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
Writer Caitlin Raux Gunther waits for the time she can return to Riomaggiore—and one singularly sublime pasta special. | Continue reading
Think: crispy tofu, flaky-tender salmon, grilled seitan, and more. | Continue reading
The Food52 team's tried-and-true picks to stay cool (& well hydrated). | Continue reading
Table for One columnist, Eric Kim, shows us how to carve out a restful space for ourselves at home—with a really good meal, too. | Continue reading
For breakfast, dinner, and dessert. Get 'em while you can. | Continue reading
How to stay firm on your family’s eco principles—even when they’re tested (and broken). | Continue reading
A Brooklyn cafe is keeping its neighborhood fed, one fridge at a time. | Continue reading
Bonus: They're full of summer's bounty and can be made ahead, too. Columnist Emily Connor shows us how. | Continue reading
No dry or raw kernels here. | Continue reading
Natto: what it is and how to love it. | Continue reading
...and chill. | Continue reading
From how to display art to where to place objects. | Continue reading
You just need five minutes and a skillet for this week’s Genius Recipe from cooking legend Edna Lewis—nothing more. | Continue reading
These interiors tell the story of one of the oldest Black neighborhoods in America. | Continue reading
From fudgy brownies to crispy chicken wings. | Continue reading
This week's Big Little Recipe comes together in minutes and is just-right for an overheated summer. | Continue reading
How to process, grate, blitz, zest, smash your bread butts. | Continue reading
Six simple ways to make your kitchen space more eco-conscious. | Continue reading
A magical mold that brought two friends together, and inspired a cookbook. | Continue reading
Wiping it once was never enough. | Continue reading
On Arthur's picky eating, and his profound impact on my life. | Continue reading
The small-business owner, vintage cookbook collector, and Tennessean shares about the recipes and memories that inspire her. | Continue reading
Think: buttermilk fried chicken, tomato pie, candied yams, blackberry cobbler, pound cake, and more. | Continue reading
A virtual bake sale—organized by chefs Paola Velez, Willa Lou Pelini, and Rob Rubba—offers home cooks the tools to build an antiracist culture. | Continue reading
Menu planning? We've got lots of ideas—from spiralized hot dogs to superlative potato salad to buttercream-frosted flag cake. | Continue reading
On Lakshmi's new show, 'Taste the Nation,' the television host and cookbook author is sharing immigrant food stories—starting with her favorite multi-generational family recipe. | Continue reading
Sometimes a wedge of outdoor space is all you need. | Continue reading
This summery no-churn ice cream gets its tangy sweetness from a secret ingredient: goat cheese. | Continue reading