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
This Big Little Recipe is a family treasure. Except every relative makes it a little differently. | Continue reading
Here's the best way to wash them, so you can sleep easy. | Continue reading
Fire up the oven for the easiest big batch of hard-boiled eggs, ever. | Continue reading
After unexpectedly losing her mother, one writer uses a beloved meal to connect the past to the present—and negotiate the future. | Continue reading
Watch this exclusive clip from 'Waffles + Mochi' (and watch the premiere next week)! | Continue reading
Erin McDowell shows us how it's done—and shares a whole bunch of tender, flaky pastries to make with it. | Continue reading
Your grandmother had 10 of them, but do you really need one to make a good pie? | Continue reading
How cookbook author Emiko Davies' kitchen reno became her thoughtful response to a year of uncertainty and loss. | Continue reading
Here's how to give each and every kind of lamb chop the royal treatment. | Continue reading
The funk of a long winter doesn't stand a chance. | Continue reading
Plus, ideas for keeping the mood warm and inviting. | Continue reading
Learn how to make queso and enjoy this warm, melty, highly customizable king of cheese dips any time you're craving it. | Continue reading
This week’s Genius Recipe is chef Preeti Mistry's beloved tikka mac. | Continue reading
One small pop of color at a time. (The walls can wait.) | Continue reading
This week's Big Little Recipe is almost as easy as opening a jar. | Continue reading
Drop off a batch of cinnamon rolls, or bring her scones in bed—she'll love it all. | Continue reading
When it comes to making meatless meals, our favorite tofu recipes are plant-based perfection. | Continue reading
Can you eat spaghetti and meatballs over it? (Asking for a friend.) | Continue reading
But they actually do (you know it). | Continue reading
From pork to cabbage, just about any hardy ingredient will love this off-script technique. | Continue reading
Imagine your favorite pound cake, cheesecake, ice cream, or custard pie with the zing of fresh lemon, plus the subtly salty funk that comes with fermented condiments. | Continue reading
After realizing her new dining table was too small, this designer got clever. | Continue reading
Get to know hojicha powder, and explore matcha's darker side. | Continue reading
Just because you grew up doesn't mean you don't deserve treats. | Continue reading
Over a decade ago, Mely Martínez started writing down recipes for her son. Which turned into a flourishing blog and, now, a cookbook. | Continue reading