From The Lost Kitchen's Erin French
Pretty much the rest of the world already does.
Our favorite grab-and-go nibbles
Master these tips and rule the snack board game
That delicious crispy crunch, but x100
Our favorite ways to go green
Give the Rice Krispies Treat a run for its money
Invite Chester the Cheetah into your kitchen
No need to glare at your fry-stealing friend at restaurants
Arancini are as addictive (and crispy!) as they are customizable
Well suited for serious snack attacks
Think of these as lazy-as-can-be deviled eggs
Bye, kale, seaweed, potato!
And other things we learned from 'Toast Water,' a genre-bending cook-/art book
Wrap 'em in foil, tuck 'em in your beach bag
Happy Canada Day!
Tartine's Liz Prueitt how she's eating avocado right now
Easy as 1, 2, 3...4, 5
First, acknowledge its origins
And how we're accessorizing.
The incredible, edible egg
Your picnic spreads and cheese plates have a new best friend
The savory side of the Stars and Stripes
For your yogurt, scone batter, cereal bowls...
Please enter a valid email address.
Well played. You deserve a cookie.
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: