Last week, we talked all about citrus, from simple navel oranges to elegant bergamots. Today we're scaling down to talk about a whole range of tiny citruses, from the quotidian (lemons and limes -- what's the difference between them, again?) to the fantastical (calamondins). Pucker up and get ready -- we have so much to cover!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, in honor of all things Bond, we're discussing our favorite classic cocktails -- shaken, stirred, and otherwise.
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Watch Cleo and Julia make Pad Thai Redux (it's vegan!).Read More »
Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.Read More »
Eating fish on Fridays is a long-standing Lenten tradition, but a day without meat doesn't have to feel like a fast -- instead, make it a feast with one of these 10 seafood recipes.Read More »
16 of the best cookbooks of 2012. A whole slew of talented and opinionated judges. 1 prize: the coveted Piglet trophy.Read More »
12 desserts and drinks to commemorate the reason we all really watch the show: cheering and jeering the evening's fashion choices.Read More »
Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!Read More »
Today: Gena proves that vegan food can provide that stick-to-your-ribs satisfaction that winter's chill elicits from our kitchens. Mushroom, Kale, and Quinoa Enchiladas -- along with a number of past New Veganism recipes -- will keep you sated and comforted until spring finally appears.
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