Weeknight Cooking

The 10 Most Popular Food52 Recipes in February

Here's what you all were craving this month.

by: Valerio Farris

February 28, 2018

It is with a heavy heart that we bid adieu to February, the youngest sibling of the calendar year. As we head into March (already?), let's take a look back at the recipes that you all loved this month. February is the month of sweet treats, so it should come as no surprise that desserts reigned supreme. Peppered in there is a salad, a pasta, and an ooey-gooey option for your tater tots. February, how we'll miss you.

Maria Speck's Greek Yogurt Chocolate Mousse

A Wintry Jam That’s Totally Bananas

For the Silkiest Ice Cream, Add One Ingredient

You Know French Onion Soup—But Do You Know Its (Less Fussy) Tuscan Mother?

One-Pot Spicy and Creamy Chicken Pasta

Chocolate Peanut Butter Cookies (aka Magic Middles)

A Genius New Salad Craze, Shepherded by Smitten Kitchen

Spanish Baked Rice with Chorizo and Chickpeas

For the Best Mac & Cheese, Use Tater Tots

A Gooey Chocolate Cake for When You Need Dessert, Stat

What was your favorite thing you made in the last month? Let us know in the comments below.

Tags:

See what other Food52 readers are saying.

Janice Wacha
Girlfromipanema
AntoniaJames

Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.

Popular on Food52

5 Comments

Janice W. March 1, 2018

Yes Antonia, here's the recipe: Sauternes Sabayon - 3 large egg yolks, 1/2 cup Sauternes, 2 tablespoons granulated sugar, 1/2 cup heavy cream whipped to medium peaks and chilled. (optional). If you are serving the sabayon warm, make it at the last minute. To make it ahead and serve chilled, have an ice bath ready.
Fill a medium saucepan with two inches of water and bring to a simmer. In a medium copper of stainless-steel bowl whisk the egg yolks, sauternes and sugar. Place the bowl over the saucepan of simmering water and whisk constantly until the mixture is tripled in volume and registers 160 degrees F on an instant-read thermometer, about 3 to 5 minutes, Remove from heat. If serving chilled with whipped cream, place bowl into an ice bath and into the fridge to chill. When chilled, gently fold the whipped cream into the sabayon. Note: I used a 375ml bottle of 2015 Haut Charmes Sauternes, not overly sweet and well priced ($12.). You can poach pears with the extra sauternes and make meringues with the leftover egg whites!

AntoniaJames March 6, 2018

Thanks so much, Janice! ;o)

Girlfromipanema March 1, 2018

How are you determining most popular? Most viewed? Most saved? Most commented?

Janice W. February 28, 2018

This February was the peak of an amazing citrus season (in California), so my favorite recipe I made was tangerine sorbet topped with a Sauternes sabayon!
Sweet, tart, and creamy all in one spoonful! Ethereal!

AntoniaJames March 1, 2018

Janice, that sounds absolutely divine. I too have been enjoying the wonderful citrus this year. Would you be so kind as to share your recipe for the Sauternes sabayon? The combination of Sauternes plus citrus seems altogether perfect! ;o)