Make Ahead
1391 recipes found
Aam Ka Panna - Mango drink
As lot of us shared that we all simply eat mango, drink mango, cook mango and dream mango all season long during summer in India. So, this is a wonderful sour, tarty drink that we consume a lot , I really mean to say a lot during summer months, one of the reasons is because it helps against the hot breeze or hot temperature in Indian Summer. So that you do not get flu. Yes, it is odd to understand how can summer bring out flu. But, yes lot of times during summer we would fall sick due to hot temperature and there is seriously nothing better than having a glass of "panna". good thing is it can be stored for a month or so or may be more.
Pickled Baby mangoes in a chile mustard sauce (vadu Mangai)
Although this is a classic baby green mango pickle recipe is made in countless South Indian homes, I'm still waiting for this condiment to catch on in the U.S.
Mango Tarragon Vinaigrette with Pickled Green Peppercorns
A creamy vinaigrette recipe that gets its sweetness from ripe Mango, its aroma from tarragon, and delivers flavor bombs from Thai pickled Green Peppercorn.
Aam Ras with Puri
Aam Ras and "Puri" is nothing but ("Aam") mango ("Ras") puree with fried Indian flatbread. You need nothing because mango puree itself justifies everything. For a little salty spicy kick eat it along with some nice Mango pickle. We would have this as lunch or dinner most of the times during summer season. Sometimes my mom would make some "Rasawala Alu" potatoes in gravy as a side dish to go with the puris. Yum! when we serve Aam Ras, we top it off with a pinch of salt and cumin powder (totally optional) and just a tsp of ghee, yes ghee. And, should I say how to eat it. Just dip your puri in the aam ras and let your spoons enjoy themselves in the cabinet and allow your fingers to get messy.
Frozen Mango Ice Cream Mousse
This is sort of a cross between an ice cream and a mousse. It was given to me by my best friend's mom, and every time I go to her house, we eat it by the bucketful (seriously). The passion fruit puree is added because it balances out the flavors, adding a subtle tartness. Depending on the sweetness of your mangoes, you can add more or less, to suit your tastes. Passion fruit puree can be found in some larger grocery stores, or you can find it on Amazon. To make this more like an ice cream, puree everything but the cream and then stir it all together. To make it just a mango mousse, whip the cream separately, fold in the mango-passion fruit puree and chill.
Basil Cubes
By making this Frozen Basil Cubes with extra virgin olive oil recipe in the summer, I have the fresh taste of basil all year long. Use in soups, sauces, pesto.
Easiest Chicken with Spring Onion Chinese Vinegar Sauce
This sweet dark Chinese vinegar Onion sauce is delicious on leftover fried Chicken, or can be used on poached, steamed, or grilled chicken. Try this recipe!
Chocolate & Peanut Butter Squares
Just 4 ingredients! Folks in my life have been going crazy for this treat for years! These make a wonderful food gift as well! the addition of white chocolate really makes the peanut butter part smooth and silky!
Chewy Chocolate Meringues
Deliciously simple, this recipe's chewy chocolate meringue cookies stay soft in the center under a crisp shell. They're gluten free with three ingredients!
Easter Candy Cocktail "Peeptini"
I created a DIY Vodka infusion with Marshmallow Peeps for you! I call it a “Pink Bunny Peeps Easter Candy Cocktail” or “Peeptini”—made with just 2 ingredients for a spirited and playful hot pink colored Easter Cocktail which has a dainty vanilla-marshmallow flavor and a pink bunny garnish, which when seated on the pink-sugar-coated rim of the Martini glass looks like it’s a bunny peep-ing out of a bunny hole!
Masala Dosai
The rice used for this Dosai recipe is a special par boiled rice that is labeled & sold as 'idli rice' in the USA, but jasmine rice is a good substitute.
Turkish Mint Lemonade
This Turkish Mint Lemonade is one of the most refreshing drinks we've ever had, because it's minty and not too sweet. Recipe can easily be doubled or tripled.
Mozzarella
This mozzarella recipe is the result of multiple trials in the FOOD52 test kitchen and at home. The result is a fresh and soft cheese.
Sweet n' Buttery Cabbage and Onions
I made this as a piroshki filling for a Russian-themed dinner party I threw last weekend. I had discovered the Pike's Place Market cookbook in the Los Angeles Central Library which had the recipe for the first and most memorable piroshki I ever ate, at a Russian cafe in the market when I was a child. The recipe for the filling, however, is my own, though the ingredients are typical for cabbage piroshkis. The onions are carmelized for 45 minutes until they become delicious threads of sweetness, and the cabbage goes in for at least another half an hour along with butter, salt, and pepper. The result is soft, savory, sweet, and addictive. Quite a bit of the filling went straight into my mouth and not in to the pirsohkis. If you do use this for piroshkis, you can make it while the dough is in its first rise. I recommend putting on a comforting black and white movie (Arsenic and Old Lace in my case) and absorbing the homey scent of carmelizing onions while getting up now and then to stir them.
Chocolate covered Orange peels
I love the combination of orange with chocolate. It is one of best combinations whether you make cookies, cakes or anything baked. These are really lovely to gift someone or or to carry in your purse (the way I like it) ..so that you can have them anytime anyplace.
Alice Medrich's New Classic Coconut Macaroons
This Classic Coconut Macaroon recipe calls for those wide, sloping unsweetened coconut shavings, also called coconut chips, sold at health food stores nowadays.
2-2-1 Maple Syrup Salad Dressing
Follow this simple maple syrup salad dressing recipe and-- lickety-split ––you have the easiest, best-tasting salad dressing ever.
Sweet Celery and Pineapple Sorbet
this is a great summer delight i love adding this to my mojitos or margaritas to add that little extra OH YEAH!
True life support green smoothie
I am new to Food52 and was thrilled with the new contest : celery! I love celery, have it fresh in the house all the time, thought this would be an ideal contest for me. Spent last two days looking for a recipe in which celery is the main game. I braised it but realized that, whilst it was a delight, it needed to be paired with other ingredients food to really shine. I thought I would share my smoothie recipe - the special start to my day.
Apple Cinnamon Butter
7:45am is one of my favorite times of the day. I’ll soon be on the subway headed for midtown Manhattan. Until then, I make this apple cinnamon butter recipe.
Ginger Lemonade
A light refreshing drink that I had when I was younger in Sydney and have loved ever since. You can use more or less ginger depending on your tastes and it can be made fizzy by replacing normal water with sparkling.
Tartine Bakery's Lemon Cream
This lemon cream recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter.
Sardine Butter
When I asked my boyfriend, an avid lover of seafood of all kinds, what I should make for this contest, he quickly and enthusiastically answered, “sardine butter!” Eaten on toast as an hors d’oeuvre or starter, it is the love child of two ingredients beloved by people from his region of France: sea salt-laced butter, and sardines. As a bonus, it is really easy to make and store.
Mediterranean mac and cheese
This Mediterranean Diet Mac and Cheese recipe is not loaded with butter and cream, has all the greatness of mac and cheese AND is good for you! And so easy too!