Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
When was the last time you heard someone say "the wonkier, the better" when it comes to cooking? And what can't you wrap up in a buttery, flaky crust? The answers are in this video in our new weekly series with The New York Times, where Executive Editor Kristen Miglore and Test Kitchen Manager Erin McDowell make a kale, mustard green, and Asiago galette from scratch. Their method is forgiving and adaptable—little flaws and changes in the process just make your galette that much more rustic, yet always crispy and melty—in other words, everything you want in a galette.
Video by Kyle Orosz