Predict our 2013 Piglet winner, and you could score a copy of the winning book!Read More »
Articles Tagged “red”
Today, salt cod gets the justice it deserves.Read More »
We show you a few ways to use up that jar of juniper berries.Read More »
Eight of our favorite recipes that use buttermilk -- eight recipes to try, and eight ways to make the game of using-up-what's-left-in-the-fridge fun and delicious.Read More »
Apples are arguably the world's most popular fruit -- "the apple of my eye," "as American as apple pie," "an apple a day keeps the doctor away." In many languages, other fruits and vegetables are defined in terms of apples, like pommes de terre in French and sib zamini in Farsi for potatoes, and the Medieval name "love apples" for tomatoes. And let's just say you won't find watermelons in the origin stories of multiple religions.
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As the first pangs of hunger for that glorious Thanksgiving feast begin to settle in, so too does a longing for some preemptive super-healthy meals.Read More »
9 Frankenstorm-worthy recipes with just five ingredients (or less) that you probably have on hand.Read More »
Every Friday, we’re mixing things up with a different kind of food writing. More specifically, food poetry to be read slowly, over your morning coffee. Today, the pantry is on a pedestal, once again.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.
What's the best apple? That's the important, autumnal question that we're answering this week. Childhood memories, honeycrisps, and explanation points loom large, although some of us (ahem, Amanda) would prefer no apples at all.
Which variety of apple do you like best for eating out of hand? Tell us in the comments!Read More »
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on FOOD52.
Today: Gena turns the traditional wrap on its head by putting the greens on the outside, with a recipe for Collard Wraps with Herbed Cashew Spread and Roast Peppers.Read More »