30 minutes or less, people!
Commit its two-in-one "dressing" to memory
A fish burger that never goes out of season
Tired of just roasting fillets? Here's what you should be doing instead
The sort of summer soup that makes "summer soup" a good idea
And the last thing you should do with peas before tomatoes come along
A not-so-beefy burger
No more fiery fingers, no more burning eyeballs. A hot pepper P.S.A.
Switch to slow-roast and never overcook salmon again.
There are plenty of fish in the sea—and Amanda's putting them in her kids' lunch.
Catching your own Alaskan salmon means a summer full of new recipes.
Make a little extra on purpose next time—your salads will thank you.
This week, Amanda talks parenting, accountability, and salmon with chive blossoms on rye.
Derek Laughren, Test Kitchen Manager here at Food52, shows us how adding beets to a salmon cure makes for a better lox.
After a week of living—and eating—large, Amanda prepares a light meal of salmon, greens, and citrus fruit for her kids.
No one puts cardamom in the corner. Sweet and savory, breakfast and dinner -- cardamom can do it all.
Let's savor the flavors of the globe without hopping on a flight.
When things get fishy on the grill, don't get green around the gills, just follow these tips.
Tonight, take only a few steps to create a meal with many layers of flavor.
Amanda gets creative, transforming familiar ingredients into a whole new meal.
Amanda teaches her son how to make pie, and then packs it for lunch. Because what kid doesn't want dessert first?
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