We're running essays about food memories from our community. Want to share your story? View our submission guidelines.Read More »
The Modernist Cuisine team teaches us how to cook, defrost, and reheat safely on the big day.Read More »
Breaking down the art, or science, of setting the table.Read More »
Bake your way through the holidays with pumpkin purée made at home.Read More »
It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics:
I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds.
(No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)Read More »
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.
Today: Gena shares some of her favorite ways to veganize Thanksgiving, and a recipe for stuffing that will satisfy everyone at your table.
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A primer on cured meats.Read More »
The test kitchen gets a good dose of DIY.Read More »