Gavin Matthews – The Top 5 Food52 RecipesFollow
Food52, the internet's premier source for real life recipes and better cooking, breaks down a new dish every week on News Genius. After 10 weeks, you can finally serve up anything from stir-fry noodles to vitality juice and a crossbreed of a doughnut and a croissant (oh yes). News Genius breaks down the Top 5 Food52 recipes, looking forward to more!
5. Meatballs Better Than Ikea's
Let’s face it: Grandma’s meatballs are not quite hitting the mark. Admitting the problem is the first step. The second is learning how to do it the right way. Put simply: “You need some meat -- about a pound of it -- and you will make them into balls.” This is Bachelor Pad 101.
Still, the Food 52 method is a bit of a departure from the oven baked method you may have expected: you’re going to fry these! With some patience, some skill, and some thyme, you too can match that Italian shack down the street and hopefully not ruin your clothes in the process.
4. Stir-Fry Master
Asian cooking does not have to be so daunting - you can get close to perfect even without a wok. Much of it has to do with the order in which you cook, spacing times and orders to make sure that everything gets the right amount of heat. Another secret? Diluting the soy sauce to cut down on the tang and bite. Once you get the balance down, you’ll feel like a pro and have a great dish to show for it. No wonder stir-fry is such a popular college dish.
3. The Green Monstah
Avocado may be great, but the green power food is hardly the first thing you would think of when making a smoothie. It is time to rethink your habits. The meaty, creamy avocado acts like milk, thickening the smoothie and giving the entire thing a smooth, hearty texture with safe fats and oils. Plus, good avocado are naturally sweet - the entire smoothie will come out delicious, no matter what! The process may seem easy, but there’s a secret: Food 52 recommends that you “freeze your fruit beforehand,” giving everything the perfectly creamy texture you expect. It rarely gets much better. Except for the croissoughnut.
2. The Perfect Steak
Most of us guess when it comes to steak. “Some pink” gets turned into “medium,” while any char is wrongly labeled “well done.” Now learn the right way. As it turns out, minimalism is the answer: by making real charcoal with chips, cooking it “hot” for a varying time, and spicing only with salt and pepper, you end up with a near-perfect steak.
And learn this now: medium-rare is the only style you want.
1. The Croissoughnut
This is what food was made for: the Transformer of baked goods. The “croissoughnut” is a mix of a croissant and a doughnut, the perfect blend of light, airy, sweet, and decadent. And surprisingly, there is little reason to fear the recipe: these are amazingly easy to make! While you will be attempting puff pastry, there is actually no learning curve. According to Food 52, “You can be rough with it, or leave it for longer than a half hour between rolls - puff pastry isn't as finicky as you might think.” That’s a vote of confidence that we could all use to finally sink our teeth into the perfect desert.
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