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7 Creative Puddings

Food52 | Posted 08.31.2012 | Taste
Food52

The one word -- pudding -- can bring back memories of school lunches, of elegant dinner parties, of restaurants and meals both humble and grand.

How To Ruin Roasted Potatoes And Other Spuds

Food & Wine | Posted 08.31.2012 | Taste
Food & Wine

Co-chefs Lee Hanson and Riad Nasr explain how to master potatoes at home by identifying and troubleshooting the most common mistakes.

PHOTOS: Peruvian Cuisine As Culture

Dr. Irene S. Levine | Posted 06.13.2012 | Travel
Dr. Irene S. Levine

First we make conchitas a la parmesana, an easy but elegant presentation of scallops baked in their shells with roe, made with butter, cheese, lime juice, pisco, olive oil, aji amarillo paste, salt and pepper.

Local Chef To Compete On 'Chopped'

Posted 04.10.2012 | DC

Arlington, Va.-based chef David Guas, who opened Bayou Bakery in 2010, will test his kitchen skills while competing on the Food Network's "Chopped" on...

How To Make Mozzarella

Food52 | Posted 08.31.2012 | Taste
Food52

We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!

Mario Batali On How To Make Pasta

Food & Wine | Posted 08.31.2012 | Taste
Food & Wine

The satisfaction derived from making something so delicious out of a pile of flour and eggs is incredible, and the difference between that and store-bought 'fresh' pasta is night and day.

A Springy Easter Dinner

Food52 | Posted 08.31.2012 | Taste
Food52

An Easter feast is a seasonal given: a large cut of meat, plenty of Champagne and all the trappings of a celebration meal.

A Mediterranean Passover Seder

Food52 | Posted 08.31.2012 | Taste
Food52

Turns out, as with so many religious events, peoples' Passover traditions are both widely varied and closely held.

No Kitchen Required

Jay Tavare | Posted 06.04.2012 | Entertainment
Jay Tavare

Three masters of the culinary arts travel to ten exotic locations around the world, meeting the indigenous people of the land. They must hunt and prepare a meal using the traditions of the local people. The catch is, they have no kitchen.

In Good Taste: Lee Miller in Fashion and Food

Elizabeth Nicholas | Posted 06.04.2012 | Arts
Elizabeth Nicholas

The dark undercurrent to this mastery of haute couture and cuisine is often a self-flagellating obsession with quality control. Underlying both disciplines is the illusion of control.

Celebrate Spring With A Floral Cocktail

Food52 | Posted 08.31.2012 | Taste
Food52

Here are eight dinners with five ingredients or less -- most of them quick, all of them deeply satisfying.

Thank Based God

Sharief Easterling | Posted 05.29.2012 | Black Voices
Sharief Easterling

The Based God is legendary. Revolutionary, iconic, and prolific to say the least, he's quickly become one of the most polarizing figures in hip hop. His "Based" movement that started in Berkeley, California has now reached the east coast, and even over seas.

A Lotta Ricotta

Food52 | Posted 08.31.2012 | Taste
Food52

With its delicate, creamy texture and mild sweetness, ricotta is a wonderfully versatile ingredient. It tastes luxurious on its own, but it can also lend richness to pastas and a grounded rustic quality to desserts.

WATCH: How To Cook A Beaver Tail

Posted 03.27.2012 | Home

When you go to culinary school, you expect that you'll get all the basics in fast: chopping, sautéing, grilling, braising. From there, you might move...

How To Make DC Mumbo Sauce (Or Is It Really Chicago Mumbo Sauce?)

Meathead | Posted 08.31.2012 | Taste
Meathead

There aren't many indigenous local D.C. dishes, but there is one concoction the locals proudly claim as their own: Mumbo Sauce.

For the Love of Baking

The Technician | Posted 05.20.2012 | College
The Technician

Now you may be asking yourself what does make someone a good baker. There are a few simple ways to succeed without having to be a professional. The tips I offer are far from professional, because I bake to relieve stress and have fun.

Wildly-Affordable Food: Flax 'Eggs'

Linda Watson | Posted 05.19.2012 | Healthy Living
Linda Watson

Should the rising price of eggs put a crimp in your baking? No! Mix up flaxseed "eggs" in less than a minute. They're good for you and good for the planet.

7 One-Pot Dinners

Food52 | Posted 08.31.2012 | Taste
Food52

One-pot meals are the gastronomical equivalent of the friend that everyone likes to have around -- they're pleasant, flexible, low-key and great with crowds.

My Latest Resolution: Clean While I Cook

Gretchen Rubin | Posted 05.16.2012 | Healthy Living
Gretchen Rubin

I find that when I make the effort to prepare properly, and then to clean up after myself as I go, tasks proceed much more smoothly. And almost nothing is more satisfying than working easily and well.

A St. Patrick's Day Picnic

Food52 | Posted 08.31.2012 | Taste
Food52

There are many reasons to celebrate this Saturday: it's the weekend, it's St. Patrick's Day and it's the beginning of spring. Dust off those baskets, those blankets, and those sunglasses -- and grab a few beers.

You Are What You Eat: A Food Blogger's Dilemma

Jamie Schler | Posted 05.15.2012 | Home
Jamie Schler

I have been rather stunned, confused and dismayed by the deluge of junk food posing as the homebaked and homecooked on so many American food blogs, and I am not alone.

What Makes A Great Female Chef

Posted 03.15.2012 | Books

Excerpt from "Blood, Bones & Butter" (Random House) by Gabrielle Hamilton, our latest HuffPost Book Club pick. Read the thoughts of HuffPost Wome...

Obama's Cool Grill Gift To The Camerons

Meathead | Posted 05.15.2012 | Home
Meathead

Last time the Obamas didn't do so well. They gave Cameron's predecessor, Gordon Brown, a set of movie DVDs that didn't play on the devices sold in the UK.

6 Ways To Cook With Beer

Food52 | Posted 08.31.2012 | Taste
Food52

Take a break from the standard corned-beef-and-cabbage fare this St. Patrick's Day, and celebrate another highlight of Irish culture -- its beer.

Cooking To The Core: Using Cabbage And Cauliflower Hearts

Gilt Taste | Tamar Adler | Posted 08.31.2012 | Taste

From Gilt Taste I like the edible parts of everything. I have a particular commitment, though, to the underappreciated leaves and hearts of caulifl...