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recipe goodness :: braised grass-fed beef brisket and polenta
It’s Superbowl weekend and you’re looking for an alternative to just another bowl of chili? Why not delight your pigskin party pals with a warm, rich bowl of polenta and braised brisket. The best thing...
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8.ate@eight is Filming with Food52 Today
After working with food52 co-founders, Amanda Hesser and Merrill Stubbs on whipping up lots of mean excel spreadsheets, we decided it was time to direct some of that energy to the kitchen — a place we...
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Homemade Gnocchi: Channeling My Italian Grandmother with Food52
Some of my first memories of food involve going to my Grandma’s house on Sundays for a meal with all the cousins. Sometimes it was a roast, sometimes she was cooking the handmade pasta that she dried...
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recipe goodness :: irish steak & guinness puff pastry pie
I love this pie. It’s a hearty marriage of delicious veg, slow-cooked tender brisket and buttery, flaky pastry, resulting in a rich, soul-warming pie plate of goodness. And frankly, any thing with...
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This Week’s food52 Wildcard Winner: Grandma DiLaura’s Ricotta Gnocchi
My Grandma’s Ricotta Gnocchi just won this week’s food52 wildcard prize for the best ricotta recipe. If you haven’t made it yet, it’s time to buy some fresh, creamy ricotta and give this recipe a...
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recipe goodness :: spicy balsamic and fennel fish stew
When most people think of stews, they think of hours of braising meat and heavy, fill-your-belly bowls of wintry goodness. Can a stew be made quickly and with a lightness that still satisfies the...
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recipe goodness :: mastering julia child’s fillet of sole meuniere #jc100
Filet of Sole Meuniere was Julia’s first-ever meal in France. She described the sole as “a morsel of perfection” and “the most exciting meal” of her life. It was this simple preparation of sole that...
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recipe goodness :: lime-red chili grilled swordfish
The beautiful thing about swordfish is the heartiness of the meat. It’s the perfect grilling fish for someone whose worried about their filet falling through the cracks. And it’s just begging to be...
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recipe goodness :: heidi swanson’s harissa spinach chop salad
I know a few people who would rather leave the lettuce eating to the rabbits. But they like cooked greens — spinach, collards, amaranth greens will all be happily stabbed with a fork and consumed. I...
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