Dinner Tonight? Breakfast!Read More »
Jenny shows us how cod takes to spices like a teenage girl to the lipstick shelf at Sephora.Read More »
Why cookbooks still matter, in this day and age.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.
When it comes to cooking, everyone has a task that they look forward to doing -- and one that they put off as long as possible. This week, we tackle the question What are your favorite and least favorite kitchen tasks?
The results were surprising and fun -- quite a few of us love doing tasks that others of us can't stand. (Ahem, washing dishes.) Reply with your most and least favorite kitchen tasks in the comments!Read More »
Here are 7 of our favorite Independence Day party enhancements.Read More »
Call dibs on the Avocado recipe you'd like to test!Read More »
While you're waiting for the gorgeous print of FOOD52's 10 Essential Cookbooks, here's a food-related art project to keep you satisfied: in Food On Paper, artist Elizabeth Graeber draws and paints original watercolors of food.
What food, do you ask? Well, your standard beautiful beets, onions, and lemons -- you really can't go wrong with fresh produce -- but she doesn't stop there. Food On Paper also extends to pantry items and snack food -- gummy bears (as seen above), Bragg's apple cider vinegar, and sriracha all make appearances.
If that appearance by the world's greatest hot sauce didn't make your day, we have even better news: all of these prints are available for sale in Food On Paper's shop. I will happily give my address to anyone who wants to buy me the painting of a can of Vienna sausages.Read More »
Adrianna Adarme shows us that with just two simple ingredients, we can whip up our own small batches of crème fraîche at home.Read More »
It's time for easy-to-throw-together meals that can serve one, or an entire beach house full of guests.
Read More »
Strawberries are nuts! Actually, they're fruit -- and despite the name, they're not berries. Whether you're eating them plain or with clotted cream, stacking them sky-high with meringues, or using them to top a spinach salad, here's everything you need to know about buying, storing, and eating everyone's favorite all-American fruit (literally -- the Pilgrims had them at the first Thanksgiving)that's versatile, delicious, and as good for snacking as it is for sherbet, ricotta, or roasting.Read More »