"Sheet pan meals make dinner such a breeze, but sometimes they can feel a little boring. Well, there's two ways I love to elevate them: bacon and FUN toppings. This one's a bit unexpected-chicken topped with an arugula-pecan-date-feta crumble—resulting in SO MANY TEXTURES. It's crispy, chewy, tender, crunchy. A beautiful dinner in just an hour from start to finish (with minimal cleanup)! If you really love honey mustard, I suggest doubling the sauce and serving some on the side or drizzled over the chicken and veggies. TO MAKE DAIRY-FREE: Leave out the feta or sub dairy-free feta. If you're a bacon lover, double the bacon."
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Neel Kajale, chef de cuisine at Dhamaka and longtime friend of Food52, shared his go-to recipe for a quick and flavorful weeknight meal: Pressure Cooker Chicken Pulao. Developed using a traditional Indian stovetop pressure cooker, this recipe is adaptable to any pressure cooker, yielding tender chicken and fragrant rice in under 30 minutes. It's a one-pot wonder that's perfect for busy evenings.
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Recently my fiancé, Jonathan, and I went on a double date with his mother, Charlene, and her fiancé, Maurice. It was Jazz Night at Colucci’s, an old-school Italian joint in Northern New Jersey just down the street from Charlene’s apartment (also Jonathan’s childhood home). Because of Jonathan’s previous descriptions of Colucci’s, I’d anticipated an entertaining evening -- and I certainly got it.
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A few years ago, Toby Cecchini published a tuna salad recipe in the New York Times that was unlike any I'd seen before. Divorced of mayonnaise, the tuna was left in large slivers, dressed with lemon and oil, and mixed with pepperoncini, dill, parsley and smoked almonds. There wasn't a scrap of celery in sight. The tuna held its own between lashings of pepper and flourishes of dill, and seemed like so much more than just tuna salad.
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Al Mattone means "with a brick". This Tuscan technique for grilling makes use of heavy bricks to weigh down a butterflied chicken so that it is pressed against the grate. The result is a juicy, smoky, perfectly cooked chicken with crispy golden skin. In this recipe, the chicken is marinated in lemon juice, olive oil, garlic, and thyme overnight before it is grilled. It is served with a thyme pesto sauce. I knew it was going to be good. The aroma from the grill was intoxicating. The dogs were going berserk. The children came into the kitchen asking what smelled so good. We were not disappointed. This is a perfect meal for a casual summer dinner party, but it is simple enough to make anytime.
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I am not sure how this idea came about other than I had miso and ginger rolling around in my head and I guess they got lonely and invited wings along. - aargersi
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There’s nothing wrong with a classic buffalo wing, but this recipe uses Calabrian chilis to add a new layer of complexity that’s worth trying. By blending oil-packed chilis with garlic and vinegar, you create a creamy emulsification. This process tempers the heat while adding richness and mouthfeel to the wing sauce, all without sacrificing flavor. While a typical buffalo sauce calls for almost equal parts hot sauce and butter, this recipe calls for just a couple of tablespoons to let that chili flavor shine. As is classic for Buffalo Wings, I recommend serving with my Ultimate Blue Cheese recipe.
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Looking for a quick, easy dinner to add to your go-to chicken recipes collection? This baked lemon-pepper chicken recipe is it. Chicken breasts are cooked in a skillet, then finished in the oven with lemon slices that soften and become part of the sauce, with a touch of maple syrup and butter to carry the flavor. It's so simple and delicious, you'll be making this healthy dinner again and again.
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This simple, ultra-quick chicken dinner—packed with spinach and peppers—is delicious on its own or served over brown rice or your favorite pasta.
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This full-flavored, deeply spiced chicken tikka masala comes together in just 30 minutes. You'll want to add it to your weeknight dinner rotation ASAP.
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