There's cash you could be saving by picking up those teeny tiny condiment packets as opposed to buying your usual full-sized tubs of cream cheese or mayonnaise.
Today: One person's discarded vegetable parts; another's dinner.
For someone who is inclined to overkill (me), it takes an act of considerable willpower to keep from adding to this dish.
Hooray for lousy weather, and hooray for Irish stew.
The Aztecs were so reliant on chia seeds, they not only utilized them as much as corn but delivered them as tribute. And yet, as little as 10 years ago, if you had gone searching for any of these historical grains you would have been hard-pressed to locate them at all.
Some call it fiddlehead fern, Maui folks call it pohole, and still more call it warabi. Whatever you call it, this very special foraged green is delicious.
Sure you could hang out with the pretty people and eat kale, but kale isn't collards. Neither are mustard or turnip greens.
We traveled to Mexico City, Hidalgo, Oaxaca and Chiapas for two weeks of documenting various food stories.
Bon Appétit They're everywhere, from our staffers' kitchens to those carefully curated boutique shelves. They're the resourceful--and profoundly i...
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...
When you get prime rib right, it is one of the best cuts of meat on earth.
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...
So you popped the cork on too many bottles this holiday season -- here's what to do with it.
Just because they aren't the fanciest doesn't mean they aren't delicious.
2014 is going upscale, guys.
These books would all make good gifts for the adventurous cook in your family that loves to look outside American food culture for culinary ideas, for those of you who love hearty German roasts, dainty Austrian pastries, or European cookies.