With asparagus, bacon, and schmaltz-fried potatoes. You can cook chicken thighs a million and one ways, but there’s one method I turn to over and over: a cast-iron skillet and surprisingly low heat. I
Food52 - Written By: Amanda Moose Amanda Moose works for the Julia Child Foundation for Gastronomy and the Culinary Arts as Executive Director of the Santa Barbara Culinary Experience and was previously Special Assistant to President Obama from 2012 to 2017.
Linguine alle vongole is still a family favorite, all these years later. Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful
Thanks to one simple trick. It’s not uncommon to feel as if you’ve seen every rendition of kale salad that exists. I’d certainly felt similarly for years—until recently, when I had the kale salad at Haven’s
Is there a better way to start the day than buttered toast? Of course not. Maybe because it tastes sooo good. Or maybe because it’s the kind of “recipe” that requires next to no thinking. Or does it? obvious
And other cleaning questions you're afraid to ask. I like to think I’m a clean person. I regularly do laundry, vacuum my floors, and keep the clutter to a minimum. But while I have no problem wiping down
On growing up in the South—and returning. Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many On
Jaw-dropping destinations with digs to match the view. Happy Friday! We’re here to make it even happier with our mini-series, The Weekend Has Landed. All month long we’re sharing ideas to help you make
An iconic local treat with a Cuban-American story. Say pastelito in Miami, and almost everyone—Spanish-speaking or otherwise—will know exactly what you’re talking about. It’s like saying “bagel” in New
Meet Brownie Mary. Mary Jane Rathbun, on first glance, was just your average grandma. With the requisite greying hair, thick spectacles, and a comfy cardigan vest, she certainly looked the part. But upon
On the Lebanese classic, riz a jej. It’s the Saturday evening of Easter weekend, and I’m sitting on the living room floor watching the Arabic version of Cartoon Network. It’s an imperfect translation the
All aisles in a Trader Joe’s are—how do I put this?—absolute chaos. But the freezer section, perhaps most of all. From peeled-and-chopped produce to microwave-and-eat meals, there’s no shortage of time-saving
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A trick for the best french fries you can make at home --
For Tuesdays nights (and every other night). I run a Korean-American comfort food pop-up restaurant as my side hustle, so people are surprised to hear that I don’t actually cook at home very often. It’s
To go with pasta, polenta, rice bowls, salads, sandwiches... A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count salt,
Finding new meaning behind my family's recipes. Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their ones.