An Egyptian dish that's made by instinct, eaten with messy exuberance
The two are more connected than you may think.
And it's all in one pot
And we love it!
They're sure to curry favor with you. (Forgive the dad joke.)
Meet the cookbook author who's trying to change your idea of Sudanese food
What Beejhy Barhany, a chef descended from Ethiopia's Beta Israel community, eats for Hanukkah.
The recipe that taught one Food52er to recreate a memory
If desserts were celebrities, malva pudding would be a child star
A weekend reading list—and a promise to do more of this.
Why Yemisi Aribisala's 'Longthroat Memoirs' deserves a wide audience
It's World Jollof Day, and we know what we're making to celebrate...
Especially when it comes to chicken
A big congratulations to danielle_centoni, whose Moroccan Chicken Tagine with Figs and Apricots was voted Your Best Recipe with Dried Fruit.
The pot you don't need until you do, to make the perfect Moroccan dish.
A cracker-like coconut cookie with serious nostalgia power.
If Senegal could be captured in one word, it would be teranga, which in Wolof means “hospitality." If it could be captured in one tool, it would be the communal eating bowl.
A snapshot of the past, present, and future of Senegalese cuisine.
Inspired by the vintage Morrocan aluminum platter that just launched in our shop, we're gathering some of our favorite Moroccan-inspired recipes, so you finally can put all those spices to good use.
KatieQ shows us how to make Egyptian koshary (koshari, kushari, kosheri…).
You might not have time to travel, but you should always have time for breakfast.
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