Recipes By Food52
46 recipes found
Jeow mak Len (Lao spicy tomato dip) by Careeseeats
Chai Masala Tamales From Masala y Maiz
Sweet, spiced, and unforgettable--these chai masala tamales from Masala y Maiz blend Indian and Mexican flavors for a unique twist on a classic dish.
Herby Lobster Roll
Fresh Strawberry Sauce from Magnolia Bakery
"Nothing screams summer like strawberries. Make any dessert instantly fresher and brighter with this strawberry sauce."--Bobbie Lloyd
Wilde ‘75
Homemade Aioli by Chef Eyal Shani
This bold, garlicky aioli—made with eggs, mustard, and a blend of canola and olive oil—comes together in minutes using a food processor or Thermomix.
Bacon Bourbon Apple Crisp
This bourbon apple crisp is smoky, sweet, and buttery—with bacon in the filling and gingersnaps in the topping. Best served with bourbon whipped cream.
Smoke-Grilled Chicken with Bourbon Peach Glaze
Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze.
Frozen Paper Plane
A summery, frozen take on the classic Paper Plane cocktail, this recipe comes from the F&B Director of Porchlight Bar, Samantha Reiner.
Summer Corn Salad by Kit Keenan
There is nothing better than a sweet corn salad in the summer. This salad is a perfect addition to your summer BBQ menu.
Homemade Ketchup by Claire Dinhut
This easy homemade ketchup recipe from Claire Dinhut (aka Condiment Claire) skips the sugar and brings bold, customizable flavor—plus, no cooking required.
Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim
Making a plant-based version of the classic dish substitutes for the usual eggy coating by dipping the slices in a chickpea flour batter. Some of summer’s finest produce—they’re flavorful yet uniquely sturdy, making them a great contender for frying.
Grilled Mushroom Tacos by Andrea Aliseda
Easy plant-based tacos. While it’s typically made with thin cuts of steak, this recipe calls for meaty oyster mushrooms. Their tender flesh gets pressed to expel any extra moisture and render a savory sear.
Chicken Fricassée with Artichokes
Classic French Chicken dish from Mother-daughter duo Marjorie Taylor and Kendall Smith Franchini. Plus, a recipe for preserved artichokes.
Suzy Karadsheh's Strawberry, Arugula & Spinach Fattoush With Lime Chicken
A vibrant, Levantine-inspired salad with sweet strawberries, baby greens, and crisp pita chips pairs perfectly with juicy chicken breasts simmered in a citrusy dill and olive pan sauce. A fresh, satisfying dinner that’s weeknight easy and dinner party worthy.
Penicillin by Michael Voltaggio
An all-agave riff in the classic Penicillin cocktail, developed by acclaimed chef Michael Voltaggio
Classic Coq au Vin from Joy of Cooking
A classic French dish made with either white or red wine, but usually red. Often served with onion, mushrooms, and parsley potatoes.
Plant-Based Bourbon Pecan Pie from Tourlami
A plant-based pecan pie made using Tourlami's very own All-Purpose and Premium plant-based butter.
Grilled Chicken Bánh Mì Board
No matter how you approach this deconstructed Vietnamese sandwich, each bite is packed with tanginess, sweetness, and layers of umami.
Boozy Shamrock Shake (with Whipped Cream!)
With a boozy whipped topping and quality vanilla ice cream, our riff on the Shamrock Shake is a wee more grown up. Its minty green color remains, like a hint of spring.
Watermelon Granita From Ghetto Gastro
Granitas are an easy, family-friendly frozen dessert to make at home—and this version, made with watermelon juice, lime, and agave, is no exception.
Cheddar & Chutney Grilled Cheese From Ina Garten
This gooey, salty-sweet grilled cheese recipe comes from Ina Garten's cookbook, Modern Comfort Food. Cheddar and mango chutney make a dream combo.
Sonoko Sakai's La-yu (Spicy Chile Oil)
Author on Japanese home-cooking, Sonoko Sakai makes la-yu (spicy chili oil) recipe with Japanese chilli, sesame oil, and garlic. Serve with wontons or gyoza.
Kim-Joy's Royal Icing
Royal Icing recipe from Kim-Joy's new book, "Baking with Kim-Joy".