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Cooking Off the Cuff: Very Oniony-Mushroomy Soup

Edward Schneider | Posted 03.18.2013 | Taste
Edward Schneider

It was clearly an onion soup, and it was clearly a mushroom soup: All the key elements, including the sage, were there for the tasting.

Sunday Fundays: Making the End of the Week Meaningful Again

Jason Taylor | Posted 03.17.2013 | Miami
Jason Taylor

During my NFL days, my idea of Sunday Fundays -- suiting up to take on an opponent -- was much different than the current take that many Americans have. But now, the concept of Sunday Funday has taken on a whole new meaning.

7 Weekday Breakfast Recipes

Food52 | Posted 03.17.2013 | Taste

Breakfast may be the most important meal of the day, but we seldom treat it as such.

Cookbook Nirvana: The Roger Smith Cookbook Conference

Rozanne Gold | Posted 03.17.2013 | Home
Rozanne Gold

Nirvana -- a place of bliss -- is my word for a cookbook conference taking place in New York City in a few weeks. The conference's promise? A tantalizing array of panels, distinguished guests and illuminating workshops, all under one roof at the Roger Smith Hotel on Lexington Avenue.

Chicago Is Known for Its Fantastic Food. 19 Creatives Name Their Favorite Restaurants

Elysabeth Alfano | Posted 03.16.2013 | Chicago
Elysabeth Alfano

We are a city with an international reputation for award winning restaurants and chefs, consistently taking culinary creativity to the next level. With this in mind, I asked 19 artists to weigh in on their favorite restaurants and chefs.

Get Down And Dirty With Celeriac

Food52 | Posted 03.16.2013 | Taste

Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.

The Last Word: A Review of April Bloomfield's A Girl and Her Pig

Kurt Michael Friese | Posted 03.13.2013 | Home
Kurt Michael Friese

What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.

Easy Winter Ratatouille

Laura Kumin | Posted 03.12.2013 | Taste
Laura Kumin

I love ratatouille, a French vegetable stew typically made with garlic, yellow summer squash and/or zucchini, onions, peppers, eggplant and tomatoes.

'The Greatest Cookies Ever Ever Ever'

Janice Harper | Posted 03.12.2013 | Taste
Janice Harper

Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."

WATCH: A New Take On Freshly Baked Cookies

Liza de Guia | Posted 03.12.2013 | Taste
Liza de Guia

I had never seen fresh baked frozen cookies marketed in the freezer aisle before and I was intrigued (maybe a little skeptical), but I'm so glad I tried 'em.

7 Stunning Cabbage Recipes

Food52 | Posted 03.12.2013 | Taste

This winter, cabbage is shrugging off that sheepskin coat and stepping out of those muddy boots: it's peasant food no more. It's sexy. It's seductive.

The Food Trend I Want To See In 2013

Will Levitt | Posted 03.11.2013 | Taste
Will Levitt

An education in cooking must always take place by the stove, and a healthy relationship with food will always begin and end in the kitchen.

Take A Vacation In Your Kitchen

Food52 | Posted 03.09.2013 | Taste

While we may not be able to change the weather forecast, we are here to tell you that you can create your own little tropical vacation in your kitchen. Bright flavors evoke memories of sandy beaches, steel drum bands, and skin tones that move past alabaster.

What's Next in Tech? Computers that ‘Sense’ Experiences

Bernard Meyerson, PhD | Posted 03.21.2013 | Technology
Bernard Meyerson, PhD

A new class of machines is starting to solve problems by invoking logic more akin to how humans tackle challenges. To make this process efficient, such systems must also then experience the world much the way people do. Over the next five years, computers will start to use the five senses of sight, sound, smell, feel, and taste to identify and then solve problems.

8 Best 'Portlandia' Food Moments

Food52 | Posted 03.06.2013 | Taste

It's time to close your laptops early and get cooking -- we've got the perfect Portlandia-themed dishes to make for tonight, and clips to go alongside.

Get Creative With Miso

Food52 | Posted 03.05.2013 | Taste

From salmon to roast chicken, salad dressings to caramel, we're a fan of using a dollop in just about every dish that passes through our kitchen.

A Downton Abbey-Inspired Menu

Food52 | Posted 03.05.2013 | Taste

It's in honor of Daisy and Mrs. Patmore that we bring you a Downton Abbey-inspired menu for the third season's premiere on Sunday.

Get Down & Dirty With Parsnips

Food52 | Posted 03.04.2013 | Taste

In the kitchen, you can certainly replace parsnips for carrots in many recipes for a milder, more subtle result. For roasting and mashing, however, parsnips are interchangeable with root vegetables from the Brassica family like turnips and rutabagas. But enough about substitution -- it's the parsnip's turn to shine.

The Advent Of Izakayas

Caroline Phelps | Posted 03.04.2013 | Taste
Caroline Phelps

The past few years have seen Japanese food becoming one of many people's favorite cuisines and it's certainly not because of Americanized, watered down dishes. Izakaya fare is quickly becoming the new definition of Japanese food, so what exactly is Izakaya?

8 Healthy Recipes For The New Year

Food52 | Posted 03.03.2013 | Taste

Whether you're looking to cut down on the cookies, add a few vegetables to your diet, or simply make more use of your kitchen, these recipes will help you welcome the new year.

Is the Economy Commanding You to Remodel Your Kitchen?

Ryan Nickum | Posted 03.02.2013 | HuffPost Home
Ryan Nickum

For those who've put off home improvement projects like a kitchen remodel because of the recession, key economic indicators are saying the time is right to start them.

8 Cooking Resolutions For The New Year

Lynn Andriani | Posted 03.10.2015 | OWN

Make this the year you learn new skills, cook new foods and gain new confidence in the kitchen. These ideas will take you from weeknight suppers to...

Best Of The Web In Food, 2012

Food52 | Posted 02.27.2013 | Taste

Check out what got our taste buds going this past year.

Our Cooking And Eating Resolutions For 2013

Posted 09.30.2013 | Taste

With a new year upon us, we're thinking about food. Surprise!

Bring Back Home Ec -- and This Time, for Boys, Too!

Robert Lustig, M.D. | Posted 02.26.2013 | Science
Robert Lustig, M.D.

Alterations in our food supply and methods of food preparation (or lack thereof) have evinced several detrimental effects.