Roulades ditch their old-fashioned, stuffy reputation.
The meat of Franklin Barbecue's design and photography.
Erik Lombardo on why you should think twice about infusions, and what to put in your cocktails instead...
How to make the perfect cheeseburger, from bun to beef and everything in between.
Chicken breasts go Italian with the addition of Sicilian wine and Cremini mushrooms.
Rethink what you know about vegan frosting, and then slather it on carrot cake.
Amanda repurposes her weekend lunch for her kids' weekday lunch with the hopes that they enjoy it...
All the spices of a hot cross bun but all the ease and fantastic texture of cream biscuits.
Watch KatieQ make fudgy, gooey brownies—sans dairy and gluten.
Finding the perfect bowl—now available exclusively in our Shop—made us want to sing the modest vessel...
Don't put all of your Easter eggs in one basket—save some for these 12 make-ahead brunch ideas.
Our oregano gets a second life.
Inventive ways to fill an Easter Basket for your dearest (whether they deserve one or not).
Congratulations to Alexandra Higgins, whose Fried Goat Cheese with Honey and Black Pepper won the...
Since you're not going to change the fact that broccoli rabe is bitter, you might as well embrace...
A genius alternative to hard boiling eggs that results in the creamiest, most perfectly hard cooked...
A bran muffin that's somehow both more wholesome and more delicious than the rest. What gives?
Go behind the scenes with the Food52 editors to learn how to take the most beautiful food photos.
These Austrian crêpes from Ursula of Little Vienna are the perfect excuse to eat sweets for lunch.
Sarah Britton's My New Roots just might have you turning over a new leaf in your kitchen (even if...
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