

• Baked eggs with mushrooms and Gruyere

  • mrsmadam on November 30, 2018

    This was a great dinner meal. I halved the recipe as it was just me tonight and it was perfect. Be careful with the timing of the eggs. They will over cook in no time. Experience speaking.

• Pumpkin orange cinnamon rolls with chocolate chips (with orange sugar butter and orange maple glaze)

  • chawkins on November 12, 2018

    These were very good, tender and not too sweet, yet sweet enough for me even without the glaze which I did not make. I made half of the recipe in two 9x9 inch pans, using butternut squash puree instead of pumpkin. The filling spread is great, there was no leakage like most other rolled-up buns, so there was no sticky mess in the bottom of the pan.

  • inflytur on March 09, 2017

    I made this for my cookbook book club and it was a hit. Everyone loved the flavors and the texture of the buns. They pointed out that one of the things they like the most is that the outer part of the baked buns were as soft as the centers. I made the whole recipe and ended up filling three 9-inch round pans with a few left over to be cooked on a sheet pan. It is worth your time to look through the comments for the recipe. I was happy to see a response on the volume of yeast needed if one is using bulk.

• Diane Kochilas' pasta with yogurt and caramelized onions

  • Barb_N on April 13, 2020

    I adapted this (#covidcooking) with asparagus blanched in the pasta water. The yogurt curdled which affected the appearance but not the taste - quite delicious.

• Black bottom oatmeal pie

  • rionafaith on November 23, 2017

    This recipe is also on Smitten Kitchen, where it includes the crust recipe. "Sinful", as my dad said. This was very sweet, best served in small slivers with strong coffee, but very good and a nice change from the usual Thanksgiving pies. Made the crust by hand with a pastry blender (not by food processor for once!) and it was very workable, though it did shrink and distort a little during the blind baking. That's nitpicking though... this was really delicious.

• Cranberry sage pie

  • Littlemuls on December 27, 2019

    Made for 2016 Thanksgiving potluck at work. Was pretty tart. Used thyme instead of sage and only one teaspoon of vanilla per comments. Couldn't taste the thyme.

• Shepherd's pie with sweet potatoes

  • babyfork on January 25, 2016

    I used this recipe as a basic outline and then added quite a bit to it. Family loved it. I used 1.5 lbs ground beef (browned and drained), sauté of chopped leek, carrots, mushrooms, fresh thyme, marjoram & rosemary. Made a sauce with bacon fat, tomato paste, flour and beef broth (next time I will add Worcestershire sauce too). Seasoned all components with S & P. Then mixed veggie saute with beef and added peas. Put into buttered casserole dish. Topped with mashed yams (yams, butter, almond/coconut milk). Grated fresh nutmeg over the top. Baked for 25 min at 375. Served with Worcestershire and Pickapeppa sauce. I'm not rating the Food52 recipe since I changed it so much, but I would definitely make this again with my additions.

• Penne with spicy lamb sauce

  • JJ2018 on May 30, 2019

    This was absolutely delicious. So quick and such a lovely flavour profile just right amount of spice. I reduced cayenne slightly and added a sprinkle of Aleppo chilli flakes. New firm favourite.

• Fennel and blood orange salad

  • Barb_N on February 11, 2020

    A flavorful winter salad - I used green olives and added a sprinkle of chili powder (à la Melissa Clark). Best served very cold to maintain the crunch of the fennel.

• Andouille sausage and cornbread stuffing

  • dinnermints on November 30, 2018

    That we managed to get this on the table without the toasted cornbread cubes being snarfed down first was a minor miracle. Good thing - it was excellent. I cut the butter for sautéeing to three T, and didn’t dot the top with more butter. I did use the whole cup of chicken broth, and would do that again. We could only find pre-cooked andouille, and fresh would’ve been better. Guests loved it.

  • chawkins on November 29, 2019

    I was worried about the andouille being too spicy but it wasn't, however, the only package of andouille I could get my hands on were only 12 oz, so I was a little short on that. I also forgot to add the honey/syrup to the cornbread but everything still tasted good. My only issue was the bread cubes, I'd rather have the corn bread break down into crumbs and mixed in with the other ingredients, but that is just a personal preference, I'll probably just crumble the bread next time rather than cutting into largish cubes.

• Sweet potato waffles, sweet or savory

  • KarinaFrancis on October 10, 2020

    I made the savoury version and while they were nice and quick to make, the sweet potato didn’t come through. The batter was a little thick so I’d recommend using the whole 400ml tin of coconut milk. I’ve got leftovers in the freezer, will report back on how they reheat

• Mustard-crusted beef tenderloin with sauce Robert

  • chawkins on July 04, 2020

    Quite good even though I did not have demi glace for the sauce.

• 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.

• Miso marinated flat iron steak with yuzu kosho

  • bching on January 02, 2015

    family loved this. Timing is perfect: 4-5 minutes per side.

• Sweet potato salmon cakes with chipotle mayo

  • mondraussie on March 25, 2016

    Made it with fresh minced salmon, added dill, ground coriander and chili flakes. made wasabi yoghurt to go with it.

• Ambrosia

  • debkellie on January 17, 2021

    A little tart for my palate.. but once you're 4 sips in it doesn't matter..

• Roasted cauliflower short grain brown rice risotto with lemon, walnut and mascarpone

  • Rutabaga on January 13, 2019

    This was delicious, but took far longer to cook than the recipe suggests, about 50 minutes total. Since brown rice usually takes at least 45 minutes to cook, I can't imagine how it could be done in a mere 25. But if you have the time, it produces a lovely side dish, and the mascarpone really gives it a risotto-like creaminess. Instead of walnuts, we used hazelnuts as a topping. That, together with an extra squeeze of lemon, really complemented the rich creaminess of the rice.

• Shanghainese lion's head meatballs

  • sldoug on August 21, 2018

    Super flavorful, tender meatballs (used two eggs). We felt these were almost too strong on their own, but the rice balanced them nicely. Didn't love the bok choy and only needed about 20 minutes to steam to tenderness, but some kind of greens/veg would be good.

  • 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.

• Toro Bravo’s radicchio salad with Manchego vinaigrette

  • EdM on January 23, 2016

    Excess dressing, but hard to make less (soaking onions takes some volume of vinegar).

• 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).

• Joanne Chang's hot and sour soup

  • Astrid5555 on January 07, 2019

    Once I had found the right soy sauce/rice vinegar/Sriracha sauce ratio for my taste this soup was delicious. Used oyster mushrooms instead of button mushrooms, otherwise followed the recipe exactely. Had hoped for leftovers, however everybody had 2+ bowls of soup, so nothing left. Will make again!

• Homemade gluten-free peanut sauce

  • JJ2018 on April 27, 2019

    This was delicious. Made as per recipe and would be a great dipping sauce but then adapted. Added lime, per other suggestions, and a good slug of coconut milk. I heated the sauce and then poached chicken breast in it and sugar snap peas (next time will slice the chicken for cooking time rather than cube) and added a handful of cashews for the last minute. Served with jasmine rice husband gave this 10/10.

• Pasta with chickpeas (Pasta e ceci)

  • Lepa on November 04, 2017

    This is quick, easy and absolutely delicious!

• Batsaria (phyllo-less spanakopita)

  • ricki on June 10, 2020

    We loved this! I was in the mood for spanakopita with no filo on hand and no desire to make it from scratch, and this was perfect. Excellent summer supper at room temperature. Making do with ingredients on hand, I used thin slices of a large leek instead of onion. The greens were mostly spinach with some escarole and tender chard. Sourdough discard subbed for most of the flour and water in the batter. The higher amount of garlic (4 cloves for a half recipe) was not too much.

• Baked tofu and vegetable egg rolls

  • ricki on April 13, 2020

    No tofu, just the veggies with some shredded cabbage in addition. The egg roll wrapper package suggested placing a pan with water on a lower shelf of the oven, which I did. Not like take-out, but we enjoyed it just the same. I used a fair amount of oil for the baking pan and brushed some on top, and it was greasier than I'd like. Next time, just enough oil on the pan to keep them from sticking and try with none on top -- that side should pick up some oil when the egg rolls are turned over.

• Mashed potato cakes with broccoli and cheese

  • Rutabaga on December 16, 2017

    I made the mix in the morning, then fried them up in the evening. They held together very well, and are a nice, comforting winter meal. On their own, they're a little plain, but they go well with a wide range of toppings - sour cream, hot sauce, salsa, or pesto, to name a few.

• Miso-maple roasted roots

  • inflytur on August 14, 2020

    Be sure to include parsnips!

• Celery salad with soft boiled egg and shaved bottarga

  • Barb_N on March 29, 2019

    I made a hybrid of this and another celery salad from Food52- keeping elements I liked (celery leaves, parsley, red onion, softboiled eggs) and ditching those I don’t have & probably wouldn’t like (bottarga). I added the lentils, nuts and shaved parmesan from the other recipe to make it a main.

• Citrus ginger tofu salad with buckwheat soba noodles

  • imaluckyducky on March 28, 2019

    Good, satisfying, filling with a variety of textures to keep each bite interesting. Think it could be improved by having the tofu crispier. Dressing is awesome - tangy and toasty.

• Old-fashioned beef and barley soup

  • chawkins on May 07, 2018

    Good soup. Since I wanted it to be soup rather than stew as shown in the picture, I used 10 cups of beef stock and not quite a full cup of barley (all I had in the pantry). I also added some green bean to add some color.

• Oven butternut squash risotto

  • Cameronfalls on February 23, 2020

    Okay, if slightly incoherent instructions. Good thing I've cooked before! It took much longer (1 hour In total) than recommended.

• Roasted sausage with broccoli and fennel

  • michalow on July 12, 2017

    Lovely. This worked well with veggie sausage (field roast). Mustard and lemon nicely complement the veggies here. Even nicer with some white beans tossed in for textural contrast. I like best served over couscous.

• Stuffed mussels in tomato sauce (Cozze ripiene)

  • KarinaFrancis on August 26, 2018

    Very good and relatively easy. I made a few tweaks to the recipe. We added parsley to the stuffing mixture instead of the sauce. We also used 3 cans of tomato because we wanted to serve the sauce with pasta as a first course.

• Whole-wheat pull-apart biscuits

  • Rutabaga on May 18, 2015

    These whole wheat biscuits are not flaky, but rather soft and tender. They pair very nicely with berry jam, which I think pairs especially well with whole wheat.

• Homemade hot cocoa mix

  • bching on February 13, 2016

    Delicious with malted milk powder.

• Steam-roasted carrots with cumin

  • damazinah on September 28, 2015

    I really liked these, they were nice & caramelized without being burnt.

• 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

  • leahorowitz on January 02, 2015

    Delicious combination of flavors. Careful when making larger (more than double) batches - my vegetables started to steam rather than roast.

  • 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.

  • 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 quiche 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.

• Classic chicken piccata

  • SACarlson on May 09, 2015

    Lick the plate good. We had it with orzo and artichokes. Yum!

• Chicken adobo with rice

  • PinchOfSalt on August 08, 2016

    Based on comments on the recipe website, I omitted the salt. That definitely was the right call. The soy sauce supplies all the salt that's needed.

• Braised chicken legs with prunes, brandy, and Dijon

  • EdM on March 27, 2018

    Don't need chicken livers - sauce is great without it. Modern large chicken legs take longer to braise, 50~55 minutes.

• Trent Pierce's miso-creamed kale

  • inflytur on August 14, 2020

    People who think they hate kale will love this. The addition of miso allows the cream sauce to stand up to the strong flavor of kale.

• Tamarind chicken

  • chawkins on July 10, 2019

    Very tasty and moist chicken. I marinated for five and a half hours. Very little hands on time. It did take longer than called for to cook on my gas grill.

• Garlic soup (Sopa de ajo)

  • Grywhp on November 30, 2018

    Would make a great starter soup at a dinner party, but not so much for a casual weeknight dinner for two. Definitely garlic forward, the addition of beaten eggs at the end keeps it from being overwhelming.

• Weeknight soy sauce-y, peanut-y tofu

  • milgwimper on October 31, 2018

    This recipe was good but salty. I would reduce the amount of sauce and reduce the soy sauce to 1/2 C. It was super easy to make, but I think it needs tweaking for our tastes. Everyone liked it, but had to same complaint, too salty. Served with a lot of rice.

• Marcella Hazan's rice and smothered cabbage soup

  • monica107 on April 29, 2017

    Very rich but delicious. Best fresh.

• 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.

• Vegan lemon asparagus risotto

  • EdM on May 08, 2017

    Non-vegan version - Just add parmesan (1/2 c.) instead of nutritional yeast. Garlic unnecessary. If asparagus thin, don't parboil, just add 5~10 minutes before risotto is finished.

• Pasta with broccoli, olives and pistachios (Sugo con i Broccoli alla Siciliana)

  • Rutabaga on March 22, 2015

    This is a fun way to punch up the flavor of pasta with broccoli, and the ingredients are common pantry items. It's also quick to prepare.

• 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.

• Salted butter pecan granola

  • Rutabaga on July 30, 2015

    This granola is delicious and, as you would imagine, pretty rich and full-flavored. I enjoy it mixed with plain yogurt (to temper the sweetness) and blueberries, but other fresh fruit, such as peaches or nectarines, would also be a good match. I cooked the granola far longer than recommended, for at least 1 1/2 hours total, to get it to a nice caramel color. It would doubtlessly cook more quickly if spread among two sheet pans rather than one.

• Lemony asparagus pasta with mushrooms and herbed ricotta

  • gquillen on June 17, 2016

    This is delicious. It would be even better with toasted walnuts or pinenuts added just before serving.

• Baked cod with miso

  • darylm503 on July 20, 2018

    First try, following the recipe exactly: Salty with a hint of sweet from the Mirin. Does not specify the type of miso, I used white. The picture seems to imply that red miso was used and that the fish was cooked in minimal liquid or broiled to finish. The recipe says that it is preferable if the fish is totally submerged in the marinade. I don't think that this recipe is reproducible as written. Second Try, with modifications: Using red miso and getting rid of most of the marinade before cooking, as well as bumping up the oven temp. to 375 (F) helped. Appearance was improved but the taste still seems off. With two fails, I don't think I will be trying to make this again.

• Ultimate chicken tikka masala

  • Rutabaga on April 04, 2020

    My husband and I really like this curry, which is quite simple, but has wonderfully rich flavor, probably because of the caramelized onions. One of my husband's Indian coworkers even gave the sauce high praise when she tried it. Unfortunately, the kids weren't fans of the sauce, but my older son enjoyed eating the grilled chicken (I actually broiled the kebabs in the oven).

  • ksg518 on March 06, 2017

    I've made this recipe several times and it is always wonderful. Since it requires that the chicken be marinated overnight, it's probably not a weeknight recipe. The author is correct that giving time for the onions to caramelize is key to the final product. I've found Sriracha sauce can be used to up the heat for the final product.

• A warm pan of chickpeas, chorizo, and chèvre

  • Rutabaga on April 28, 2016

    Since I had most of these ingredients on hand, I decided to whip this up for a simple dinner. It's not bad, but not particularly exciting. To be fair, I didn't have chorizo or fresh herbs, which would definitely have livened it up. Feta would be a good cheese alternative. Goat cheese was fine, but mine melted into the dish quite easily, so I ended up just stirring it in.

• How to make sweet corn risotto, from kernel to cob (made with sweet corn broth)

  • Laurendmck on August 30, 2018

    This is just a delightful risotto. It never occurred to me to make corn broth! This is summer in a bowl, rich but also light and "corny." The video is helpful, too.

• Chicken lady chicken (Poulet crapaudine façon)

  • Bethcote on April 08, 2015

    Had the same issue as others with almost black breast from the inital browning after 4 mins. I think I had the cast iron pan too hot. I used a 11 inch pan for a 3.5 lb chicken and it worked fine. Since the breast got too brown at first I flipped it a bit more than the recipe called for but still worked out great, tasted wonderful and the 25 mins worked well in the oven. Will make again! Didn't have harissia on hand so used Bangkok seasoning from Prenezy's.

• Lemon tahini dressing

  • Londonyankee on May 07, 2018

    Use 2 lemons for a more citrusy flavor

• Scallion and coconut rice with pork

  • anya_sf on June 11, 2020

    I scaled the recipe up to use 1 lb ground turkey, 1.5 cups rice. For a one-pot meal, I cooked 1 lb baby greens (kale, chard, spinach) and 1 grated carrot instead of the bok choy. The flavor of this dish was mild and comforting, just needing a little extra salt and pepper, although you could certainly add hot sauce and/or sesame oil to boost the flavor more. Next time I would cook more of the crispy scallions. Three people finished all of it for dinner.

• Baked pasta risotto with peas, mascarpone + spinach

  • FJT on May 23, 2016

    I made this because I had some mascarpone and spinach that needed to be used up and this was the most appealing recipe that came up when I searched on those ingredients! I was slightly concerned that it might be bland, so I tweaked the recipe and was very glad I did. I added a fat clove of garlic and a heaped teaspoon of chilli flakes to the onion at the start; a large handful of parmesan to the pasta along with the mascarpone and some basil leaves to the spinach and peas. The recipe has a typo about the amount of stock - I used the 1.5 cups in the ingredients list and this was just about right - the 2 cups mentioned in the instructions would make it very soupy. This ended up being quite tasty and I might consider making it again with some different flavours / vegetables.

• Harlequin

  • debkellie on March 29, 2020

    Needs a good sparkling rose ... and an awfully long shake to dissolve the honey in an iced shaker! OK drink, but nothing to get overly excited about ;-) A good quarantine cocktail

• 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.

• Cook's Illustrated's blondies

  • Jane on April 06, 2015

    I made these for a party and cut them into small squares - they went very quickly. I used pecans and a combination of white and dark chocolate chips. I looked at the tray at the minimum suggested baking time - 22 mins - and thought the center was still a bit under baked so I did another 2 mins. But when it had cooled, the outer edges were a bit overdone so next time I'll keep to the 22 mins. These had good flavor and texture.

  • mrsmadam on August 17, 2018

    These were well received at my book club and at the office. I did have to bake them about 25 minutes. There were several comments about a perfect "salty/sweet" combo. I did add a small amount of extra salt as I was using Morton' Kosher but didn't think it would make a difference.

  • inflytur on August 16, 2020

    The best blondies ever.

  • sldoug on May 14, 2016

    I made these with walnuts and probably used 8-10 ounces of chocolate chips (milk) rather than just six. I cooked them for 25 minutes and while the edges were deliciously chewy, everything more than about an inch from the edge was softer/"fudgier" than I like. I always have this idea that I love/crave blondies, but I might actually just want cookie bars because I don't love that soft, underdone texture that is apparently a signature blondie (and brownie) characteristic.

• Creamy asparagus, lemon, and walnut pasta

  • mondraussie on April 18, 2015

    Add lemon zest to asparagus mixture to be pureed... serve with basil and shaved parmesan cheese.

• Vietnamese rice noodle salad

  • leahorowitz on June 17, 2017

    The author says "Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand" and that's what I did. Used regular white cabbage (which I quickly sauteed) and some snap peas but left out the carrots. Also made it with tofu instead of meat or shrimps. And in the end forgot to add the peanuts... I made it all in one go and it took me a while to make but it's totally worth it. If you're pressed for time you could prepare the sauce (and probably some of the vegetables) in advance.

  • eliza on July 07, 2017

    I found this recipe to be fine, but it was not as flavourful as I was expecting given all the seasonings. I used all veggies from my garden including snow peas and snap peas as well as Thai basil, mint, and parsley for the herbs. If I make this again, I would probably add less water to the dressing; perhaps a better quality fish sauce would help too.

  • Frogcake on June 17, 2017

    A very satisfying dish with bursting flavours. Very nice for a hot summer night with grilled lamb steaks. It's a flexible dish that you can make with anything in your vegetable bin, including use-it-or-lose-it veg. Will definitely be making this one again.

• How to make all-natural barbecue sauce, from scratch (Smoky chipotle-honey BBQ sauce)

  • averythingcooks on June 27, 2020

    I also used the canned chipotles in adobo in place of dried. Tangy was promised and yes .....it is a little too tangy for us so I added a bit more salt, heat and sweet to counter that. A good shot of passata also went in and it is now more what I prefer. I would certainly try again but with 1/2 the cider vinegar & lemon juice to start.

  • mharriman on June 26, 2020

    I didn’t have dried chipotle Chiles, so I used one adobe Chile in poblano sauce (for limited amount of heat) from a can. Combined with the smoked paprika, Worcester sauce, and grainy mustard, the result was tangy and smoky. Loved this!

• Crunchy creamy cucumber avocado salad

  • mharriman on August 19, 2019

    Refreshing. I used fresh lemon juice in place of limes since that’s all I had on hand. I also used fresh mint from our backyard herb garden and that added a lot of flavor. This isn’t a last minute salad, because of the cucumber prep, but it was otherwise easy as well as creamy and crunchy as titled.

• My New Roots' life-changing loaf of bread

  • Astrid5555 on May 20, 2015

    This is truly outstanding and incredibly easy to make. Mixed everything together in my loaf pan the night before and baked it in the morning, just in time for lunch sandwiches. Made the almond substitution.

  • DKennedy on September 06, 2015

    This is the variation Rande uses. She was over last night and helped me put it together. So glad to finally have a loaf in my house, will go into my regular rotation.

• 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.

  • Barb_N on May 30, 2015

    I also made this ahead, and liked the leftovers just as much. I used more herbs and skipped the walnuts to accommodate dinner guests. I will make this over and over.

• 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.

  • FJT on August 26, 2015

    This is very tasty. You need to use garlic cloves that are roughly the same size: I had some that were huge and some smaller ones and the small ones were like bullets by the time the larger ones were cooked through! And as Barb_N commented, the garlic was very subtle.

• The easiest strawberry shortcakes

  • ricki on July 09, 2018

    Very easy -- the most time-consuming part was waiting for the oven to preheat. Had egg yolks on hand, so used two yolks in place of two tablespoons of heavy cream. That worked well. The batter is unsweetened, just like Granny's recipe, and a good sprinkling of sugar on top adds a nice crunchy contrast. The only complaints were about the size. Next time we'll make 5 or 6 biscuits, rather than 8, from this recipe.

• Low-maintenance fish tacos

  • blintz on December 16, 2016

    This is a great way to get fish tacos on the table without the hassle of frying the fish. I used pollack from the fish share with some spicy slaw and it was perfect. One pound of fillets made enough tacos for two meals for two people.

• Diana Kennedy's scrambled ricotta (Requesón revuelto a la Mexicana)

  • bernalgirl on March 13, 2019

    Use pico de Gallo as a base to make this a fast weekday taco filling

• Fantastic fermented green beans

  • eliza on August 01, 2017

    Unlike many ferments, there's not a lot of chopping in this one. I made a half recipe to try it out. Fermentation started on the third day.

• Fiendishly tasty bacon turkey burgers (with smoky burger spread)

  • mharriman on August 10, 2020

    These are decadently delicious. My husband and I loved them. I made half a recipe for two people with some changes: increased ground turkey to nine 1/2 ounces; skipped the cumin in the sauce mixture; caramelized the onions for 15 minutes, not 45, in olive oil while the bacon was in the oven; reduced bacon to 6 ounces; pan fried the turkey and bacon patties in a cast iron skillet on stove for a total of 8 minutes. My bacon was fully cooked at 10 minutes, not 15-18 as indicated.

  • Rutabaga on July 25, 2020

    I finally made these using "real" pork bacon, and sure enough, that made the difference! The burgers were full-flavored, and I was careful not to overcook them on the grill, keeping them tender and juicy.

  • Rutabaga on March 23, 2017

    My husband really loved the burger sauce in this recipe. As for the burgers themselves, they were good, but I made the patties a little too flat and overcooked them (always the risk with poultry that must be thoroughly cooked). Mine were a less indulgent version, as I used turkey bacon instead of pork bacon, and in place of bacon fat I used some olive oil from a jar of homemade confit garlic. The garlicky olive oil added great flavor, but the overall lower fat content also contributed to drier burgers. All in all, I would definitely make this again, but would form thicker patties and maybe even try it with real bacon for the full effect.

• How to make crispy pulled pork shoulder

  • wester on December 15, 2018

    This worked well. My shoulder was only 2 pounds, but I cooked it from frozen. It also took about 6 hours to get to the right temperature.

• Vegan summer succotash

  • Rutabaga on November 10, 2020

    This is a lovely late summer dish that can work either as a side or as the main dish for a light meal. Instead of limas, I used cannellini. My husband and I both enjoyed it, and the kids managed to eat some, even though they weren't keen on the cherry tomatoes and zucchini.

• Bill Smith's Atlantic beach pie

  • babyfork on July 16, 2015

    I had heard of this pie on NPR and also own a couple of Bill Smith's cookbooks. I'd been wanting to try the recipe, but hadn't gotten around to it. Then I attended the Southern Foodways Alliance symposium in New Orleans and had the great pleasure of sitting next to Bill Smith at the last dinner of the event. The next weekend I hosted a 4th of July party and my 10-year-old daughter made this pie with a little help from me. It was delicious and didn't last long!

  • Breadcrumbs on July 12, 2015

    Food52 Online Recipe - I saw this on a pie blog I discovered the other day and I couldn't resist it. This sure seems like a summer pie to me. I made lemon this time. Next time I'll try lime. So delicious! The salty cracker crumb crust takes this from good to great. We're all stuffed like pigs here, I barely have the energy to type! Photos here: http://chowhound.chow.com/topics/1015217?commentId=9586

• Peach pistachio lassis

  • TrishaCP on August 06, 2020

    This is a great lassi-really creamy. I used vanilla-flavored yogurt and added ground flax.

• Martha Stewart's one-pan pasta

  • bching on May 23, 2020

    The main reason I grow cherry tomatoes. A summer staple dinner.

  • 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.

• How to make a summer fruit galette (Plum galette with whole-wheat crust)

  • Frogcake on April 27, 2019

    Delicious! I made this using Martha’s spelt pate brisee recipe ( “A New Way to Bake”). I love the spontaneity of galettes - provided you have a mound of pastry in the fridge, possible to whip one up in five. I made this one with blackberries and raspberries. Served warm with Madagascar vanilla gelato.

• Watermelon tomato salad, for picnicking

  • mharriman on July 07, 2019

    We weren’t picnicking, but I had a lot of watermelon left over from the 4th, and this salad recipe was perfect for the ingredients I had on hand. I did have to substitute regular cucumber slices, cut in chunks (for the Persian) and halved grape tomatoes (for the Heirloom). Two of us enjoyed this refreshing, tasty salad on a warm summer evening.

• 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

  • Astrid5555 on December 24, 2017

    Love it! So quick to make with a really nice coffee flavor.

• 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.

• Classic coleslaw

  • leahorowitz on June 07, 2020

    Delivers what it announces: a classic coleslaw. Was a little bit too sweet for my taste but that‘s easily adjusted :)

• How to make veggie burgers without a recipe

  • mondraussie on June 12, 2017

    Served with beetroot, dill pickles, red onion, rocket chile jam, sweet potato wedges and avocado/tarragon mayonnaise

• Guinness ice cream

  • chawkins on September 25, 2020

    I used Warsteiner Dunkel instead of guinness. You can definitely tell its presence in the ice cream.

• Simple fish and corn

  • Barb_N on September 02, 2020

    As the recipe title says, this is simple. Oven roasted cod on top of lightly spiced corn off the cob. I used half cayenne & half smoked paprika. I served an arugula & tomato salad on the side as I always need something green at dinner. This will get starred in my recipe diary. It’s day 174 of Covid ‘lockdown’.

• Three-meat chili

  • Frogcake on January 15, 2018

    Fantastic chili recipe! It’s quite robust and complex in flavour - not for the faint of heart. I highly recommend making this a day or two in advance to develop the flavours and serving it with shredded cheese, sour cream, extra sliced jalapeños, and very cold beer.

• Spicy green beans (Masaledar sem)

  • planetClaire on December 29, 2014

    Gorgeous way to eat a stack of green beans - the ginger makes them *bright* hot, but not so hot the kids didn't enjoy it.

• Genius flour tortillas

  • Rutabaga on May 05, 2016

    I'm not sure I'd call this recipe "genius", although the tortillas were delicious. They weren't markedly better than my usual tortilla recipe, however, so I'm not sure I'd use cake flour for this purpose again. It does make them very easy to roll out by hand (I don't own a tortilla press), but all purpose flour tortillas aren't really difficult to roll if you put a little more muscle into it, and when making a small batch that's easily done. Also, I had to add a lot more flour after initially adding too much water, probably over half a cup extra.

• Barbecue chicken pizza

  • Rutabaga on April 30, 2018

    If you have good barbecue sauce and cooked chicken on hand, this pizza is very easy to make, and, more importantly, very tasty. I used my friend's homemade kombucha barbecue sauce, which is delicious! I also varied it by using scamorza cheese with a scattering of blue cheese crumbles on top, and used my usual Ken Forkish 24-48 hour pizza dough recipe.

• Summer tomato tartines with garlic confit

  • Rutabaga on September 01, 2015

    These tartines are essentially a variation on bruschetta, but it's a very good variation. Spreading "confit" garlic over toasted bread can't possibly be a bad way to start a dish. It's perfect for a light summer meal, and the garlic oil you'll make is a boon to have on hand.

• How to make ciabatta

  • adrienneyoung on August 25, 2020

    This is a wonderful (if incredibly sticky) intro to bread making. Highly, highly recommended for yeast newbies like moi.

• Two-pea pesto chicken salad

  • inflytur on August 14, 2020

    A refreshing, mayonnaise-free version of the traditional American chicken salad.

• 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).

  • sldoug on January 23, 2016

    Given that this is a Genius Recipe, I was expecting to be amazed, but really the soup was just fine. I tripled the recipe and used six Anaheim peppers. I tried to seed them carefully, but it's hard to identify the ribs after the peppers have been roasted, which left this soup not super spicy but spicier than my kids could take. A substantial dollop of sour cream and a big pinch of cilantro are key to this soup's tastiness.

• 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.

• Peach and almond clafoutis

  • bwehner on March 11, 2016

    The slivered almonds are a nice addition

• 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.

• Saffron and turmeric corn summer soup

  • dinnermints on August 03, 2020

    Absolutely fantastic - really glad I made a double recipe. The corn flavor really comes through, even though there are some strong flavors in there. I did not put the corn husks in the soup - realized I'd just have to fish them out again before blending, and can't imagine they'd add that much. Also skipped the saffron and oregano at the end. The spicy green sauce is delightful with the soup. On its own, it could use some salt, but it's perfect for the soup. Served with grilled cheese sandwiches - light rye, provolone, and roasted beet/tomato relish.

• Beet ravioli with poppy seeds (Casunziei all'ampezzana)

  • EdM on June 04, 2017

    Can more easily use wonton wrappers, making a lighter "pasta". See: https://pinchandswirl.com/beet-ravioli-butter-poppy-seeds/

• Roasted butterflied chicken with cardamom and yogurt

  • MmeFleiss on December 30, 2016

    2 tsp of ground cardamom instead of 6 cardamom pods.

• Pumpkin cake with cream cheese icing and caramelized pumpkin seeds

  • Barb_N on April 25, 2020

    My daughter made this for my husband’s half birthday- cake in the shape of half of a pumpkin. We skipped the pepita topping.

• ABC Kitchen's butternut squash on toast

  • leahorowitz on January 03, 2021

    Made this as a part of our Christmas meze dinner. Instead of one big piece of bread cut up I used a smaller bread and made individual „bruschette“ (note to self: cut the bread quite thin!). Somehow I ended up with a lot of the squash spread left over. I put the rest into the freezer and hopefully (if it freezes well) soon can enjoy more delicious butternut toasts! Oh, and by the way, the butternut spread is also delicious on its own.

• Charred broccoli and lentil salad

  • clb on January 07, 2015

    Very good indeed, though not very attractive. Makes a huge amount.

• How to make minestrone soup without a recipe

  • averythingcooks on November 03, 2019

    I wanted to make minestrone for dinner and an EYB search gave me 13 recipes from my books. Ingredient lists were very similar so which one to choose? I then came here to Food52 and read this post. Using the guidelines given and the contents of my fridge, freezer and pantry I have produced a lovely veg heavy soup with a rich and full flavoured broth. Bacon crumbles went in first followed by mix of the usual aromatics/veg and some seasonal things (sweet peppers & an aging sweet potato) that needed using up. For the liquid, I had both spicy vegetable and turkey stock in the freezer. I added a parm rind, chopped frozen spinach, fresh parsley and finished with a splash of red wine vinegar, cooked ditalini and a good scoop of basil pesto. It is wonderful!

• How to make any savory galette without a recipe

  • planetClaire on January 11, 2015

    Cleaned out the vegie drawer, made this with baby spinach, toasted sunflower seeds, roasted green beans, capsicums, potatoes, mozarella chunks, parmesan. Piled into a square of freezer pastry, turned out like veg pasties, will make again.

  • eliza on August 27, 2017

    Very good! I used the cornmeal galette dough from Fine Cooking and filled with roasted beets, cooked chard, cheddar and goat cheese. Baked 375 for 30 minutes in convection oven.

• Tahini kale salad with dates and almonds

  • hillsboroks on March 12, 2020

    We loved this salad! Based on earlier comments I added an extra teaspoon of lime juice to offset the sweetness. I had also just watched a cooking show on public TV where the chef highly recommended "massaging" the kale for kale salads with a bit of olive oil and citrus so I put the olive oil and lime juice on the kale in the bowl first and gave it a nice massage. Then I mixed the rest of the dressing ingredients together and tossed it well.

  • Rutabaga on December 30, 2018

    I've now also made this with pomegranate arils in place of the dates - delicious! In that version, I left out the scallions altogether.

  • Rutabaga on January 28, 2016

    This is a delicious dressing for kale. I made the salad without the spring onions, and found the mix of flavors just right, especially the little bit of sweetness from the chopped dates. Perfect for winter, it only takes about ten minutes to throw together.

  • rionafaith on May 30, 2017

    I had almost everything for this salad in the house (except the green onions, which I omitted), so it was easy to whip up on the spot. Dressing is delicious, though definitely not enough for a whole bunch of kale, at least not the size at my supermarket... I used a bit less than half the bunch, maybe ~4 cups chopped, with the full amount of all other ingredients. Used extra lemon juice instead of water to thin the dressing, as suggested in the intro. Salad kept well until the next day's lunch, even dressed and mixed.

  • ricki on May 11, 2018

    Added baked tofu for a hearty lunch. Great dressing, but prefer a lot less honey and more lemon juice. Thinned to the right consistency, it would be a nice dip for veggies (jicama?).

• Baked and buttered shrimp over pasta

  • mharriman on April 18, 2019

    Delicious. My husband made this for dinner tonight, and it was pretty easy and wonderful. I liked the fresh lemon and melted butter combination over the shrimp and pasta. He followed the baking directions but had to put the shrimp in parchment back into the oven after the 15 minutes because some of the shrimp (after peeling) were still grey. They were all fully pink at 20 minutes. He thinks by putting the shrimp parchment packets in a baking dish- not directly on the oven grate- perhaps the cooking was slowed down. The pasta was done before the shrimp, so he kept that warm in a baking pot in our warming oven. The end result was excellent. We’ll definitely do this one again!

• Chicken Caesar salad with anchovy-Caesar vinaigrette and garlic-Parmesan croutons

  • JKDLady on April 03, 2016

    This was a very, very good Caesar salad. I liked using the dressing for the chicken as well as for the salad dressing. Great idea. I might marinate the chicken in it next time instead of just putting brushing it on before cooking. The only change I might make is to add more anchovies. What I will probably do, however, is to serve some of the fresh, white anchovies on top. Definitely a keeper!

• Spätzle with sage butter, Parmesan, and toasted hazelnuts

  • Rutabaga on April 07, 2015

    This is a scrumptious way to prepare spaetzle. Let the butter turn deep brown for the best flavor. I used he large holes on my ricer to squeeze out the spaetzle after finding the colander to be not very effective. The ricer is very messy, and the spaetzle were on the large side, but I found that wasn't a problem for this dish. The nuts and crispy sage add great crunch and sophistication. This is definitely a recipe I will make again, especially since I usually have all the ingredients on hand. I made the batter the night before and used only one extra large egg (my last one), slightly decreasing the amount of flour to compensate. It still turned out great, and came together quickly enough for a weeknight dinner. Finally, while the butter doubtlessly makes the dish, the recipe called for one cup! I used a half cup, and found that to be more than enough. Next time, I would probably use six tablespoons.

• Best ever turkey chili

  • Rutabaga on May 02, 2017

    While I wouldn't go so far as to call it "best ever", this is a good, solid turkey chili recipe. I kept my spices on the milder side to accommodate young palates, and used 1 1/12 pounds of ground turkey, which made it a bit meatier and less saucy. It's a great dish to make ahead.

  • sgpinson on April 27, 2020

    Highly recommend doubling the spices!

  • jhallen on January 11, 2021

    I thought this was very good. I was skeptical of the “best ever” title, but it really was very good, very easy and fast-cooking. Will definitely make this again, good for a weeknight.

  • mharriman on January 31, 2019

    This is a quick cooking chili: I prepped and sautéed everything while my granddaughter was napping and then just let the ingredients simmer afterwards for the 40 minutes as directed. I doubled the chili powder and the paprika which gave the soup a flavor boost. My husband and I thought it was a very good chili- not the best ever, but very good. Served with tossed green salad and homemade corn bread. Nice on a very cold day.

  • Laura on December 04, 2020

    Best turkey chili ever? Not hardly. I made this the other night and neither my husband nor I liked it very much. I doubled the spices, as other reviewers recommended. My husband said it had no taste and I have to agree. The only change I made (other than doubling the spices) was to not include the tomato paste and garlic with the onions and red pepper -- from experience, I thought the tomato paste and garlic would burn before the onions were softened. Instead, I added the garlic to the onions as they were nearly finished and cooked for about a minute and then added the tomato paste and cooked until it was well-incorporated. Anyway, I won't be making it again.

  • jzanger on October 10, 2019

    This was a really good turkey chili base recipe and I think you could add or subtract a bunch of ingredients depending what you have in the fridge. The addition of beer really makes an impact on the fullness of flavor. I used a porter ale. It does come together quickly though I let it simmer with the lid on for a while to break down the tomatoes a bit before simmering without a lid to reduce the liquid. I will make this again!

  • TrishaCP on November 06, 2020

    We thought this was good but we doubled the spices.

• Calabrian walnut cake (Torta di noci)

  • eeeve on November 25, 2020

    Great cake, does indeed remind of the Spanish Tarta de Santiago. Perfect to use up a massive stash of walnuts. Used orange zest instead of lemon, as didn't have any in. Dusted with icing sugar on top, didn't make the buttercream, but I think a very lemony one might indeed be nice to cut through the richness. Or maybe some lemon flavoured creme fraiche on the side? Will make this cake again, but will play around with quantity of sugar - it's a very sweet cake and I think the amount of sugar could probably be reduced a bit.

• Pomegranate flank steak

  • Barb_N on February 24, 2018

    Was inspired to make this by having TJ's Pomegranate vinegar and Pomegranate arils. Didn't have enough time to reduce the marinade while the steak was cooking but otherwise a gem of a recipe. I used fish sauce instead of anchovies.

• Creamy mushroom pasta

  • mharriman on November 13, 2020

    I had great results. Very beef stroganoff-like without the beef. I followed FJT’s method as well as a couple notes from the online site where the recipe resides, and glad I did. I added Wondra and water to the broth, wine, and vinegar which helped thicken up the sauce as it reduced. Then I took the pan off the heat and added 3/4 cup (not a full cup) of half and half ( not heavy cream), put the pan back on low heat and heated through. My sauce was much creamier than photo. I will definitely make this mushroom pasta recipe again with the noted changes.

  • FJT on November 09, 2015

    A quick and easy mid-week meal. I added the cream after I'd reduced the rest of the liquid and just simmered it for a few minutes before serving rather than boiling it as the recipe suggests. Everyone enjoyed it.

• Homemade Cheez-its

  • Rutabaga on March 20, 2015

    These crackers are dangerously delicious. Just like me, my three-year-old did not want to stop eating them, and he even went so far as to start singing songs about them and to tell our neighbor, "we have cheese crackers at home!". Roll them out as thin as you can, as mine puffed up quite a bit in the oven. Perhaps this is why they didn't end up as crispy as store-bought crackers. I used three year aged white cheddar - probably not the most economical choice, but a very tasty one.

• Cranberry Newton bars

  • Zosia on May 03, 2016

    I loved the high fruit to dough ratio in these! Half the dough mixture seemed insubstantial as a base so I used a bit more, probably 2/3 of the recipe, so my top crumble was quite sparse - much like the photo. The dough was soft and a little crumbly and tightly covered, the bars retained their texture. I used some of my own homemade cranberry sauce that had been in the freezer since Christmas but these are good enough to warrant making a new batch.

• Not your traditional Korean tacos

  • Rutabaga on April 18, 2015

    We really enjoyed these flavorful tacos. The condiments are easy to make, although I had some trouble getting the blender to blend the small amount of salsa verde, and had to scrape it down many times. To be fair, I think I should have had more cilantro, but it still tasted good. Unfortunately, I forgot to caramelize the onions, but we did add kimchi and queso fresco as toppings, which I highly recommend.

• Cracklin' cornbread

  • ldtrieb on April 13, 2016

    Made this last night,it has no flour or sugar, really quick to make. I just chopped up some cooked leftover bacon instead of grinding raw bacon which would have created a big cleanup. I had bacon fat saved and supplemented with butter. I loved the sizzle of spooning the batter into the hot frying pan.

• New England spider cake

  • chawkins on March 02, 2015

    Creamy custard between two layers of not-too-sweet cornbread. Can eat it for breakfast, as a dessert or snack with a cup of tea. Very easy to put together, no need for a mixer, just a whisk to blend everything together and pour the cream in the center.

• Crunchy cabbage salad with miso-ginger dressing

  • KarinaFrancis on March 18, 2015

    I made this for the dressing to use up some miso. It's tasty and the ginger adds punch. Would be a great picnic slaw

• Brown butter blondies

  • Rutabaga on April 19, 2015

    I quadrupled this recipe, using two 8x8 and one 8x11.5 pans. Obviously, this made for thicker, gooier bars, even though I probably baked them for about 20 minutes above the suggested bake time. It's very hard to tell if the bars are done, as I found them to be extremely soft and almost raw in texture in the middle. Those who love to eat cookie dough will doubtlessly love these! I had stirred the chocolate chips into the batter when still warm to achieve the marble effect, but found that the chips melted completely into the batter in the oven. Perhaps this also contributed to the gooey center. The flavor is fantastic, though. Next time, I want to try just one batch in an 8x8 pan and see if I can get them to firm up a bit better.

• Lacinato kale gratin

  • Rutabaga on November 04, 2015

    I found this kale gratin to be especially delicious. Cream and cheese notwithstanding, my husband thought it was just fine - he prefers crispy kale (although the top bits do crisp up here). Using one large bunch, I made a half batch in a smaller pan, and baked it for only 50 minutes. It was done well enough at that point, but another 10 minutes in the oven would have been ideal. While this dish takes very little work to put together, the long time spent in the oven means it's not a feasible option if you have to put dinner on the table quickly.

• Lynne Curry's prime rib with mustard and herb butter

  • DKennedy on December 29, 2017

    This is my go-to technique for boneless rib roast.

• Coffee-rubbed ribeye roast

  • TrishaCP on March 10, 2018

    I'm usually pretty terrible at roasting meat, but this came out really well. Annoying that no internal temperature was specified though. (I had a two pound roast, and needed about 55 minutes for medium rare meat. I roasted to 145 degrees.) The flavor of the spice rub was subtle but good.

• Sweet potato lentil curry soup

  • sldoug on April 09, 2016

    I accidentally made this with coconut cream instead of coconut milk (grabbed the wrong can at the store), my carrots and bell pepper were closer to a heaping cup and I used chicken stock instead of vegetable, but otherwise I followed the recipe exactly. Although the commenters on the recipe seem uninterested in adding sugar per the instructions, I found an added half tablespoon (or so) really did brighten the whole dish and allow the contrast of the cilantro and lime to really shine. At first I didn't love this soup. It had originally smelled so deliciously coconutty, but that flavor really didn't shine through in the end product. But then, when I finally sat down to a bowl, it grew on me and I really liked the sweet/lime/cilantro combination. Sadly, my kids didn't love it, so I probably won't make it again, but it was a good way to use up the lentils that seem to endlessly multiply in my pantry.

• Cinnamon scone bread

  • Rutabaga on June 03, 2019

    This is a nice breakfast bread. In future, I'd probably add a little more streusel, and mix it with some melted butter so that it adheres better to the dough. A lot of the streusel fell off when I was putting the slices together, so I poured it over the top of the loaf prior to baking, which did give it a pleasantly crunchy top.

• Braised onion sauce

  • Frogcake on September 27, 2016

    This sauce is magnificent! My family loves the carmalized sweetness of the slow braised onions with pasta -pappardelle or linguini. I've used Marsala in place of Madeira. As well I've used this sauce as a base for other pasta sauces. For example, I've added pulverized roasted squash, pancetta and two cups of heavy cream to make the sauce. This I served with spelt linguini and fried sage leaves. Delicious!

  • bching on December 09, 2016

    We loved this. We added some cubed sauteed mushrooms. It could be varied in many ways depending on what's in the house.

• Red lentil soup with beet greens

  • abscholz on August 03, 2017

    Drain any cooking liquid before pureeing lentils keeping some to add if it is too thick. I used all remaining liquid when pureeing and the soup with too thin and tasteless.

• Red chilaquiles with fried eggs

  • FJT on July 16, 2015

    This was easy to make and very tasty - definitely one we'll have again. I used honey instead of agave syrup, added a few more chipotle chiles in adobo because we like things spicy and I poached rather than frying the eggs, but otherwise I followed the recipe. The only thing that takes time here is frying the tortillas ... it would be very tempting to buy some good quality tortilla chips next time to cut that step out, but as I usually have corn tortillas on hand and the frying can be done in advance I may not be too tempted to cheat!!

• Basic fudgy brownies

  • anya_sf on March 03, 2018

    So easy to whip up - basically one bowl. I melted the chocolate, butter, and oil in the microwave. I used semisweet chocolate chips because that's what I had on hand. They are fairly thin, so if you like thick brownies, use an 8"x8" pan. Tasted a few hours after cooling, the chocolate flavor wasn't as strong as expected. The next day, however, the chocolate was more pronounced. But the flavor could also be due to the chocolate chips. The texture was classic fudginess, like box brownies (in a good way). Great with vanilla ice cream. This will be my go-to recipe for classic brownies, but next time I'll use 60% bittersweet chocolate and maybe add a bit of instant espresso powder.

• Slow cooker chicken Parmesan soup

  • sldoug on October 25, 2015

    Made for dinner October 2015. Doubled the recipe but only used 20 oz crushed tomatoes (what I had), and used 1.5 lbs. chicken (two breasts). I wanted it a bit sweeter so I added sugar, but it got away from me so I probably added 2 T. which was a lot and made for a sweeter soup but wasn't terrible. I also used mini farfalle, but it definitely needed something hardier. It was good, but I can only love a tomato based soup/stew so much.

• Pistachio cake with lemon, cardamom, and rose water

  • damazinah on March 27, 2016

    This was OK, but not worth keeping.

• Potato stack (scalloped potatoes)

  • mharriman on February 03, 2020

    My husband loved the results of this recipe, but as the cook, I found it problematic. Some on the Food 52 blog warned of the problems I encountered but I decided to try it anyway. The main problem is that the ingredients don’t cohere. The milk doesn’t incorporate with the other ingredients and the other ingredients create a goopy paste. I ended up brushing the paste on each potato slice and at the end pouring a bit of milk over the whole stack. The other problem was the baking time given. At 400 degrees my potatoes were brown and bubbling at 20 minutes. I moved them to the lowest rack, covered the tin in foil, and baked for another 20 minutes. The result was tasty potatoes but, for me, this recipe is way too fiddly for the result.

• Renee Erickson's sautéed dates

  • blintz on January 09, 2016

    Made these tonight as an experiment before having guests tomorrow night for wine and apps. They are delicious but seem too sweet--even with lots of sea salt-- for an appetizer. Maybe they'd work as a great dessert alongside some fresh fruit?

• Challah bread pudding with raspberries

  • Lepa on November 15, 2018

    This was a good way to use up stale challah but I'll probably try other bread pudding recipes next time. I did appreciate the fact that this wasn't very sweet.

• Pomegranate molasses crumb cake

  • ashallen on October 30, 2020

    Very nice cake. The light fruitiness and tartness from the pomegranate molasses works really nicely with the butter and cinnamon flavors. The cake base is tender and moist and the crumbs on top have a bit of chew which is great. My cake came out much shorter than I expected from the photo - only 1 inch high for both crumbs and cake. I used the whole big pile of crumbs called for in the recipe (I love crumbs) - maybe their weight crushed the cake! As the recipe headnotes point out, this is a variation on a Cook's Illustrated/America's Test Kitchen recipe for "New York Style Crumb Cake" - the original version doesn't call for pomegranate molasses. The author of this recipe also simplified some aspects of the original recipe (e.g., left out ingredient weights and some assembly details). I went back to the original Cook's Illustrated recipe for that information and also used cake flour (King Arthur unbleached) as specified in that recipe.

  • ecasey830 on July 07, 2018

    Very moist cake but I ended up throwing out almost half the crumb mix (and the finished product still had lots of crumb!)

• Chicken gratin

  • Astrid5555 on January 06, 2016

    Amazing! I have been meaning to make this recipe for a long time now and after all the buzz this recipe had gotten recently I finally had to try it. Boy, this is delicious (and definitely not healthy from all the cream, cheese and butter), the whole family loved it a lot. The sauce bakes into a creamy yet curdled custard, which keeps the meat deliciously juicy and tender.

  • Barb_N on November 22, 2015

    This is definitely best reserved for a special occasion, unless you are in the habit of cooking with butter, schmaltz, heavy cream and egg yolks on a regular basis. Aftr browning the chicken, and browning bread crumbs in the pan drippings, an incredibly rich cheese filled custard is poured over. The breadcrumbs anneal with the skin like a great fried chicken and the meat is moist from baking in the custard. A little custard goes a long way. I did not taste any lemon juice or white wine in the finished dish, leaving the gruyere as the only sharp note. When I make this again, after a long period of asceticism, I might add sharp mustard or a lot more lemon juice.

• Macaroni-and-cheese (and broccoli) casserole

  • milgwimper on November 07, 2018

    I have a cold so take this with a pinch of salt. It was one of the better baked mac and cheese I have tasted. I am not usually a fan of the baked mac and cheese unless it was just to brown the topping. I found the sauce was a little bit bland. Everyone else said it was delicious. The topping was wonderfully crispy and a nice contrast to the soft pasta. I will this again when I am feeling better, and can give a better review.

• Roast leg of lamb

  • rionafaith on April 02, 2018

    I only marinated for about 2 hours, not overnight, and it was still delicious. Nice combination of spices with the citrus!

• Chocolate mochi snack cake

  • sosayi on September 23, 2019

    While quick and easy, with a nice light chocolate flavor, I didn't end up in love this cake. The texture (for a mochi cake) was a bit off. It just wasn't as squishy and mochi-like as other mochi cakes I've made.

• Homemade mascarpone cheese

  • twoyolks on May 08, 2017

    This worked. It was a bit difficult (and messy) to get the mascarpone off the cheese cloth after draining.

• Quick blueberry jam

  • Zosia on May 02, 2020

    Bright and fresh tasting and not overly sweet. I cooked it for 20 minutes so there was still a good proportion of intact fruit.

• Buttermilk and honey buns

  • danibattle on June 02, 2017

    These were tasty, but I will be making a few changes to the next batch: These cooked up very dark - sugar almost caramelized - and set up almost hard. Will reduce filling and topping a little. Quick set of topping filling makes it important to get them out of the tin fast! Going to bake in muffin tins next time as I am baking these to freeze individually. Dark color was too dark - going to try changing temp/bake time

• Sun-dried tomato and basil white bean veggie burgers

  • Londonyankee on July 14, 2019

    I liked this when I made them, but I vacuumed sealed the leftovers and found them very dry and boring when I defrosted them. I don’t think I’ll make them again.

  • Rutabaga on August 05, 2015

    These are some of the best veggie burgers I've made; they have an appealing taste and texture, are simple to prepare (great for preparing in advance), and hold together very well. We ate ours on brioche buns with mayonnaise, fresh tomato slices, and arugula.

  • Rutabaga on January 04, 2017

    I made these again and added some extra ingredients I had lying around - a small handful of pinto beans, some leftover stuffed mushroom filling, two egg yolks in place of one whole egg. The taste was still quite good, but they didn't hold together so well this time. Oddly, this was another dish where the baby happily ate it while the five-year-old had to be cajoled into even trying it.

• Olive-oil braised broccoli rabe

  • Frogcake on December 10, 2016

    Not sure how many times I've made this now. Every time I see a big mound of discounted broccoli rabe, I buy it to make this. I serve it as a side or tossed with linguini. Yum.

• Strawberry cake for Mother's Day (and other days)

  • lou_weez on November 14, 2018

    This is a great cake to use up any berry really. I followed the recipe and used strawberries...yum!!

• Matcha coconut mochi cake

  • lalien on June 03, 2019

    Based on website comments, reduced sugar to 1.5 cups and creamed sugar and butter as first step. Increased matcha to 3.5 Tbsp. Matcha flavour fades over time once the cake is baked.

• How to make your own chia pudding

  • TrishaCP on May 21, 2020

    This chia pudding worked really well for me, and I’ve come to the conclusion that coconut milk is really my preferred liquid in chia puddings. I used frozen strawberries as the fruit. I also used the whole can of coconut milk (about 1 1/2 cups), so I upped the chia seeds to six tablespoons and I liked that consistency (chilled overnight).

• Cornmeal-cherry scones

  • MsMonsoon on January 17, 2018

    The recipe says to use "dark sweet cherries", but I think the cherries in the scones at the Cheese Board taste more like Trader Joe's Dried Pitted Tart Montmorency Cherries (which are sweetened), rather than Trader Joe's (unsweetened, unsulfured) Dark Sweet Cherries. The latter taste a little more prune-like. After forming the dough balls, you can dip them into sugar for a a bit of sparkle and sweetness on the final product.

  • damazinah on March 13, 2016

    These have a really good buttery-corny-tangy flavor, although the consistency is more like a corn muffin than a scone. The dried cherries are great, although I think dried blueberries with some lemon zest would work well too.

• Almond coffee cake

  • damazinah on February 01, 2016

    Good almond flavor. The cake is moist and dense, with a slightly chewy texture.

• Easy Greek chicken meatballs

  • damazinah on August 15, 2015

    Good, easy to throw together. You could probably shape the meatballs beforehand, then refrigerate until ready to bake them. Will definitely make again.

• Flourless almond and coconut cake

  • damazinah on September 28, 2015

    Very good cake, quite moist. This is really versatile, too, as you can add coconut, nuts, dried fruit, or replace the vanilla extract with lemon or almond. Can be served plain or with fruit, whipped cream, zabaglione, lemon curd, the list goes on!

  • e_ballad on June 20, 2017

    Very easy to put together & really tasty. And can be gluten-free to boot (if you use the right baking powder). A great recipe to keep up your sleeve.

• Chicken with caramelized sumac onions, preserved lemon, and Israeli couscous

  • jumali on December 08, 2015

    I was skeptical about the amount of spice, but both my husband and I loved this dish. I used red onions and boneless chicken thighs.

  • Laura on March 11, 2019

    I chose this recipe as a way to use up some preserved lemons and it was great! I was a bit skeptical that the Israeli couscous would cook properly in the pot with the chicken and ended up adding more chicken broth than called for to help ensure that it would. It cooked beautifully -- no problem at all. I used ghee to brown the chicken -- I used bone-in, skinless breasts. The breasts were quite large and I was afraid the cook time would be a little too short and it was -- I increased it accordingly. The chicken turned out really moist and flavorful. The spices and the preserved lemon made this a really delicious meal. I'd make it again anytime.

• How to make the best popovers

  • HalfSmoke on January 14, 2018

    This recipe differs from others in that it has an additional egg and 1/4 cup more flour, resulting in a more custard-like popover. Excellent.

• Coffee pudding

  • clcorbi on July 30, 2017

    Very nice, and fast to throw together even for a little treat on a weeknight. A few notes though. First, the recipe makes a very small amount of pudding--I used about the same size jars as in the photo, and mine were only filled halfway from what you can see here. This photo looks like a double batch to me. Maybe I cooked my pudding down too much, but I only simmered it for a few minutes until it was thickened, as instructed, so I'm not sure. However, this pudding is very nice and rich, so you don't really need a big serving anyway--we were happy with our small portions, especially once the whipped cream was added. You might want a lot of whipped cream to balance the intense, not-too-sweet coffee flavor, as we did. This is a dessert that tastes very adult. Last thing to note: although I loved the hint of tahini flavor here, I didn't like the cinnamon. This is just personal taste, but I'd leave it out next time. I might add a bit of vanilla extract next time as well.

• SM Jenkins cocktail

  • debkellie on February 19, 2017

    Refreshing fro a summer afternoon ... deceptively so!

• Momofuku's soy sauce eggs

  • babyfork on October 07, 2019

    I followed the directions exactly, but my eggs were a bit runny. I think the problem may have been that my eggs were very large. My timer was disrupted so I lost track of how long they marinated, but I think it was around 3 hours. Next time I'd do 2 hours.

  • damazinah on July 01, 2016

    These are quite good! They're basically a asian-marinated boiled egg, which makes me wonder what other marinade flavors would be a good match with eggs. Montreal eggs? Chipotle lime eggs?

• Roasted carrots with carrot top pesto and burrata

  • CindyinOttawa on September 20, 2015

    This was a great way to roast carrots, but I didn't like the pesto at all. It smelled and tasted like bad grass. Not sure what I did wrong, as I followed the recipe exactly. Extra seasoning and cheese did not help to cover the bad taste.

  • consortiumlibrary on July 05, 2016

    Really loved this. Made with fresh baby carrots (greens attached) from farmers' market. Was out of walnuts, so substituted pine nuts. Next time will double recipe - everyone wanted seconds. Use cast iron pan for better browning of carrots. The finished plate is picture perfect. Re: CindyinOttowa's comment, maybe the carrot greens were either too mature or old? With young carrots, the greens added wonderful flavor.

• Blistered fiddlehead & green bean salad with sherry-orange vinaigrette

  • Zosia on May 28, 2018

    This will definitely be repeated. The charred vegetables, bitter greens and light dressing (I added the zest of half an orange to bump up that flavour) combined to make a delicious and attractive spring salad and I thought combining the fiddleheads with green beans was a clever way to stretch a small amount of an expensive ingredient.

• Braised peanut curry chicken with Thai gremolata

  • Frogcake on November 07, 2018

    I was looking for a quick clean out the vegetable bin curry recipe and this one looked perfect. It was quite delicious! I used yellow curry paste rather than red as that was all that I had, and I added one quarter of a cup with the idea of adding more if it wasn’t suitably spicy. (One quarter cup was perfect for us - past experience has taught me to be cautious with Thai curry pastes!) I also added a variety of vegetables, which the recipe didn’t call for. The recipe doesn’t specify what kind of peanut butter to use, so I added one quarter cup of Kraft crunchy (sweetened), and then tasted it before adding brown sugar. I thought it was sweet enough and so omitted the sugar. As well, used lemon rather than lime. Everything simmered on the stovetop for twenty minutes before serving. Will make this one again!

• Quinoa-stuffed bell peppers with basil sauce

  • KZielke on August 08, 2016

    Delicious. Quinoa is usually 2:1 liquid to quinoa, but is listed as 1:1 in this recipe. Increased broth by one cup and it worked quite well.

• Spicy, smoky homemade kale chips

  • Aggie92 on December 23, 2016

    Yummy! They aren't even cool and I can't stop eating them! Love the spice combination with a healthy dose of dried red pepper flakes.

• Asian-inspired chicken lettuce wraps with slaw

  • mharriman on May 02, 2019

    My husband liked this version of Asian chicken wraps more than I did. I thought they needed more flavor- quite mild. They were easy to put together, which was a plus on a busy weeknight.

  • teandoranges on March 22, 2018

    This was tasty, but not spicy at all - added Sriracha. Good way to use left-over roast chicken.

• Sesame-miso asparagus and tofu salad

  • clcorbi on May 03, 2017

    Very simple, flavorful, and healthy. I intended to serve this salad over rice for dinner, so I made an extra half-portion of the dressing. I didn't have mirin so I subbed rice wine vinegar with a pinch of white sugar. For dinner I also put a fried egg on top of my salad and rice bowl, but this salad is so good that I'll eat it by itself for lunch and will definitely be satisfied. I also imagine you could sub in other vegetables here when it's not asparagus season (I'm thinking zucchini would be nice).

• Herbed feta and steak sandwich

  • SACarlson on October 10, 2015

    This was also great on ciabatta.

• Soft pretzels with beer cheese

  • Rutabaga on May 16, 2016

    I just used this recipe for the beer cheese, which was delicious served with pretzels from our local German bakery (there's nothing like real Laugenbrezeln). I used Rauchbier (smoked beer) and extra sharp white cheddar, which made for good flavor, but lacked the pretty golden color of the photo here. This is a nice adult pub cheese, but may not be the most kid-friendly option.

  • Rutabaga on June 18, 2020

    I made both the beer cheese and the pretzels this time - delicious! Almost as good as real pretzels made with lye. The technique for boiling them in soda water worked well for me, and my family liked them so much that we made more a few days later. My four-year-old even ate three out of the first batch in one sitting!

• Halvah and Nutella babka

  • KarinaFrancis on April 17, 2020

    I’m not going gloss it over, this was a lot of work but so delicious! It was my first attempt at an enriched dough and we were happy with the way it turned out. I made 1 traditional style and 12 muffin sized rolls.

• Vanilla berry baked oatmeal

  • anya_sf on November 23, 2020

    Good, basic baked oatmeal recipe that happens to be vegan. I like it since almond milk has fewer calories and the flax egg substitute has fiber and is handy if you're out of eggs. Stated baking time was too short (maybe because I used frozen berries) - I prefer the oatmeal to be fully set; I baked it 20 minutes before topping, then 15 minutes afterwards.

• No-cook butter pecan ice cream

  • bching on February 11, 2016

    Edible but not repeatable. It's a quick and easy recipe with a can of condensed milk substituting for sugar and eggs. The texture is slightly on the grainy and runny side although the toasted pecan flavor is good.

• Watermelon, arugula, and pickled onion summer salad

  • dinnermints on August 18, 2019

    Beautiful, delicious, refreshing, and really easy to put together. Our youngest guests (four and seven years old) loved as much or more than the adults. I used yellow watermelon since it was the sweeter one, but a mix of red and yellow would've been stunning (if there's room in one's fridge for that much leftover watermelon - there isn't in mine).

• Burmese style curried noodle soup (Khao suey)

  • lenode on September 15, 2017

    Excellent starting point for this style of soup. Can substitute a wide variety of vegetables, protein and toppings.

• End-of-summer vegetables roasted Thai-style with tofu

  • hourlongshower on October 24, 2016

    Made this on Thursday and still working through the leftovers. Very sweet, mild and filling, I cut the vegetables into chunks to allow quick/even cooking. Best served with a healthy squirt of sriracha sauce.

• Speculoos breakfast cake

  • Zosia on August 18, 2015

    Very tender, subtly spiced cake with a caramel flavour that made a delicious dessert. I used 130g whole wheat pastry flour and 80g sugar.

• How to make shrubs (aka drinking vinegars) without a recipe

  • mondraussie on July 07, 2019

    I used nectarine and cherry. As the recipe says, you could experiment with so many combinations!

• Olia Hercules' watermelon rind jam

  • apattin on July 29, 2018

    Add cardamom pods

• Switchel

  • ldtrieb on August 27, 2015

    I made this today, the weather is oppressive and this drink is cooling. I only let it steep 40 minutes, it should be fantastic after 12 hours, if there is any left.

• Ghee

  • rionafaith on December 31, 2017

    Made this today! I may have let it go a bit too long as it ended up pretty brown after just a few minutes! So definitely watch closely.

• Savory Japanese cabbage pancake (Okonomiyaki)

  • Yildiz100 on January 13, 2016

    Liked this, but felt it called for too much cabbage for the amount of batter.

• Sally Schneider's slow-roasted salmon (or other fish)

  • gastronom on August 07, 2016

    Highly recommend this method of cooking salmon, esp. wild. Moist, flavorful.

• Dark chocolate and walnut zucchini bread

  • damazinah on July 02, 2016

    This was pretty good, although I probably wouldn't make it again unless I happened to have an overabundance of zucchini. Also, I'd probably add about a teaspoon of cinnamon.

• Cherry tomato tequila butter salsa with fried fish

  • Waderu on March 18, 2016

    Made this last night with halibut and used frozen tomatoes from our local frozen CSA. Excellent!

• Tahini roasted broccoli

  • KarinaFrancis on January 29, 2019

    A delicious and speedy side, great for a weeknight dinner with some grilled meat. Will do this again for sure. Oh and the little nuggets of tahini stuck to the tray are a cooks treat

  • Rutabaga on October 25, 2016

    This dish is quick and easy, and both my husband and five-year-old happily ate it, which means it's a winner for our family. I found the tahini sauce was quite thick, so I might thin it with just a tablespoon or two of water next time.

  • Rutabaga on January 04, 2019

    I made this again and added chickpeas to the mix. It was still good, but the chickpeas came out fairly dry and not as crispy as when they are roasted in oil. It's best just with broccoli; I would pan fry the chickpeas separately next time.

• Spanakopita grilled cheese

  • Rutabaga on October 14, 2015

    This is a really tasty way to add some vegetables to grilled cheese. I left out the dill and used gouda in place of provolone, goat cheese in place of feta, and found that to be a delicious combination. It pairs perfectly with rich tomato soup, and helps make that common comfort meal a little more substantial.

• Pistachio and honey crème brûlée

  • leahorowitz on September 19, 2015

    See comments here for other suggestions of how to flavor the crème brûlée: http://food52.com/blog/14135-get-more-creative-with-creme-brulee

• Turkish red lentil soup

  • michalow on October 28, 2019

    Delicious. I used water instead of broth, added some diced tomatoes, and used two grated carrots instead of one diced. Simple and satisfying.

• Chewy layered roti and kickass dip

  • ctheberge on January 02, 2016

    Thought this needed a bit of acid. A little lime juice and tomato ketchup made it better. The spiced oil added a nice depth.

• How to get lots of protein as a vegan (Fully loaded vegan burritos)

  • Barb_N on October 03, 2015

    I think there is a mistake in the ingredients list- it lists chicken broth for a vegan burrito

• A Spicy Perspective's garlic lime oven-baked salmon

  • Laura on October 10, 2015

    This is one of the Food52 Genius recipes. I don't know about 'genius,' but it was a very nice recipe. The sauce of lime juice, grated lime zest, garlic and jalapeno pepper made a really tasty topping for the salmon. It could not have been simpler to put together and it's an attractive and healthy dish. My one quibble with the recipe is that 300 degrees is just not hot enough, especially when it calls to only cook for 10-15 minutes. I had roasted vegetables in the oven at 425 prior to putting the salmon in, so, with this concern in mind, I decided to wait to lower the temperature until I actually put the fish in the oven, so that it would be hotter than 300 for at least part of the cooking time. Still, after 15 minutes, it was not done to my taste (and we like it underdone in the middle), so I increased the temperature to 350 and cooked for another 5 minutes. Then it was done. I'd definitely make this again, but with adjustments in the cooking temperature.

• Heidi Swanson's green pozole

  • TrishaCP on March 09, 2020

    We really liked this, but I must have used extra spicy poblano chiles and jalapenos (subbed for the serranos), because this packed such a punch that it would have been inedible without the toppings. (Served with blue tortilla chips, queso fresco, avocado, and sour cream - all with the intention of spice mitigation.) I also used canned hominy since I had it on hand, though I've had the Rancho Gordo previously and it really is worth the effort.

  • Rutabaga on November 30, 2015

    I doubled the recipe to make a big pot to share, and used one enormous can of hominy instead of soaking and cooking dried hominy. Unfortunately, the mixture bubbled and spat like crazy when I added the pepper puree to the hot oil. Maybe it would be better not to double the oil when doubling the recipe. For toppings, we used pepitas and queso fresco, although I look forward to trying the leftovers with avocado, too. Crema or sour cream would also be a nice option. Mine deviated from Swanson's in that I used turkey stock in place of water, although I think there is enough flavor in the pepper puree that water would be OK here. The texture is thicker than other pozole soups I've tried, which are usually quite brothy, but the flavor is vibrant and fresh for a fall or winter soup.

• Vieux Carre

  • Totallywired on November 14, 2018

    Placeholder note: made Meehan’s version from the PDT cocktail app and not this one, which increases the bitters in the ratio and includes a garnish. Meehan/PDT is perfect, ignore this formulation.

• Chicken thighs with tomato, orzo, olives, and feta

  • bernalgirl on March 12, 2019

    Comes together in 30 minutes, delicious.

  • FJT on September 08, 2016

    Packed with flavour this was an easy weeknight supper. I added the paprika, oregano and seasoning to the chicken thighs (which I'd cut into three pieces each) a few hours before I wanted to cook and I added the red pepper flakes which appeared in the ingredients list but not in the method when I sautéed the garlic, otherwise I followed the recipe. Made with gluten-free orzo. Delicious!

• Banana bread blondies

  • Rutabaga on November 10, 2016

    These bars offer the advantage of being made all in one bowl. They're quick to throw together, and a yummy treat for both kids and adults. Since I brought these to my son's school, I used chocolate chunks instead of nuts.

• Coconut blueberry pancakes

  • Lepa on June 27, 2017

    These pancakes are extraordinary. I think they are my new favorites! The coconut creates a crunchy, sweet crust on the pancake and the blueberries complement the coconut perfectly. I found this batter to be a bit thicker than I like so I added a bit of milk to thin it. I made 1.5 recipes so I added two eggs instead of one. I subbed in 1/2 white whole wheat flour to make it a bit healthier. Everybody in my family was simply blown away with how delicious these were!

• Molasses sugar cookies

  • clcorbi on December 11, 2016

    Made for our Christmas cookie tray--these are pretty good but ended up looking nothing like the photo. They are much denser and chewier. Not that that's necessarily a bad thing, it's just that I don't understand how this recipe as written could ever produce a cookie that looks like that delicious photo! The proportion of wet to dry ingredients just seems off to produce a flat, crisp-edged cookie. I do like how these have a nice, mild flavor, but would not make again as there are so many other cookie recipes to try.

  • ecasey830 on January 20, 2019

    I agree with clcorbi, the cookies come out looking nothing like the picture. The cookie is yummy but I was expecting a cookie more like the one in the photo

• Carrot chickpea couscous salad

  • Rutabaga on November 10, 2015

    I made this using one cup of (uncooked) regular whole wheat couscous, and also added lemon juice to the dressing. With the feta, it's salty and satisfying, very easily adapted to what you have on hand, and would be a great picnic dish in summer.

• Shaved fennel and apple salad

  • spammyjae on November 11, 2015

    delicious! mint essential. try skipping blanch/toast steps? to save time. also combine addition of 2 halves of oj to one step, the dressing/soak w/ currant/raisin.

• Seedy spelt Parker House rolls

  • sosayi on November 27, 2018

    I made these for Thanksgiving 2018 and they were really well received. I think my only criticism is that my dough (which I did double, to fit into a 13 x 9 pan) was TOO much for the pan. It felt more like the original recipe would fit nicely in a 13 x 9, not the stated 9 x 9. Regardless, I'd make them again! I think the spelt flour added a nice nutty flavor to the dough.

• Green Kitchen Stories' winter millet salad

  • Jane on February 05, 2019

    I had to wing it a bit with this recipe as I didn't have everything but I think it's the kind of recipe that will work with whatever you have. I used bulghur instead of millet, regular cauli instead of Romanesco, baby spinach instead of beet greens, and skipped the avocado, red grapes and basil. Still a nice winter salad. One change I would make is to roast the cauliflower with the squash rather than have raw cauliflower.

• Deep-dish pot pie

  • Rutabaga on November 25, 2015

    This is a good recipe to prepare ahead of time, just keep in mind that the baking time is almost an hour, and it will also need to rest for another half hour prior to serving. Be sure to season the filling well; I think mine was slightly underseasoned. It's such a large amount, you may need to add more salt than you expect, unless you are using a salty broth. The filling is good, classic chicken pot pie at its best, and the presentation really wows. Plus, there is plenty of crust for those whose favorite part of a pot pie is the pastry.

• Egg in a bagel hole

  • Rutabaga on May 30, 2019

    This is a fun, easy breakfast idea. It's really delicious made with an everything bagel. My egg flowed over the side of the bagel a little, but I just scooped it back on top after it cooked in the pan. This would be a good breakfast option when camping, too.

• Kindred's milk bread

  • Lepa on November 27, 2017

    This was delicious. Because there were so many conflicting comments on the Food 52 website, I will confirm that the recipe works. If you use Diamond kosher salt, you really should use 2 TBSP and it won't be too salty. I would caution, however, that the loaves took less time than suggested in the recipe. Mine took 35 minutes (I took them out when the internal temperature was 195 degrees).

  • twoyolks on April 28, 2020

    The crust, based on the recipe, is very thick (at least on a loaf). I found that the crumb for the bread was a bit too tight for my preference. The bread flavor was pretty good. The loaf is also a very awkward shape and doesn't slice well.

• Mushrooms with caramelized shallots and fresh thyme

  • EdM on December 25, 2017

    Careful not to overcook mushrooms, making dish dry.

• Maida Heatter's Budapest coffee cake

  • Melanie on October 17, 2016

    We loved this - best made when you have visitors as the cake is at its best on the first day (even better - within a few hours after removing from the oven so that it is still warm). I allowed the cake to cool a while before adding the glaze. Great layers / swirl thanks to the nut filling.

• Roasted sausage, chard, and cannellini beans

  • anightowl on April 25, 2018

    I made this with spinach instead of chard, added a chopped sauteed onion, and it was excellent. It benefits from a bit more lemon juice before serving as suggested. I also sprinkled on some pine nuts for texture. I used the leftovers to make a delicious soup - chicken broth, more beans, chopped carrots, a splash of lemon juice and a sprinkle of Parmesan rounded it out.

• S'mores cookies

  • TrishaCP on December 26, 2017

    I made these for Christmas, and they were really well-received. I forgot to leave out the marshmallows too- and also got the crispy golden fringes when they melted. Since I like more bite-sized Christmas cookies, I made them tablespoon sized and baked for 12 minutes. (I had double the specified yield, so to clarify the recipe, to get the specified yield of 24 cookies, I think you need to make the cookies at least the size of two tablespoons.) I also opted to use dark chocolate chunks and I think that's the way to go. Will be repeated.

  • Rutabaga on October 14, 2016

    My five-year-old proclaimed these were "the best cookies ever!" Of course, he is prone to hyperbole, but these were quite tasty. I neglected to leave the marshmallows out to sit overnight, but having come from an already opened package they were already ever so slightly stale. Some of them completely melted during the baking, but this was no loss, as they transformed into a crisp, golden fringe at the edge of the cookies. Be sure not to overbake to keep them moist and chocolatey.

• Joaquín Simó's Debaser cocktail

  • debkellie on July 26, 2020

    Rocket fuel & then some ...

  • debkellie on July 26, 2020

    We just "extended" this by serving it in a large rocks glass topped with 2/3rd San Pellegrino canned "aranciata rossa".. much more drinkable, but still rocket fuel ;-)

• Korean-style soba noodles with spicy dressing (Jaengban guksu)

  • Wlow on March 20, 2019

    Modified recipe for kids to add more noodles (another bundle) , less veggies, same amount of dressing. Didn’t work out that well. Needed more dressing for the noodles but that would’ve been too spicy for some kids. Instinct was to crave more salt, sesame oil, sugar, and add some onion and soy sauce, etc, which I see other recipes do include. Other recipes online also arrange beautifully on platter, which I’d like to try.

• Joan's on Third's curried chickpeas

  • rionafaith on May 03, 2020

    Made 1/2 recipe (one can of chickpeas) with some subs due to #covidcooking: used a couple scallions instead of an onion and champagne vinegar instead of lemon. A touch spicier than I expected, but very nice served over arugula with some extra olive oil drizzled over.

• Chinese chicken with black pepper sauce

  • darcie_b on January 17, 2016

    I made this with boneless skinless chicken breasts instead of thighs and substituted celery for peas. It was a good approximation of the Chinese buffet staple only less greasy. My husband enjoyed it and this will go into the rotation for easy weeknight meals.

• Sheet pan lamb meatballs with cauliflower and tahini-yogurt sauce

  • FJT on January 10, 2017

    This was nice enough but we found it a bit bland. I didn't have Aleppo pepper, so substituted ancho chilli powder (after some internet research) and this could account for the lack of punch. Definitely doesn't serve 4 people unless the intention is to serve it with something else and there was no mention of that in the recipe. Served 2 and didn't leave us feeling like we'd overeaten!

• Rachel Khoo's sticky Malaysian chicken with pineapple salad

  • KarinaFrancis on November 06, 2018

    This was just OK, a fair bit of work marinading for not much reward. I used a shallow sheet pan like Cookie24 and had the same issues with lack of browning and the sauce staying runny. Wouldn't make it again.

  • Cookie24 on September 15, 2018

    Made only the chicken, served with my own recipe for pineapple rice. The chicken has a nice flavor but could have used some more punch. I used a jalapeño because that was all I had, next time I'll use more jalapeño or serrano instead. The sauce remains very runny and doesn't thicken much. I baked the chicken on a sheet tray double lined with foil along with a few slices of fresh pineapple to mix into my rice. I also put the chicken under the broiler for a few minutes to give it more color. Very simple to put together and bake; good easy recipe for a weeknight meal. I garnished with sesame seeds and chopped cilantro for color.

  • tinkamasala on September 12, 2019

    One of my favourite summer recipes. The zingy fresh salad goes so well with the sticky chicken. Easy and quick to make.

• Whole wheat-crusted chicken pot pie with kale, butternut squash, and fresh herbs

  • chezlarios on November 08, 2020

    Took me the good part of an afternoon, but the result was super delicious.

• Moroccan chicken hash with harissa cream

  • FJT on March 19, 2017

    This was tasty enough and quite a good way to get my husband to eat lots of vegetables (he will eat just about anything if there's an egg with suitably runny yolk on top!!), but it didn't wow me. Not sure why.

• Farro salad with onion confit, persimmon and arugula

  • Grywhp on January 01, 2019

    Super grain salad, the onion confit really takes it up a level.

  • Partyof7 on April 25, 2018

    The onion confit oil adds an unami-rich sweetness to the nutty farro. Change arugula and persimmon to asparagus and HB eggs in the SPRING; zucchini, corn and basil in the SUMMER

• The chicken of my people (Khao man gai)

  • bernalgirl on March 12, 2019

    Thai-style boiled chicken, easy and delicious

• Lamb ribs with tamarind, honey, and toasted peanuts

  • TrishaCP on March 30, 2018

    These ribs had great flavor from the tamarind, and I would use the sauce again with lamb chops. The lamb ribs were very flavorful but are very petite and most appropriate as an appetizer, as specified by the recipe.

• The Kitchn's lofty buttermilk pancakes

  • damazinah on February 02, 2016

    These are just fantastic, and so easy. The high butter content gives them a very lightly crisped surface that goes well with the fluffy soft inside.

• Brown butter granola with honey and sumac

  • puddlemere on October 28, 2018

    Really interesting combination of flavors--I might even add more sumac next time.

• Ina Garten's pasta alla vecchia bettola

  • cespitler on December 25, 2018

    Deep flavor. I did not purée and add the cream.

  • VineTomato on May 17, 2020

    Very nice but she does have a heavy hand with the salt, and I wonder if a whole cup of double cream is really neccessary!

• How to make any kind of baked pasta

  • anya_sf on June 24, 2019

    Nice, versatile method. I'd never tried soaking pasta rather than boiling and it worked great. This time I made red sauce with Italian sausage, mushrooms, and spinach, dolloped spoonfuls of ricotta throughout the casserole, then topped it with grated parmesan and mozzarella (no crumbs). Baked at 475 degrees for about 20 minutes. Delicious and less time-consuming than traditional baked pasta.

• Swedish semlor

  • Yildiz100 on February 21, 2016

    Very good dough that was very close to what we had in Sweden. I did think the outside wasn't quite as soft as it should have been but perhaps I over cooked them by a minute. (14 minutes ) I did my own filling but if I were to use this one, I'd omit the lemon zest. It's got no place in semlor!

• Donna Hay's food processor carrot cake

  • Prim on February 15, 2016

    Cake is moist, the ground nuts adds to the flavor and I added nutmeg. I used a basic cream cheese icing.

• Caramelized onion and butternut squash tart

  • Barb_N on April 16, 2020

    #covidcooking Of necessity we had to make substitutions- rye flour for whole wheat, Greek yogurt and half & half for creme fraiche, cheddar for the gruyere. It needed a good 20 minutes extra to cook, and it was delicious! Served with arugula side salad.

• How to make fresh pasta dough like a chef

  • edenblanchard on April 22, 2020

    Pasta turned out great, used 1 egg for 100 grams of flour (3x). 25% semolina, 75% 00. A fair amount of flour was left in the bowl, going to try next time with an extra egg yolk. Rolling out to 6 on the Atlas was perfect.

• Rosa Parks' "featherlite" peanut butter pancakes

  • Rutabaga on December 16, 2017

    These peanut butter pancakes are definitely meant for the peanut butter lover. My husband suggested chocolate chips would be a welcome addition for the peanut butter and chocolate combo fans. They are fluffy, yet rich, and I had to keep the heat fairly low to ensure they cooked all the way through without scorching. These are an excellent option for a breakfast dish that's a little different from the usual, yet still very easy to make, with ingredients many people likely keep on hand.

• Vietnamese coffee cake

  • rionafaith on October 23, 2016

    Delicious, but very sweet and not as much of a pronounced coffee flavor as I would have liked. I used the full 1/2 tsp of cardamom and don't think it was too much at all -- it was actually fairly subtle. I omitted the optional cream in the brigadeiro frosting as I didn't have any on hand, and it was just fine. Boyfriend loved this and kept sneaking back for another slice.

• Engin Akin's Turkish radish and herb salad (Anatolian gypsy salad)

  • Yildiz100 on January 03, 2018

    For me, this was way too sweet. However, I have noted that brands of pomegranate molasses vary a lot in their sugar content and my current bottle is on the sweet side. With a different brand maybe this would be better. That said, even with a different pom molasses I just don't think it is to my taste.

• Salmon with the greenest tahini sauce

  • Laura on March 11, 2016

    The cooking method for the salmon (stovetop sear, pan-roasting in oven for a few minutes) produced really nicely cooked fillets. I was less thrilled with the sauce -- it was quite tedious to prepare and I felt it had too much tahini relative to the green elements -- tahini was the primary flavor. On the other hand, it was a lovely light green color, perfect for spring. I might try it again and just cut back on the tahini. I didn't bother with the cucumber and radish salad, although I'm sure that would add a nicely refreshing accompaniment.

• Greenest tahini sauce

  • Laura on March 11, 2016

    I made this to accompany the salmon recipe and I found it disappointing and not a particularly good partner with the salmon. It was rather tedious to prepare and I felt that the tahini overwhelmed any other flavors -- there was definitely too much of it relative to the other ingredients. It did make a very lovely, light green sauce, lighter in color than that shown in the photo. I doubt I would bother to make this again, but if I did, I'd cut back on the tahini.

• How to make kecap manis

  • etcjm on December 26, 2018

    Had to make it as I couldn't get any gluten free anywhere for a Diana Henry recipe. The excess is now in fridge and just used some in a turkey stir fry. Added a different dimension and worth trying.

  • gquillen on March 05, 2016

    I made the sauce with tamari, coconut sugar, garlic slices and red chile flakes, then used it in a stir fry with mushrooms, sockeye salmon, carrots, snow peas, ginger, garlic, and udon noodles. It was delicious.

• Tofu breakfast scramble

  • lajaxon on July 09, 2016

    I just made the tempeh bacon portion of this recipe. Easy to do, though overall I would say lacking in the bacony maple, smoky flavors.....

• Sausage, cheddar, and chive biscuit bread

  • Rutabaga on October 29, 2018

    This is a delicious breakfast bread, very tender and permeated with sausage and cheese. It takes a while to bake (I even extended the baking time by ten minutes and it was only just done), but is easy to mix together. With fruit on the side, it makes a filling complete breakfast.

• Suzanne Goin's slow-cooked cavolo nero (a.k.a. Tuscan kale)

  • rionafaith on November 03, 2018

    Very good. I used a pinch of dried rosemary instead of a sprig of fresh and went a little scant on the oil.

• Jacques Torres' chocolate chip cookies

  • Frogcake on October 28, 2016

    These chocolate cookies are over the top because of the melted chocolate and sea salt combination. Wonderful recipe!

  • stef on June 16, 2019

    A wonderful chewy cookie. They spread quite a bit. I used a small scoop.

• Crock-pot brown sugar balsamic glazed pork tenderloin

  • damazinah on June 03, 2018

    Excellent! I substituted bourbon for part of the water in the glaze.

• Lemon rosemary muffins

  • Rutabaga on February 11, 2020

    The rosemary gives these lovely, lemon-scented muffins a nice herbal hint to balance the sweetness. They are perfect with tea or paired with fruit for a light breakfast.

• Marcella Hazan's white bean soup with garlic and parsley

  • Rutabaga on December 30, 2018

    As others have noted, this is a wonderful soup. To my mind, the combination of white beans, olive oil, and garlic is a sure winner. For the beans, I cooked a small white bean variety from scratch. I varied the recipe by using Rick Bayless's garlic mojo sauce in place of the plain oil and fresh garlic. The garlic mojo sauce is made primarily from roasted garlic and olive oil, so this was a logical substitute. The flavor was fantastic, and it is easy to make ahead of time and keep warm in a slow cooker.

  • TrishaCP on March 20, 2017

    Thanks Carrie for flagging this for me. This soup is amazing. With so few ingredients, I was really expecting to feel that I would miss onions or carrots or something, but I didn't at all. I also used Rancho Gordo's Marcella beans and they really shined in this application, which is really about the beans. I doubled the garlic to about two teaspoons and also doubled the broth since I was making it in advance and knew it would thicken overnight. Take the time to cook the garlic very slowly like Marcella says, because it permeates the oil and then the whole pot of soup so beautifully.

  • cespitler on January 02, 2017

    Today I found the soup recipe that I've been searching for! White Bean Soup with Garlic and Parsley is fantastic. I used Marcella Beans from Rancho Gordo for the first time in this dish. I also added carrot, celery, and onion in a small dice before I put the garlic in the oil. Simmering the garlic in the oil and then adding the beans to simmer before adding the broth really brings the garlic across the soup. I used the broth that I made the other day from the Anna Thomas Love Soup book.

• Black pepper and Parmesan panna cotta

  • gquillen on October 05, 2016

    I made this recipe 10/16 using 2 tsp gelatin powder instead of gelatin sheets (bloomed it in 1/4 c of the milk). I also used whole goat milk and goat milk kefir, no heavy cream. I let the milk/cheese gelatin mixture cool down for 10 minutes before stirring in about 1/2 cup of kefir, to avoid killing the probiotics. Poured into small ramekins and chilled. It came out great, but is very rich. Next time I may try making it in a silicon ice cube mold - much smaller portions. Would be great for appetizers, ice cube sized panna cotta sitting on a basil leave on a parmesan chip, with 1/2 a cherry tomato and drizzle of thick balsamic on top.

• Chocolate caramel walnut bars

  • ecasey830 on April 04, 2020

    Even after adjusting the recipe and cooking based on the comments, these are still just weird and I would not make them again

• Moroccan-spiced chicken with dates and shallots

  • SilverSage on May 17, 2016

    For the most part, the flavors are wonderfully warm and spicy. However, the large quantity of medjool dates made this way-way-way too sweet. Next time, reduce the dates by half, and add something salty/sharp/sour to balance it. Olives or citrus could work, either in the dish or as a strong flavor in the couscous.

• Nigella Lawson's very smart strawberry streusel cake

  • TrishaCP on June 15, 2017

    We really liked this cake. I thought it tasted nothing like a jam tart-the strawberries were light and fresh tasting to me, but I did use a strawberry jam that wasn't super sweet. My cake was ready after 40 minutes, and I used all AP flour and skyr instead of sour cream (what was on hand).

  • twoyolks on May 01, 2017

    I found this to be mediocre. Pureeing the strawberries makes this into a jam tart with a streusel topping. The strawberries tasted cooked and not fresh.

  • e_ballad on March 17, 2017

    This was dangerously good. I can't fit into my pants anymore, but it was worth it.

• South Indian-style egg curry (Andhra egg curry)

  • debkellie on September 28, 2018

    Really tasty curry: quick too!

• Skillet strata with bacon, cheddar, and greens

  • debkellie on May 24, 2018

    Never heard of a strata before .. so its really a savoury bread pudding .. I had kale & eggs I wanted to use up .. this idea was delivered via an EYB search.. smells great, hope it tastes ok!

  • debkellie on May 24, 2018

    Tasted really nice .. beyond expectations.

• How to make chicken wings just how you like them

  • XXOOL on February 04, 2019

    Good recipe for blue cheese dressing too.

• No-churn coffee-cinnamon ice cream with caramel sauce

  • Zosia on June 04, 2016

    Note that the can of sweetened condensed milk is to be divided between the ice cream and caramel sauce. I missed this direction and used the entire can in the ice cream with none left for the caramel. I increased the cream, cinnamon and brewed espresso accordingly making almost a double batch. The flavour was very good, reminiscent of cappuccino, but it was quite dense and rich. Best served in small portions.

• Zuni Café bread salad with currants, pine nuts, scallions & roasted chicken

  • Frogcake on June 05, 2016

    This is the best bread salad I've ever made. It's easy to make and absolutely yummacious with the roasted chicken. Tastes just like the real thing at Zuni's!

• Caramelized onion, coconut, and egg curry

  • macfadden on April 07, 2017

    Do not be deceived. No onion in the history of onions has ever been caramelized in 15 minutes. It takes about at least 40 minutes.

• Indian spiced chickpeas (Chhole a.k.a Chana masala)

  • ellabee on November 05, 2017

    Ingredients: canned green chiles --> green chiles. Pre-simmering canned beans was worth the trouble. Would leave out bay leaf in future, replace with some cumin seeds.

• Radish, snap pea, and burrata salad with chives and lemon

  • Jane on July 09, 2019

    A lovely fresh summer salad. I get freshly picked radishes and sugar snap peas from my local farm stand which make this salad beautifully crisp. I couldn't get burrata so I used fresh mozzarella. I'm sure with burrata it would be even better. The salad takes minutes to put together.

  • MissKoo on May 21, 2020

    This is a stunningly beautiful and fresh tasting salad. I increased all the ingredients in order to make 8 individual salads, and was fortunate to be able to find burrata which added a lovely creaminess with the crisp vegetables. I used a lemon infused extra virgin olive oil from Liguria to drizzle over each serving, a wonderful addition. Definitely would make again. The salad is light, crisp, and refreshing, has marvelous eye appeal -- a good choice for the salad course for a multi-course dinner, and lovely on its own.

• Sriracha-lime corn salad

  • clcorbi on October 11, 2018

    Huge on flavor, and very fast to throw together. This salad also makes a delicious taco component.

• Cucumber and radish salad with harissa yogurt

  • bernalgirl on December 29, 2020

    Interesting, I think I’d like it better with everything thinly sliced. Added a slivered scallion and about 1/2 t white wine vinegar to balance the dressing

• Coconut-crusted chicken lettuce wraps with mango lime salsa

  • sherrib on July 21, 2016

    This was a really great tropical summer dish. The flavors and textures complemented each other beautifully. The entire family enjoyed it. If I were on vacation at a resort somewhere I would want to order this for lunch everyday poolside along with a frozen cocktail. The only minor issue was that the breading around the chicken would come off a bit after cooking. I've experienced much worse so it wasn't that bad. It's a typical problem with gluten free breading.

• Judy Hesser's oven-fried chicken

  • jhallen on October 29, 2020

    This took very little active time and was a simple, easy alternative to fried chicken. Was perfect.

• Tofu, aubergine, and beluga lentils with pomegranate molasses

  • knittingfrog on February 05, 2018

    I made this for lunch for myself and children (5 and 1) so omitted the chillies and substituted chilli powder with paprika. Used smoked tofu. Despite the somewhat negative reviews on the website we actually enjoyed it. Maybe the lack of heat allowed us to enjoy better the spices and the tanginess from the molasses? Either way it was good. Would use more lentils next time as they were a little lost.

• My favorite Mexican chocolate drink (hot or cold)

  • Bloominanglophile on November 17, 2018

    This is the best Mexican Hot Chocolate I have had to date. I used Ibarra brand Mexican chocolate and milk. I don't have a molinillo, so just did my best with a whisk. My husband thought it a bit rich, and didn't finish his portion. I think you could get away with increasing the liquid by 2 ounces and serving 3 people (each having a 6 oz. portion), and this might be more reasonable. Will try it this way next time. Oh, and you MUST chop up the Mexican chocolate very fine--if you don't, your liquid will probably boil away before the chocolate dissolves!

• Perfect roast salmon

  • mlbatt on March 15, 2019

    Didn't make the sauce. Technique was great! Will do again.

  • hourlongshower on October 17, 2016

    The Mr. made this on Saturday. It was pretty good, but I don't think the yogurt sauce was necessary. Lighter hand on the dill and mayo next time, and a squeeze of lemon before serving.

• Toasted orecchiette with zucchini, corn, and crème fraîche

  • bwhip on September 12, 2017

    Wonderful summer recipe. Quick and easy, super flavorful. We had some really nice fresh corn and basil, and the technique of toasting the orecchiette took it to the next level.

  • Auxilia on October 04, 2018

    Used 8 oz. pasta for four servings, and kept everything else the same. Despite getting the oil very hot, I still had trouble with the pasta sticking to the pan when toasting! Perhaps it was initially overcooked, or I needed more oil? Nonetheless, an above-average recipe that feels very special when made with quality ingredients.

• Tomato salad with grilled corn, feta, and hazelnuts

  • Rutabaga on August 28, 2016

    This is a wonderful salad for summer corn and tomatoes. I had grilled corn left over from the previous night, which made the salad quick to prepare. No need to measure - I just used the recipe as a guideline and tossed together the amount of ingredients that felt right. Since I had no lamb's quarters, I added some basil, always a good match with corn and tomatoes. The addition of feta and hazelnuts help set it apart from the typical tomato salad.

• Savory tempeh crumbles

  • clcorbi on October 05, 2017

    Not great. I even used a really nice, local tempeh. These just didn't have a very good flavor--the salt needed to be upped for sure, which might have brightened them and made them taste more sausage-y, but I'm not really going to experiment further with these to find out what else could be improved. Something about the blend of spices just tasted off.

• Alice's vanilla ice cream 2.0

  • ashallen on June 20, 2020

    This is an excellent vanilla ice cream. My husband (who'd been hoping I'd make his usual favorite caramel ice cream instead of vanilla), said it was so good he forgot he was eating "just" vanilla. I really liked the slightly thicker, creamy texture which comes, I think, from the powdered milk. I deviated from the recipe in a couple ways that probably resulted in a slightly less fabulous (though still excellent) flavor. I didn't have golden syrup on hand and substituted light corn syrup. I also followed the recipe's option to use vanilla extract instead of vanilla bean. The ice cream base was lightly sweet before adding the extract, but a bit bitter after - recipe calls for 4-5 tsp which is a lot. I ended up adding 3-4 tbsp additional sugar to balance it out, but look forward to trying the vanilla bean. Yields 1 quart versus the "1 pint" noted on the recipe.

• Meatballs with mint and garlic and tomato and cucumber salad) (Beef kofte and Shirazi salad)

  • hourlongshower on October 17, 2016

    This was delicious! Next time I think we'll cook the meat balls in the oven since they are fairly delicate and fell apart while trying to brown them. Did not make the sauce as we were strapped for time and served with tahina in the Israeli way. I would like to try this as written at some point.

• Canal House's chicken thighs with lemon

  • chawkins on October 08, 2016

    More of a technique than a recipe. Great results for such a simple preparation with just two ingredients.

  • Barb_N on May 05, 2020

    I love the shatteringly crisp skin. Season the chicken lightly as the lemon adds a lot of salt. I overdid it with the preserved lemon, so I added chicken stock to the pan sauce, something I will do again. Served with couscous and celery/walnut/blue cheese salad as celery is the only remaining fresh vegetable in the house 2+ weeks after grocery shopping. #covidcooking

• Chinese chicken salad

  • rionafaith on February 23, 2017

    Decent starting point salad, open to variations. I used half a small head of napa cabbage, a tiny wedge of green cabbage I had hanging out in my fridge, 1 carrot (grated), bean sprouts, cucumber, scallions, and cilantro. The dressing leaves a little something to be desired -- could do with some sweetness and/or heat to make it a little more interesting. I'm storing the cut veggies and dressing separately in the fridge in hope that it will keep well for several days.

• Tomato eggplant curry with chile & lime

  • leahorowitz on September 12, 2018

    Yum! I used regular eggplant and cut it up into small cubes. I was a little worried that they would turn out rubbery but after the stated cooking time they really were "meltingly tender“ as the recipe says.

• Zucchini involtini with Swiss chard & ricotta

  • mondraussie on July 03, 2017

    I cooked the polenta version, added a bit of goats cheese.

• Roasted mushrooms with sherry + creamy polenta

  • meggan on January 02, 2017

    I dunno - this was a little disappointing. I think the mushrooms didn't really add a lot of flavor. I think I needed more sauce or maybe even more mushrooms.

• Stir-fried rice noodles with minced pork and black bean

  • SACarlson on April 05, 2020

    I used Chinese egg noodles rather than rice noodles and it was great.

• Curried lentils with coconut milk

  • meggan on October 25, 2016

    This was kind of meh. I used red lentils but then I didn't have enough and had to add yellow split peas. The difference in cooking times made the red lentils overcooked while the peas were still a little hard. A person more knowledgable about pulse cook times may not have made this mistake but I still think this needed some kind of acid to brighten it.

  • wester on December 16, 2017

    This was just OK. I used the mix of green and red lentils she suggested and started the recipe with just the green ones and added the red ones after 10 mins. It needed both thick yogurt and hot sauce to get any better than meh. If I make this again, I will use just green lentils, up the spices and add some kind of chili right at the beginning.

  • pandasaurusrex on April 03, 2017

    Amazing. So, so delicious and I don't even love lentils. Can be made with mostly pantry items and common produce. Food52 recommended a mix of red (softens quickly) and sturdier French green lentils. I used all regular brown as that's all the supermarket had. They maintained their structure well and so took longer to cook (~40-45 min). Suggested pairing of dollops of plain yogurt = awesome. The cold, tart yogurt was a great contrast and gave the dish a brighter dimension. Ideal cheap, lazy meal for when nothing's in the fridge.

• Cinnamon apple tahini muffins

  • hourlongshower on October 17, 2016

    As written, the batter is really dense, more like cookie dough. I ended up having to add about a 1/4-1/2 cup more milk to get the batter supple enough to mix the apples in! I did not have ground cardamom and was having a lazy day, so I subbed in some allspice. If you don't have tahini on hand this would work well with all-natural peanut butter.

• Burmese-inspired chicken braised in coconut milk & turmeric with sweet potato

  • meggan on October 24, 2016

    This was delicious served over rice. I reduced the coconut milk by 1/2 a cup as it was already quite oily from the coconut oil.

  • Barb_N on October 16, 2016

    What a flavor bomb. This is very similar to other chicken coconut curry dishes but had SOOOO much more depth. Whether it was the marinade (dry-ish rub) or the paste made of ginger, chile shallot and cilantro stems/root... this is by far the best iteration I have made.

• Apple cider braised chicken

  • Jane on November 02, 2017

    Thanks for the suggestion Frogcake of adding cauliflower and zucchini. I did so and it made for a lovely one pot meal (with mashed potatoes). I was making for a lunch party so needed two pans - I got a better result from a non-stick pan as there was more caramelized chicken flavor in the sauce. This is definitely a repeat.

  • Frogcake on October 31, 2017

    This was so delicious! My kitchen smelled heavenly while this was braising in the oven. I added cauliflower chunks and zucchini to the braising dish. Served with buttered, parsleyed orzo, it made for a quick supper with minimal clean-up.

• Garlic fennel pork roast

  • Frogcake on March 25, 2017

    Very good recipe. I added the rind of a lemon to the paste and roasted the pork for two hours at 350 Fahrenheit due to the cut. I went one step further and served it with a mushroom green pepper cream sauce, with roast drippings added. It was delicious -rave reviews.

• Dario's olive oil cake with rosemary and pine nuts

  • Jodeedoo on June 06, 2019

    I really liked this, not too sweet, and such an interesting combination of flavours and textures. Not such a huge hit for those I made it for though.

• Olive oil-braised chickpeas from Joy the Baker

  • clcorbi on January 23, 2017

    Yum! What an easy, tasty preparation for canned chickpeas. I decreased the olive oil to around 1/2c, omitted the olives entirely, and stirred the feta in prior to baking. I also subbed rosemary for thyme. After 35 minutes of baking, these had not gotten very brown since they are covered during cooking, so I took the foil cover off and allowed the top to crisp up for a few extra minutes before serving. Delicious.

  • Rutabaga on October 25, 2016

    These chickpeas were so good! Maybe it's all the olive oil and the salty combination of olives, capers, and feta. I used a 9x13 Pyrex pan, and they didn't get very crispy, but you could probably just bake them a little longer if that's your preference. The lemon slices and sage (which I used in place of thyme) gave the oil a lovely subtle fragrance and flavor. We ate it with rice, and found it to be a wonderful warming meal for a cold fall day.

• Kathy Brennan & Caroline Campion's skillet lasagna

  • Rutabaga on December 01, 2017

    My family loved this dish. It's a little sloppy in looks compared with regular lasagna, but still tastes great. And because the entire dish is made using only one pan, prep and clean up is easier than traditional lasagna, making it a reasonable weeknight option. My noodles took around 15 minutes to cook, and the sauce did start to scorch a bit on the bottom, although fortunately not enough to affect the flavor. Next time I'll keep the heat at just a notch above the lowest burner setting.

• Kimchi stew with pork belly

  • meggan on February 02, 2017

    This okay. I have had better kimchee stews though. Letting the pork boil for only 4 minutes is crazy I think. I put it in for the full half hour and it was still not tender enough.

• Party-trick peanut butter cake

  • clcorbi on May 11, 2017

    Adding a note as a reminder to myself that we LOVE this cake--easy, delicious, not too sweet, perfect with whipped cream .

  • clcorbi on November 13, 2017

    I've made this cake at least 5 times at this point. I have settled on my favorite variation: I use all dark brown sugar rather than white, olive oil instead of a neutral oil, and Skippy peanut butter. Perfection. Everyone I have served it to adores this cake and asks for the recipe.

• Butternut squash, red lentil, and eggplant sambhar

  • Jane on October 03, 2018

    I made this x3 as had eggplant and butternut squash to use up and it made a huge pot. I used sugar snap peas instead of green beans - I think you could vary the vegetables according to what you have, This will be great to freeze in individual portions for winter dinners or lunches. I didn't have curry leaves or tamarind paste so the flavor wasn't as authentic but it still tasted pretty good.

• Sheet pan roast chicken and cabbage

  • ldtrieb on March 28, 2017

    Very good, easy and quick. I've made it several times.

  • ldtrieb on July 13, 2018

    fast and delicious

• Baked penne with butternut-sage sauce

  • Frogcake on November 07, 2018

    Great recipe, which I make routinely as written here. For a variation, I make the sauce with goats cheese in place of mozzarella, a touch of vermouth, and fry sage leaves with garlic breadcrumbs to serve with boiled pasta shells.

• Cranberry, onion, and ginger chutney

  • Fyretigger on November 14, 2020

    This came out way too sweet for my taste. There's the brown sugar, and the candied ginger and even apple cider vinegar has a sweetness to it. If I make it again, I'm cutting the sugar in half

• Green curry porridge à la Heidi Swanson

  • ellabee on December 08, 2016

    Halve for us, maybe just use brown rice.

• Jacques Pépin's fromage fort

  • Barb_N on March 22, 2020

    The idea of this recipe is to use up bits of old cheese, perfect for these times. With my old cuisinart I was happy to use a block of cream cheese as a base, tho I would have preferred chevre. All my blues had gone bad; a little goes along way in this spread but I like the note that it adds.

  • Rutabaga on January 01, 2017

    This is possibly the easiest, best way to use old cheese. I used a mix of two blues (Stilton and, I think, gorgonzola), soft goat cheese, and a little extra sharp cheddar. Even though the blue cheese flavor was prominent, this was complex and creamy enough to appeal even to those who don't normally take to blue cheese. It's definitely a recipe to keep around if you have ever found yourself keeping too many cheeses in the fridge. Any leftovers make an excellent pasta sauce.

• Baked quinoa with roasted butternut squash & Gruyère

  • Zosia on December 29, 2018

    The flavour was good, savoury rather than sweet, but next time, I will pre-roast the squash for less time so it doesn't get too soft during the second round in the oven.

• Charlotte Druckman's cacio e pepe shortbread

  • Jane on March 01, 2019

    This was fantastic. I didn't manage to get a photo as it disappeared so fast. A savory shortbread flavored and topped with pecorino and Parmesan. This may well appear at every party from now on. I divided it into 12 slices but it could stretch to 16 slim slices.

• Grandma Batali's chocolate biscotti

  • Bloominanglophile on January 12, 2018

    So this was my new cookie to try this Christmas. I did have to make some modifications to the recipe, because seeing 3 eggs and 4 egg yolks in the ingredient list was startling. I have been making a Tuscan Almond Biscotti from Carole Field for years, and looking at the ratios of dry ingredients to eggs in that recipe, I suspected something was off. In fact, on the Food Network website, this same recipe appears, but it lists 3 eggs and 3 egg yolks. I brought it down to 3 eggs and 2 egg yolks and it worked just fine. Also, in the Food 52 recipe it calls for 1 Tbsp Amaretto, whereas on the Food Network site it calls for 1 Tbsp almond extract (whoa)! I definitely went with the Amaretto. Also, kept temp of oven and baked the biscotti 10-14 minutes/side after slicing. Oh, and I did roast and skin the hazelnuts. These changes make for a very nice chocolate biscotti with full chocolate and hazelnut flavor. The best?!? To be determined!

• Victoria Granof’s pasta con ceci

  • mrsmadam on March 13, 2017

    Couldn't find ditalini so I used small penne. Goya canned garbanzos were just fine. I added 1/4 to 1/2 teaspoon of crushed red pepper flakes when the garlic was light brown and then proceeded. This gives great results for a super simple pantry meal.

• The dead rabbit's Irish coffee

  • TrishaCP on January 01, 2020

    Compared to the book, this version appears to use slightly more sugar syrup. Whatever you choose (I used the book’s proportion of sugar syrup), this was great. We used a spicy Demerara syrup and it added a festive touch for the holidays.

• Yotam Ottolenghi & Ramael Scully’s burnt green onion dip with curly kale

  • WildCottage on September 28, 2017

    Dip was quite nice, but even though we like kale, it felt like this dish was a kale overload. Maybe a young or 'a sweeter' Red Russian Kale would have been more enjoyable. I ended up blending most of this into a creamy soup; with the addition of a lovely veg stock, a bit of butter and cream-- much nicer.

• Chile en nogada bowl with turkey picadillo and walnut crema (and poblano rice)

  • TrishaCP on March 17, 2017

    This was really good. My husband made it the night before, which made it an easy re-heat for a weeknight with rice. We used a combination of turkey and buffalo meat since that is what we had on hand. We didn't make it with the poblano rice, but I would definitely recommend doing so. One of the pleasures of a regular chile en nogada is the play of the vegetal/bitterish chile with the sweetness of the other ingredients, and I definitely missed that here.

• Braised oxtail ragu

  • Astrid5555 on February 12, 2017

    So good, a winner with the whole family! A little bit more involved than I expected but still Sunday lunch-worthy if you start cooking right after breakfast. You basically make two components, first the oxtail is simmered with some vegetables in red wine for 3-4 hours. While it is in the oven you have to make another sauce on the stove top, to which the tender oxtail meat is added, to be cooked for another half hour. I used home-made chicken stock instead of water for the tomato sauce. One watchout: the recipe tells you to add all the oxtail cooking liquid to the tomato sauce. This is way too much and had I done this we would have eaten oxtail soup instead of this delicious oxtail ragu. Served with papardelle pasta and already looking forward to leftovers for dinner. Yum!

• Sheet pan chicken and cauliflower "shawarma"

  • blintz on January 14, 2019

    Delicious weeknight meal. Made it with skinless boneless breasts (cut up before roasting) and toasted whole spices. We served it with the yogurt/tahini sauce which I would make again but not use apple cider vinegar. Too assertive a smell, so next time lemon juice. Also I'd add more onions and slice them thicker--they disappeared. Really a tasty quick-prep meal.

  • TrishaCP on February 17, 2017

    We really enjoyed this meal, although it is very brown, especially if you serve with naan bread and yogurt/tahini sauce like we did. I only had spicy smoked paprika, so I skipped the cayenne- otherwise seasoning was per the recipe and it was good. The timing of some of the elements needs tweaking. Some of our onions burned and the chicken thighs that I had were not going to be cooked through in 15 minutes, even at 425 degrees. To resolve both problems, I turned down the temperature (385 degrees) and then let the chicken cook alone 5 minutes more than specified.

  • Jane on October 20, 2017

    This was a very tasty meal, easily manageable for weeknights. I love roasted cauliflower and the addition of Indian spices and roasted onions really elevated the flavors. I’m not sure of the point of letting the pan rest for 10 minutes as I think roasted veg are best straight from the oven. I served it with the lemon-garlic sauce and store-bought spiced naan bread. I will definitely be repeating this.

  • rionafaith on June 09, 2017

    Not a pretty dish but very tasty, and makes a great easy weeknight one-pan meal. I did not bother toasting and grinding my own spices and the flavor was still great. Nice spicy burn, so the yogurt sauce is good to cool it down, and I added some minced parsley to the yogurt sauce as well because I had it. The only thing I would change next time is instead of cutting up the chicken after removing it from the oven (which just seems backward and unnecessary), I would cut up the chicken while raw before rubbing it with the spices.

  • clcorbi on October 18, 2017

    YUM. We really enjoyed this and it was very simple to throw together on a weeknight. We served it with naan and garlic yogurt sauce, and are eating the leftovers over rice. This recipe has a lot of flavor for not a lot of effort. I wasn't a huge fan of having to cut up the chicken thighs after they were already cooked, but I will admit it was faster than cutting them raw. We found the cooking time to be just right--our cauliflower definitely wasn't overcooked. I would repeat this for sure!

• Chickpea bowl with cabbage and carrots

  • Rutabaga on July 18, 2020

    This is a good hearty salad for a picnic or potluck, which can easily be made vegan if you omit the fish sauce. My husband wasn't as fond of it as I was, but still liked it. It has a good mix of crunch and softness, with a little acid from the lime, funk from the fish sauce, and richness from the peanut butter. It keeps pretty weel for a day or two, and comes together quickly.

• Maida Heatter's mile-high cinnamon swirl bread

  • rionafaith on April 07, 2020

    Delicious and impressive looking! I used dry milk mixed with water according to the package directions. (Trying to conserve my real milk during quarantine.) I also used the regular (metal) food processor blade as it didn't occur to me that I have a dough blade until after I was done mixing. I think this will make incredible French toast so I'll definitely be trying that in the next few days.

• Marinated mushrooms, Sichuan-style

  • Foodycat on April 23, 2018

    I didn't have any celery, and reheated them slightly to serve as a vegetable side dish. Delicious.

• Greens & beans with coconut milk and spicy cashews

  • Rutabaga on December 14, 2018

    This is a good simple dinner to make in the winter months, as it's warm and comforting. I served the sriracha cashews on the side so that the dish itself was mild enough for the children. I also included the chard stems, which were sauteed along with the onion, and added a little garlic. We ate it with jasmine rice.

• Deep dish pizza dough

  • Rutabaga on March 19, 2017

    This dough works well for dee dish pizza, making a crust that is pillowy and tender on the sides. Since I made my dough in the morning for convenience's sake, it was a little over-proofed by the time I formed the pizza, and the sides of the pie really puffed up in the oven. They were almost two inches thick! In future, I would be more careful to keep the dough thin on the sides of the pan, as this was a little too thick for my taste.

• Deep dish tomato and mozzarella pizza

  • Rutabaga on March 19, 2017

    I just used this recipe for the tomato sauce. It's excellent; my husband especially liked it. It works well for many kinds of pizzas. Since I had only a regular onion instead of a sweet one, I added a pinch of sugar. For the tomatoes, I used Cento brand who tomatoes, which are tender enough that they break down easily in sauce without needing to be pureed. One batch made enough sauce for me to make one deep dish pizza in a nine-inch round pan plus a full batch of individual pizzas using Ken Forkish's straight pizza dough recipe from Flour Water Salt Yeast.

• Deep dish sausage, prosciutto, and onion pizza

  • Rutabaga on March 19, 2017

    This filling is a tasty combination. I used bulk Italian chicken sausage. Unfortunately, I did not chop the prosciutto, but layered strips of it in the pie. It turned out to be quite difficult to slice through the prosciutto, so it should definitely be chopped first. Also, I felt the sauce hadn't thickened enough during baking. Liquid ran out across the counter when I cut into it, even though I had waiting 15 minutes after removing it from the oven. This could probably be solved by pre-cooking the sauce to a very thick consistency, giving it an extra-long rest after removing it from the oven, or squeezing out excess liquid from the cheese (I used fresh buffalo mozzarella). My husband raved about this pizza, but not so our five-year-old - it turns out he's a pretty hard-core Neapolitan pizza fan. But if you enjoy deep dish, this is a good one.

• Smoky pasta alla vodka

  • Rutabaga on February 27, 2017

    The ingredients list does not include the optional 'nduja sausage, which I imagine is what would give this version of pasta alla vodka its smokiness. I had no 'nduja, but decided to use sweet Italian chicken sausage instead. This gave the sauce a chunkier texture, but it was a nice flavor. I doubled the recipe and used two full pounds of pasta, and found it quite saucy. My husband, a big pasta sauce fan, found it just right, so I have a hard time imagining using only 3/4 pound of pasta as listed in the recipe. One pound is ideal. This is a great dish to serve a crowd - easy to make a large batch and sure to please.

• Crispy prosciutto-rosemary Georgian cheese bread (Khachapuri)

  • Rutabaga on November 10, 2020

    Overall, this is a delicious, and very rich, change of pace from pizza. The only issue I had was that the bottom of the crust became very dark, almost burnt. My baking steel was in the oven, so I'm guessing it got too hot and affected how the bread baked. Next time, I would remove the baking steel and keep a closer eye on it as it bakes. Other than that, the bread was quite tender. It's very cheesy, so best served with something bright and acidic.

• Harissa chicken with leeks, potatoes, and yogurt

  • Rutabaga on November 13, 2019

    Using harissa this way is so simple, but adds amazing flavor. I used rose harissa, but also made a second pan omitting the harissa and leeks for the kids. I also used boneless, skinless chicken thighs, as most of my family doesn't like chicken on the bone (go figure), and that worked perfectly. The oil kept the meat nice and moist. The only issue was that the potatoes stuck to the pan. Clark doesn't say to use parchment or a pan liner, but next time I would definitely do that.

• Melissa Clark's crispy salt & pepper pork

  • Jenny on July 11, 2018

    This is a good recipe. I decided to just follow Melissa's instructions but thought it was too dry and needed a sauce - I mixed together some soy sauce, rice wine vinegar, garlic, cayenne and honey - and wow it was spectacular.

• Persian crispy rice with chicken (Tachin ba morgh)

  • Rutabaga on March 04, 2018

    I love Persian rice dishes, so was intrigued by this recipe, but a little uncertain as to how it would turn out since the method was unfamiliar to me. Fortunately, it turned out brilliantly! A few things to note: use a 9" x 13" pan. The recipe references an 8" x 8" pan, but there's no way that would be large enough. Also, I recommend undercooking the chicken when prepping it. I didn't do this, and while the meat was still fairly moist, I think it would have been better had it finished cooking in oven with the rice. The recipe is unclear about what to do with the onions and garlic after cooking the chicken. I reduced the remaining liquid in the pan, and intended to add them to the rice before baking, but forgot. I'm sure that would have added some extra flavor. Do make the pistachio/rose petal/barberry topping - it's great! It's a mild dish overall, but the sour barberries add interest, as does the crispy rice crust. My two-year-old loved it, and so did the adults.

• Barbara Kafka’s creamy lemon pasta

  • Frogcake on November 13, 2018

    We loved this simple, tasty recipe! Takes about five minutes to make the sauce and pasta. I should mention that I always have bald lemons in my fridge, with zest in a small side bowl, and this helps reduce the prep time. I served this with broiled salmon.

• Double ginger molasses cookies

  • rionafaith on November 22, 2018

    Great holiday cookies, much more complex than the typical molasses-spice cookie. I used bittersweet chocolate and next time would use semisweet, as these were almost verging on too bitter when combined with the other flavors (for dark dark chocolate lovers only -- semisweet would have broader appeal). I only have 2 muffin tins so I baked 24 cookies in those and did the rest free-form on sheet pans, so I was able to compare both methods. Personally, I preferred the cookies baked in the muffin tins as they're like little cakelets, a bit softer and chewier. I forgot to add the optional espresso powder but didn't miss it.

• Classic French onion soup

  • Rutabaga on April 04, 2020

    This makes a delicious onion soup. I halved the recipe and used homemade chicken stock. Spending a lot of time on the onions is what makes it so good, and fortunately the soup can be made in advance and finished in the oven when you are ready to serve it. Unfortunately, this is one dish my husband and I like, but the kids don't.

• Kyrgyz swirled onion flatbread

  • ricki on September 18, 2020

    Liked this, and other online recipes from the book, enough to track down and buy the book. Easier than I thought it would be.

• Bitter flourless chocolate cake with coffee cream

  • bwhip on March 29, 2017

    Absolutely great. Melts in your mouth, and the coffee cream is the perfect complement. We'll make this one again. And again.

• Danielle Kartes' coconut custard macaroons

  • bookreadera on March 29, 2020

    Made with salted butter, left out sea salt, prefer half size baked approximately 11 minutes

• Sticky, spicy, sweet roasted carrots and chickpeas with date vinaigrette

  • michalow on June 04, 2019

    Good! There's a lot going on here -- I think next time I will omit the aleppo pepper. Served with a garlickly, minted yogurt sauce instead of extra vinaigrette.

• One-pan roasted chicken thighs with potatoes and tarragon

  • alex9179 on January 03, 2019

    Roast veggies for 25 minutes. Stir, then add marinated BLSL thighs. Finish for 20 more minutes.

• Melissa Clark's feta-brined roast chicken

  • clcorbi on July 23, 2018

    I think this might be my new favorite roast chicken recipe. I only brined my bird for 6 hours, but the result was still super-moist and flavorful. Next time I'll do the full overnight brine and I can't even imagine how delicious it'll be. I skipped the last step of adding feta to the pan juices, and instead just served the chicken with potatoes that I roasted under it--delicious. This is going to be repeated for sure.

  • Barb_N on August 16, 2017

    The brine resulted in a moist, flavorful bird. The skin did brown with the rub but the dominant flavor was lemon and one-dimensional.

• Blueberry lemon muffins

  • apattin on October 10, 2017

    Makes 14 *large* muffins. There was no way to fit the dough into 12!

• Two-in-one recipe for rhubarb syrup + rhubarb compote

  • apattin on May 12, 2019

    Next time, steep a bit of mint, like Mark Forgione Food Channel

• Curried chickpea flatbread sandwiches (Trinidadaian doubles)

  • clcorbi on May 15, 2017

    I was very drawn to this recipe because I've never tried doubles before. Rather than making the pan-fried flatbreads, we ate this with some naan. I also whisked together a simple tamarind sauce to serve with it. Unfortunately, the recipe as written is almost inedibly salty. I have no idea what doubles should taste like, but I'm sure they can't be meant to taste like this. There was so much salt added--2t--that the flavors of the spices, curry powder and hot sauce were totally drowned out. My BF cooked this and he automatically follows recipe quantities, so unfortunately I wasn't able to course-correct before the salt was added. I'm sure this would be a tasty recipe if you start by adding half that quantity of salt and then up it to taste. I probably won't try this again just because I'm scarred now.

• Skillet pizza: crème fraîche, kale, mushroom and mozzarella

  • MollyB on February 10, 2020

    Very tasty vegetarian pizza. Though a bit challenging to handle when stretching, the dough was easy and the skillet cooking method worked well and produced a great crust. I will definitely be making this dough again in the future. Cooked Italian sausage or bacon would be a good addition.

• Curried egg salad + pickled red onion smørrebrød

  • radishseed on May 31, 2019

    I like the garnishes used here (pickled red onions, dill, and nigella seeds), but the proportions seemed off. There was too much curry powder and cumin and not enough mayo, making the salad a bit dry.

• April Bloomfield's grilled vegetable vinaigrette

  • Barb_N on May 29, 2017

    This was fine, but my recipe journal notes "not much return for the work"

• Better-than-a-restaurant home fries

  • Rutabaga on October 14, 2019

    This recipe yielded perfect breakfast potatoes. To minimize clean up, I baked them on a silicone mat, which worked well, although they perhaps weren't quite as crispy as they could have been. But since the exposed edges of the potatoes crisped nicely, I didn't mind that the undersides were a little soft. I had a little leftover onion oil, which I used for roasting chickpeas later the same day. It would be wonderful with other vegetables also.

• Spicy, creamy chickpeas & spinach (Chana saag-ish)

  • rionafaith on January 20, 2020

    This is tasty, quick, and healthy, but it is SO SPICY. It's possible I just had a hotter than normal serrano pepper but I wish I'd skipped the cayenne at the end. Even with plenty of rice I was chugging water. I did use coconut cream instead of dairy cream so maybe the real stuff would have cut the spice more? I'll make again but will maybe cut down to half a pepper.

• Weeknight broken lasagna with lots of greens

  • shannonstoney on June 17, 2017

    I used some kale and beet greens instead of watercress. I parboiled them first before sauteeing them with the peas.

• David Lebovitz's cherry clafoutis

  • adrienneyoung on July 28, 2020

    Wildly, madly waving and gesturing: SUCH a keeper. I followed David’s instructions, but also made some changes as recommended in the comments left by other cooks: subbed in buttermilk and cream instead of milk. Sautéed the cherries in butter and sugar for a little while And then deglazed with a couple of tbsp of Kirsch before dumping the batter over them. Wow. Just wow. Good warm, fantastic when fully cooled.

  • adrienneyoung on September 15, 2020

    Made another variation on this today: HUGE hit. Altered as follows: 1. instead of cherries peaches (we're past cherry season, and peaches are fresh from BC and luciously ripe), sauteed in butter and sugar and a bit of kirsch. 2. instead of milk (milk being off, and not in a good way), buttermilk. I would have used cream as well, but our supply lines are still all in a tangle, and there isn't any. The clafoutis didn't care one bit. YUM!

• Chimichurri chickpeas

  • clcorbi on February 03, 2018

    Very tasty and fresh. I didn't serve these as directed on toast; instead I mixed them into a grain bowl for our lunches. I found that the amount of chimichurri the recipe produced was a bit too much for one can's worth of chickpeas, so I threw in a generous handful of sunflower seeds and feta to the mixture.

  • Rutabaga on September 13, 2018

    This is a good, easy dish to turn to for a simple, light supper. We omitted the Greek yogurt; it was quite tasty on its own atop a slice of toast.It's also a very versatile idea, as you could easily substitute pesto of another similar sauce for the chimichurri. The flavors of the chimichurri, however, are great with the chickpeas.

• Blackberry cuatro leches

  • anya_sf on July 25, 2020

    I used vanilla extract instead of bean. We enjoyed this very much and thought it was plenty moist without extra milk mixture, although it wouldn't hurt; whipped cream would also be nice on top. The cake was quite tall and I would have liked more berries. Moist berries, like strawberries, would probably work well here.

• Antipasto orzo pasta salad

  • Frogcake on June 20, 2020

    A light pasta salad, which is very nice side dish for a hot day.

• Vietnamese-ish rice noodle salad with shrimp, peas, and corn

  • clcorbi on October 11, 2018

    I really enjoyed this--the dressing is DELICIOUS. I adjusted the recipe a bit by using edamame instead of peas, and baked tofu instead of the shrimp. I think any protein and most vegetables could work great here, depending on what's around. This salad kept well for several days' worth of lunches (with the dressing kept on the side). Definitely will be repeated.

• Jamie Oliver’s tender & crisp chicken legs with sweet tomatoes & basil

  • Barb_N on July 24, 2020

    After almost an hour in the oven, the chicken looked quite raw and the tomatoes barely touched by heat, so I cranked up the oven. I didn’t have “two big handfuls” of tomatoes so I spooned on FIJ slow-roasted grape tomato spread along with my meagre fresh tomatoes. I swirled in (not enough) left over spaghetti and served with sautéed chard. This took almost 2 1/2 hours at 375, followed by a quick broil to crisp the skin. The end result was delicious but next time I will plan to have more fresh tomatoes, more pasta or a loaf of crusty bread, as well as an extra hour in the oven.

• Rosé chicken picatta with pink peppercorns

  • Rutabaga on October 04, 2017

    This is a nice variation on chicken piccata. Made as written, the sauce is quite lemony, but my husband and father-in-law really poured it on, noting their appreciation for the tanginess (I did add a couple of pinches of sugar to the sauce to balance the acid). In contrast with the written directions, I added only the wine and lemon juice to the pan and let it reduce, then added the garlic, and finally the butter shortly before pouring the finished sauce over the chicken.

• Stella Parks' no-stress super-flaky pie crust

  • Zosia on October 15, 2019

    This recipe produced a very cooperative dough that baked into crisp, flaky and very buttery layers with minimal shrinkage. I used it for my Thanksgiving pumpkin pie which calls for an unbaked pie shell. Based on what I read, I didn't think the 45 minute bake time required for the filling was long enough to bake the crust properly so I blind-baked it for 30 minutes first and that seemed to work out well.

• Pasta with nduja & bitter greens

  • Barb_N on March 04, 2019

    I made this again with nduja (once I found a grocer who sells it) and mustard greens. The spicy meat contrasted nicely with the pasta and made a ‘saucier’ sauce than my first effort. I will be making this again- stashing a tube of nduja in the freezer for the future.

  • Barb_N on January 31, 2019

    I made this with penne, mustard greens and mild chicken sausage. Love the contrast of the mild sauce and bitter greens. Not sure I would be a fan of njuda based on its description but some spice in or around the sausage would probably round this out. Great back pocket pasta dish with ingredients I usually have around.

  • Totallywired on February 22, 2019

    Adapted this to use some n’duja I had and needed to use. Omitted cheese and breadcrumbs and served with orecchiette. Added two garlic cloves sautéed after oil and n’duja is heated through. Very essential to wilt the rapini in the sauce and finish the pasta in the sauce. Let it colour. Stellar.

• Instant pot beans

  • georgiabee on November 06, 2019

    This recipe is also in How To Instant Pot by Daniel Shumski as Super Simple Beans - Master Method.

• Roasted squash & cauliflower salad with tahini dressing

  • Jane on December 04, 2017

    I'm not sure why this is called a salad when it is warm roasted vegetables. It's a nice vegetarian dinner, nothing very exciting but a good mix of flavors with roasted squash, cauliflower, chick peas, herbs and pomegranate seeds and a tahini dressing. It's very similar to Ottolenghi's Roasted butternut squash and red onion with tahini and za'atar from Jerusalem. I used his version of the dressing as I didn't find the idea of a mayonnaise tahini dressing on warm vegetables very appealing. I also roasted the chickpeas for the last 5 minutes as I didn't want cold chickpeas with the warm vegetables.

• Roasted ratatouille pasta

  • mjperkins on September 02, 2018

    Made just the ratatouille. This is definitely the best way to ratatouille.

• BBQ chicken burrito bowls with chipotle mayonnaise dressing

  • Rutabaga on January 07, 2018

    Burrito bowls are such a wonderful, customizable meal, easy to size up as needed, and this recipe was no exception. For the kids, I served leftover plain rice, as I wasn't sure they'd go for the seasoned rice with beans (kidney beans, since that was convenient). The chipotle mayo is delicious, but adding salsa is also good. I sautéed the chicken after letting it marinate for 24 hours, and it had good flavor and stayed relatively moist.

• Mario Batali's eggplant Parmesan

  • Rinshin on October 30, 2017

    I liked the idea of prebaking the eggplant slices instead of cooking stovetop which is more labor intensive. The only issue I had was eggplant slices sticking to the aluminum foil and it was tug of war to remove the slices. I would advise oiling the aluminum foil well even though eggplant slices are also oiled too. Adding slices of basil was a nice touch and it's something I would like to repeat. Did not make the sauce and instead used bottled sauce. Very good.

• Spicy cauliflower-red lentil burgers

  • Beckiemas on November 08, 2020

    I found this to be a bit of a frustrating recipe - cooking times for both cauliflower and lentils were much longer than in the recipe, and the lack of an (approximate) weight of cauli made it tricky to know if I was using an appropriate amount. The mix didn't hold together well at all, but placing them in the fridge as per the recipe and frying very carefully meant that they did hold together for cooking (to my surprise!). They were nice - definitely best suited to being alongside more punchy flavours in a burger. And great to be eating something so loaded with veges and lentils. I wouldn't make them again, but my pessimism during the cooking process was ultimately unfounded as they came out relatively well.

• Danielle Noce's Brazilian carrot cake (Bolo de cenoura)

  • teandoranges on March 22, 2018

    Try adding zest of orange or orange oil and tsp. vanilla. (Re comments at Food52).

• Cream cheese banana bread

  • teandoranges on March 22, 2018

    I've made this a few times now. Great with chocolate chips - which is how I get my kids to eat it, since they pass on walnuts. :( Wrapped in foil it freezes great. I have not tried with millet yet.

  • Lepa on September 10, 2018

    This is a really nice breakfast banana bread. Not too sweet. I omitted the millet because I didn't have it and added a cup of pecans.

• Hazelnut & caramel cookies

  • Zosia on January 04, 2018

    I love hazelnuts so it's no surprise that I loved these cookies that comprised toasted hazelnuts in caramel supported by a tender shortbread base. I did have an issue with some of the cream mixture running off and baking onto the cookie sheet. The author addresses this and mentions cookie spread preventing this; mine didn't spread so I wonder if allowing the cookies to warm a little from the freezer before baking may help.

• Instant Pot beef stew with coconut milk and salted peanuts

  • Krisage on March 04, 2018

    Nice! Subbed a dollop of peanut butter for the peanuts-- worked out nicely.

• Roberta's roasted garlic dressing

  • cespitler on December 29, 2017

    Perfect on a kale salad with pumpkin seeds, roasted sweet potatoes, dried tart cherries, and goat cheese. Yum! Also used this as a sauce for the extra roasted sweet potatoes.

• Okinawan taco rice bowls

  • Rutabaga on October 09, 2019

    The meat here is very nicely flavored (I used ground turkey), great when mixed together with rice. Made as written, I found the tomatoes very gingery, but that can be adapted to taste. It's fun to have other condiments available to customize your bowl - chili oil, chili flakes, furikake, and soy sauce, for example. Next time, I would also include grated carrots or cucumber to add a little more veg. Overall, it's a reasonably quick, family-pleasing meal.

  • lizbot2000 on May 11, 2018

    This was great! A really easy, fast dinner. Leftovers even better.

• Stewy white beans with escarole, garlic, and sizzled rosemary

  • Wlow on February 04, 2018

    Online Food52 readers suggest Aleppo pepper and kale and/or serving over creamy polenta. “Lemon is key,” said one.

• Roasted sweet potato, chickpea, and kale sheet pan salad

  • cespitler on January 28, 2018

    I love this with a little tinkering. Use the full bunch of kale, decrease the olive oil a bit, and increase the balsamic/lemon juice/mustard based on your likes.

• Roasted broccoli rabe, chickpea & crispy salami salad

  • Rutabaga on April 27, 2020

    The romesco sauce here is, of course, delicious, and works well to dress up any roasted veggie-based dish. I used broccolini instead of broccoli rabe, and left the spears whole. Next time, I would chop them prior to serving, as I think that makes it much easier to eat. Also, the broccolini could have used an additional five minutes in the oven. While it was cooked through after ten minutes, I would have preferred the stems to be a little softer.

• Sheet pan chicken with broccoli, chickpeas, and Parmesan

  • Rutabaga on March 05, 2020

    I found this delicious, and would definitely make just the broccoli and chickpeas on their own as a side dish or vegetarian main. The sun-dried tomato and preserved lemon give it a wonderful bright and funky flavor. In this case, I used chicken drumsticks rather than thighs, and the spice rub flavored them nicely. Unfortunately, my husband's distaste for chicken on the bone colored his impression somewhat, but you could substitute boneless chicken thighs.

  • Skamper on July 01, 2020

    We both enjoyed this. Pretty easy to make. I used 4 thighs but full amount of everything else except salt. I added some cumin and smoked paprika to the broccoli and chickpeas.

• Sautéed dates with roasted butternut squash, wheatberries and blue cheese

  • puddlemere on December 09, 2019

    This is so good, it has a great combo of textures and flavors. I used farro instead of wheat berries, toasted the walnuts in a dry skillet and then added a bit of olive oil and the dates and sauteed them together for a bit. Probably some pickled shallots would be good on top too for a bit more acid.

  • Grywhp on November 24, 2019

    The farro is hearty, the squash feels like fall, and the dates and blue cheese are just plain luxurious. Great combination, will make again. Don’t skimp on the final drizzle of olive oil and lemon juice.

• Instant Pot butter chicken

  • Barb_N on March 05, 2019

    I chose this recipe for my IP ‘butter chicken’ because I prefer chicken thighs. My package was 2 lb so I doubled the spices (except for the cayenne which my garam masala contained) and tomato which worked perfectly. I don’t have a “pot in pot” to simultaneously make rice (yet ;)) so served with naan made with whey left over from my w/e foray into making ricotta. Soooo glad there is a ton of sauce and leftover chicken- will have to arm wrestle my husand for that!

  • twoyolks on January 06, 2021

    This was quite easy and fast. The rice cooked well in a ceramic bowl set on top of rack. I thought the chicken was a little overcooked and the sauce was just a bit flat tasting. I suspect that comes from not toasting the spices and not browning the chicken. Overall, pretty good.

  • stef on December 01, 2020

    A nicely spiced dish. Cooked rice separately. The butter chicken from start to finish took 30 minutes.

  • sharone7 on January 16, 2021

    The recipe suggests this is twice the amount of sauce you'll want but I don't find that to be the case! We used it all

• Dark chocolate-olive oil skillet banana bread

  • Larkspur on January 31, 2018

    Very delicious

  • hirsheys on March 10, 2018

    I much prefer the one from Smitten kitchen, though this one is certainly fine.

• How to make morning glory-style muffins without a recipe

  • Frogcake on March 30, 2018

    Loved this ad hoc morning glory recipe! Delicious! If I use beets, I add a bit of vitamin C tablet, crushed to a powder with a mortar and pestle, which preserves the colour. I learned about this technique in “Sweet”, Ottolenghi’s recent cookbook.

• Star anise milk

  • mjes on April 29, 2018

    I, like many kids around the world, grew up on molasses milk. For some, it was a morning requirement; for me, it was a special treat. When I saw this in Emily Wight's Dutch Feast, I had to try it immediately. Yes, the star anise is a pleasant addition to warm molasses milk. But I am already feeling the need to repeat the recipe with date molasses.

• Spanish baked rice with chorizo and chickpeas

  • etcjm on March 17, 2019

    Would be great to feed a crowd. Makes a lot so I'll need to adjust next time, even with 5 eating we had leftovers for 3 days... I agree with rutabaga even more garlic would be good. My daughter requested more chorizo (and less chickpeas) as well! I didn't add currants.

  • Rutabaga on January 07, 2019

    This dish has excellent flavor (although my husband seemed to think it would be better with cheese). I used vegan chorizo (which made for a very satisfying vegan dinner), added some extra olive oil, and also used two cans of chickpeas. I had no currants, so left them out. It baked in about 35 minutes in a four-quart dutch oven. Next time, I would use two heads of garlic, as I wished we had more roasted garlic to add to the finished dish!

  • FJT on April 03, 2019

    This was tasty enough, but if it hadn’t been for the currants (well, I used sultanas) it would have been quite boring; by which I mean there wouldn’t have been any variation in flavours. I used carnaroli rice and it was cooked at about 25 mins, but the garlic really wasn’t properly roasted at that point. Texturally I think this needs something else as well.

• Carrots with brown butter and hazelnuts

  • Rutabaga on December 30, 2018

    This is a good way to fancy up cooked carrots. It's also an ideal side dish to make when the oven is occupied, as it is made entirely on the stove. The brown butter and hazelnuts are a great foil for the sweet carrots.

• Japanese cheesecake

  • sofull on November 16, 2020

    Japanese cheesecake can be difficult but the directions were clear. If anything I would just wrap my springform tighter next time so the bottom doesn't get wet in the water bath.

• Cremini mushroom, black bean, and corn chili

  • Cheri on February 18, 2018

    While this recipe has a lengthy list of ingredients, they all enhance this rich flavor profile. Make ahead, if possible, deeper flavors on day 2. Recommended.

  • Laura on December 04, 2020

    I chose this recipe as a way to use up some cremini mushrooms. While my husband really liked it, I really disliked it. The major problem to me was that there was WAY too much chili powder. I wish I had followed my instincts and cut way back on that. To me, it just made the dish feel dry. I won't be making this ever again.

• Smothered pork chops

  • chawkins on February 18, 2018

    This is okay, very simple ingredients but not my favorite smothered pork chops recipe.

• Chocolate peanut butter cookies / Magic middles

  • Partyof7 on December 28, 2020

    One of my best cookies!! Always beloved. Frequently requested. It’s my signature cookie

• Yellow curry with root vegetables, cashews & basil

  • Frogcake on March 03, 2018

    Great recipe! I used red curry paste in place of yellow. We were craving a coconut milk based Thai curry and I had a lot of vegetable scraps to use up. This recipe met our needs. A great recipe to keep in your back pocket for vacations when you want to use up anything in your fridge! Also added a large can of chickpeas (I doubled the recipe); served with steamed brown basmati and chopped coriander sprinkled on top. My kids added hot pepper sauce to spice it up. Might be quite tasty with chopped roasted peanuts too.

  • puddlemere on March 04, 2019

    This was delicious and easy, but I agree that the amount of stock called for makes it too thin. I added about half as much as called for.

  • Lepa on March 21, 2018

    The taste was okay but this was way too watery. If I made it again I'd omit the two cups of stock, as they thin the curry too much.

  • dinnermints on April 07, 2020

    Delicious! I didn't mind the thinner broth; the flavor seemed well-distributed. I added two packages of baked tofu, less cashews, and didn't have basil but put a bunch of cilantro in there.

• Nancy Silverton's egg salad with bagna cauda toast

  • Barb_N on February 10, 2019

    This review is for the technique of ‘hard boiling’ the eggs. I am ever in search of the perfect method. I followed this to the minute + 1, 3, 6 after two test eggs. The first egg was soft boiled, with unset whites. The second test egg had an almost liquid yolk. In all I let the eggs sit in the hot water almost 15 minutes. I will return to Martha Stewart’s technique - start in cold water, bring to boil, cover off heat for 12 minutes IRC.

• Roman rosemary polenta squares

  • Yildiz100 on September 11, 2019

    These lost their shape in the oven. I think it is possible that chilling them longer could have prevented the problem. I chilled the polenta longer than the 30 minute minimum indicated in the recipe, and it was firm enough to cut without problems, but maybe a full overnight chill would have been better. Loved the idea to infuse the milk with rosemary. The flavor infused beautifully. Overall, they were a little rich for my taste and I probably will not repeat this exact recipe.

• Tilapia with smoked paprika butter and broccoli in foil packets

  • locavoreliz on May 07, 2020

    This was gross. I didn’t even save the two filets left over (and I hate wasting food)! Maybe it would have turned out differently on the grill. I’m not going to try it again just to find out.

• Tahini-chocolate chunk overnight oats

  • rionafaith on September 05, 2018

    Didn't love this as much as I thought I would -- it was unpleasantly thick and gluey, I guess from the tahini? Though I've used peanut butter in overnight oats many times without issue so I'm not sure why this would be so different. Meh.

• Lemon, poppy seed & olive oil cake

  • ricki on September 18, 2020

    We like this a lot. I've made it often during Meyer lemon season. Never with limoncello, always with extra (Meyer) lemon juice instead. Whole wheat pastry flour, sometimes substituting some almond flour for part of the flour.

• Strawberry-rhubarb tres leches cake

  • wkhull on July 01, 2020

    The strawberry rhubarb syrup/milk mix is absolutely devine! There will be ~2 C of unused stewed strawberry-rhubarb to play with for other uses. My cake came out tough/dense, probably because my eggs were not at room temperature, butter over-creamed, and who-knows-what condition of my baking powder.

• Squidgy white chocolate cake (Kladdkaka)

  • bching on March 05, 2019

    So delicious and easy. I topped with raspberries. 20-21 minutes in the oven resulted in a perfect texture.

• Beef with asparagus & stir-fried mushrooms

  • SACarlson on June 15, 2019

    I used fresh shiitakes instead of dried and it was delicious. Love this recipe during asparagus season!

• Peanut butter sheet cake with chocolate-cream cheese frosting

  • debkellie on April 06, 2018

    Really light sponge base; subdued peanut flavour. Chocolate frosting is perhaps a little heavy (as in, it's a thick layer). Delightfully moreish.

• Oaty brown sugar soda bread

  • Rutabaga on January 13, 2019

    I wasn't impressed with this bread, and found it rather bland and doughy. I made it using whole milk Greek yogurt, along with a little buttermilk for extra moisture, so perhaps it would be better made with kefir. But I've made better soda breads, so probably wouldn't make this one again.

• Pasta with yogurt, green peas & all the herbs

  • Astrid5555 on June 14, 2020

    We found this quite bland despite lots of herbs and garlic.

• Chicken and pea traybake

  • Grywhp on January 01, 2019

    This was delicious, but only because I added a generous splash of chicken broth to the pan after the first 20 minutes. The peas were drying out and there was almost no liquid in the pan when I peeked 20 minutes in, so I added probably 1/4 cup of chicken stock and baked another 15 minutes. My oven was in convection mode, 375F, and I halved the recipe therefore used a smaller sheet pan. The chicken was juicy and the peas and leeks were caramelized. Will make again.

• Honey-garlic chicken

  • rionafaith on August 07, 2018

    Pretty good, not mind-blowing but super fast and easy. I used frozen chicken thighs without defrosting, and just added 3 mins to the cook time as I also did PIP brown rice in a bowl on top, however I think the original timing of 20 mins would have been enough for both components so I'll do that next time. A touch on the salty side so low sodium soy sauce is definitely the way to go -- I'll have to buy some as several soy-heavy recipes have been too salty for me lately. I also wish the sauce had more body as it is very thin, might try adding a cornstarch slurry at the end next time? There is also plenty of sauce for the ratio of meat, so I would increase to 2 lbs chicken. In any case this recipe was less than an hour start to finish, involved very little chopping, and almost all pantry ingredients, so between adding PIP rice and then just steaming some broccoli on the stovetop while the pressure was coming down, this was about the easiest meal I could imagine for a super lazy night.

• Fennel honey cake

  • debkellie on May 05, 2018

    Intrigued by the recipe - I halved it and still a very generous size cake. Tasting notes to follow.

  • debkellie on May 06, 2018

    Minded of the saying "Just because you can, doesn't mean you should". All I can say as regards taste is "expect the unexpected". Slight aniseed flavour, strange combination. Will not be put on cake & coffee rotation!

• Mascarpone mushroom Marsala with noodles

  • anya_sf on June 28, 2020

    I increased the recipe by 50% except the mascarpone (didn't have more), so I supplemented with heavy cream. Added some fresh thyme to the mushrooms, stirred in some baby spinach at the end, and also mixed the pasta into the sauce to finish cooking. I didn't really need a recipe for a dish like this, but wouldn't have normally used Marsala, which enhanced the mushroom flavor nicely.

• Sqirl's puffed granola (aka Turmeric millet-nola)

  • ebalk02 on December 30, 2020

    Let's be real - this is candy. You literally make brittle. However, it is absolutely delicious.

• Rhubarb and blueberry galette

  • lizebeth on July 24, 2020

    https://food52.com/blog/22097-rhubarb-recipes-rhubarb-blueberry-galette-ottolenghi-sweet

• Sheet pan coq au vin

  • MFJ196 on June 16, 2018

    Great dish for a crowd. Delicious smoky flavor from the bacon. Changed the recipe to use 8 skin-on chicken thighs, more herbs (twigs and all), eliminated the beans, added two chopped red onions to the shallots, and used sliced shiitake mushrooms.

• Curried chickpea sandwich {Suzanne D'Amato}

  • leilx on August 05, 2018

    Delicious and very simple.

  • etcjm on June 29, 2019

    Very good. Definitely worth doing again. I halved it for 2 and had leftovers, I think the full amount would feed a football team.

  • Dcampos on June 29, 2019

    I make this from the Oz Family Cookbook. I add kelp granules and use Penzey's curry powder. Easy and great for work lunch.

  • Hannaha100 on July 09, 2020

    Originally from the Oz Family Kitchen Cookbook. Recipe gives optional add ons: "grated carrot, pickled jalapenos, olives, and/or pepperoncini. The book suggests serving it in a pita, but I also like it open-faced on toast, with crackers, or plunked atop mixed greens" I loved this, not a million miles from Isa's chicky tuna but great to have another vegan sandwich option that I'm excited to eat.

• Back-pocket canned salad

  • rionafaith on July 14, 2018

    Nice bean salad made mostly of pantry ingredients -- just need celery, lemons, and feta. Perfect thing for hot summer days when you don't want to cook and kept well for lunches for 4 days until I finished it all (and was just as good on the last day, could probably even go longer!) Could easily be added to -- I may try putting in some chopped cucumber, avocado, maybe some other stuff.

• Salted chocolate buckwheat cookie

  • darcie_b on October 02, 2019

    The texture was very sandy and crumbly, although the flavor was good. The dough was difficult to cut evenly and it fell apart - I had to squish the cookies together and they spread unevenly as a result.

• Roasted buttermilk-brined broccoli with preserved lemon

  • Rutabaga on April 19, 2020

    Wow, this dish had great flavor, although I think my husband prefers something a little less briny-tasting. The buttermilk and preserved lemon definitely give it a distinctively different taste, which I found quite crave-worthy. Even if the rest of the family wasn't as into it as I was, they ate it happily, so I would definitely make it again.

• Elote rigatoni

  • Wlow on October 22, 2018

    Nice change, fun to make, but wasn’t great. Used California chile powder not chili powder, didn’t use cilantro. Lime was fairly old and hard, so maybe juice flavor not best. N didn’t care much for it.

• Colby Garrelts' sweet & sour pork loin lettuce wraps

  • etcjm on May 28, 2019

    Very nice. Not as strong a flavour as you might think given the ingredients, just a subtle tasty way to cook pork. Will do again and I think I might try with chicken.

• Cold-oven roast chicken

  • wester on January 31, 2020

    I made this with a whole chicken. The gravy is excellent and the family loved it, but I thought the breast meat was a bit dry. Probably better with thighs.

• Abraço olive oil cake

  • Cookie24 on October 10, 2018

    Simple cake, nothing spectacular. Good with coffee as a breakfast bread. I increased the amount of orange zest and added orange oil to boost the orange flavor. While the cake was still hot, glazed the top with orange marmalade. Turned out nice and easy to make, but I probably won't repeat since I've had better olive oil cakes. Not a dud, but also not a super star.

  • HalfSmoke on July 15, 2018

    Simple quick-bread style cake. Very moist with a hint of orange. Great with coffee.

• Rachel Roddy's Roman-style stuffed tomatoes with rice

  • lean1 on April 29, 2020

    i have made this recipe many times. It's good with winter tomatoes and fantastic with summer ones. The one thing you have to have is the time to let it sit after cooking. But worth it.

• Pickled corn

  • Laurendmck on September 14, 2018

    Simple and yummy. Not that spicy. I didn't have bay leaves.

• Porchetta & white bean burgers

  • lynnmpearce on July 28, 2018

    Made last night for dinner. Adjustments: added 1 tsp lemon zest and used whole tube of breakfast sausage from Wholefoods. Made 7 burgers - could really stretch to 8 - 4 now and 4 later! Delicious and definitely have again.

• Turkey & mushroom burgers

  • Rutabaga on November 10, 2020

    If you like mushrooms, these burgers are great. The mushrooms add umami and richness to the ground turkey. They are indeed excellent on pretzel buns, especially when paired with dill pickles. I also added a thick layer of whole grain mustard to my bun, and we topped the burgers with sharp white cheddar cheese. Unfortunately, even though I only used about half the amount of mushrooms called for, they were too mushroomy for the kids, although we convinced them to eat some of their burgers. They are indeed super mushroomy, so not something I'd recommend to someone who isn't a mushroom fan.

• Dori Sanders' no-churn fresh lemon ice cream

  • Zosia on August 22, 2018

    Sweet-tart true lemon flavour, totally refreshing, and very easy to make, of course. It also had a wonderful creamy texture that, unlike other no-churn ice creams I've made (usually with cream and sweetened condensed milk), did not leave that odd coating in the mouth. If I were to do anything differently, it might be to reduce the sugar a little (by 2-3 tbsp to start). I served it with a peach almond galette (Everyday Baker, Abigail Dodge).

• Padma Lakshmi’s yogurt rice

  • Barb_N on August 03, 2018

    I ended up following a variation via link in the article- fried onions, chiles, mustard seed and curry leaves. Served with chopped cucumber. The video links really emphasize cooking the rice until soft, mine was not since I always make brown rice. This affected the final texture. I’m hoping that leftovers will absorb some of the whey and soften.

• Peach butter cinnamon rolls

  • Rutabaga on October 13, 2018

    This is a delicious variation on cinnamon rolls. I had a couple of jars of peach butter in the freezer, so used that rather than making another batch according to the recipe. It was a little confusing, because I wasn't sure how much peach butter to use, since the recipe doesn't provide that information. I had roughly two cups, and decided that seemed about right I added cinnamon and nutmeg, then stirred in the flour. Perhaps my peach butter was thinner than the version in the recipe here, because it was quite difficult to roll the dough log without squishing out all the filling. But with very gentle handling, I managed. They were very well received. On the downside, if you don't already have peach butter on hand, these would be quite a bit more work that traditional cinnamon rolls.

• Light yakisoba noodles

  • Rutabaga on February 12, 2019

    With some tweaks, this isn't bad, but probably not something I'll repeat. To my taste, the sauce was heavy on both the Worcestershire and rice vinegar. I added a couple tablespoons of sugar to balance the acidity of the vinegar (I had increased the recipe by 50%), and added extra sesame oil and crispy turkey bacon. While the noodles in the photo look pleasingly light in color, mine were a murky brown due to the sauce. That wasn't really an issue, and the dish was still tasty, just not a favorite.

• Renee Erickson's peach cobbler with hot sugar crust

  • anya_sf on August 18, 2018

    Half the recipe definitely served 4 generously. My instinct was to reduce the sugar (so much!), but it seemed crucial to this recipe, so I used the stated amount. Spreading the topping was a bit tricky, but spooning multiple smaller blobs of dough helped. I couldn't quite get it even, but it did not seem to matter in the end. It baked in 75 minutes. After 30 minutes of cooling, the cobbler was still very warm and liquid - I'd wait 45 minutes at least before serving. You really don't notice the peach skins at all. We enjoyed the cobbler very much. It's sweet, but good by itself - no cream (or ice cream) needed.

• A salad of grilled vegetables over crisp lettuce with halloumi croutons

  • Barb_N on July 29, 2019

    This is much more than the sum of its parts - crisp romaine, grilled vegetables, squeaky halloumi and a tart mustardy vinaigrette. As always, I made some changes - eggplant and asparagus instead of bell pepper in the roasted veg, and pomegranate vinegar when I discovered I was out of red wine vinegar. Brought this to an impromptu Sunday supper with another couple, thinking I’d bring leftovers for lunch. My friend packed up the leftovers, for herself!!

  • Barb_N on July 07, 2020

    I made this again (with halloumi gifted from the friend who stole my leftovers last time!) and grilled the vegetables on the indoor griddle- eggplant, summer squash, red onion and charred corn. I added grilled croutons in addition to the grilled halloumi to make it more of a meal.

• Summer vegetable tian

  • ricki on October 01, 2018

    Excellent. Used the lower amount of olive oil and a generous amount of herbs, mostly rosemary and thyme with a little tarragon. Baked for 90 minutes and it was equally good right out of the oven (over brown rice) and lukewarm the next day.

• J. Kenji López-Alt’s ten-minute lime cracker pie

  • anya_sf on September 01, 2018

    Finding the right pan size took more time than making the dessert. Half the recipe fit perfectly in a 7"x11" pan, with 15 Ritz crackers (3 rows of 5) per layer. I used 120 g lime mixture on the bottom and in between each layer, with the rest on top. Whole wheat Ritz worked fine. My family loved this dessert. Graham crackers would also be good, although the saltiness of the Ritz crackers balances some of the sweetness of the lime mixture. This dessert would be perfect for a summer barbecue.

• Savory mushroom turkey burger

  • ldtrieb on September 11, 2018

    Yes, these are savory, umami filled, wonders. I followed the recipe except used all white mushrooms as I don't love shiitakes. Pretzel buns but plain would have been fine. I would like to try grilling but they seemed soft even after chilling so I pan fried maybe I will try the indoor grill pan next time to cut down on added fat, not that it wasn't good...great texture.

• Tomato & cheddar bread pudding

  • leahorowitz on June 30, 2020

    I took this recipe more as an inspiration than following the quantities exactly. Maybe it was that I more or less halved the recipe or maybe my liquid to dry ratio was more on the dry side but I took the dish out of the oven after about half the baking time stated in the recipe and I’m glad I did. I also added a diced onion with the tomatoes and they were a nice addition. From now on I’m looking forward to my bread turning stale so I can make this dish again soon! Note to self: a green salad would go nicely with it.

• Creamy chickpea curry

  • Rutabaga on January 15, 2020

    This is a delicious and easy curry made primarily with pantry ingredients. I omitted the lemongrass and lime leaves since I didn't have any on hand, but the flavor was still full and rich. I also used some leftover homemade pizza sauce in place to the fresh tomato, which actually worked quite well. My husband also enjoyed it, and my older son ate it without complaints, even though he's not generally fond of curry.

  • clcorbi on October 11, 2018

    I enjoyed this, even without the lemongrass and kaffir lime leaves (both of which I sadly had to omit). The flavor is really bright, and it's a nice pace from the Indian chickpea curries I've made before. It's also easy to throw together on a weeknight. I ate this with rice but naan or another flatbread would also be delicious.

• Skillet chicken with corn and miso butter

  • clcorbi on October 11, 2018

    The chicken component of this recipe is incredibly delicious--I love how caramelized the chicken got from the miso/honey/lime rub. But I didn't think the entire meal was that great. I'm not sure why, but the corn preparation didn't end up being very flavorful--maybe I under-salted because I assumed the miso would be salty enough. Anyway, if I were to repeat this, it'd just be the chicken that I'd make.

• Miso-mushroom pasta

  • Astrid5555 on April 06, 2020

    If you need a pasta dish that’s on the table in 15 minutes this is it. Delicious but quite rich (butter, heavy cream), double-kid approved and of course with substitutions: all cremini mushrooms instead of mixed Asian mushrooms, tagliatelle pasta for bucatini pasta and cilantro for scallions.

• Crispy chickpea waffles with herby Israeli salad & harissa tahini sauce

  • BigOrangeTiger on November 22, 2018

    I did as a comment suggested and added the oil to the batter. They worked well in my five-hearts waffle maker - but didn't get v brown. Didn't get the tahini sauce to blend together well though.

• Spicy apple cider margarita

  • Tucker2007 on October 31, 2020

    Agreed with previous note on sweetness as recipe is written. I used about 1 tsp agave solely for texture

  • wkhull on October 12, 2018

    Too sweet.

• Banana peel cake with brown sugar frosting

  • dyand on January 01, 2021

    Loved the cake, it was spongy, moist, and light. I used pizza flour instead of pastry flour. However I prefer the frosting from Smitten Kitchen banana cake, it’s similar but a bit more creamy.

• Melissa Clark's Instant Pot chili

  • anya_sf on June 27, 2019

    I used ground beef, which I browned all at once, as the pot wasn't too crowded, so the meat browned just fine. I added 2 small diced zucchini with the other vegetables. To prevent the dreaded "burn" error, I scraped the bottom well and deglazed it with a bit of chicken broth. The pot came up to pressure fairly quickly. This method isn't really any easier than cooking chili on the stove, but I appreciate that I could run a quick errand during the cooking and natural release time. The chili broth was a bit thin, but that wasn't really a problem. The flavor was quite good.

• Ottolenghi's burrata with grilled grapes & basil

  • Astrid5555 on October 12, 2019

    Made this as a dinner party starter and everyone asked for the recipe. Great make-ahead dish which comes together very quickly. Delicious!

• Ottolenghi's lamb & pistachio patties with sumac yogurt sauce

  • chawkins on August 01, 2020

    We enjoyed these. I added 2 oz of ground pork because I only had a lb of lamb. Since I had 4 burger buns that needed to be used, I made 4 burger size patties and 6 mini patties. The patties held up well even without refrigeration and did not fall apart during cooking. The tartness of the sumac in the yogurt sauce complemented the lamb quite well and the sauce was beige with brown specks all over, maybe the sumac was supposed to be sprinkled on top and not stirred in.

• Ottolenghi's couscous, cherry tomato & herb salad

  • Lepa on October 23, 2018

    This was fussy to pull together and completely lacking in flavor. I took it to a book club and nobody ate much. The dish needed more flavor, more dressing and probably some acid or cheese to bring the flavors together. As written, it's a bit of a dud.

• Nik Sharma's spicy chocolate chip-hazelnut cookies

  • DKennedy on July 29, 2019

    I made these today using one cup pistachio flour and one cup almond flour in place of the hazelnut flour. Just made a test cookie and it was absolutely delicious. The combination of the candied ginger and the dark chocolate really satisfies.

• Ottolenghi's pappardelle with rose harissa, black olives & capers

  • Rutabaga on January 07, 2019

    This is good, although I think I like the chickpea and pasta recipe from this book better. I used about two tablespoons of rose harissa, and it was only mildly spicy, yet still too spicy for the kids. Fortunately, I addressed that concern by setting some plain pasta aside for them. Soft goat cheese is also good on the pasta if you aren't using yogurt.

• Last-of-the-bunch banana bundt

  • debkellie on December 29, 2020

    Very moist cake: and a nice twist on a standard banana cake. I didn't bother with the frosting.

• Tony Kim's "Cacio" e pepe

  • FJT on May 14, 2019

    I've had this bookmarked for ages and am glad to finally have ticked it off my list. Don't think I'll make it again - it's fine but not particularly memorable.

• Instant Pot (or not) soy-ginger pork with noodles and greens

  • Barb_N on January 03, 2021

    I chose to make this in the oven because I feel like meat is tougher cooked in the instant pot. Directions call for doubling all liquids though I wish I hadn’t added more fish sauce. The meat was done after 2 hours. I made with collard greens for New Years. I diluted the broth with the pasta water.

• Baked sweet potatoes with spiced lentil salad & lemon tahini dressing

  • bernalgirl on November 30, 2019

    Great combination of flavors, can also add roasted diced sweet potatoes and serve as a salad

• Sheet-pan crispy rice with bacon and broccoli

  • Rutabaga on January 07, 2019

    The adults liked this, but oddly my seven-year-old didn't. Go figure, as he loves fried rice. Using what I had on hand, I left out the cabbage and mushrooms, added extra broccoli, and used black garlic soy sauce and turkey bacon. To help it cook crisply, I spread the vegetables between two pans. The rice did get very crispy, but also stuck to the pans. Perhaps it would be better to bake it on a silicone mat. Ultimately, this is a nice option if you want to free up the stovetop for other uses or want something less active than stir-frying, but otherwise I would probably stick with stir-frying.

• Spicy, braised chicken lettuce wraps

  • clcorbi on May 28, 2019

    This recipe really is pretty fast as advertised, and SO flavorful. I intend to eat the leftovers in salad format rather than as lettuce cups. The only thing I'd do differently next time would be to double the recipe (or at least the dressing/vegetable garnishes--there's enough meat for more than two servings, I think).

• Snoop Dogg's potato chip fried chicken wings

  • babyfork on May 01, 2020

    These were seriously some of the best wings I've ever had! The meat was moist and flavorful from the brine, and the breading was delicious. I'm a condiment girl and made blue cheese dip, ranch, and Tupelo Honey wing sauce to go with these and they really didn't need a damn thing. I followed the recipe almost exactly. The only thing I varied was based on the Food52 reviewer's comment to add more chips. I added a heaping 1/2 cup of crushed Lay's Barbecue potato chips instead of the 1/4 cup called for in the recipe. I was using a Waring Pro home deep fryer which holds its temperature pretty well, so I did find that these were cooking too fast and threatening to burn the coating before the meat was cooked. Most of the first batches I did seemed to be done faster than 8 minutes. I think in the future I'd use a lower temp (around 320-330) to cook them. (In my pic, Snoop's wings are in the foreground and Food52's Dry-Rubbed Chicken Wings are in the back.)

• Hot cocoa cake with peppermint-marshmallow frosting

  • Rutabaga on December 30, 2018

    I served this cake for Christmas dessert, making the cake one day in advance, then the topping right before serving. It comes together very quickly, and the warm chocolate ganache is what makes it special. Be sparing with the peppermint extract. I added only a quarter teaspoon, and it was very strong, but fortunately the ganache helped tame it.

• Weeknight chicken Parm

  • mamacrumbcake on December 21, 2020

    This was delicious! I was pleasantly surprised. The chicken was cooked perfectly, fully cooked but still juicy. Often, chicken parm relies on the sauce for all the flavor, while the chicken itself is bland. But in this recipe, there is flavor all the way through—sauce, chicken, and cheese. The cook times were spot on for me.

• Buttermilk waffles

  • Rutabaga on April 27, 2020

    The kids really liked these waffles, but then, they seem to like all waffles! That said, it's a good easy recipe if you have buttermilk to use. The interior of the waffles was almost creamy in texture, and my only complaint was that the outside wasn't as crisp as I would have liked. They are still delicious, but nothing can take the place of overnight yeasted waffles in my heart.

• The written word - gin & Chartreuse cocktail with Cointreau

  • debkellie on January 13, 2019

    Most enjoyable: maybe also good as a long cocktail, topped with lemonade or soda...

• My classic best chocolate chip cookies

  • eliza on September 15, 2019

    I made these as written using 70% dark chocolate and walnuts. They are very good, very rich cookies. Took only about 9 minutes in my convection oven. The count is totally off; I made a half recipe and got 49 cookies, not the 23 cookies stated in the recipe.

• Foolproof cream scones

  • Rutabaga on March 05, 2020

    These come together quickly and were a nice breakfast option when I didn't have buttermilk on hand. The texture is fine and lightly sandy, very tender, but unfortunately also quite crumbly. Treat them very gently when slicing.

• Honey & smoked paprika roasted carrots with chorizo, chickpeas, and dates

  • Rutabaga on December 22, 2020

    This was pretty delicious, although unfortunately my kids still don't like cooked carrots. And since my husband can be picky about dates, I removed them from the finished dish (I think they still imparted a hint of sweetness). I used some vegan chorizo, which worked well. Instead of bread, we ate it alongside basmati rice.

  • puddlemere on March 05, 2019

    Yum! This is the kind of flavor combo I love--sweet, smoky, salty, spicy, and tangy all in one. Served with homemade pita.

• Fettuccine Alfredo with butternut squash & mushrooms

  • debkellie on August 29, 2019

    One for your instant pot/multi cooker : first ever use for me and, although highly dubious, it was a really tasty & quick week night vegetarian meal. Yummy!

• Dry-rubbed chicken wings with barbecue sauce

  • babyfork on May 01, 2020

    These were really simple and really good! I used Bulls Bay smoked sea salt and the flakes were large so I ground it up in the spice grinder with the oregano and thyme. I didn't think the smoke flavor came through as much as I thought it would considering this had smoked paprika in the rub too, but they were excellent regardless. In my pic these are in the rear and Snoop Dogg's Potato Chip Fried Chicken Wings are in the front. Might cut back 5 minutes on the cooking time next time.

  • babyfork on July 06, 2020

    Made these again and after dropping temp to 350 cooked for 7 minutes instead of 10 and they were good.

• Miso banana bread

  • FunkyViriditas on February 21, 2019

    This tasted like regular banana bread. Maybe the miso made a subtle difference... hard to tell. 75 minutes turned out to be too long - - the bottom and sides were too brown.

• Spicy Korean chicken & potato stew (Dakdoritang)

  • clcorbi on March 02, 2019

    Absolutely delicious, and pretty fast for a stew, as advertised. I cheated and used boneless skinless chicken thighs, and red pepper flakes instead of gochugaru. I will say--the spice level is HIGH on this one. I love spicy food, but I'd omit the optional jalapeño next time, especially since if I'd used the gochugaru this would have only been spicier. Otherwise, delicious flavor and totally comforting over rice. And you could add many different types of vegetables depending on the season.

• Sheet pan curried chicken with cauliflower and grapes

  • meggan on February 23, 2019

    Super good. Used vadouvan and boneless thighs for quicker cooking.

• Instant Pot no-soak black bean soup

  • rionafaith on December 17, 2019

    Meh. This is fine but certainly nothing spectacular. Kind of strong on the tomato flavor which isn't my favorite.

• Cynthia Chen McTernan’s buttermilk mochi pancakes

  • Rutabaga on March 02, 2019

    These pancakes are indeed very light and tender. Since I had mochiko (rice flour) on hand anyway, they were a good option. I substituted some sour cream for most of the yogurt, which made them pretty rich. All in all, they were quite good, although you need to cook them well to ensure that they're not doughy inside.

• No-chop chickpea salad

  • rionafaith on July 14, 2019

    Incredibly salty. I rinsed the capers and olives well, but I guess I should have tasted the whole mix before adding the tsp of salt -- I don't think it needed any of it. May end up adding more chickpeas or other ingredients to balance it out.

• Chrissy Teigen's everything bagel cream cheese breakfast bake

  • Barb_N on November 07, 2019

    Having bagels taking up too much room in the freezer, I decided to make this casserole- for dinner. This affected the logistics of soaking the bagel pieces in the egg mixture, for a minimum of 1 1/2 h and max of 12. After reading the cautionary article accompanying the recipe on Food52 (...I almost blew up my oven...) I decided to pre-soak my bagel bits in chicken stock; then soak them in the egg mixture alone for 1 1/2 h, while I prepared the other fillings. I changed the proportions as 8 eggs seemed excessive for 3 bagels (I used 5 bagels). 5 cups of grated cheese plus 8 oz cream cheese, 3 c of dairy seemed obscene, so I cut the cheese in half. I used a bit of pancetta and 16 oz of mushrooms, 1/2 bag fresh spinach to again adjust the proportions. This was a success with those changes- moist fluffy egg filled bagel bits with just the right amount of meat, cheese and veggies. I will file this away- maybe my new Christmas morning breakfast casserole.

• Chrissy Teigen's crispy rice salad with fried eggs

  • KBHughes on March 10, 2019

    Fun and interesting brunch dish. Can be prepped the night before. A few shakes of sriracha was a great finish

• Pappardelle with chicken and lemon-anchovy cream sauce

  • Kduncan on April 08, 2019

    Quick and pretty easy, though it took a bit longer then the recipe said to reduce the liquid. Good flavor, and definitely good as leftovers.

• Engagement roast chicken with carrot panzanella

  • Barb_N on November 07, 2019

    I made this with a spatchcocked chicken, setting it on top of cauliflower, red onion and half a lemon for the vinaigrette. I wanted to season under the skin so I dabbed a bit of anchovy paste there (as well as in the vinaigrette). WOW the anchovy vinaigrette roasted vegetable panzanella was to die for. Just the right amount of umami flavor, not at all fishy. Anchovy paste on the chicken itself was too fishy for me, I should have left it off.

• Milk Street's Peruvian quinoa and corn chowder (Chupe de quinoa)

  • mrsmadam on October 22, 2019

    This was excellent. Not being a sweet potato fan, I substituted baby Yukon Golds with fine results. Other than that I made as directed.

  • clm on April 05, 2020

    Really tasty soup that is very easy to prepare. Instead of aji amarillo paste, I made an aji sauce recommended in the comments (https://www.epicurious.com/recipes/food/views/aji-sauce-353812).

• Turmeric-roasted cauliflower with pistachio gremolata

  • Rutabaga on May 24, 2020

    This was fine, but not as good as I had hoped. Perhaps the fault lay more in the fact that my cauliflower florets were pretty small; by the time they finished roasting, they were quite soft, and I was hoping for something more toothsome. Using very fresh cauliflower might also make a different. The gremolata was reasonably good, and I enjoyed the pleasant crunch of the pomegranate arils, but I've made other roasted cauliflower dishes I enjoy more.

• Lusty pasta with sardines

  • mharriman on December 18, 2020

    I had all of the ingredients on hand and followed the directions exactly. The result was a very savory sauce and a pretty satisfying pasta meal. The quantity of sauce, mostly because of the 28 oz can of whole San Marzano tomatoes, made enough for three people in my household of two, which means I can use the leftover for lunch. If you like savory, briny pasta sauce, you’ll most likely really like this one.

• Bucatini in three-jar ajvar sauce

  • FJT on March 27, 2019

    On a whim I bought a jar of ajvar and this recipe came up when I researched how to use it. I bought the spicier version rather than the mild one suggested in the recipe, but that was no bad thing. Overall a nice dish that was just a little bit different.

• Kale salad with salami, pecorino, and walnuts

  • JJ2018 on October 20, 2019

    This was on my to-make list for ages but in practice it was a perfectly pleasant kale salad but there was nothing that really stood out for me.

• Warm, cheesy Brussels sprouts salad

  • Rutabaga on January 15, 2020

    This was fine, but I wasn't a big fan. The flavors of the artichoke hearts, Castelvetrano olives, and peppers seemed lost among the Brussels sprouts. I think it would have been better had I not forgotten to add the toasted bread crumbs, which would have added a satisfying crunch. But even then, there are other Brussels sprouts dishes I prefer, so I probably wouldn't make this again.

• Hasselback eggplant Parmesan

  • debkellie on April 25, 2019

    Super easy; super tasty .. great as vegetarian main or would make a beautiful side to slow roasted lamb shoulder ;-). Definitely a keeper.

• Lebanese chicken & rice (Riz a jej)

  • Rutabaga on December 22, 2020

    This dish wasn't bad, but somehow it didn't live up to my expectations. It wasn't as flavorful as I had hoped, and the rice was a little mushy (that was probably my fault). Maybe it needs more sumac or lemon juice, and maybe I need to do a better job cooking the rice. Regardless, it makes a lot! I think it easily makes ten or more servings. Because our family didn't even eat half of it in one meal, I put some of the leftovers in the freezer, so hopefully it freezes well.

• Spiced peanut sweet potato salad, from Deliciously Ella

  • puddlemere on June 04, 2019

    I really liked this--the radicchio was a good counterpoint to the sweetness in the other ingredients, and I liked the crunch from the peanuts and sesame seeds. I did add a bit of cayenne pepper to the dressing on a whim because I thought a bit of spice would also balance the sweetness. I think this might be a good vegan option for a potluck, as it seems to keep pretty well.

• Thai-curry chicken pot pie

  • Rutabaga on November 15, 2019

    This is a fun variation on traditional chicken pot pie. I roughly tripled the recipe to feed our family, and set some plain filling without curry paste aside to make a mini pie for the kids, as my Mae Ploy curry paste is quite spicy. Rather than measure everything out, I made it to taste, and used one full can of coconut milk. The one significant change I made was using Yukon Gold potatoes in place of radishes, which I boiled first and cut into fairly large chunks. It's a good hearty dish for the colder months.

• Rhubarb coffee cake with cardamom-ginger crumble

  • inflytur on May 21, 2020

    I was disappointed and won’t make it again. Granted, the flavors are wonderful but rhubarb “jam” was too runny and made the cake extremely stodgy. It probably would probably have been better if the rhubarb had been roasted to remove excess liquid. If you make this read the comments. The ingredients list is confusing and has led people to put all the strudel ingredients into the cake.

  • apattin on June 09, 2019

    Could not taste much rhubarb, maybe because it stays in the fridge overnight? Needs more ginger and cardamom, and I'd drop the flaky salt next time. The cake itself: awesome.

• Crispy chickpea fattoush with asparagus and radishes

  • Rutabaga on June 03, 2019

    This is a nice combination of flavors and textures. I simplified by using pita chips since I already had a bag on hand, and used sliced almonds in place of pistachios. While I think toasting pita bread specifically for the salad would be the better option, it was a reasonable substitution. My family wanted to add feta, so I acquiesced; feta really does go perfectly with the other flavors here. This would be a very good dish for a spring picnic.

• Smashed potato & ramp frittata

  • TrishaCP on April 29, 2020

    This was a really nice frittata! (No egg shortage near me at the moment.) I got a few potatoes and ramps in my CSA box, and it was just what I needed for this. It does take a while to make since the potatoes need to cook for a while, but I would say it was worth the wait. I didn't have the white cheddar to put on top, but this was still good.

• Pan-fried lamb chops with minted pea salad

  • mharriman on October 29, 2020

    Very good. I used half of a jalapeño pepper because we don’t like a lot of heat, but other than that change I followed the directions. I marinated the lamb in the mint sauce for 90 minutes which worked out well. Result was juicy chops with a nice mint flavor. Accompanying green pea salad is more sautéed peas with fresh mint garnish than a salad. Added a side dish of farro, kalamata olives, and sautéed mushrooms.

• Vicky Bennison's 'cupboard is bare' pasta & chickpeas

  • IndyGirl on October 24, 2019

    Doesn’t seem worth it. Use Tamar Adler’s recipe.

• Chetna Makan's chicken with kale & yogurt

  • TrishaCP on May 21, 2020

    This dish is healthy but extremely delicious. The real star was the turmeric- I can’t always find fresh turmeric in the store but I would say it is vital to this dish. It really adds a nice punch of flavor. I doubled the kale and liked that ratio of greens to the chicken and spices. I didn’t bother measuring the yogurt at the end, I just added enough to make a saucy consistency. Served with rice.

• Strawberry chocolate shortcakes

  • bwhip on June 21, 2019

    These are fantastic. The chocolate flavor is really intense, and not too sweet, which I love. The combination of that flavor and texture with the strawberries and cream is perfection. Awesome.

• Mocha-walnut marbled bundt cake

  • debkellie on July 17, 2019

    A nice cake but it doesn't taste of walnuts or coffee.. despite roasting the nuts first (a la Shirley Corriher), and using extra strong freshyly brewed espresso. A bit ho hum. Maybe a coffee glaze would enhance it.

• Vegan Buffalo chicken dip

  • bching on January 24, 2020

    we tired of this after a few bites due to the stodgy texture

• 3-minute chicken with charred cherry tomatoes, burrata & mint

  • Barb_N on July 29, 2019

    For all its simplicity, this packs a ton of flavor. I did use thighs and cooked a little longer (10-minute chicken). Seasoned heavily with S&P. Then I didn’t need to season the tomatoes a lot but cooked them on top of oregano and garlic. I veered from the recipe for the herbs, I didn’t feel like mint belonged here. Added basil, chives and oregano from the garden. A keeper!

  • TrishaCP on August 11, 2019

    Agree this is very flavorful. I used breasts and we grilled them so didn't bother with the butterfly technique. (We did add Penzey's Tuscan Sunset plus S&P.) I used the mint, but not a ton of it, and I liked it here, but other herbs would work too.

• Green shakshuka with cheese

  • Barb_N on August 05, 2019

    One of my favorite shakshuka recipes. The cheese and tiny bit of cream gave it the flavor of steak house creamed spinach. I just pureed it in the pan with my stick blender, then topped with thinly sliced fennel.Will definitely repeat.

• Ina Garten's skillet-roasted lemon chicken

  • yassoma on December 06, 2020

    It was good but not great, the whole sliced lemons made the sauce bitter.

• Miso-eggplant spaghetti

  • breanne884 on July 10, 2020

    Loved this! My first time cooking eggplant and my first time enjoying it (though I couldn't really taste it with all the other veggies :) ) I had a lot of other veggies from my CSA box so through those in too. I found I could have roasted more veggies to go with the amount of pasta, but this is what I could fit on my two sheet pans: I roasted 2 Japanese eggplants, 2 medium red onions, 2 Anaheim chiles, 2 bell peppers and 1 medium zucchini (all chopped to about the same 1 -11/2 cubes) on 2 sheet pans. While they roasted I cooked 1 box of spaghetti, and made the sauce/dressing (tripling the recipe approximately).

• Cauliflower pizza bake

  • Rutabaga on October 18, 2019

    This is a fun, easy dinner that the family loved - even my picky three-year-old managed to eat some. I often have a little leftover pizza sauce after making pizza, and this is a great use for it.

  • Zosia on January 07, 2020

    I omitted the pepperoni and sausage for a vegetarian version. Since I made it the night before to transport the next day, I transferred the roasted cauliflower (step 5) to a portable casserole dish, gave it a good toss with the extra sauce and mozzarella and topped it with the Parmesan. It took 15 minutes at 350F covered in foil and an extra 5 minutes without for it to heat through and for the cheese to become melty and gooey. Basil was added just before serving. It was delicious and a big hit at a pot luck.

• 5-minute hummus from Zahav restaurant

  • rionafaith on May 31, 2020

    Easy recipe using canned chickpeas. I halved it to use only one can but I used a whole garlic clove. (I mean wtf, 1/4 clove called for? Seriously?) Perfect for a last-minute hummus emergency.

• Polish hangover soup (Zurek)

  • bching on May 13, 2020

    This is project cooking so perfect for quarantining especially since it's still cold outside even though it's mid-May! The recipe makes a lot but everyone loved it and is looking forward to the reheat tonight.

• Savory zucchini bread

  • inflytur on August 28, 2020

    Very nice quick bread although the baking powder flavor sneaked through. Think about how to control that next time. I replaced the almonds with pistachios and it was great with the olives.

• Kachumber salad

  • mharriman on February 19, 2020

    I made this, as suggested by the author, to go with the basmati rice and shrimp recipe. Very refreshing. A nice salad without any dressing other than lime juice. We thought the combination of crunchy vegetables with the pomegranate seeds was delightful. I have no idea where I’d find white cabbage, so I used the white part of my green cabbage.

• Best banana nut bread

  • apattin on October 30, 2019

    Too heavy.

• Best chicken pot pie

  • Barb_N on April 03, 2020

    #covidcooking. Had peas, carrots, & celery that needed using, frozen pie crusts. Reduced stock from chicken bones & vegetable scraps, roasted flour a la Food in Jars, pats of butter left from carry out. A fully ‘foraged’ meal that was satisfying on so many levels.

• Farfalle with chicken, broccoli & all of the herbs

  • hillsboroks on October 28, 2020

    This is a fine week night supper dish, not too hard but lacking the oomph of flavor I was expecting from the ingredients. It is also way too salty and I think the salt overwhelmed some of the other flavors. If I made it again I would most definitely cut the amount of salt in half.

• Lemony spaghetti with Parmesan popcorn chicken

  • Rutabaga on November 21, 2019

    Combining the concept of chicken nuggets with pasta works brilliantly as a family-friendly dinner both kids and adults will enjoy. The pasta part is very simply, but finishing it in the pan with the garlic and a couple cups of cooking water lent it great flavor. I'd also like to try topping it with extra toasted, garlicky breadcrumbs for added crunch,

• Sheet-pan broccoli cheese rice casserole

  • twoyolks on January 30, 2020

    This was too rich for me to really enjoy it. It seems to have fat for the sake of having fat.

• Brown butter–bourbon crispy treats

  • mrsmadam on November 26, 2019

    We found these way too sweet for our taste. Friends were divided leaning towards the excessively sweet.

• Maman's cheese soufflé

  • Rinshin on December 05, 2020

    Outstanding recipe! Excellent taste and simple to make. I’ve made traditional soufflés number of times in the past but it was time consuming so I have not made them in over 10 years. This was a cinch to make. I lined the bottom with quick sauté of spinach which was well squeezed per listening to the video. My soufflé took about 50 minutes at 400 F and it was perfectly puffed to perfection with amazing flavor and aroma. I will now be making soufflés (this one) more often. Photo added

• Back-to-school raspberry granola bars

  • Lepa on January 08, 2020

    These were easy to make and cut into nice bars (no crumbling!). My kids loved them but they are a bit too sweet for me.

• Pasta with broccoli-cheddar sauce

  • Astrid5555 on May 15, 2020

    Despite the cheddar cheese in the sauce the boys did not want to try this even tough it‘s a riff on the Kale sauce with pappardelle from Six Seasons which they love. Nonetheless husband and I quite liked it. Also qualifies as a quick weekday lunch.

• Pad Thai from Kris Yenbamroong

  • anya_sf on September 30, 2020

    I used 4 oz each tofu and shrimp instead of chicken. This recipe was super quick and easy to make and did not call for any specialty ingredients. It wasn't super flavorful though, so you'll definitely want to season to taste. I'd try brown sugar next time and more lime. Don't try to scale it up - just repeat for multiple servings.

• Our best baked ziti

  • chawkins on June 15, 2020

    Very good but labor intensive and calorie and fat laden with a lb of sausage, half a lb of bacon and close to 3 lbs of cheeses.

• Molasses cookies from the Silver Palate

  • bching on February 23, 2020

    So delicious and lovely texture. The bitter and sweet combo always gets me. And you can sprinkle a little salt over the top for one more flavor kick. I've been making these for years.

• Louisiana barbecued shrimp

  • blintz on June 21, 2020

    This is a delicious, fast recipe. It was great with bread the first night and even better over cheesy grits the second. I cut out some of the butter and the flavor didn’t seem to suffer. Served with local roasted asparagus.

• Bryant Terry's caramelized leek and seared mushroom toast [mustard-pine nut spread]

  • Barb_N on March 02, 2020

    I subbed thyme for tarragon as the grocery store shelves were empty. Ignoring the vegan slant of the recipe, I served with chicken thighs (me) and rabbit loin (my SO). Quite a tasty crostini.

• Korean-style cauliflower 'wings' with creamy ginger-sesame dip

  • ricki on April 06, 2020

    More sugar, more salt, and more low-fiber carbs than I should be eating, but boy did I enjoy this indulgence! Made do with ingredients on hand: Ener-g egg replacer (mostly potato starch and tapioca flour) instead of rice flour; sriracha instead of gochujang; sunflower oil instead of grape seed; urfa flakes instead of cayenne; and thinned the vegan dipping sauce with buttermilk. Also reduced maple syrup by half. It all worked. Impressed by the results of baking the battered cauliflower. Will apply this technique to other recipes. Make the batter first, then make the sauce while the cauliflower is in the oven to get it on the table faster.

• Caramelized black pepper chicken

  • Rutabaga on May 24, 2020

    This is a fantastic, easy chicken stir fry, although rather smelly when cooking, due to the fish sauce. My older son particularly liked it. "How can this chicken taste so good?!" he raved. I had leftover sauce, so plan to make it, adding a new single batch of sauce, but doubling the amount of chicken, which should be enough to leave us with leftovers for lunch the next day.

  • TrishaCP on October 03, 2020

    So flavorful and easy to pull together. The caramel sauce was a bit thinner than I would have liked - but that is a minor quibble because this was great.

• Toasted farro & antipasto salad [red wine-anchovy vinaigrette]

  • ecasey830 on August 18, 2020

    I can't stop eating this! Definitely adding to my heavy-rotation list

  • anya_sf on August 27, 2020

    I increased quantities somewhat (1.5 cups "10 minute" farro, 1 cup tomatoes, 14 oz can artichoke hearts, 5 oz arugula, 2 oz salami), omitted red pepper flakes but added black pepper to taste. The amount of vinaigrette was just right for everything. With larger quantities, not everything got fully toasted under the broiler; I focused on getting the salami crisp. Nice main course salad that's easy to adapt to your taste; 3 people finished nearly all of it for dinner.

• Sheet-pan za’atar chicken with carrot & avocado salad

  • Rutabaga on April 19, 2020

    Both my husband and I enjoyed this dinner, but the kids weren't as into it, although they did eat the chicken. From an adult perspective, this is a lovely combination of flavors and textures, and they mesh together well. It's also a simple one-pan dinner (maybe just serve some bread on the side, fluffy pita would be nice) that gives you a lot of flavor with little effort.

• Crispy cheesy pan pizza from King Arthur Flour

  • clm on April 29, 2020

    Requires advance planning, but makes a flavorful dough with a lovely texture. A winner.

• Buttermilk white beans with eggs & greens

  • rionafaith on June 25, 2020

    Made the full batch of beans yesterday but to serve it up today I only cooked half the bunch of greens (I used lacinato kale) and one egg for a single serving. Good base recipe! The beans are really nice but I would err on the smaller amount of water for them next time as there was a lot of liquid, and I had to cook longer than instructed. The egg on the other hand took significantly less time -- less than 3 minutes to cook even on low heat, 5-7 would have been awfully overcooked. Good healthy, filling meal for any time of day.

• Cheesy spaetzle with caramelized onions & crispy shallots (Käsespätzle)

  • Rutabaga on May 08, 2020

    This is an excellent, super cheesy spaetzle, and the caramelized onions are fantastic. I made the mistake of trying a colander rather than my ricer to create the spaetzle. It wasn't nearly as effective, and took much longer to force the batter through the holes. I think some of the spaetzle ended up cooking too long and getting a bit waterlogged, but fortunately the time in the oven helped correct that. I also used all Comte cheese, since I already had that on hand. It's just like the kaesespaetzle I've enjoyed in Germany and Austria.

• Chicken Florentine

  • adrienneyoung on May 02, 2020

    Turned out very well. Baked the chicken breast for a bit: 8 minutes a side was NOT enough to cook it through. Could have, alternatively, sous vided it ahead. With sous vide, it would make a very quick (non-Coronavirus) weeknight dinner. The lemon on the side is important.

• Banana bread scones

  • trudys_person on May 02, 2020

    These were delicious! Very straightforward recipe with good instructions.

• One-skillet pasta with tomatoes, white beans & marinated mozzarella

  • michalow on July 01, 2020

    Excellent payoff for effort. Flexible enough to take advantage of the ingredients I had on hand. I used half-and-half instead of cream and thought the richness was just right. I cut the recipe by a third and fit it precariously into a ten-inch skillet.

• Sunset's whole orange cake

  • hillsboroks on June 09, 2020

    This was a fun recipe to try and resulted in a very moist cake. My only issue was that it tasted a bit flat and in comparing it to other bundt cake recipes I saw that it only called for 1/4 teaspoon salt while most others called for 1/2 to 3/4 teaspoon salt. I will try it again and increase the salt to 1/2 teaspoon. I also added about 1/8 teaspoon orange oil to the glaze to make it more flavorful.

• Flaky buttermilk biscuits

  • Rutabaga on September 15, 2020

    I've made many biscuits, and these are some of the best. They're a good alternative to the ultra flaky, buttery ones from Manresa Bread - that recipe is amazingly delicious, but so over-the-top buttery and time consuming that I can't justify making them often. These have a little of that decadent butteriness, but without going overboard, plus they're quick to make as long as you remember to freeze a stick of butter ahead of time.

• Crispy chicken cutlets with lemon-avocado relish & garlicky greens

  • Rutabaga on September 12, 2020

    This makes a delicious, simple dinner. The avocado relish is especially nice alongside the crispy fried chicken cutlets. Instead of arugula, I used a mix of baby greens.

• Rich & creamy beans

  • rionafaith on July 20, 2020

    This is a totally fine way to cook beans but I didn't find it particularly richer or creamier than usual beans? I omitted the sage and added 2 bay leaves instead, and doubled the garlic and chose to peel the cloves beforehand rather than squeezing them out at the end. Totally adequate and tasty pot of beans but not anything spectacular.

• Creamy corn pasta with coconutty greens

  • Barb_N on June 30, 2020

    I had all the ingredients, including the correct pasta shape. I took this in a non-vegan direction b/c I had sausage thawed that needed using. This meat version got rave reviews in my house and requests to make again. The curry flavor ruled over the coconut. ETA the leftovers were excellent, the flavors more balanced. Not something I expect from leftover pasta.

• Melty cheddar tomatoes

  • schenck65 on July 16, 2020

    Made this with havarti and a few scraps of Manchego, which was perfectly fine and cheesy. I also doubled it, so the tomatoes were pretty crowded in the pan and threw off enough liquid that the bottoms didn't brown and things got pretty saucy. No matter; with hunks of ciabatta to soak it all up the whole thing was was super tasty and super easy. Especially nice accompanied by an arugula salad dressed with an anchovy vinaigrette.

  • Foodycat on July 17, 2020

    I added a thinly sliced clove of garlic and used a red and a yellow ox heart tomato. Very quick and a bit more interesting than a cheese and tomato sandwich for lunch.

• Peach salad with anchovy vinaigrette

  • SheilaS on August 13, 2020

    A reminder that perfect summer produce doesn't need to be fancied up. Made this with beautiful ripe peaches and served over a baby kale/chard/spinach mix. I liked the slight bitterness the greens added.

• Sheela Prakash's braised harissa eggplant & greens

  • chawkins on September 06, 2020

    Very good. The harissa provided just the right level of spiciness. I used runner beans instead of kale. Making a lot of substitutions these days to avoid unnecessary trips to the supermarket.

• Baked sweet potatoes with maple crème fraîche

  • CynthiasCooking on November 22, 2020

    Sauce was thin. Came out more like the picture when I approximately doubled the creme fraiche amount. The brand I was using had a consistency just a little softer than cream cheese, so it was not a runny creme fraiche (like my homemade version is). A commenter on the Milk Street Community Facebook page had the same experience. But it's a delicious recipe.

  • OverYonderField on December 23, 2020

    I made the sweet potatoes, not the sauce. And those sweet potatoes were absolutely heavenly, all on their own. This is the best way to cook them.

  • CCloutier on December 23, 2020

    I agree that this recipe is great without the sauce. I may never cook sweet potatoes any other way again. the natural sugars in the sweet potatoes caramelized and reminded me of the candied sweet potatoes I grew up eating.

• Braised red cabbage with kielbasa, apple & mustard cream

  • Laura on January 16, 2021

    A need to use up a red cabbage and some kielbasa lead me to this recipe. And it was pretty good, although I'm not sure I'd go out of my way to make it again. Fortunately, the kielbasa was really delicious. I found the cabbage and apples were still a little too crunchy for my taste, so I'd cook them longer. Also, the recipe suggested Honeycrisp apples, which I used, and I don't think they were the best choice. I'd go with the Granny Smiths next time. Finally, the cabbage seemed kind of oily to me, so I'd cut back on the oil and butter as well.