It's all about the leftovers, baby
Cold brew's so hot—er, cold—right now.
Never buy overpriced grocery store granola again.
Find out what the experts prefer
And Samin's other salting emojis.
Ever wonder why the pasta you order at restaurants tastes so darn good?
Let us explain...
If you want a tender baked good, this is what you should turn to
Call them flubs, call them follies, or call them part of the learning process
The dos and donts to live by
It's all in the fat.
Say goodbye to the strange and the rubbery
30-minute (and under!) tasks to make life easier later on
We've got the photos to prove it!
Or, how to cook in one line.
When you're cooking, you're learning (even if you don't realize it)
And why Samin Nosrat salts water by the handful.
How to peel your eggs perfectly, every time
Our new book, Mighty Salads, leads the way!
Just in time for Easter, Molly Yeh is sharing a recipe for a DIY version that can be flavored with anything from citrus zest to Campari
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
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