Another hit from Molly Wizenberg! I can't tell you how many times I've made this tart, for us, for parties, for catering gigs and for friends. It is a hit every single time and now boasts legions of fans. Scrumptious!
Read MoreThis recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
Read MoreI adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
Read MoreThis is such a bright, flavorful dish: leeks drizzled with a garlicky oil, roasted and then topped with breadcrumbs toasted with grapefruit zest and juice.
Read MoreDo you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreThis is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreThis is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MoreIf ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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