Food 52

It’s astonishing how much comfort you can derive—fast—out of basic ingredients you’ve used a thousand times. Here are the keys: First, you need to use all of the olive oil—it gives the soup substance and body, carries the other flavors, and makes up for the fact that you’re making an otherwise austere soup without a rich stock. As Granof says, “It’s what’ll make you think you’re on a balcony in Naples when you eat this.” Second, cook the garlic in the oil until it’s actually browned a bit…

This smart recipe comes from our co-founder Amanda Hesser's mother Judy, and will give you the best fried chicken you can make without committing yourself to quarts of hot oil (this recipe only calls for 2 tablespoons of butter). Best of all, the process is simple and mostly hands off. As Amanda writes, "I sometimes add grated Parmigiano-Reggiano cheese and grated lemon zest to the flour mixture. The cheese underlines the nutty flavor you get from frying and the zest brightens the dish. It…

This is a very mild curry that's rich and comforting. The chicken and onions are braised in coconut milk which make this dish creamy and delicious. The total cost for this creamy chicken curry is roughly $10 to serve 4. Using my math team skills, this comes out to $2.50 per person, you just cannot beat it! Enjoy this flavorful, healthy, and cheap dinner.

When was the last time you got a brand new egg routine? Not just an experiment, but an egg delivery method that was truly quick, repeatable, and satisfying enough to make it into the rotation (and displace the regulars)? This is your moment! Memorize this recipe, and it will reshape your morning, or night, or right now. Adapted slightly from Small Victories (Chronicle, 2016).

Unintimidating flaky, fluffy buttermilk biscuits thanks to Carla Hall. With a bit of shortening, butter and handy tips from Carla Hall, biscuits are within reach!

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Walnuts, garlic, Parmesan cheese, & lemon make a creamy yet no cream added sauce for any short pasta. Heidi Swanson's recipe is a game-changing dinner go-to!

By this point, it’s well-known that you should salt meat in advance. But did you know that you should sugar meat in advance, too? You should. I first stumbled upon this A+ tip thanks to community-favorite recipe Halfsies Chicken. This unexpected ingredient adds lots of flavor and encourages better browning. What’s more, you can apply this sweet technique (pun intended) beyond chicken—to beef, veal, lamb, and, my favorite, pork. In this recipe, pork chops get the brown sugar treatment (malty…

From a Genius pad Thai recipe to rich chocolate cake to the best baked ziti, here are our 26 most popular recipes of 2020 so far. Add them to your list ASAP.

I love how each bite of chicken is infused with the blend of aromatic coriander, pungent fish sauce, and refreshing lime. Toss in some diced cucumber when you feel like having more crunch. Pair with some tea for a snack, or serve it as a side dish with rice and any gravy-based or curry dish.

Spicy, rich and super fast - with no barbecue sauce in sight, this Creole-based recipe is all about the butter, spices, lemon and Worcestershire sauce.

Spicy, rich and super fast - with no barbecue sauce in sight, this Creole-based recipe is all about the butter, spices, lemon and Worcestershire sauce.

Brothy, Garlicky Beans Recipe on Food52 recipe on Food52

This recipe is a boon in warm weather, because you don’t preheat the oven at a ripping 500° F. In fact, you don’t preheat the oven at all. The technique Shaheen Peerbhai & Jennie Levitt spun together for their Friday Lunch series in Paris is one that they now use for every gently cooked chicken salad and sandwich, for picnics and beyond—and it’s already become one of the most popular recipes in their book. Adapted slightly from Paris Picnic Club (Sterling Epicure, 2018). To read the full…

Distinct from a crumble, this old-fashioned blackberry cobbler recipe uses fresh or frozen blackberries, and biscuit topping instead of pie crust or cake mix.

If you're going to make an Irish coffee, you may as well make the version of Irish coffee from the bar that has been named best bar in the world—NYC's The Dead Rabbit—that also happens to be famous for its Irish coffee. There are a couple of versions of their recipe in existence. This is the one I prefer.