Eight quickbread recipes to gift this holiday season, or to keep all for yourself.Read More »
Today: what kind of casserole pan should a First Kitchen stock?Read More »
According to Jenny, this is the most delicious sandwich in the world.Read More »
Thanksgiving is over -- just you, at home, back to normal. Celebrate.Read More »
Celeriac -- also just called celery root -- has got to be the craggiest, least lovable plant there is. Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.
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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.Read More »
We'll be running essays about food memories on Feed52. Want to share your story? View our submission guidelines.Read More »
It's that time again -- help us pick the contest finalists for Your Best Stale Bread!Read More »
Turn the last of autumn's apple cider into bottles of fizzy hard cider to last you through the winter.Read More »
Today: Raul Martin, the head of Fermín USA -- now in the FOOD52 Shop! -- tells us all about the process of creating an Ibérico ham.
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