If you’re wondering what to make for breakfast or lunch or dinner or dessert, just ask our resident Carolina Gelen. She’s the creator behind so many of our new favorite dishes, from a garlicky tomato soup to an orangey olive oil cake that’s almost too pretty to eat. Let’s dig in.
This dish was dreamed up as a vegetarian Thanksgiving main. But! Don’t let that stop you from making it all year long.
Two heads of garlic isn’t a typo. You roast these at the same time as the broccoli, and they become savory, sweet, and intense in the oven.
With a sticky, spicy glaze, this fried chicken has peak crunch, thanks to flour, cornstarch, and both baking powder and baking soda.
Beet juice is the natural dye behind this beautiful focaccia. One Food52er decorated their loaf “with olives, parsley sprigs, and chives.” Good idea.
This bright spin on pasta primavera is stylishly monotone. Think: broccoli, leek, scallion, parsley, and more.
“I made it! I knew I wanted to make this recipe as soon as I set my eyes on it! It’s delicious!” raves one reviewer.
Crispy potatoes smothered in cheesy sauce. If that isn’t enough, how about: caramelized onions, fresh cilantro, and fiery jalapeños.
And the crowd goes wild. “I make it weekly!” says one. “Low effort, high reward. My kind of weeknight recipe!” says another. “Absolutely outstanding,” says another.
“Lecsó is a staple in Hungarian households—a humble but oh-so-flavorful pepper stew you’ll fall in love with at first bite,” Carolina writes.
Why yes, the coriander-chive dressing would be good on a million other things.
Tuck this away for summer. Ripe tomato and watermelon get treated to an extra-fresh mint dressing.
12. Vegan Arayes
How to make a meat-stuffed pita without any meat? Mushroom, walnuts, and a slew of hearty, savory vegetables.
A swooshable dip that you can make with barely a moment’s notice. Serve with bread, crackers, or vegetables.
Store-bought puff pastry, apple butter, and cheddar join forces in these highly snackable cheese straws.
Gravy doesn’t have to be complicated—this recipe proves it. Spoon on anything, but especially a mountain of mashed potatoes.
Like Labneh With Sizzled Tomatoes (above), this yogurt dip is perfect for when you’re short on time or, oops, forgot to make an appetizer for guests.
What would this sauce be good on? More like: What wouldn’t this sauce be good on?
One Food52er writes, “I really don’t have words for how delicious, earthy, hearty, and filling this dish is!” Me neither!
Savory or sweet—why not both? This pizza is a delight in contrasts: squash, shallot, maple syrup, coriander, and cayenne.
A whole tablespoon of freshly ground black pepper keeps this creamy soup from feeling heavy.
21. Sesame Pancakes
Black and white sesame seeds not only add exciting (!) crunch to pillowy pancakes—they look gorgeous, too.
Name a better winter weekend baking project. I’ll wait.
“I LOVE this cake,” says one Food52er. “I have already made it three times and my roommate even eats it for breakfast.”
This ice cream resists iciness at all costs thanks to a generous splash of liqueur, which prevents crystallization (also, yum).
Want something sweet but don’t want to bake? This parfait has you covered.
Huzzah! No special equipment needed in this bittersweet semifreddo inspired by Carolina’s “favorite morning beverage, cardamom coffee.”
Fun to make, fun to eat. Use canned corn to make these at any time of year.
“Sponge cake has a special place in my heart,” Carolina writes. “It was one of the first desserts my mother taught me growing up, and to this day, I still use her measurements.”
Just like Reese’s, but instead of peanut butter, homemade pumpkin butter. Whoa.
The only thing better than fudgy brownies? Fudgy brownies with swirls and twirls of sweet potato purée.
Inspired by Greek loukoumades, or lokma, these doughnuts are bite-size, so you can eat a dozen without any help.
You only need a handful of ingredients for this knockout dessert (or, let’s be real, breakfast).