Don't fear baking projects with children -- not even soft pretzels. Just give in.Read More »
Things were a little bit in uproar (in a good way!) in the test kitchen yesterday.Read More »
Polenta that makes the most of August.Read More »
Your stone fruit education continues -- this time we're talking peaches.Read More »
Before the workday is quite over, we wanted to send you off with a little artistic recipe inspiration, courtesy of one of our community members. Home-cook Scott Thaler sent us this drawing with a subject line of "I write recipes like this," and we think that everyone could take a page out of his drawing pad now and again. Food is so visual -- recipes by illustration are a welcome change of pace.
Thanks, Scott, for sending us your work. We're glad we got to share it with the community!
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Jenny finds the perfect recipe for her summer warrior herb: Thai basil.Read More »
An aspirational meal from a stuck-in-the-city New Yorker.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.
We ate basically everything this week, celebrating the best of summer's bounty. (Does birthday cake count as summer bounty? Let's cheat and say it does.) What have you been eating?Read More »
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)Read More »