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A Cozy, Comforting Mushroom Stroganoff That Rivals the Classic

We’ve teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home—from frothing up your morning cappuccino to using at as the base for creamy pastas, like this hearty mushroom stroganoff.

A bowl of creamy pasta is as good as comfort food gets. You could go many routes to make it, from a classic fettuccine Alfredo to mac and cheese, but a favorite of mine has always been beef stroganoff. What it lacks in physical appeal and an enticing-sounding name, it more than makes up for in flavor. My mom would make ours in a big skillet, sautéing seasoned strips of beef in a cream and white wine sauce, then spooning it all over egg noodles.

The history of beef stroganoff points to a different technique...

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11 Butter Substitutes for Your Cooking & Baking (But Only if You Must)

Let’s start with the bad news. There is absolutely nothing on this earth that can truly replace butter. Not the most extra-virginal olive oil, not the most convincingly golden popcorn topping, not even the most optimistically branded substitute spread. If it’s not butter then yes, I can believe it’s not butter. But if you’ve just flipped open the butter door to find yourself staring into the void, don’t despair. With some clever substitution techniques, you’ll be baking, sautéing, or slathering toast without a stick in sight.

Butter, like most good things in life, is an emulsion. Agitate cream enough, and the tiny droplets of butterfat will come together, separating from the watery buttermilk. The result is mostly butterfat, but not all...

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30 Fall Dinner Ideas to Warm Your Soul & Fill Your Belly

As the temperatures begin to drop, a warm, homemade meal may be just what you need. Cozy up in your kitchen and make your family one of these loving recipes this fall. From a simple bowl of chicken noodle soup to a slow-cooker pork shoulder with brown sugar and balsamic glaze, you’re guaranteed to find a dish right for the occasion.

Making the most of the fall harvest, we’ve included a series of recipes featuring the freshest produce you can currently find at the market like: butternut squash, apples, and pumpkin. Don’t forget to make enough to save leftovers for the next day’s lunch—you won’t regret it.

Whether you’re looking to whip something up in under 30 minutes or are able to dedicate a couple of hours to make a ridiculously tender pork shoulder, you’re sure to find som...

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Drinking Chocolate Is Chocolate You Can Drink! Let’s Make Some.

I am a sucker for anything chocolate, and I’m not very particular about the variety. I can appreciate and recognize a good chocolate, but I’ll never turn my nose to a Twix, a Kit Kat, or even one of those giant rabbit-shaped chocolates the Easter bunny used to hide behind my bed (because it really was a good hiding spot).

I never go a day without at least one piece of chocolate—I find that it helps lower my stress levels and, overall, just makes me feel really good. Sometimes I’ll have a nice piece of dark 70 percent chocolate with a full-bodied glass of red wine, while other times I’ll enjoy a creamy piece of milk chocolate with my black coffee. No matter what form (cake, cookies, brownies, or drinking chocolate) it comes in, I love all chocolate.

I even have such fond memories...

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Can You Swap Salted and Unsalted Butter in Baking?

Do you ever round up all of the exciting, far-reaching ingredients you need for a baking project (Rooibos tea leaves! Golden syrup! Prune butter!), completely overlooking the basics? Obviously have butter, you think.

Photo by James Ransom
Photo by James Ransom

Except you return home, flushed on the high that is tracking down goat milk, only to realize you have salted butter, and the recipe calls for unsalted. Or the other way around. So it’s time to get creative: Can they be used interchangeably by adding or reducing the amount of additional salt used?

The short answer is yes, sort of—read on to find out the nitty gritty.

Photo by James Ransom
Photo by James Ransom

First, it’s important to know the differences between salted and unsalted butter:

  • Since salt acts as a preservative, the shelf life of salted butter is a...

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Scrambled Shakshuka Is Almost Impossible to Mess Up

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

In the past decade, we’ve seen shakshuka crash onto brunch menus and Instagram feeds and Trader Joe’s starter kits the world over. It’s shape-shifted into pizzas and pastas and collided, to eye-popping effect, with the avocado toast trend.

But if we take a pause and return to its North African then Middle Eastern roots, we’ll also find a rich world of shakshuka to jostle our imagination, without even pouring it into a bread bowl...

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13 Cozy Fall Centerpieces to Warm Up Your Table

Centerpieces—be they at a wedding or just a static, steady feature on your dining table—have a reputation for being rather fussy. Many of them are also very obviously seasonal: sunflowers and cacti for summer, red berries and coniferous branches in winter.

They don’t have to be so boxed in, though, and they don’t have to be floral. And they certainly needn’t be fussy, because, quite frankly, who needs that right now. I’m quite partial to centerpieces that just use what’s available, like a variety of produce or a collection of vintage items you have lying around used as vases—the more unexpected, the better. Below, we’ve collected 13 unique centerpiece ideas that will scratch your creative itch and feel 100 percent autumnal, but can easily be modified for any theme or season...

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This Is How We Celebrate Chuseok, Korean Thanksgiving

Happy Chuseok!
Happy Chuseok! Photo by / Korean Culture and Information Service

You might be able to readily identify what the third Thursday of November is, but what about the 15th day of the eighth month of the lunar calendar?

To Koreans, this time is called Chuseok, also known as Hangawi. And as big as Thanksgiving is in the U.S., Chuseok is huge in Korea. It’s one of the country’s most significant holidays of the year, and could even be called Korean Thanksgiving.

Chuseok translates to “autumn eve” and is, at its core, a harvest moon festival nodding back to Korea’s traditional agrarian roots. It usually falls sometime in late September to early October (this year it’s Sept. 30 to Oct. 2)...

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The Kimchi-Cheddar Croissant I Can’t Stop Dreaming About

It’s 9:45 on a Saturday morning. While the rest of Dublin is still asleep or comfy in their homes, a line twenty-strong hugs the plaster siding of the Fumbally Stables market, waiting until the doors open at 10. Behind me in line, two young girls who can’t be older than ten poke each other, while an older girl with them talks on the phone. The heavy, salty air whispers of impending rain and I grimace at the clouds gathering overhead.

Finally, the doors to the market open and the line surges forward. While the weekly market features seasonal vegetables, a cult-favorite Irish sauce brand, and more, we all risk the rain for the pastries from Scéal Bakery.

From Our Shop

The Fumbally Stables, a buzzing food and community complex, was built around 1750...

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A 3-Ingredient Sauce-Slash-Spread for Any Vegetable

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re introducing whatever vegetable in your crisper to its new best friend.

As beige as beige gets, tonnato is an Italian sauce of tuna and mayonnaise—and often bonuses like anchovies, capers, olive oil, and lemon juice—whose classic accompaniment is veal. In her recipe for vitello tonnato, A Table in Venice author Skye McAlpine sums it up as: “one of those dishes that neither sounds nor looks half as good as it tastes.”

These are often my favorite dishes.

Though Marcella ...

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