9 essentials no campfire should be without.Read More »
This is the first in a 3-part series on food science from the Modernist Cuisine team. On October 8th, we'll be selling Modernist Cuisine at Home at an exclusive discount in the FOOD52 Shop, and giving away a copy too!
Today: Learn heat transfer's tricky ways (and stop burning so much toast).Read More »
This meal is cozy and wholesome, featuring a bright orange, exotically spiced sweet potato soup and a raw kale salad, made hearty and satisfying with the addition of lentils and an apricot-ed vinaigrette.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.
With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs.
This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity.
Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!Read More »
Radishes -- peppery, perky, and dependable -- are easy to take for granted. They're among the first green vegetables to appear in the spring and one of the last to disappear come winter, so it's easy to pass them up in favor of other more glamorous brassicas, to say nothing of lettuces and nightshades.Read More »
Pickle an eggplant now, and you'll have a jar full of flavor to get you through the fall.Read More »
Weird & Ravenous, a.k.a. Cleo Brock-Abraham and Julia Turshen, are doing a new video series for Food52! Let them show you how to make healthy food affordable.Read More »
Amanda shows us her lazy go-to dinner.Read More »
It's all about playing with scale this week in Walker and Addie's lunch. Are those normal-sized sandwiches and giant pretzels? Normal pretzels and enormous grapes? Well, let's let Amanda explain:
We had leftover slider rolls from our last photo shoot, and I figured my kids would love them for sandwiches -- they're just their size. Ham sandwiches are a good canvas for experimenting with new flavors. Here, I layered smoked ham with mayo, anchovy sauce, a slab of green zebra tomato, and arugula. The rest was a snap -- potato chips, pretzels, and Italian plums from the Greenmarket.
Ah, Italian plums. Got it. What's in your lunch today?Read More »