Honey Lemon (or Lime) Curd Recipe on Food52
Who doesn't love tart tangy lemon curd? This one gets a makeover with honey replacing all of the sugar. The method is easier than pie—all of the ingredients go into the pot and are cooked over direct heat. Don't worry, it works and it's so easy you'll never buy lemon curd in a jar again.
Michel Guérard's Sauce Vierge Recipe on Food52
Sauce vierge (literally, virgin sauce) was created in 1976 by Michel Guérard, one of the forces behind the lighter, fresher nouvelle cuisine that sprang up in reaction to cuisine classique, dripping with all its hefty mother sauces. There have emerged only a few non-negotiables: fresh tomato, olive oil, lemon juice, and fresh herbs—but from there it's up to you. In this way, sauce vierge is a true foundational mother sauce, one from which we can build many. Adapted very loosely from La…
These Sweet & Sticky Chinese Ribs Are Certified Genius
Irene Kuo's Chinese pork spare ribs are Genius for many reasons. The sherry, soy sauce, cider vinegar, and sugar lend an incredible combination of flavors.
This Is the Best Sauce for Any Burger
This is the best sauce for any burger: a fragrant rosemary-scented mayonnaise. I make a batch of this hamburger topping and keep a jar in my fridge at all times.
Labneh Ice Cream with Pistachio-Sesame Brittle Recipe on Food52
Reprinted with permission from The Perfect Scoop: Revised and Updated, copyright © 2018 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ed Anderson.
Magic Shell Recipe on Food52
This is barely a recipe, but it really is magic. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like. Pour it over your favorite ice cream, wait a few seconds, and there you have it: magic shell, made at home.
How to Break Down a Whole Chicken (and Cook with It All Week)
One chicken can go a long way -- an entire week of meals, to be exact. Here's how to break down a whole chicken, then cook with it all week.
Canal House's Pimentón Fried Eggs Recipe on Food52
When you're out of smoked paprika or not in the mood, there are as many variations as your spice drawer and your imagination will allow. I tried a series of colorful and delicious renditions on our shoot day—turmeric, then za'atar, then chile flakes—and we couldn't decide our favorite. I could also see this being a lovely way to use up fresh herbs like sage or thyme, or alliums like garlic or shallots or ramps. You don't have to worry much about any of them burning in the sizzling oil…
Crispy, Cheesy, Tahini-Roasted Cauliflower Recipe on Food52
I created this recipe on a whim, fully intending to dunk the cauliflower in buttermilk, then dredge in panko crumbs. But when I opened my fridge, it occurred to me that the tahini right in front of me could serve as the ‘glue’ for the panko crumbs, and add a ton of flavor in the process. It worked a charm, and the result is one of my new favorite ways to roast cauliflower. This is the type of thing that's easily adaptable--change up the herbs and spices, add lemon zest and a little juice to…
How to Make Vegetable Stock - Cooking Basics and Tips
How to make vegetable stock and broth from scratch without a recipe: a healthy, inexpensive, vegetarian way to make your soups, risottos & stews taste better.
Nigella Lawson's One-Step, No-Churn Coffee Ice Cream Recipe on Food52
This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, or with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima (Clarkson Potter, 2013).