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.

How to elevate (if not graduate from) childhood favorites.

Capturing all of tomatoes' greatness, to the last drop.

Inspiration for tonight's dinner: a nearly labor-free holiday meal.

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.

This week is Summer Week at Food52, which means, basically, that the lot of us are off summering -- some of us go to Maine, others to Hawaii, but all of us are keeping one eye on the site, and the other on our stocked coolers and full drinks. Naturally, we thought it would be fun to give you a bunch of pictures of us adventuring while we adventure. It's meta, we know. Below is what happens when you leave the Food52 staff up to their own devices on a farm, at a rest stop, and within 10 feet of barbecue.

Amanda and Merrill look back on 2+ years of their favorite summer dishes.

What's the best part of Labor Day weekend? We say: dessert. Here are 10 desserts that will make your celebration even sweeter -- and will let you taste the last that summer has to offer.

Eggplant can be a tough sell -- but not if you turn it into dip, says Nicholas.

Merrill revisits an old friend.

Because when people get a day off work, they really just want to eat deviled eggs and guacamole, bold salad and equally creamy pasta, and steak. And of course, cake.