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Mini Wedge Salads with Anchovy Dressing
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.
Tofu Scramble
If there’s a South Asian grocery store where you live, it’s likely that they carry black salt. If not, it can sometimes be found at gourmet or specialty grocery stores, or it can always be sourced from online spice shops or retailers.
The Recipe Critic s Creamy Garlic Pork Marsala
This recipe is shared in partnership with Smithfield Marinated Fresh Pork.
Double Chocolate Espresso Cookies
I love the way coffee enhances the flavor of chocolate, which is why I started doctoring up my favorite chocolate cookies with espresso powder. These cookies are not for the faint of heart, they are decadent and rich, and best accompanied with a glass of milk.
Olive Oil and Brown Sugar Granola Minus the Grains
This recipe for grain-free granola calls in roughly chopped sliced almonds to replace the oats. It's adapted from Nekisia Davis' Olive Oil and Maple Granola, which more than 2,000 Food52 users consider a favorite. Consider this a template for grain-free granola: Riffing is encouraged. Swap out the dried cherries for another tart dried fruit, like cranberries. Toss in dark chocolate chips after it cools. The recipe yields about 7 cups, which'll fly off of your pantry shelves in no time, but you can easily double or halve it as you wish. Stored in a jar and adorned with a twine bow, it'd make a beautiful holiday—or any day—gift.
The Tiniest Meatballs
My Tiniest Meatballs have a few tricks up their (size XXXS) sleeves, to pack maximum flavor while requiring the least amount of work—making them my all-time favorite easy weeknight meatball. They call in sweet Italian sausage, rather than plain old ground pork, so you get a couple of extras on the seasoning front: fennel seeds, dried parsley, onion powder, in most blends. They also let you skip all of the chopping and mincing of herbs and garlic and stale bread—instead, you just blitz it together in a food processor, in a flash. And finally, they invite ricotta to the party, because they don't want you to find them too dense. The ricotta in these tiny meatballs add extra tenderness to their interiors that serves as a perfect foil to the crisped-as-heck exteriors.
Streusel for Pies
This is a great all-purpose streusel recipe for baking on top of pies. It makes large clumps that bake up slightly crisp on the outside, then soft in the middle. You can add other ingredients to your streusel to flavor it—sometimes I add a splash of vanilla or almond extract, and I often throw in additional spices like cloves, nutmeg, or ginger.
Poppy's Matzo Brei
My grandfather, whom I called Poppy, was a counterman at the famed B&H Dairy in the East Village for 40 years! By the 1980’s and during my early childhood on the Lower East Side, he went to the Grand Street Dairy and there became coined King of the Matzo Brei. For the 10 years of my childhood that my Poppy was alive for, I can remember the smell of matzo brei frying and loved eating it with a pile of sugar on my plate to dip it into. I started my business 12 years ago and decided dedicate it to him by calling the company Poppy’s. While I’m not the chef of my business, I love cooking at home and on this Passover I figured we could share this recipe for anyone to make.
Cold Korean Zucchini Salad
Living in NYC means I'm spoiled for choice when it comes to Korean food, something I've appreciated since I was a kid. I have fond memories of family trips to Lady Octopus in Brooklyn, a no-frills spot run by a sweet woman whose name, unfortunately, I can't recall. The restaurant closed its doors over 15 years ago, but its faded sign still hangs, a nostalgic reminder of the delicious garlicky shrimp and vegetable fried rice they served up for next to nothing. My recent visit to Seoul reignited my love for Korean cuisine, showcasing its depth and complexity. It's a cuisine that balances bold flavors—garlic, heat, sweetness, and umami—with finesse. This simple zucchini salad, a regular in my fridge, is my nod to the world of Korean food.
My Harabeoji sAvocado BLT
My harabeoji’s BLT—with its secret slices of avocado—creates the perfect alchemy of textures and flavors that will make your mouth water after each bite. The avocado is a smooth counterpart to the crunchy confetti of iceberg lettuce, a subtle base to the tang of a ripened tomato, and a soft, creamy landing after the salty tear of the bacon. BLTs truly thrive when their architecture supports each ingredient; the bread *must* be toasted to bookend the craggy contents.
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