Starring the one recipe Alice Waters can't live without. | Continue reading
Recreating my mother's recipe in a new home. | Continue reading
There's no pick-me-up like a chocolate pick-me-up—are we right or are we right? | Continue reading
From a bizarre way to clean hard water stains to a seemingly counterintuitive way to remove heat stains from wood. | Continue reading
The Food52 community weighs in. | Continue reading
Plus 3 other common Thai ingredients and their best replacements. | Continue reading
Not all kosher salt is the same. | Continue reading
Walnuts are so much more than a nutty snack. | Continue reading
No stodgy tasting notes here! | Continue reading
The weeklong holiday originated in the 1960s to celebrate the African diaspora in America, but has evolved from its origins as different Black communities embrace it. | Continue reading
From chile-oiled wontons to kabocha fried rice. | Continue reading
Renting your dinner setting is easier than ever (bye, dirty dishes). | Continue reading
And we can’t get enough. | Continue reading
The last Big Little Recipe of the year is pure comfort food. | Continue reading
From the Santa mafia of her childhood to poop logs in Catalonia and feasts of fruits de mer in Normandy, a writer reflects on the weird and wondrous holiday traditions we grow to love. | Continue reading
Empty those sticky jars of molasses for pfeffernuse, gingerbread, and pudding. | Continue reading
A guide to dreamy, creamy mousse, every time. | Continue reading
Our plan for next year? Finally become more organized—and stay that way. | Continue reading
From stir-fried udon to balsamic chicken to a cake you'll bake again and again (and again). | Continue reading
From chic A-frame cabins, to rustic retreats with views. | Continue reading
Swapping out some white flour is an easy way to bring flavor to the next level. | Continue reading
From cozy comforters to upgraded bookshelves and eco-friendly cleaners—they've made our lives at home 1000x better. | Continue reading
Food industry pros Shannon Mustipher, Dan Pelosi, and Matt Ross stay ready for all the last-minute holiday gatherings with the simplest game plan. | Continue reading
How recreating a classic Ligurian cake saved the holidays—and brought me closer to my mother-in-law. | Continue reading
When designing her workspace, Nicole Crowder took her cues from a…living room | Continue reading
You don't want to ~*sleep*~ on this sale. | Continue reading
Long noodles, cornbread, and black-eyed peas are all said to bring good luck and prosperity. | Continue reading
It's not just its frozen foods aisles we love. | Continue reading
Straight from the baker who wrote the book on all things bread. | Continue reading
We'll take any opportunity to express our admiration for the legendary French chef. | Continue reading
Here's what (flaky, heavenly goodness) we baked up. | Continue reading
We turned to experts and our own community members for their go-to tips. | Continue reading
From makers of soaps and candles to ceramicists and perfumers, Home52's editors share their favorite new finds. | Continue reading
It's about way more than how much minced garlic equals one clove | Continue reading
A make-ahead holiday classic that only gets better with age. | Continue reading
In the new Wes Anderson film, the chestnut holiday treats are powerful enough to bribe a prison guard. | Continue reading
The fanciest version of a quotidien item is a foolproof bet. | Continue reading
Read this before your next bake. | Continue reading
The comedian talked about his mom's home cooking on a recent podcast episode with chef Ruth Rogers. | Continue reading
From classic duck legs to crisp pears. | Continue reading
When it comes to ginger beer, the hotter the better. | Continue reading
Whatever you do, don't put it in the fridge. | Continue reading
We've got one for every night and every mood. | Continue reading
Making your own almond paste is easy and worth it. We love putting this simple confection toward bear claws, pear cakes, and more. | Continue reading
18,000 would-be-bakers can purchase any other dessert on the company's dime. | Continue reading
With New Year’s Eve just weeks away, suppliers are scrambling. | Continue reading
That’s basically all of the pork, right? | Continue reading
Get in formation: Béchamel! Velouté! Espagnole! Hollandaise! Tomato! | Continue reading