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Cooking

Bake Biscotti or Finish the Book?

Debra Weiner | Posted 06.30.2012 | Books
Debra Weiner

I really, really want to make parmesan black pepper biscotti. But I also want to write more. My blog is seriously envying the amount of attention I am paying to my kitchen.

Food and Music: Perfect Partners

Susan Feniger | Posted 04.28.2012 | Los Angeles
Susan Feniger

For me, the story that music tells is not that different from the story that food tells. In the kitchen, just as with a composition, there's a build up as you near the completion of a dish, a crescendo of everything coming together

Cock-a-Leekie Soup

Laura Kumin | Posted 08.31.2012 | Taste
Laura Kumin

Amazingly addictive, this soup is a great weekend one-dish supper and freezes well. It has a few steps, but the result is well worth the effort.

The Knish Lives In Israel

Laura Silver | Posted 06.26.2012 | Religion
Laura Silver

Israel, on my first visit in 1994, was teeming pitas, tomato-and-cucumber breakfasts and fresh-squeezed Jerusalem juices. Still, I could not find a cornerstone of my culinary upbringing.

'The Art Of Cooking' Will Make Your Mouth Water

Posted 04.26.2012 | Arts

Although the perfect burger is like a work of art in itself, we are especially excited about a new exhibition opening tomorrow at Royal/T in Los Angel...

Preserve Spring: Pickle Ramps And Other Onions

Meathead | Posted 08.31.2012 | Taste
Meathead

Ramps, like other onions, are an underground bulb with long, tall green grasslike stalks. Ramps are much smaller than leeks, more like scallions, but the leaves are flatter.

Food, Sex and Fifty Shades Of Grey . Part Six: Have You Ever Dreamed of Going To Culinary School?

Heidi Brod | Posted 06.26.2012 | Women
Heidi Brod

Fifty Shades of Grey has been turning up at brunches all over the Upper East Side.

Tapas Party!

Food52 | Posted 08.31.2012 | Taste
Food52

A traditional Spanish meal is made up of tapas, or, in other words, small plates: just enough of flavor-packed food on one plate to keep you moving onto the next.

A Tasty Cooking Class In Sorrento

Dr. Irene S. Levine | Posted 06.24.2012 | Travel
Dr. Irene S. Levine

We arrive for our cooking class in Sorrento, Italy, on Pasquetta, the Monday after Easter -- a national holiday celebrated by families throughout Italy. It seems appropriate that today everyone is focused on food and camaraderie.

Light Greenmarket Feast

Food52 | Posted 08.31.2012 | Taste
Food52

We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast, a light Greenmarket feast full of recipes highlighting the best of this season's fruits and vegetables.

A Roman Spring

Food52 | Posted 08.31.2012 | Taste
Food52

Do as the Romans do, and whip up a spring-inspired feast, a menu that teases the most out of spring's vast bounty. Buon appetito!

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...