Did you catch us on NBC's the TODAY Show, and want to know more? Welcome, and thanks for swinging by! (And if you didn't catch our TV appearance, we're still glad you're here, and there's some nice chicken dinner in it for you, too.)
Here at Food52, we bring millions of cooks and eaters together from all over to exchange recipes and ideas and to support each other in the kitchen and home. We believe memorable cooking doesn't have to be complicated or precious, and that smart, workhorse kitchen tools are worth their weight in gold (and flimsy nonstick skillets that burn food and scratch are maddening! Maddening!). If you feel the same, you've come to the right place.
For more on the genius, supremely crispy chicken riffs and smart cooking gear you saw on the Today Show, read on.
We cooked in:
The Ballarini Professionale Nonstick Fry Pan
Give chicken a sizzling sear with a painless flip: this Italian-made kitchen workhorse has got a nonstick, durable surface we love that goes from stovetop to oven to dishwasher.
We fried with:
Frywall
Frywall catches all your splitter-splatter and keeps your food accessible for a flip or a stir, unlike traditional splatter screens. The flexible silicone funnel fits into all manner of pots and pans (and cleans up in a snap).
We keep on our bookshelf:
Genius Recipes, by Kristen Miglore
This New York Times best-selling cookbook (written by our Creative Director Kristen Miglore) is a collection of more than 100 foolproof recipes from the cooking pros, each with its own trick or technique that sets it apart. From tomato sauce to chocolate chip cookies, these are the be-all, end-all, go-to recipes.
Food52's co-founders, Amanda and Merrill, woke up bright and early for The Today Show to introduce the world to the brilliance of (not)recipes—an easier, more joyful way to cook, with less rules. After they revealed the trick to supremely crispy how-is-this-not-fried-chicken chicken, they tossed it into a hearty grain bowl and zhooshed it up in Merrill's mom's trademark Warm Chicken Salad. Find the recipes below!
| 1 | tablespoon olive oil |
| 8 | bone-in chicken thighs |
| salt | |
| freshly ground black pepper | |
| rind from half of a preserved lemon, finely chopped | |
| lemon wedges, for serving |
| 1 | tablespoon olive oil |
| 8 | bone-in chicken thighs |
| salt |
| freshly ground black pepper | |
| rind from half of a preserved lemon, finely chopped | |
| lemon wedges, for serving |
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