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Yes that’s right, just take cold hard butter straight out of the fridge, use your ordinary cheese grater on it and it spreads over bread like a dream. submitted by /u/redwine_blackcoffee [link] [comments]

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Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts! Is there really anything better than chocolate? Honestly, I can’t think…

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I over cooked my Mac and cheese and the noodles are super mushy. How can I save them submitted by /u/themeandoggie [link] [comments]

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I use a basic floor egg breadcrumbs but I'm trying to make it crunchier should I either do a second run through or add somthing else to the mixture submitted by /u/DIKbrother6969 [link] [comments]

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Made French toast this morning using unsweetened non fairy creamer instead of milk. I couldn’t tell the difference. submitted by /u/Highlander2748 [link] [comments]

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Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make! Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you…

I love fast food but haven't gotten any in years so for my birthday dinner I made a copycat recipe. Tasted just like the real thing only better! submitted by /u/sabes0129 [link] [comments]

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Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that’s ready in 15 minutes and sure to impress. Have some leftover bananas? Keep them to use in a tasty dessert! Banana bread is always a must…

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Some stuck me with some mashed sweet potatoes. I really don't feel like eating them. Can I make a soup or something with them? submitted by /u/ofthedappersort [link] [comments]

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This creamy pesto sauce is so bright and packed with fresh flavor, and the best part is there is no cooking required! This quick and easy creamy sauce is ready in just 15 minutes and is perfect on your favorite cooked pasta. I love a quick and easy pasta recipe. My kids all love them…

Like I don't like the dried veg and meat, it just taste weird and the textures weird, so I was wondering how to make it better without the dried stuff. Would fried onion (like the ones you put on hotdogs) be good with it? submitted by /u/BritishMan5 [link] [comments]

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These red velvet cupcakes are perfectly moist with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best! Cupcakes are the perfect dessert for any occasion. For other delightful cupcake recipes, try these banana cupcakes, these amazing…

We keep a little tub of sour cream in the fridge for tacos or baked potatoes, etc. Sometimes when we open it, it has separated a bit, with a layer of cloudy water on top. One of thinks this watery layer should be dumped off, into the trash can, or down the sink drain. The other of us thinks it should be stirred back in. Who is right? submitted by /u/TheL95 [link] [comments]

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Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe! I think it’s safe to say salmon is my favorite kind…

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I have IBS and I can't eat onion or garlic anymore, which makes sauces impossible to find. What are some good ones I can make that are easy? submitted by /u/cloudiimofo [link] [comments]

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Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It’s the perfect elegant dessert for special occasions! Homemade mousse is the absolute best! It just melts in your mouth and is so creamy…

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When Maru Toledo asked a 100-year-old woman about a “turco de garbanz[o],” an old wedding dessert made with shreds of chicken, the elder shook her cane at the chef, less than half her age, demanding answers. “Where did you get that recipe from; how do you know it?” Toledo, a culinary historian, explained her work: She researches the disappearing recipes of Jalisco, her home state, and had combed through old documents to piece together this specific one. Read More >>

As a line cook, I spent most of my time making dinner for other people, some time thinking about cooking for myself, and no time ever actually preparing dinner at home. When I stopped cooking in restaurants, this equation changed, slightly. While I now give myself time to make dinner at home, most nights I’m not that interested in spending more than thirty minutes in my kitchen. (I guess Rachael Ray had it right all along.) For me, weeknight dinners should be enjoyable to eat, but always easy to make. Though the possibility of the occasional weeknight kitchen catastrophe will never quite disappear, I can confidently report that the 11 recipes below will make easy, delicious meals after even the worst of weekdays. Read More >>

I slow cooked a pork shoulder with a mild carnitas sauce and shredded it with the cooking liquid after getting rid of most of the fat. It tastes GAMEY. Like, the gamiest meat I’ve ever had. Do I just make a stronger sauce to drown it out? Try and remove the cooking liquid (which was pretty gelatinous since the shoulder was bone-in)? Some other third option? I’ll admit I usually used tenderloin for pulled pork, so maybe I’m just being unreasonable about what the cut should taste like but I can’t eat this as is. Halllp. Edit: soaking in apple cider vinegar and will re-season and update! Thanks all! Edit #2: I think I must have gotten a bad one, it was well within sell by date and cooked quickly after purchase but it still tastes off (if improved after some vinegar). Glad it was on sale so I’m at least not out much, but I hate wasting meat 🙁 thanks to everyone who helped! submitted by /u/Fermifighter [link] [comments]

Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies. I definitely have a sweet tooth. I can’t keep my hands off any kind of treats I make, so when…

Hi there, For those of you who may not know, we have a product line called Five Two made up of home essentials that we design and produce with help from all of you, the Food52 Community. Read More >>

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I'm a bit of a popcorn fiend, eat it pretty regularly. I love boomckickapop, although I pop my own usually. It's super light fluffy and not chewy at all. Almost crispy. Normally, popcorn can be pretty chewy or tough compared to this kind. I've tried better steam ventilation during popping, but cannot replicate the texture. Is this a specific variety, and sold in stores? Thanks for any help submitted by /u/braith_rose [link] [comments]

This delicious homemade pesto is bursting with basil leaf flavor balanced by buttery pine nuts, fresh garlic, and earthy olive oil. Here is everything you need to know to make the best basil pesto sauce in just a few minutes! It’s the perfect addition to all of your favorite Italian dishes. If you’ve never tried…

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Wondering if I can sear my roast, then assemble my crockpot and refrigerate overnight so that it's ready to go in the morning. Just a little worried about heating and cooling submitted by /u/Desperate-Ad-3705 [link] [comments]

Was making a Lo Mein dish the other night but could not find any good Lo Mein noodles so I improvised with Bucatini noodles. The texture was just as good but had to add more sauce as it seems the bucatini soaked up more than Lo Mein does. submitted by /u/wes1971 [link] [comments]

This miso glaze is a great sauce is great for so much more than salmon! It is sweet and savory and packed with umami flavor that goes so great with veggies, fish, and pork belly or a poke bowl. It’s a must-have recipe for your recipe book! I love all dishes inspired by Asian flavors.…

Hi Food52ers, Today we have a very exciting announcement—we’re hiring! Read More >>

Eggs, the fourth most purchased grocery item in the United States, have become expensive and difficult to find—and now occasionally smuggled across international borders. According to the U.S. Bureau of Labor Statistics, the average price of a dozen eggs in the United States increased 137 percent in December 2022, compared to the previous year. The drastic rise in cost and simultaneous scarcity is happening for two reasons: a historic avian flu outbreak within the United States as well as globally occurring cost increases for animal feed and fuel. Read More >>

As we approach the end of Dry (or ‘damp’, if you will) January, we're looking toward the drinks that we plan on making serious eye contact with from across the bar. From the continued revival of the ever-present spritz to a surprising fungal twist to a super spy favorite, these are the cocktails some of our staff plan on imbibing in 2023. The Cocktails 1. Half-proof cocktails Low-ABV cocktails are ideal for the sober curious, or those in search of something ever-refreshing without a boozy punch. John Debary's Radler—made with beer, a non-alcoholic aperitif, and lots of seasonal citrus—is the perfect example of this style of drink. Half-proof cocktails have also been on the circuit for quite some time without us being truly aware. They’re some of the most popular drinks of the last few years: the Aperol Spritz, the Shandy, the Negroni Sbagliato (thanks to the dilution from sparkling wine… ahem, with prosecco), and the Kir Royale (depending on whether or not you’re an Emily in Paris fan). Half-proof is the moment, and we’re just living in (and for) it. Read More >>

Since its start in 2008, Starbucks Rewards has earned somewhat of a cult following. Today’s perks, however, look very different from those available when the rewards first launched over a decade ago—and soon, we’ll be seeing even more changes to the program. According to a Terms of Use update from the company, most rewards items will soon require more stars (their version of points) to redeem. Effectively, that means it will be harder for customers to earn perks like free drinks and bakery items. These changes to the rewards redemption system will go into effect February 13, 2023. Read More >>

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. I've always loved having a personal blender around and have been whipping up morning smoothies a few times a week for nearly a decade. As I moved around in my early 20s, my handy-dandy Nutribullet provided a simple way to make a nourishing breakfast or snack without being burdened by a large base and tons of attachments—a key factor when I was living in apartments with extremely minimal storage. Read More >>

My favorite room of my home is, by far, my bedroom. I spent weeks deliberating furnishings, wood tones, and a few pieces of lovely (yet affordable) art. I also landed on a thick, cozy area rug, a big armchair, and the most exquisite secondhand mirror to accent it all. But what I really splurged on were my percale sheets, duvet cover, and the most cloud-like comforter imaginable to make the place where I lay my head at night the happiest place to be. I was diligent about keeping this oasis of calm and comfort neat and tidy, too: I dusted, and vacuumed, and stripped my bed each week. There is one item, however, that escaped my cleaning routine completely. Many many months after I bought it, my comforter hadn't made it down to the laundry room. That is, until the day I found out that even with a cover on, a down (or alternate down) comforter is a magnet for allergens, dust, dander, and even skin cells (oh, my). Read More >>

Hello /r/foodPorn! We are excited to see so much new and tasty looking content come across the new queue. But, with that influx of new content, we also must strive to adhere to our core values. We want high resolution images and we want to credit the content creators. We also need to clarify that we will remove abusive, antagonistic and rude users. It sucks to do that, and we are always open to appeals. So, going forward, we will clarify our existing rule.. ALL posts must credit the content creator in the title. Please act accordingly. Just be nice, and not rude. If you created the image, you should post it as [OC]. We have added an [OC] flair that you can add, once you post it. If you did not create the image or food in the image, you shall credit the content creator. An example would be: "Crunchy fried shrimp [1800x1280] credit: Shrimptastic Food Truck" This should help users know if you are cross posting content you did not create, sharing content you found on the internet, or if you did create content and want to share it here. We , as always, welcome your constructive criticism for this rule clarification. submitted by /u/PeaceLoveSmithWesson [link] [comments]

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This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. For years, my roommate and I ate off of orange plastic plates embossed with her college mascot (it was a knight). They were scratched, chipped, and most definitely ready to retire. But we were fresh out of school and collecting matching, company-worthy dinnerware was a luxury we only dreamed of. I wish we had known about melamine. Read More >>

Hi there! It's time for refresh of the rules thread. The sidebar as always has the rules listed, but this post should hopefully offer more elaboration/clarification for necessary reference. The updated rules are quoted below and include new clarifications, 2 new rules at the end, and modifications to rule 4. Several announcements follow which I highly recommend reading up on. Here are the current rules: What is a food hack? A food hack is a relatively simple unconventional trick that aids in the preparation, cooking time, presentation, nutrition or resulting taste of a dish. Any ingredients referenced in a food hack should generally be available from different sources and unbranded. Visual reference material (infographs, charts) can also count as a food hack if a kitchen beginner can use it easily to speed up food preparation. Rules: Titles should be descriptive. Think of them as your justification for calling them a hack. Make them descriptive, a sentence long, and try to convey as much information about the trick as you can. If someone can read the entirety of the hack in the title and immediately jump into comments to talk about it, that's a successful post. 'X tricks to make Y!' is not an acceptable title. 'Do Y faster with these X tips!' is not acceptable either. Users are heavily encouraged to report a post whenever seeing titles like this. Image posts should be concise. If it's a single image, the hack should be obvious and the title should help to make it obvious. If it's an album that's more than 3 images, it'd be preferable to lead with an image of the finished hack, and the title should be descriptive. A recipe itself does not constitute a food hack. Use /r/recipes If the focus of the title and ensuing conversation aren't on a dish, but the (unbranded) ingredient and it's unorthodox potential, you are then free to post to /r/foodhacks. If it's on the dish as a whole, the hugely popular /r/recipes is a place to post it. If you've tried out some recently popular hack and want to post your results, use a comment in the original thread. We think it's awesome when users here post their results, but it also has the side effect of bloating the front page a bit if those results posts take the form of new submissions. If the results posts are in the comments of the original thread, that's no issue. Product advertisement, even the passive kind, is not allowed in submissions. We're not the place to post your kickstarter, or several ways to use some specific brand of chips or cookies, or some way of approximating a popular fast food recipe (or ordering from a secret menu). Moderation on this one is fast and loose for good reason, and we treat links to crowdfunding domains automatically as passive advertisement due to past experience. List posts: Use a title that describes one hack from the list, and try to link directly to that entry on the list. The idea behind this one is to discourage clickbait sites from abusing the mod queue in any form, and to encourage useful information right from the front page. We will try to be consistent with this one. 'X tricks to make Y!' is not an acceptable title. 'Do Y faster with these X tips!' is not acceptable either. Users are heavily encouraged to report a post whenever seeing titles like this. Clearly label any hacks regarding presentation of food. This sub is predominantly meant to focus on the food itself and not presentation, but we'll let slide anything that is clearly tagged with [presentation] or [arrangement] or [plating]. Infographics and other quick informational reference are allowed. We consider infographics with a reasonable level of specificity to be acceptable as they offer an immediate point of reference that if used can speed up the preparation of a meal. The logical reasoning behind it: if you're not a professional chef, quick reference resources are useful in cutting down your food prep time and thus there is nothing wrong in considering them a hack for a large number of people. User harassment is forbidden. You can voice your opinion without harassing someone directly. Blogspam will be removed subjectively. If your account has only 6 submissions to the same blog subsequently linking to some other food site, don't bother. If you're a youtube creator, it's fine to post your videos as long as the video follows rule 3 (focuses on the trick more than the recipe) and you participate in the comments here. We want to be treated like a community and not an easy source of clicks or karma. Keep in mind reddit global rules are always going to remain enforced as well. Our own rules are not necessarily enforced with perfect consistency. They are designed with mod flexibility in mind, and while selective enforcement isn't necessarily desirable, it is often a pragmatic reality. Each mod's approach may differ and the rules can not cover every possible situation which may result in a post removal or warning. If you have a concern with any of these rules, post in the comments or send a modmail and we'll talk. Sincerely, /u/gildedlink Now for the timely announcements: several domains have been filtered from submissions. I went through our moderation queue for the past few months and compiled a list of the submission frequency from certain domains and users, and looked over those users' submission/post history to determine any sockpuppet accounts. The resulting list encompasses about 25 domain names that will be filtered from submissions from now on, and users associated with them exclusively to this point (or almost exclusively) will be assumed sockpuppet accounts and banned shortly. It also adds indiegogo and kickstarter to the mix preemptively as there's no way I can see a hack being submitted that doesn't break rule 5 from those locations. I weighed the pros and cons of publishing this list and decided against publishing in this thread (at least for now) to defer attempts to get around it a little bit longer by anyone not paying attention to the ban PMs on these sockpuppet accounts. I want to thank anyone who's bothered to report submissions- this kind of major action wouldn't have been possible without the descriptive reports I found in the mod queue, some of them very specific and researched and others at least pointing directly to the rule broken. I plan on adjusting the report system in the near future to add rules as preset 'reasons' for a report. The more you report when relevant the higher quality we can expect of the content. I try to be flexible when allowing posts since the phrase 'foodhack' is vague depending on who uses it, but some submissions are clearly not interested in the discussion, just the click traffic. In other cases it's just helpful to see enough reports agreeing with us that something is 'not a food hack' that we're sufficiently confident to take action on it. New submission flair! The tags have been replaced with link flair. There may be design changes as well to take advantage of them. It's a busy time of year so give me some time on that half. Finally, I am considering either an account age or comment karma restriction on contributing to this subreddit. Please comment with your thoughts on this matter. submitted by /u/gildedlink [link] [comments]