Plus Sara Jenkins' theory on what makes Italian food Italian
It's unbelievable, and yet totally possible.
“I’m sorry, I can’t go out—I have to tend to my ragu”
Just as suited to slippers and sweats as to party dresses and bowties
A day-by-day guide to making the most of a low-and-slow roast
Well, this Wall Street Journal article thinks so.
Long simmers, kneading, and focused knife work.
Wake me up from my food coma when it's over!
Community member em-i-lis cooks from Amanda & Merrill's new book
Community member Nancy cooks from Amanda & Merrill's new book
Community member Kristen W. cooks from Amanda & Merrill's new book
Community member aargersi cooks from A New Way to Dinner
When you're bundling up in extra layers, so can your dinner
No pain, no gain
Deb Perelman's quest to understand why her cake is *this* popular
The only think between you and dinner is a batch of pie dough
Don't wait until winter to bring it out
Inspired by the supermarket, the bagel shop, and the takeout menu
And how to cook it whole, in a spicy Lebanese sauce
For anyone who favors bacon-egg-and-cheeses over chocolate croissants
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:
Thanks for signing up!
Connect with us to get more Food52!
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: