There’s a heap of flavor in this simple rub—the molasses sweetness of the brown sugar, the heat of the pepper, the vegetal sweetness of the paprika, and the slow burn of the cayenne.
This tomato tart, made in celebration of Earth Day, was one of our all-time favorite pre-show meals. Someone may have even said something about the tart being better than pizza. Fightin’ words in our neck of the woods.
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
When apples and pears are in season from autumn into winter, I keep a large bowl on the countertop for out-of-hand eating. I also love to poach them to transform them into this luscious dessert.
The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
This really is a genius recipe. We all loved it and immediately started talking about other vegetables that could benefit from this same method. Incidentally, the recipe does provide a tip suggesting carrots and parsnips would benefit greatly from this technique. Food52 Genius Recipes provides 100 great recipes.