It's always more fun to DIY. Every week on Food52, we'll spare you a trip to the grocery store and show you how to make small batches of gre...
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Toda...
Few of us have gotten to know the whole scallop -- the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell.
Try one of each naked to find your favorites and you can always dress them up later with a dab of sriracha lime butter.
You may not realize it, but you probably eat pork belly on a pretty regular basis.
The result is a fantastically crisp and flavorful bottom crust paired with a bun that is still as fluffy and soft as ever.
You deserve 10 citrus desserts for being so efficient.
You likely have the ingredients at hand: Do you have flour? Salt? Yogurt? Give yourself a mental high five -- you've got biscuits!
Turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.
Pay no mind to the jingle of the ice cream truck -- we're satisfying our strawberry shortcake ice cream cravings at home.
This cake is universally loved because it is intensely chocolatey, extremely rich, and has the appearance of something quite difficult to make, giving it effort points among your guests, even though you will know better.
Here are a few simple tricks that will add complexity and depth of flavor to any dish.
When we cook, we need vinaigrettes like we need salt.
We are trying to help you cook bacon better. Because as glorious as cooking bacon on the stove can be, it's also a mess.
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your...
At Food52, we love to grill. In fact, in the summer months, we're often glued to our grill. We cherish it, rely on it, nurture it and use it for ever...