How to bring Rome to your dinner table, with a photo tutorial.
How to buy, arrange, and care for flowers like a professional.
What serving dishes does a First Kitchen need?
Amanda shows us a little bit of toughness to make crushed ice for your cocktails.
Five smart tips for keeping picky kids and their loved ones from stressing at the holiday table.
No bread basket? No problem.
A simple recipe that's beautiful, snack-able, and dessert-able all at once.
Doing the big holiday shop the Type A way.
Pack (or drink) a punch this holiday season.
See some of the menus that Food52 community members have planned using our Thanksgiving menu tool.
Amanda and Merrill show us how to carve a chicken.
Save your Thanksgiving menu and share it with your friends!
Today: Anna's big day arrives!
Today: The planning and prepping of a Azerbaijan-meets-Buffalo wedding brunch.
Today: Emily finally reaches the big, 17-course day!
Today: Emily preps for her 17-course feast.
Emily takes us through the process of foraging -- a Scandinavian tradition -- for her Big Feast.
The grand planning of The Feast of Nationalistic Proportions.
The inspiration for this week's feast -- and the history behind the celebration.
Gena gives tips and menu ideas for entertaining a vegan friend, and also introduces Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs.
Amanda hails pork shoulder as the dinner party closer -- it's inexpensive, reliable and a true crowd-pleaser.
Amanda gets back into the dinner party game. She shares her menu and strategies for the first of (she hopes) many Friday night dinner parties.
The big day has arrived.
The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.