Your kitchen has some New Year's resolutions, too.
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A cookie with the perfect combination of fat, flavor, and comfort. Who needs detox?
I like to think of making granola as more along the lines of a delicious and rebellious takeover.
Today: One person's discarded vegetable parts; another's dinner.
You're probably reeling a little bit from the Thanksgiving to New Year's Eve stretch; it was a cocktail and hors d'oeuvres-filled blur. Whether you be...
Sure you could hang out with the pretty people and eat kale, but kale isn't collards. Neither are mustard or turnip greens.
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 great foods a...
So you popped the cork on too many bottles this holiday season -- here's what to do with it.
If you're dropping a bundle on some curdled milk, you better make sure to keep it as fresh as possible for as long as possible.
Just because they aren't the fanciest doesn't mean they aren't delicious.
The key to making your party even more fabulous, even more memorable? Sabering champagne.
A dessert with certain proportions, certain subtleties, it's a classic that's rarely messed with for good reason.
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 favo...
Every week on Food52, Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photogr...
If the holidays could be condensed into a single baked good, I think it would be a ginger snap.
When it comes to candy making, there's nothing simpler or more satisfying than chocolate bark.
We love recipes -- but do we always use them? Of course not. Kenzi Wilbur shows us how to make boozy party punch with whatever is lingering in your liquor cabinet.
We're into more than just spreading the love. We want to drizzle the love.
Welcome in the holiday season with this traditional French cake.
Grab your torches. We're making crème brûlée.
You can spike your nog with anything you like -- rum, bourbon, and brandy are the most common choices.
Creamed greens were always comfort food, but now they don't need the steak on the side.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Like a colorful, prancing, song-singing unicorn, there is objectively nothing not to love about a Scotch egg.
You should know exactly how to break the most common rule of cookie making.
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