Announcing our latest recipe contest, in partnership with Planet Oat. | Continue reading
From a Nova Scotia sauvignon blanc to a very dry riesling, these are our team's go-to white wines for the summer and beyond. | Continue reading
This week’s Genius Recipe is a cheery, well-loved treat from Scott Peacock—and you'll barely have to heat a thing. | Continue reading
Erin McDowell is usually behind our favorite baked goods—but this week, she taught us a bacon technique we can't stop thinking about. | Continue reading
And the virtual community of homebodies that inspired them. | Continue reading
Don't cry over dry, crumbly cornbread. | Continue reading
For this week's Big Little Recipe, all you need are two ingredients: ripe tomatoes and a melty cheese like cheddar. | Continue reading
Keep these tricks and tips in mind during your next trip to the market. | Continue reading
Plus, how to pull it off at home. | Continue reading
Whether you're in the mood for something fruity, nutty, or custardy, we've got just the idea. | Continue reading
From “what is a crumb coat?” to mixing-and-matching a recipe to your specific vision, these books have you more than covered. | Continue reading
How to add order and style to bathrooms—big or small. | Continue reading
One woman’s journey to discover what it means to connect with her ingredients, and why it matters. | Continue reading
All you need is some paint. | Continue reading
Asparagus, corn, squash, and more. | Continue reading
Johnson shares a juicy, yogurty tomato recipe from his award-winning cookbook—and tells us all he's been up to these past few months. | Continue reading
Now, Fatima is helping other refugees like her start their own food businesses. | Continue reading
And for their goodest boys, of course | Continue reading
Is this an ap-peel-ing new secret storage method or is it just bananas? | Continue reading
This hack trended on TikTok as a way to draw out bugs (eek!). But does it actually work? Cookbook author Nik Sharma finds out. | Continue reading
Basil’s got a lot more to offer than just the leaves. | Continue reading
If these ideas don't inspire you to get one, we're not sure what will. | Continue reading
Chef Jody Williams’s Genius soupe au pistou is a happy home for any (or all!) the veg you've got. | Continue reading
On finding the perfect empanada dough, fulfillment in work, and acceptance by local Peruvian mamás. | Continue reading
A toe-kick drawer for baking sheets! A spot for bulky utensils! | Continue reading
On grief and baking. | Continue reading
Our best recipes to add to your weeknight rotation. | Continue reading
From mushroom marsala noodles to chilled beet-balsamic soup, these recipes treat mascarpone right. | Continue reading
Dark green doesn’t necessarily mean rotten. | Continue reading
Plus, the hacks that make it *really* shine. | Continue reading
A city stretched thin, but never broken. | Continue reading
We can't stop staring. Or dreaming. | Continue reading
Spoiler alert: Yes, and a drinking glass, too. Food52's Resident Pasta Maker, Meryl Feinstein of Pasta Social Club, shows us how. | Continue reading
With recipes for kimchi to kombucha, tuna salad to tahdig, ramen to rosé jam. | Continue reading
Plus, the importance of gluten and protein content in wheat. | Continue reading
Our columnist Ella Quittner made pesto—a lot of pesto—to find the best technique once and for all. | Continue reading
Plus, all the small but impactful changes she's made to her life at home. | Continue reading
My quest for the perfect cookie, and other lessons in resilience and hope. | Continue reading
A hard shell taco meets spicy noodle salad. | Continue reading
Chitra Agrawal’s khara huggi is the Genius recipe to make most things feel better. | Continue reading
What to pick and how to style, according to the Urban Jungle blogger. | Continue reading
All the dishes you've been loving this year. | Continue reading
This week's Big Little Recipe is a speedy-as-can-be sauce to pour on whatever ice cream (or sorbet or sherbet or yogurt) is nearby. | Continue reading
Food52's Resident Bread Baker, Maurizio Leo of The Perfect Loaf, shows us how to adjust our starter's schedule to our own lives—and not the other way around. | Continue reading
All the ways you can trap 'em, repel 'em, and just keep them away from your home. | Continue reading
Who knew it was as simple as a few swaps? | Continue reading
Fire up the grill. | Continue reading