A variety of cilantro that even cilantro-haters might like.
If you think cilantro tastes like soap, avert your eyes. But if you're pro-cilantro—well, you've come to the right place.
How to use your entire bunch of cilantro—stems and all—and make 6 summer dinners along the way.
The recent ban on importing cilantro from Mexico means you should consider tossing yours out ASAP.
A roast chicken dinner that begs, borrows, and steals its way into your weekly dinnertime rotation.
Forget everything you thought you knew about wings with this slightly sweet coconut variation.
Brighten up the winter blues with this creamy and spicy seasonal salad.
Give even the simplest meal a flavor facelift by adding a spoonful of Nik from A Brown Table's bright, bold chutney.
A chicken soup bold enough to stand up to the unending winter.
Boil new potatoes just a little differently, and score a head-turning new appetizer.
In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill. Today: Amanda makes an easy, wholesome weeknight dinner -- is she feeling ok?
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. With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs. This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity. Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!
