Easter dinner deserves a little love.Read More »
We've shown you what to store on your counter and in your pantry -- now, we're taking you to the refrigerator and freezer.Read More »
What are Walker and Addie having for lunch today? Today there's a Mediterranean theme: lentils and bulgur with caramelized onions, a stuffed grape leaf, cucumber salad, and labne. Dessert is Champagne mango -- those sunny yellow cousins of the larger red-and-orange mangoes you're used to -- cut into cubes. A great early spring lunch!Read More »
Passover traditions are both widely varied and closely held -- this Mediterranean menu is a suggestion, a delicious idea.Read More »
Jenny gives some attention to an overly-neglected old school dessert.Read More »
For more than two years, we've been working day and night along with you to build FOOD52, the place where kitchens meet, and we're over it. We just want to party. Welcome to FOOD54, baby!
Watch this video to see what we're all about these days, and to learn how we like our disco fries.
- Amanda & Merrill
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Spring is finally here and so is its lovely green herald, asparagus -- our vegetable of the week. We're just starting to see them at the Greenmarket here in New York City, although the delicate, purple-topped spears tied into fat bundles sell out fast.Read More »
Do you have a double boiler? We don't.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.
If you spend enough time in the kitchen with someone who's serious about cooking, you're bound to start noticing the little things they do that seem so unusual to you, but so natural to them. We call them "kitchen tics" -- if you've ever spent twenty minutes trimming thyme from its stems to get it "just right," or oiled your cast iron pans so obsessively that your roommates are scared to so much as look at them, you know what I mean.
This week, we share our (perceived) kitchen tics. And for a treat, our significant others share what they see as our tics, as well.
What are the weird things that you do in the kitchen? Of course, they're not weird when you do them.Read More »
Exciting news -- thanks to the hard work of our fantastic team of developers, you can now save recipes from FOOD52 to your Facebook Timeline! The screenshot above is what the app looks like; we hope you'll use it to share your favorite recipes with your Facebook friends.
Using the tool is easy:
• There's a new button on the left of each recipe page: Save to Facebook.
• When you click on that button, you'll be asked to log into Facebook (if you aren't already).
• Then, and you only have to do this once, you'll be asked to authorize the FOOD52 Timeline app. We promise that we'll never, ever post to your Facebook wall without your knowledge.
• After you've authorized the app, it will post to your wall in a special FOOD52 box. It's an easy way to share your favorite recipes!
We'd love to hear what you think of the app. Let us know if you have comments or questions!Read More »