As you get ready to fire up the grill this Independence Day, we're here with a crash course in understanding the different cuts of meat that you'll be tossing on the coals.Read More »
Crab cakes -- hold the bread, please.Read More »
How to light a grill -- without lighter fluid.Read More »
Jenny stumbles upon an elevated weeknight chicken curry.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 their still-developing tastebuds, kids love the strangest snacks. The FOOD52 staff was no exception -- today, we answered the question What was your childhood guilty pleasure?
Some of them are outright strange, but none are so weird that we aren't secretly planning a kid-themed snacktime for ourselves. Meet you after school with a bag of uncooked pasta, a peanut butter and dill pickle sandwich, and Chex with butter!Read More »
Summer tacos just got a whole lot more delicious and a lot more homemade.Read More »
8 blueberry-filled recipes to make all summer long.Read More »
Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation.
As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.Read More »