Food52 Pantry

Recent Recipes

• 1

  Tomato Rice (Tamatar Biryani)

  We made this rice for Raghavan Iyer—Cookbook Author, Magazine Writer, Culinary Educator—and I'm thanking him for writing this recipe.

• 2

  Magical Coffee

  This recipe was inspired by a drink I love at a local café. (Theirs is "magic coffee.") After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the New York Times. There's lots of room for variation depending on what flavors you like—I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too.

• 3

  Masala Oats From 'Parsi: From Persia to Bombay'

  "Masala oats is my go-to staff breakfast during the manic weekends at work. After a frantic morning shift of slinging out hot breakfasts to the crowds of East London, we find a welcome pause to sit down to a sustaining bowl of hot, spicy, savory oats—our own energizing breakfast to ready the team for the forthcoming lunchtime onslaught." —Farokh Talati Excerpted from Parsi: From Persia to Bombay: recipes & tales from the ancient culture. Used with the permission of the publisher, Bloomsbury. Copyright © 2022 by Farokh Talati

• 4

  Via Carota's Insalata Verde

  We are devoted to this salad. We eat it every day. We crave it, in fact, and it is at our dining table nightly. Spring. Summer. Autumn. Winter. The greens have been purposefully chosen for their different textures and flavors: some sweet and crunchy, others peppery, bitter, or soft. Take good care of your leaves. Wash and dry them gently so they stay crisp. Our objective from the beginning was to create the quintessential green salad. Now, when we look around the dining room, on just about every table, we see a tower of bright green leaves, drizzled with our vinaigrette. We’re proud of this bowl of simplicity. It is okay to eat with your hands. From Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant by Jody Williams and Rita Sodi, with Anna Kovel. Copyright © 2022 by Jody Williams and Rita Sodi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

• 5

  Gnocchi With Luxurious Pomodoro From 'Simple Pasta'

  “I had my first bowl of potato gnocchi at Old Papa’s Cafe in Fremantle, Western Australia. This port town was a hub for many Italians seeking a new beginning after World War II. The café was opened in the late 1960s by a Sicilian-born emigrant who re-created the Italian alfresco street cafés of his childhood. What started as a dingy dive, where patrons gambled and sat ringside watching the occasional boxing match, turned into a beloved institution. Italians owned and ran delicatessens, greengrocers, butchers, and barbershops throughout Freo. I was a pimply teenager when we moved to the isolated west coast and I lapped up the freedom this small village enabled. When we weren’t trying to sneak into the pubs, underage, I used to meet my friends for pasta or coffee at Old Papa’s. On the blisteringly hot summer nights, they served ice-cold lemon granita that quenched our thirst while we waited for the cooling sea breeze, known as the Fremantle Doctor, to arrive. But back to the gnocchi. I can still vividly recall that very first bite. Even in the dead of summer, it hit the spot, served with a simple tomato sauce (as pictured) in a hand-painted Maiolica ceramic bowl. Each table had a generous serving of grated pecorino that you could keep adding, which I did again and again, before I mourned the last gnocchi. If I can get you to make just one thing in this book, it is this recipe—it’s so simple. You’ll never tire of it. In fact, I’m betting it will become a dinner staple.” —Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © Graydon Herriott

• 6

  Iced Corn Coffee Cake From 'Savory Baking'

  This sweeter cornbread ratio is delightful all on its own: It's very moist with notes of honey and is delightful for snacking. But paired with a crumbly, buttery streusel and a thick vanilla icing, it heads into coffee cake territory, perfect as a quickbread or snacking cake. You can serve the coffee cake slightly warm, and the icing will be a bit more gooey and glaze-like. Or, you can cool the coffee cake completely, drizzle with icing, and allow it to set until firm and sliceable. Both ways are truly equally delicious. Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell.