Inspiration for tonight's dinner: a nearly labor-free holiday meal.Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
This week is Summer Week at Food52, which means, basically, that the lot of us are off summering -- some of us go to Maine, others to Hawaii, but all of us are keeping one eye on the site, and the other on our stocked coolers and full drinks. Naturally, we thought it would be fun to give you a bunch of pictures of us adventuring while we adventure. It's meta, we know. Below is what happens when you leave the Food52 staff up to their own devices on a farm, at a rest stop, and within 10 feet of barbecue.Read More »
Although tomatillos are only a distant relation of the tomato -- they're actually in the same genus as cape gooseberries and husk cherries -- it's true that the similarities between the two can't be missed. Their affinity for salsa, for example, or the complex flavors they take on after roasting. After all, they're both members of the nightshade family. But the similarities end there.Read More »
6 ways to perk up your brown bag lunch.Read More »
Today: Emily finally reaches the big, 17-course day!Read More »
Add a little smoke and spice to your next antipasto plate by making your own salami.Read More »
What's the best part of Labor Day weekend? We say: dessert. Here are 10 desserts that will make your celebration even sweeter -- and will let you taste the last that summer has to offer.Read More »