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Helping people become better, smarter, happier cooks. Founded by Amanda Hesser and Merrill Stubbs.

Entries by Food52

Vegan Pumpkin Pancakes

(0) Comments | Posted October 22, 2014 | 5:50 PM

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Warm, fluffy, weekday-friendly pancakes to cure your fall cravings.

It’s October, which means that I can pat myself on the back for having waited an...

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11 Drinks to Start Your Morning

(0) Comments | Posted October 21, 2014 | 2:16 PM

In the world of morning beverages, there are a lot of personal preferences. There are hot drink drinkers and cold drink drinkers: Some people will adamantly order a cold coffee, even in the dead of winter, while others can never give up their hot latte, even as they sweat through...

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2 Ways to Get Equal Amounts of Batter Into Cake Pans

(1) Comments | Posted October 20, 2014 | 3:21 PM

Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice explains how to achieve batter equilibrium for perfectly even layer cakes.

Bakers and pastry chefs are notoriously anxious about details, one of which is getting equal amounts...

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How to Cook Flat Bacon

(0) Comments | Posted October 17, 2014 | 11:56 AM

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: A trick for making pretty, flat bacon -- no big wrinkles of fat in sight -- from our test kitchen manager Derek Laughren.

You can't...

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8 Vegan Dinners That Moonlight as Lunches

(0) Comments | Posted October 15, 2014 | 12:58 PM

Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.

Today: If you're a student -- or just a busy person -- you'll want some...

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Homemade Ricotta and 11 Ways to Use It

(0) Comments | Posted October 15, 2014 | 12:50 PM

If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes. 

Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We've been known to eat it straight from the spoon,...

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Nutella Crêpe Cake

(2) Comments | Posted October 13, 2014 | 4:52 PM

When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.

Today: A 3-ingredient cake -- halfway in between delicate and rustic -- you'll want to work into your regular...

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11 Make-Ahead Vegetarian Meals

(2) Comments | Posted October 10, 2014 | 12:31 PM

Now's the time of year when your friends are looking for any excuse to be outside and enjoy good food, cold beer, and a warm breeze. People are inventing reasons to get together -- one friend is hosting the "One Year Anniversary of My Housewarming Party" party -- and you're...

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How to Make Black Licorice From Scratch

(0) Comments | Posted October 7, 2014 | 3:54 PM

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Christina Lane from Dessert For Two makes a homemade version of a controversial candy that will convert you to...

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How to Make Soba Noodles at Home

(0) Comments | Posted October 6, 2014 | 3:40 PM

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: You don't need any special equipment to make these homemade soba noodles from Tess Ward of The 'Yes' Chef, so what are...

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How to Eat Toast for Dinner

(2) Comments | Posted October 3, 2014 | 11:51 AM

Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety. 

Today: Dinner always tastes better when you eat it...

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4 Ways to Up Your Garnish Game

(0) Comments | Posted October 2, 2014 | 12:26 PM

When he's not busy running the cocktail program at New York City's Maialino, Erik Lombardo is giving us the rundown on all things spirits -- and showing us the best ways to drink them.

Today: Erik talks about the important finishing touches to drinks -- the garnish.

In...

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How to Make Turkish Delight

(0) Comments | Posted October 2, 2014 | 9:59 AM

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Turkish delight doesn't have to be chalky and neon-colored. Sophia Real from Real Simple Food makes candy that tastes like it came straight...

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The Essential Techniques That Every Home Cook Should Know

(2) Comments | Posted October 1, 2014 | 1:36 PM

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: We're going back to basics with the essential cooking techniques -- think of this as Cooking 101.

The problem with cooking basics is that...

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How to Make Orange Soda at Home

(0) Comments | Posted September 30, 2014 | 1:00 PM

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Recreate the preferred beverage of your childhood -- orange soda -- in just ten minutes. Tieghan Gerard of Half Baked Harvest shows...

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Halfway to Breakfast: 1 Box of Oats, 5 Breakfasts

(0) Comments | Posted September 30, 2014 | 12:08 PM

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples -- or your seasonal produce -- every which way.

Today: Marta Greber, morning person and creator of What...

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8 Ideas for Back-to-School (or -Work) Lunches

(0) Comments | Posted September 24, 2014 | 12:09 PM

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: As the fall gets busier, don't let your...

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The Best and Easiest Vegan Chocolate Milkshake Ever

(0) Comments | Posted September 23, 2014 | 3:01 PM

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: A smooth, chocolatey milkshake, with frozen bananas and almond milk standing in for dairy. Stop what you're doing, and make one now.

This milkshake recipe is so intuitive and familiar...

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How to Cook for a Large Group on a Budget

(5) Comments | Posted September 22, 2014 | 3:26 PM

Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety. 

Today: Cook for a group...

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How to Chiffonade Basil (or Any Leafy Herb)

(0) Comments | Posted September 19, 2014 | 4:21 PM

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Chiffonade sounds fancy, but that's only because it's French. In reality, it's a simple technique that works for any leafy herb. 

The term "chiffonade"...

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