Feed the masses at your next summer gathering with an ooey, gooey, tasty mess.
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It's time for ribs. And burgers. And steak.
A serving or two of legumes, nuts, or eggs will turn your salad into a filling and sustaining lunch.
Try one of each naked to find your favorites and you can always dress them up later with a dab of sriracha lime butter.
When you invite the ocean into your kitchen, you add the thrill of war to your meal.
This version is time-consuming, but worth it.
Few of us have gotten to know the whole scallop -- the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell.
Give them a try -- your Pinot Noir deserves a break.
Remember: You're better than bottled dressing.
These were, and are, the greatest sandwiches in all the world.
You'll be hard-pressed to find a dessert more patriotic -- or delicious -- to enjoy as fireworks light the sky.
For the carnivores among us, this is also the time to get to know your meat, its different cuts, and how to cook them.
Sometimes, all you need is finger food.
Sometimes a light dusting of powdered sugar is all the decoration a cake needs.
Nuts are pretty comfortable in their own skin, but we can help you to do a bit of cajoling to get them out.
Meet the best pork buns you'll ever have.
Skip the grocery store -- this spring, we're making our mascarpone at home.
This idea was inspired by the Italian Easter tradition of wrapping chocolate eggs in colorful paper with a surprise inside.
I like to think I am flexible and easygoing about most things. And I try not to be dogmatic... But honestly, I think there absolutely are things that belong in a well-equipped baker's kitchen. Here's my list.
Grits, much like porridge, are the ultimate comfort food. Most Southerners love grits, and I am no exception.
You'll be rewarded with silky aiolis, mayonnaise that won't break, and vinaigrettes that hold together for days in the fridge.
Peter Piper may have picked a peck of pickled peppers, but the jury's still out as to whether he peeled them.
Where its bitter leaves will relax for a raw salad, kale's tough stalks don't let down their walls.
It's time to return you the favor, Mom -- with a meal that shows just how much we appreciate you.
Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Our foremo...
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