From fudgy weed brownies to tofu wontons, this month was oh-so delicious. | Continue reading
Instant decor upgrade, right this way. | Continue reading
Drop that crudité: If you've bought Sabra hummus recently, check the UPC code before eating it. Here's everything you need to know. | Continue reading
These juicy, flavorful chicken breast recipes are anything but boring. | Continue reading
One and done, please and thank you. | Continue reading
Listen up—it's the ultimate spring cleaning playlist. | Continue reading
And chocolate, too. | Continue reading
A delightfully minimalist chicken recipe to welcome the warmer weather. | Continue reading
No need to cry over spilled dye... | Continue reading
After getting the COVID-19 vaccine, there are still safety guidelines to consider. We'll break it down. | Continue reading
Hunting down expertly butchered wild meat? Here's where to find it. | Continue reading
Consider the leftovers (and sides!). | Continue reading
It's savory, comforting, and cooks up in 15 minutes flat. | Continue reading
Library card-inspired socks, anyone? | Continue reading
Even the neatest among us sometimes slip up. | Continue reading
Luckily, it takes no time to change that. | Continue reading
EXAU is raising the profile of southern Italian olive farmers and paving the way for Black-owned business in the US. | Continue reading
Because a countertop does not equal a cutting board. | Continue reading
Which technique yields the most delicious mushroom in town? Columnist Ella Quittner is on the case. | Continue reading
There's nothing plain about these white shades. | Continue reading
Think there's not much to this staple sip? Try this seasonal twist. | Continue reading
Also known as drum sieve, it's the key to the silkiest possible purées. | Continue reading
We asked the experts and they agree—sometimes, a few minutes is all you need. | Continue reading
Meet the brewing byproduct that adds depth to marinades, dressings, baked goods, and much more. | Continue reading
Award-winning author and grilling expert Paula Disbrowe walks us through her Texas-style smoked brisket recipe. | Continue reading
This saucy, cheesy Big Little Recipe just happens to be vegetarian. | Continue reading
There's practically nothing stopping you from flexing a new power tool skill. | Continue reading
The easiest way to make your home brighter for spring. | Continue reading
Tender enriched dough is the perfect canvas for all sorts of fillings—but for Food52 Resident and baking expert Samantha Seneviratne, it’s all about the citrus. | Continue reading
Whether or not you eat ham, you'll need other stuff on the table. | Continue reading
If you love DIYs, you can totally handle this project. | Continue reading
Pull out the good plates for dishes straight from the kitchens we miss most. | Continue reading
Sometimes, a cleaning robot is what’s been missing from your life. | Continue reading
These stately iron appliances have captivated cooks for more than a century. | Continue reading
"The Pepper Thai Cookbook" makes us wish we were Teigens. | Continue reading
Little is known about Amelia Simmons, author of "American Cookery" (the first American cookbook)—but we know she did invent the cupcake. | Continue reading
A little extra time up front = less cleaning later. | Continue reading
From its inspiration for Lee Isaac Chung's Oscar-nominated film to its many uses in South Korean cooking. | Continue reading
We dove headfirst into a bowl to investigate this bright, juicy breakfast. | Continue reading
A cookbook for tahini superfans—with over two dozen tahini sauce recipes, like pesto, ranch, Buffalo, and then some. | Continue reading
From the oven to the stovetop, here are the best books for one-and-done meals. | Continue reading
Because we’re all tired of intensive cleaning, that’s why. | Continue reading
And lamb, too. | Continue reading
Is there really such a thing as better-for-you booze? We investigated. | Continue reading
Hint: There are things nobody tells you about them. | Continue reading
We interviewed the chef on working with the new Netflix series "Waffles + Mochi." | Continue reading
An easy-breezy, umami-laden sauce to keep in the fridge at all times. | Continue reading
From rice to wine to infused vinegars, you should be using this flavorful acid for way more than salad dressing. | Continue reading