If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.
Turkish delight doesn't have to be chalky and neon-colored.
Dishes with lots of those different flavor components taste better after they've had a night in the fridge to mingle.
Flavored with lemon zest and ground nutmeg, these doughnuts are sturdy and sublime.
It looks so vibrantly pink, it convinces you that it's going to taste sweet and fruity, something like raspberry sorbet.
With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more.
This recipe is one of my favorite ways to prepare a spicy mango pickle that makes a great accompaniment to any Indian dish.
This is easily one of the best ice creams I've made (or had!) to date.
Mastering steak at the stove means you can enjoy it even after summer's long gone.
Take a cue from Julia Child and stock your cabinet with the best beverage for the home cook.
There's a certain comfort in a cold glass of ginger ale that I just can't deny.
Do you want to eat French onion dip without feeling weird about it?
The "craft bacon" industry is under way and I want you to know about it first.
You can leave the stick on the counter and wait forever (it seems) or you can tempt fate in the microwave and end up with melted butter instead. There is a better, faster way.
Chicken is meant to be eaten every way imaginable.
Though this shortcut instantly satisfies our cravings, it wastes a fair amount of valuable fruit. With a practiced hand and a few more seconds, though, you can remove the green cap and the hard white flesh underneath, leaving an intact, beautiful berry.