Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Because the holidays are officially here, we’re fully focused on the bite-sized, highly decorated world of cookies. We've received tons of questions over the years—and many in the last week!—about the intricacies of baking. Here are a few of the most common ones: My cookies always spread! What am I doing wrong? This almost always comes down to fat: if you’re doing a classic cookie recipe with creamed butter and sugar, it’s likely that you are either using butter that is too warm or borderline-melted, or you’re not chilling the dough. A lot of cookie recipes don’t require chilling, but I think almost every cookie would benefit from 10 to 20 minutes in the freezer pre-bake. Read More >>

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This week’s meal plan is all about easy, flavorful dinners the whole family will love. It has all your comfort…

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Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with…

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Photo by James Ransom We’re in full-on holiday mode. Read More >>

Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over cream cheese. It makes for the…

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Today, Spotify Wrapped, the music streaming platform’s annual summary of its users’ personal listening habits, turns nine years old. Throughout Wrapped’s existence—and its sustained clutch over your most online friend’s (now private) Instagram story—we’ve learned two things: One, nobody’s cool. We’re all spending hundreds of minutes listening to some "Espresso"-like anthem whose origin story begins on the “Growth” slide of a record label’s quarterly business report. Two, putting numbers to what we consume is fun, sometimes embarrassing, and always revealing. So we’re going to try it with food—specifically with what’s eaten and drank in our four test kitchens, the Food52 staff kitchen, and at our community events. After working with the two people—Allison, our Test Kitchen Director, and Lauren, our HQ manager—responsible for executing our often chaotic grocery requests, we were able to put together our version of an annual consumption report. Presenting: Food52’s 2024 Grocery Bill, Wrapped. Read More >>

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Chicken cordon bleu pasta is a creamy, flavorful dish that’s a fun twist on the classic. It combines savory ham,…

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There’s nothing worse than spending hours prepping for a holiday house party—to only get stuck making a zillion drinks for guests, or worse, running out of ice. We’ve found a solution: freezer door cocktails. Designed to live in your freezer indefinitely, these batched drinks are ready to pour as soon as your guests arrive—even when that one person inevitably shows up early. Freezer door cocktails are simple: you batch your drink, dilute it with water, and freeze it (old liquor bottles work great, but any freezer-safe 750 ml bottle will do). When it’s time to serve, there’s no need to shake, stir, or add ice. They’re already perfectly chilled and ready to go—they also won’t freeze because of their proportional alcohol content. From olive oil martinis to chocolate negronis, these drinks are as easy to make as they are to serve. Read More >>

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This one-pan Italian Sausage Casserole is filled with tender pasta, flavorful sausage, rich marinara, and gooey melted cheese. It’s an easy…

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Little Debbie Christmas tree trifle is super adorable and tastes amazing! It’s filled with sweet strawberries, creamy cream cheese, whipped…

The holidays are here—and, per usual, the ham’s coming. Roughly 300 million pounds of it, in this country, at least. Most of those 150,000 tonnes of cured pork leg will be baked. Much will be glazed and rubbed and glazed again. Some will don cherry studded crowns of sliced, canned pineapple. And, odds are, some fraction will find itself in your vicinity. When you inevitably find yourself face-to-face with some peppercorn crusted, honey glazed, bone-in beauty, it helps to speak ham. Which is why we’ve built a somewhat serious glossary that will—at the bare minimum—allow you to be a contributing (and hopefully enjoyable) member of most holiday-happen, pork-based conversations. Read More >>

I wish I could tell you a dramatic origin story about this clam dip, a salty-briney-creamy spread that’s made an appearance at every one of my family’s holiday parties for as long as I can remember. I'd love to say that my grandparents met while both reaching towards it, chips in hand—"No you go!"—at a friend's house in 1948. But over Thanksgiving, when I asked my mom for any details about it at all, she had little to say other than, “Your grandma always made it, and it was always a hit.” With an endorsement that strong, does a romantic story even matter? The actual recipe itself is a bit of a non-recipe: Gather one 8-ounce brick of softened cream cheese and one 6.5-ounce can of Snow’s chopped clams. Reserve the clam juice, then add the clams and cream cheese to a bowl, and mix together with a fork, adding clam juice to thin it out as you go. The result is a salty, briney, creamy dip that’s best served with—and this part is important to my mom—Fritos. Read More >>

Hosting a party is like playing tennis or singing power ballads—some people are born with a natural gift for the art form, but everyone can improve their skill at it with a little practice. With the holiday season dashing through the snow towards us, we reached out to the aces and divas—the Serenas and Adeles of party-throwing—to ask for easy, actionable techniques that us everyday entertainers can work into our repertoire. In true holiday spirit, these chefs and hospitality consultants, designers, shop owners, and celebration experts shared their no-fail party secrets. Here they are below, in what we think of as our holiday gift to you. You’re welcome! Now go send those e-vites. Read More >>

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This clam dip is creamy, savory, and the ultimate crowd-pleaser for any gathering! Whether paired with crispy chips or fresh…

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Buying a gift for the person who always hosts the hangs can be a tough order. After all, most people who are comfortable with having people over are the types to curate their housewares and have thoughts about silverware and glassware. But the good news is—and I can confirm this, as someone who hosts about once a week—there is literally no end to the amount of serving trays, bowls, and surprise-and-delight items that a host can fit in their lives (and cabinets). Here’s some that the host in your life will joyfully add to their collection. Read More >>

Boursin stuffed mushrooms are a fun, delicious appetizer or side dish. These creamy, cheesy stuffed mushrooms are packed with flavorful…

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. We are in the countdown to Turkey Day and we can basically guarantee that there will be at least one pie on your dessert table. Pie scares a lot of people because there are two distinct components that have a lot of variables: dough and filling. But never fear, I’m here to answer your questions: Butter or shortening for crust? Both have benefits, but butter beats out shortening for two key reasons. For one, shortening doesn’t bring a lot of flavor to the party, which can work in certain instances (pot pies, more subtly flavored things, for example). But in the case of pie dough, I love the richness that butter brings. Secondly, it results in a flaker crust. Flakes occur in pastry when the water in fat is heated until it evaporates, causing flakes to disperse through the dough. And because butter has a higher water content than shortening, so it results in a lighter, slightly more delicate (in a good way) crust. Read More >>

Salisbury Steak casserole is a warm and comforting savory dish. It has a thick beef gravy, tender mushrooms, and seasoned…

Orange monkey bread is a fun twist on a classic sticky pull-apart bread. It’s packed with soft, buttery biscuit pieces,…

Thanksgiving leftovers: they can be both a blessing and a challenge. After dinner, the fridge is usually packed with turkey, mashed potatoes, stuffing, and cranberry sauce. On one hand, it’s nice to know you’ve got easy meals ahead, but on the other, it can start to get a little repetitive. But what if you could give those leftovers a new life with just a little creativity? Enter savory turkey pot pies, crispy stuffing waffles, and mashed potato flatbreads—and that’s just the start. We've rounded up our 25 favorite recipes to help you repurpose your Thanksgiving leftovers into an entirely new feast that you’ll actually want to eat. This year, you don’t have to settle for sad turkey sandwiches. Instead, turn to these inventive, delicious meals that make the most of what’s left in your fridge. Read More >>

Excerpt from https://support.reddithelp.com/hc/en-us/articles/205926439-Reddiquette Please do not: Be (intentionally) rude at all. ... Conduct personal attacks on other commenters. Ad hominem and other distracting attacks do not add anything to the conversation. Start a flame war. Just report and "walk away". If you really feel you have to confront them, leave a polite message with a quote or link to the rules, and no more. Insult others. Insults do not contribute to a rational discussion. Constructive Criticism, however, is appropriate and encouraged. Troll. Trolling does not contribute to the conversation.Reddiquette is an informal expression of the values of many redditors, as written by redditors themselves. This sub does not tolerate obnoxious behavior. If you see breaches of the above in this sub, please use the Report button. The moderation team is active and will permanently remove individuals who have demonstrated incapacity for civil discussion submitted by /u/AltitudinousOne [link] [comments]