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It’s not what you’re thinking.
The longer the pan bagnat sits, the better it tastes.
Thrifty tricks to save some dough.
But just try and stop us from polishing them off.
Sweet, salty, and satisfying.
You'll put this recipe on repeat.
Our community members' favorites.
A slice above your typical wedge.
Totally worth turning on the stove for.
A tribute from the Food52 community.
A foolproof recipe from the archives.
Ready-in-a-flash, not-scrambled way to eat eggs for dinner.
Salty, smoky, sweet—these Chinese tea eggs have it all.
And here's what you had to say.
Let’s take a trip down memory lane...
Perfect for potlucks or picnics.
A community member's take on the traditional Indo-Portuguese dessert, bebinca.
And how to plan your own menu!
Oui! Cream cheese!
The story of a fierce grandmother and her near perfect recipe.
What are you waiting for?
