Put time into dinner now, and you can make it last forever -- or at least the whole week.
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I collected this recipe from scraps found in my grandma's old notebook, which had been buried in a closet for several years.
The true sour is a study in simplicity -- of whiskey, sugar, and citrus.
Just in time for Easter!
This chewy, crunchy, sweet, and slightly salty chocolate treat takes only 10 minutes of prep and 10 minutes in the fridge.
If there's any excuse to part with your seasonal sensibility, it's a Game of Thrones premiere.
Passover means lots of rules: no leavening, no flour, and, for those who keep kosher, no mixing milk and meat.
Forget those metal things sold as "cake testers."
Roast chicken is an end unto itself -- but it's also a means to your next lunch.
This technique yields a bowl of fluffy brown rice with just the right amount of chew, ready to give curries and stir-fries and braises a place to rest their heads.
Jump on the juicing bandwagon -- no fancy equipment needed.
My version of ginger beer is like the unfiltered, uncensored, hardcore stuff, but with a teensy little bonus: alcohol.
Who isn't ready for herbs?
There are tales of lore which mention the glory of these buds dating back to biblical times.
If you've never had maple cream (aka maple butter), you're missing out on maple in its most decadent, delicious form.
The beloved rooster sauce finds its way into my meals more often than not.
This'll change the way you think about vegan ice cream forever.
We eat. I wait for the big dessert question. It never comes.
I have eggs in Purgatory. And I may still have time to invest in hot cocoa stocks.
Today on Food52: We talk to spice master and Provisions merchant Lior Lev Sercarz about the best things to eat with chocolate.
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