Try our simple, easy-to-follow recipes for everything you love to eat and all the foods you want to try. We have recipes for tried-and-true classics, trendy meal ideas, cocktails, and more—amaretto sour or mai tai, anyone? With step-by-step recipes and ingredient lists, you’ll be cooking up a tasty storm in no time.
Pozole is a slow-simmered, elaborately spiced Mexican stew made with hominy (dried corn kernels soaked in a mineral lime bath). This streamlined version from Chopped judge Aarón Sánchez, chef at Mestizo in Leawood, Kansas, uses two time-saving ingredients: fresh chorizo (which is already spiced) and pork cut into small, quick-cooking cubes. Published on December 29
Try our simple, easy-to-follow recipes for everything you love to eat and all the foods you want to try. We have recipes for tried-and-true classics, trendy meal ideas, cocktails, and more—amaretto sour or mai tai, anyone? With step-by-step recipes and ingredient lists, you’ll be cooking up a tasty storm in no time.
Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is
Serves 6 Author Notes It’s that time of year when stuffed cabbage recipes seem to be everywhere. OK, maybe it just seems that way to me because, admittedly, I do spend a ridiculous amount of time reading food magazines, food blogs, cookbooks, etc… I like to say that all this food reading is for work
The Spruce / Stephanie Goldfinger This spicy noodle dish from Bangkok is traditionally eaten in the middle of the night to help one continue to the end to the party. Even milder versions are delicious, so if your spice-o-meter tends to stay near mild, not to worry—this noodle recipe is delicious with or without chilies.
Homemade applesauce is so much better than store-bought, you may never buy it again! Making your own applesauce is super easy, and you are in control of what goes into it and how smooth or chunky it turns out. For chunky applesauce, use a potato masher. If you like it smooth, use an immersion blender
Ingredients:1 cup carrot (julienne cut)1 (19 ounce) box firm tofu (4 pieces)2-3 tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)6 cloves garlic , smashed3-4 stalks celery (1/2 inch pieces)1 (7 ounce) jar pickled whole baby corn (Chinese style)1/2 head green cabbage (cut into small squares)3-4 tablespoons canola oil2 (6
Photo by Julia Gartland Prep time 15 minutes Cook time 5 minutes Serves 1 Author Notes For far too long, our website featured a recipe with culturally insensitive food writing. In an effort to do better for you, our community, and for the editorial standards at Food52, that recipe has been removed. In its place
