Ali Slagle
Food52
New York, United States
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Past articles by Ali:
These 30-Minute Skillet Chicken Thighs Are Far From Your Average Weeknight Dinner
In search of a quick weeknight dinner with little fuss and lots of flavor. Look no further than this one-skillet, 30-minute chicken thighs recipe with crispy garlic chips. Get the full recipe here! → Read More
Your Roasted Holiday Vegetables Deserve This Puckery, Crunchy Topping
Instead of making the roasted vegetables on your holiday spread heavier with cream, butter, and cheese, make them lighter and brighter with a crunchy topping. Get the full recipe for these easy roasted vegetables here. → Read More
Roasted Vegetables with Bright & Crunchy Herbed Topping
This umami-rich roasted vegetables recipe was developed in partnership with Ajinomoto Co. Inc. Instead of making the roasted vegetables on your holiday spread heavier with cream, butter, and cheese, make them lighter and brighter with a crunchy topping, the makings of which can reflect your tastes. The basic idea is to provide roast vegetables with a topping that’s puckery, fresh, and all around… → Read More
The Campfire Grilled Cheese You Can Make Anywhere, At Any Time
Featuring all the regional food you buy on your travels. → Read More
How to Photograph That Ice Cream Sundae (Before It Melts)
Tips from a food stylist on how to capture an Instagram-ready photo of your favorite ice cream sundaes. → Read More
5 Food Styling Tips to Let Those Grill Marks Shine
Don't fear a little blister from the fire. → Read More
A Recap of The Piglet's Round 3
See which two books will head into the finale. → Read More
A Recap of The Piglet's Round 2
Featuring Fig Newtons, chicken livers, and more. → Read More
How to Make Queso, Any Which Way
Queso blanco as a canvas for all sorts of toppings. → Read More
Meet Your Favorite Cookbooks of 2017
Your top 5 books and why you love them. → Read More
Flawless Cookies and Pizza Chicken: A Look Back at Piglet Round One
A look back at the 8 ironclad judgments that get us to round two. → Read More
Nominate Your Favorite Cookbooks of the Year
Now's your chance to tell us what we missed. → Read More
How We Get Ugly (but Delicious) Foods Ready for Their Close-Ups
5 styling tips straight from the Food52 photo studio. → Read More
The Piglet Tournament of Cookbooks is Back! Here Are Our 2018 Picks
Back and better than ever. → Read More
The 3 Simple Tricks That Helped Me Save Time in the Kitchen
A test-drive of this week's Change The Way You Cook newsletter. → Read More
How to Sprout Your Own Grains, Beans & Seeds (No Sunshine Required)
Give the dry grains, beans, and seeds languishing in your pantry a fresh start—and yourself a seriously nutritious, delicious, and cheap ingredient to play with—in a matter of days. → Read More
When Baked Potatoes Meet Nachos, Everyone Wins
An easy trick for cheesy, shareable, pull-apart potatoes. → Read More
Our Next Cookbook Will Have You Heading Outside
And the first look at the cover. → Read More
The Trick to Always-Creamy Cacio e Pepe Pasta, Straight from Rome
Just one ingredient will save yours from clumping (and tastes darn heavenly, too). → Read More
Follow This Formula, Make Meal-Worthy Salads with Just This & That
It's France Week! We partnered with La Baleine to share a formula for three composed salads—ahem, salades composées—that take cues from the classics and gussies them up a bit! Niçoise. Cobb. Those are the only composed salads I can think of, but take a look at the bones of these (very good) classics and you’ll see a structure that guides us to big, fun salads made of whatever our whim inspires.… → Read More