Get out your food processor. It's going to make you dinner -- and dessert, too.
A vegan ice cream so creamy and rich, it'll bring a smile to the face of even the most die-hard ice...
Save your pricey fine balsamic vinegar for another day.
The show-stopping dessert you need to make, right now.
Despite what the name implies, cheesecake doesn't have to be made with cheese -- at least not when...
What to do when your once-perky berries start to look a little sad in the fridge? Try one of these...
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been...
In the end, we all really want crumble for breakfast.
Inspired by her favorite neighborhood cafe, Merrill mixes up a refreshing strawberry basil lemonade...
Christina Tosi -- chef, owner, and founder of Momofuku Milk Bar -- teaches us how to make the ulitmate...
It's strawberry season, and Clara is insatiable.
This week, Faith Durand from The Kitchn will be a Guest Editor at Food52. She'll be choosing a Wildcard...
How to love your cupcakes, no matter what.
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