How to spatchcock (a.k.a. butterfly) any bird for quicker, more even cooking.Read More »
6 ways to dress up the Thanksgiving table.Read More »
Jenny shares a holiday dish that brings up a lot of memories.Read More »
We're officially heading in a winterly direction and that means it's time to crank up the oven and get roasting.Read More »
Mushrooms aren't vegetables at all -- they're fungi! More specifically, they're the fungus' spore-bearing fruit body, also called the sporocarp, which produces the spores that grow into more mushrooms. While many mushrooms are poisonous, hallucinogenic, or medicinal, the ones we'll be discussing today are all perfectly edible (also, delicious).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, the aftermath of Hurricane Sandy brought us all together as New Yorkers. We've been office-less and working from home this week, and our hearts go out to all Food52ers and beyond who have been affected by the storm. You can donate to the Red Cross to help relief efforts here, and there are volunteer opportunities available throughout New York and New Jersey as the rebuilding effort begins.
Today, we're going back in time a few days to our preparation efforts before the hurricane hit. The question: what did you cook before the storm?Read More »
Add a touch of warm autumn spice to lattes and cocktails with this butternut squash liqueur.Read More »
We've survived the debates, the ads, the endless political back and forth -- election night is here at last and, however it all goes down, it's a great night for a party.Read More »
The Food52 test kitchen was back in action this week, braving bus routes and ruthless taxi lines to get cooking again.Read More »