Recipes By Food52
46 recipes found
Pressed Chocolate Cake
Excerpted from: River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers. Copyright © 1995 by Ruth Rogers and Rose Gray. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Chocolate Nemesis
This chocolate nemesis cake has all the deep, creamy chocolate flavor of the best chocolate mousse. But it also has structure due to the fact that it's a cake.
Caramel Shards
We use this recipe's caramel hard candy shards in our Butterscotch Blondies, but you could add them to any cake or cookie or they would be awesome in brownies.
Artichoke Tapenade
Recipe excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books.
Frozen Vodka Lemonade with Berries
Nothing is quite as refreshing or easy to make as a frosty lemonade: just homemade lemonade and ice, whizzed in the blender until slushy. But it’s also a template for any kind of fruit or herbal flavors you’d want to dress it up with—or any booze you’d like to spike it with. In this recipe, vodka and summery berries combine with the tartness of the lemonade to make the ultimate warm-weather "adult" beverage.
Frozen Honey Mousse
Your new favorite frozen dessert recipe isn't ice cream—it's mousse. And it isn't chocolate mousse—it's honey. We serve ours with honey and fresh blackberries.
Pimento Mac n’ Cheese
This creamy mac and cheese recipe includes pimento peppers and cheddar. It's inspired by the classic, and comes from Honey Butter Fried Chicken in Chicago.
Cold Brew Negroni
Cold brew coffee really lends something to this negroni cocktail. Many recipes replace an ingredient with coffee, but that knocks the drink out of kilter.
Joy The Baker's Kalimotxo
Anya Fernald's Chicken Hearts Cooked in Brown Butter
Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within. I keep a couple of half-pint containers of chicken hearts in the freezer—they thaw quickly under warm running water, making this a great last-minute meaty starter for a vegetable-heavy meal. I usually plan for about three hearts per person, which guarantees you won’t have leftovers. If my daughter is in attendance, I need to make at least five for her—it’s probably her favorite meat dish after lamb chops. - Anya Fernald. From Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana (Ten Speed Press, 2016).
Slab Grilled Cheese
You're just one sheet pan, one piece of focaccia, and a whole lotta cheese away from this Slab Grilled Cheese recipe. We use cheddar, but you can use any cheese.
Kelsea Ballerini's Sausage Croissants
Country music singer and songwriter, Kelsea Ballerini, shared with us her favorite Christmas Eve breakfast, which she calls "the most delicious thing I’ve ever had."
Barbara Kafka's Basic Fowl Giblet Gravy
For Kafka's high-heat roast turkey recipe, go here. Adapted slightly from Roasting: A Simple Art (William Morrow, 1995)
Laurie Colwin's Rosemary Walnuts
For these tasty walnuts, use fresh rosemary. If you prefer it to be dried or keep it as Colwin intended. This recipe is adapted slightly from More Home Cooking.
Barbara Kafka's Simple Roast Turkey
Barbara Kafka’s high heat Roast Turkey recipe ruffled feathers in the 1990s— until everyone realized it gives you crackly-skinned turkey in no time at all.
Mama Stamberg's Cranberry Relish
This cranberry horseradish relish recipe's infamy might come from the strange ingredients—raw onion, cranberries, and sour cream, frozen and partially-thawed.
Hartwood Restaurant's Roasted Chili Oil
We use mild Cascabel Chiles for our chile oil recipe, which give it a pleasantly toasty, smoky flavor. Look for them in a Mexican market or online.
Pineapple Daiquiri Punch
Our friends at Liber & Co. shared their recipe for a daiquiri punch that'll serve a crowd. You can get their Pineapple Gum Syrup here.
Marinated Zucchini, Kalamata Olive, & Mozzarella Salad
The perfect no-cook dish for last-minute summer dinners.
Strawberry Coconut Ice Pops
These summery ice pops won our very first #f52contest on Instagram—theme: Strawberries. Try this Strawberry Coconut Popsicles recipe on a hot summer day!
Citrusy Herbes de Provence Pecans
These nuts make us feel bright and cheery. Savory from a dose of Herbes de Provence and a little twist of lemon give new life to a bowl normally done up in cinnamon and sugar.
Buttermilk Vinaigrette
This simple buttermilk vinaigrette recipe is a cinch to make, and it tastes great on almost any salad. It's a great alternative to the classic dressing.