We've scoured the web for our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it.
Why we all need to pay more attention to changes in the avocado industry, what happens when you pop really old Champagne, and a trick to making perfectly poached eggs.
A trick for turning whatever is in your fridge into real dinner—and a meatless main with more personality than a 16-pound brisket.
A heads up to the first owners of the Genius Recipes cookbook, a printable errata sheet, and permission to use the hashtag #brisketgate.
Was it a never-ending vegetable harvest, an extremely well-written cookbook, a food blogger, or your mom? We want to know what made you a more confident cook.
Congratulations to the winner of our Genius Sweepstakes, Janice Donica, from Tampa, Florida! We chatted with her about her love of Williams-Sonoma cooking technique classes, her go-to spring recipe, and her favorite restaurants in New York City.
Who needs greens? The Sussmans show us the way to a better salad.
Make a richly flavored lentil soup from nothing (and then tip in sherry, for kicks).
A travel writer contemplates her role in a food magazine's demise, why the macaroni and cheese company just bought the ketchup company, and a conversation on modern mixology.
Without Marcella Hazan, Italian food in America wouldn't be the same.
The 10 Genius Recipes you've loved most (ever!).
A crash course in cookbook writing from the author of Food52's own Genius Recipes: 100 Recipes That Will Change the Way You Cook (which comes out today!).
Blogger, James Beard award winner, cookbook author, photographer, and creator of delicious, healthy recipes—what can't Heidi Swanson do?
Since you're not going to change the fact that broccoli rabe is bitter, you might as well embrace it.
A bran muffin that's somehow both more wholesome and more delicious than the rest. What gives?
Have you ever wondered what puts the Genius in a Genius Recipe? Read on to find out.
The one way you probably haven't thought about serving asparagus—and you should.
A late-night staple that wants to be your 5-ingredient, 10-minute meal -- even in the light of day.
It's time to embrace burnt toast.
How to turn 2 ingredients into perfect biscuits in less time than it takes to drink your coffee. Extra genius points: The formula is so simple, you'll probably never need to look it up again.
A lighter way to make a creamy salad dressing (without eggs or mayo or cream) -- plus, how to stop wasting so much bread.
The foolproof chicken recipe that will get you through winter is anything but bland, boring, and sensible.