Minimal attention still gets dinner on the table
“I’m sorry, I can’t go out—I have to tend to my ragu”
If you have 1 pot and 4 chicken thighs, you're (just about) set
Take a few hours out of your weekend to make the ragu of your dreams, and be rewarded for days to come.
We get asked all the time: What do you cook at home? Here's a little inspiration from a member of the Food52 team.
The low and slow way to a week's worth of dinners.
Endive's better braised.
We're looking *really* forward to celebrating this year.
Because the brown bits are the best part.
No bones about it—bones have serious flavor.
Short ribs beat sweet.
The summer braise you'll want to turn your stove on for.
Don't wash away them most flavorful bits in your pan. They're called fond, and they're the start of a very good pan sauce. Here's what you need to know.
Michael Ruhlman, author of How to Braise, shares five surprising facts about his favorite cooking technique.
f you want to cook lamb without breaking the bank, pick up a few shanks -- then braise them with balsamic vinegar and wine.
Brisket isn't just the perfect cut for summer barbecues -- it's also great slow-braised for a cozy autumn dinner.
A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side.
Braised cabbage meets your children halfway.
Tom shares the virtues of routines and cabbage.
When you're looking to make a substantial meatless meal, look no further than the herbivore's holy trinity: starch, protein, and vegetables.
Scallions graduate from garnish to side.
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