We could all use a little change—our kitchens included. That’s why we’re taking five essential cooking techniques—from broiling to pan-frying—and getting reacquainted. “Grilling, so nice to see you!” “Oh hey, braising, how’s it going?” Join us for a five-week newsletter with fresh-from-the-oven strategies, ingenious hacks, and ready-to-eat ideas (missed part 1? Click here). Then, scroll down for more tips on creative, curious cooking—plus, shiny, brand-new recipes. Stay in touch with #f52cooking, and let us know how you’re changing it up.

Get In On Our Newsletter Mini-Series

Five weeks of 2.0 techniques and instant-classic recipes, from quickie desserts to freestyle braising. Grab your nearest apron and sign up here.

The Built-In Oven Feature for the Speediest Desserts

Need dessert—right now? No problem. This oven setting preheats fast and cooks even faster.

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Broiled Bananas with Brown Sugar & Cream

Broiled Bananas with Brown Sugar & Cream

Emma Laperruque Emma Laperruque
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Serves 2 to 3
  • 3 large, ripe (freckly yellow) bananas
  • 2 tablespoons dark brown sugar (packed!)
  • 2/3 cup heavy cream
  • Pinch flaky salt
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Call This "One-Grill Wonder" Your New Favorite Weeknight Dinner

Dinner tonight: less fuss, more flavor. Sound too good to be true? Head outside for a hot second—we’ll show you.

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Grilled Pork Chops, Fennel & Orange

Grilled Pork Chops, Fennel & Orange

Emma Laperruque Emma Laperruque
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Serves 2
  • 1 large orange, preferably organic
  • 2 fennel bulbs
  • 2 bone-in pork chops (about 1 inch thick)
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers with their brine
  • Honey, for drizzling
  • Red wine vinegar, for drizzling
  • Flaky salt
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A Simple Frying Formula for Golden, Crisp Deliciousness—Every Time

Master golden-brown, crunchy crusts with these tried-and-true techniques, then learn how to make them work with any ingredient.

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Crispy-Fried French Toast with Hot Sauce Honey

Crispy-Fried French Toast with Hot Sauce Honey

Emma Laperruque Emma Laperruque
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Serves 3 to 5
  • 1/2 cup all-purpose flour, plus more as needed
  • 3/4 cup half-and-half (or cream or milk or any combination of the two)
  • 3 large eggs
  • 1 tablespoon bourbon
  • Pinch kosher salt
  • 1 cup panko bread crumbs, plus more as needed
  • Couple giant spoonfuls honey
  • Louisiana-style hot sauce (no spices!), to taste
  • Five 1-inch-thick slices challah
  • Unsalted butter, for frying
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The Secret to Bigger, Bolder Braises Is Already in Your Pot

A braising cheat sheet: sear, submerge in liquid, simmer away. What liquid, though, is where it gets fun.

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Milk-Braised Brisket with Potato & Onion

Milk-Braised Brisket with Potato & Onion

Emma Laperruque Emma Laperruque
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Serves 4 to 8
  • 2 pounds beef brisket
  • 4 teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, thickly sliced (about 3 1/2 cups)
  • 3 garlic cloves, smashed and peeled
  • 3 cups whole milk, plus more as needed (4 to 5 cups total)
  • 2 dried bay leaves
  • 1 pound small, waxy, yellow potatoes, halved
  • Chopped flat-leaf parsley, dill, and chives, for serving
  • Prepared horseradish, for serving
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A One-Two Punch for Knockout Vegetables

Consider this your vegetables’ trip to the spa. Two quick treatments and they’ll emerge glowy, refreshed, and ready to take on the world.

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Brown Butter Cauliflower with Dates & Capers

Brown Butter Cauliflower with Dates & Capers

Emma Laperruque Emma Laperruque
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Serves 2 to 4
  • Kosher salt
  • 1 head cauliflower, quartered (core still intact, any leaves removed)
  • 1/4 cup unsalted butter, divided
  • 6 dried dates, pitted and chopped
  • 2 1/2 tablespoons capers and their brine
  • Juice of 1 lemon
  • 1/2 cup barely chopped flat-leaf parsley
  • Zest of 1/2 lemon
  • Crushed red pepper flakes
  • Flaky salt
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Give it a try

The Crunchy-Creamy French Toast We Can't Stop Riffing On

What happens when you cross crème brûlée, French toast, and tres leches cake? A heavenly, 5-ingredient treat—and maybe the best pick-me-up we’ve ever had.

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Why We're Marinating Just About Everything in Mayo

These blistery bread hunks and charred squash hunks are two reasons. Easy and adaptable as heck is another.

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Make This 30-Minute Braise When There's No Time for Low & Slow

We take a three-hour, milk-braised brisket and flip it on its head for a speedy—and vegan!—dinner.

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The Springiest Pasta with Green Peas, So Many Alliums, and All the Herbs

Pasta and frozen peas turn into a weeknight favorite: tangy, bright, and totally customizable.

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Beer-Battered Chicken Nuggets Will Ruin You for All Others

A childhood favorite grows up, but still can't quit tater tots (because neither can we).

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KITCHEN HELPERS TO GET YOU STARTED

Food52 x Staub Multi-Use Braiser, 3.5QT

Food52 x Staub Multi-Use Braiser, 3.5QT

$319
Frywall

Frywall

From $40
Smithey Cast Iron Skillet

Smithey Cast Iron Skillet

From $160
Ballarini Professionale Nonstick Sauté Pan, 9.5"

Ballarini Professionale Nonstick Sauté Pan, 9.5"

$75
Demeyere Industry 5-Ply Sauté Pan, 3QT

Demeyere Industry 5-Ply Sauté Pan, 3QT

$99
Staub Round Double Handle Pure Grill Pan, 10"

Staub Round Double Handle Pure Grill Pan, 10"

$99

Name your first collection or try one of these:

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