Shrimp and grits get to know each other better.
Tuesday was another day of snacking, cooking, and generally having fun on the job in the test kitchen. Here are some highlights of the day's work.
You won't meet a speedier baked pasta, not one that's this good.
A dressing that will push you to your limits, and make you beg for more.
UPDATE: Announcing 12 lucky winners of our My Pizza cookbook giveaway! The no-knead bread revolution finally revolutionizes pizza.
A deviled egg to convince the doubters -- perfect for Easter brunch, dinner, and the unending glut of dyed eggs.
Yesterday in the test kitchen was busy! You'll be seeing a cavalcade of celery Community Picks so soon, but for now here's a peek into our day.
Macaroons go punk rock.
It was a happy day in the Test Kitchen yesterday as the FOOD52 team welcomed Merrill back into our Tuesday routines of chopping, stirring, and mixing!
Click through to see more from our day in the test kitchen.
St. Patrick gets spring fever: A corned beef and cabbage feast that's untraditional in all the right places.
Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste.
Scallions graduate from garnish to side.
Winter vegetables get to pretend it's springtime.
Just for you, Valentine: a forgiving, undemanding, and lovable chocolate mousse.
Your everyday duck confit: all you have to do is skip one big fat pricey ingredient.
The sweet-savory granola that's setting a new bar.
How to save overcooked broccoli? Keep cooking it.
The perfect make-ahead salad for tonight's company (or tomorrow's lunch).
Never again suffer a dry biscuit.
A rib roast that won't let you down, even when you abandon it.
A crisp almond cookie that could not be easier, or exude more fanciness -- perfect for all your holiday gifting, swapping, and impressing.
A little purity between holiday binges.
A Thanksgiving classic in half the time.
The simplest possible technique for a succulent turkey. It will forgive you if you overcook it. You can do it while you're defrosting the bird, if you choose. And best of all, it tastes like turkey.