Plus a nifty little dressing
My mother could barely believe I was trying to cook without it
Hop to it
You'll be snacking on these tofu cubes like they're tater tots
Meet the winner of our latest contest, Your Best Recipe with Dates
How niter kibbeh and griddle cakes became my family's comfort foods
But is it for chefs or home cooks?
...and how you can help design our new go-to recipe!
Deborah Madison's tips for all of us stock-avoiders
Welcome the divas: ramps, fiddleheads, and morels
What you've always wished your cabbage would grow up to become (...pasta)
Your late-night, bad-day alternative to ordering beers and a pile of chips
If you love enchiladas, try entomatadas, the milder, more tomato-y cousin
In fact, there is a whole book dedicated to it
Yep, no dressing needed here.
Harsh but smooth, melty but crisp (and there are Medjool dates, too)
Because no matter how busy you are, you still have to eat
What's so strange about putting broccoli on a sandwich, anyway?
Mixed with water, it becomes... tofu!
What can't you goma-ae?
Hint: It's a bit nutty and, uh, coconutty
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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: