Meet the honey-sweet, spiced cookie—and make it yourself
The recipe that taught one Food52er to recreate a memory
And a shockingly simple recipe for how to make your own.
The Persian holiday to fortify the longest, darkest night.
It was too easy to make, believe it or not.
A personal—and political—history of ul boov, a dessert made for the Mongolian Lunar New Year.
You'll never go back to a "lightly floured surface" again
This one's for everyone, including picky teens
Which, on second thought, makes them not really cliché at all
Our art director Alexis is the master of making old things feel new.
Even if you forget to put "Handle with Care" on the box
Well, you were wrong. Here's a rundown of what it sells.
Bring 'em back to life, then serve over yogurt, with granola, and so on
You made it through Thanksgiving; here's an actually restorative way to recup.
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