Paprika My Kids Will Never Meet Their Grandma, but Her Stew Will Nourish Them ForeverFood52 - by: Shannon SarnaHow I finally found my mother's goulash recipe, 20 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 to
Chocolate This 2-Ingredient Mix-In Will Upgrade Any SorbetFood52 - by: Emma LaperruqueA Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2
Wreaths How to Make a Wreath, Step by StepFood52 - by: Posie (Harwood) BrienIf you think of wreaths as staunchly holiday-only, we’re here to convince you otherwise. With the right foliage, a wreath can work in any season—consider them a longer-lasting version of a bouquet. They’re
Kombucha My Adventures in Brewing Kombucha (& How You Can Do It, Too)Food52 - by: Sarah JampelI went from questioning kombucha, to loving kombucha, to brewing my own kombucha—with a few road bumps along the way. Read the whole article, or skip around to particular sections: 1. Why I wanted to my
Soup The Genius No-Dairy Trick for Turning Vegetables Into CreamFood52 - by: Kristen MigloreA brighter (and vegan) alternative to cream—for all your soups, sauces, and sides. Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore
Recipes This Spicy, Buttery Crab Pasta Is Just About FoolproofFood52 - by: Emma LaperruqueA good crab cake is hard to find. The more crab, the better. But also: The more crab, the more likely it is to fall apart. And when it falls apart, all you’re left with is an unshapely, buttery, Old Bay-y
Recipes Have We Been Poaching Eggs All Wrong?Food52 - by: Alice MedrichI’ve been poaching eggs at least once, if not four or five times, a week for decades. That’s how I know there’s way too much overthinking, and just plain silly thinking, around poaching eggs. They are
Vegetables The Nostalgic Chinese Egg Dish I Made My OwnFood52 - by: Yi Jun LohTomato eggs are an iconic childhood staple for many. Here's how I like to make them. For many second- or third-generation Chinese immigrants, myself included, fān qíe chǎo dàn (or stir-fried tomatoes eggs)
Olive Oil What's the Best Olive Oil to Cook With?Food52 - by: Valerio FarrisOlive oil is quite possibly the most important thing I own. It makes all my food happen, which keeps me alive. Of course, there are other valid, beautiful, and tasty forms of fat in which you can cook
IKEA 6 Ikea Items That *Make* the Room, According to Interior DesignersFood52 - by: Kelly DawsonQuantity doesn’t often lead to clarity, and that’s usually the case with a trip to Ikea. As a cornerstone of minimalist furnishings, Ikea puts forth the idea that with the correct purchases, it’s possible
Kimchi 17 Last-Minute Potluck Ideas That Feed a Crowd in No Time FlatFood52 - by: Hollis MillerIt's never too late: You can still whip something up! It’s almost the weekend and you're excited to get to that picnic, barbecue, or cookout your friends invited you to. But as you look back at the invitation
Vegetables How to Make Vegetable Stock Without a RecipeFood52 - by: Marian BullHere at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Food52's
Cornstarch How to DIY Cake Flour and Self-Rising FlourFood52 - by: Jen M.We're revisiting this post to remind you that you probably have everything you need to make both cake flour and self-rising flour in your pantry. Right now. A lot of us keep a bag of all-purpose flour
Cottage Cheese Our Favorite No-Fuss Lunches All Have This Ingredient in CommonFood52 - by: Erin AlexanderWe've partnered with Hood Cottage Cheese to share a few of our favorite ways you can use their creamy cottage cheese to make a light, easy-to-prepare lunch that's still satisfying and never boring. You
Jerusalem Homemade LabnehFood52 - by: RivkaEvery week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, FOOD52 all-star Rivka Friedman shares some labneh wisdom that she picked
Bosch 8 Smart Tricks for Fitting *Everything* In Your Fridge This HolidayFood52 - by: Erin AlexanderWe've partnered with Bosch, makers of high-quality kitchen appliances like their Benchmark built-in French door refrigerator, to share clever tips and tricks that'll help you get through the holiday season
Grilling This Ingredient Will Make or Break Your Grilled VegetablesFood52 - by: Emma LaperruqueWhether it’s eggplant, zucchini, or onion, a good grilled vegetable will get you halfway to dinner, whatever dinner is. Maybe it’s ricotta-smeared toast or anchovy-dressed pasta or roast chicken in need
Oysters 10 TV Binge–Worthy Things We're Making for the Sweetbitter FinaleFood52 - by: Food52A few months back, Food52 partnered with STARZ to celebrate the premiere of Sweetbitter's second season. The television show, based on Stephanie Danler's eponymous novel, follows a host of characters (serving,
Eric Kim This Is the Single Best Pot for Anyone Who Lives AloneFood52 - by: Eric KimA holdover from my father's bachelor days, the iconic Shin Ramyun pot has stood the test of time. Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and
18 Artificial Christmas Trees That'll Have You Saying ‘Spruce Who?’Food52 - by: Morgan GoldbergFor many families, the Christmas tree is the centerpiece of the holiday season. There are ceremonies for lighting it, traditions around decorating it with heirloom ornaments and sparkling lights, and perfectly
A 'Why Didn't I Think of That?' Way to Fold Fitted SheetsFood52 - by: Katie MacdonaldThe best method for mastering your fitted sheets is also the simplest. I've always enjoyed folding laundry—that moment when it's fresh and toasty from the dryer, and you spread it out on your bed (or and
Vegan 15 Vegan Halloween Candies so *Everyone* Can Trick or TreatFood52 - by: Erin AlexanderEvery year growing up, I would run around my neighborhood with a plastic pumpkin-shaped basket and haul as much candy back home as humanly possible. (You probably did, too.) From Kit Kats to Sour Patch
Streusel Are Buckles the Most Underrated Dessert of the Summer?Food52 - by: Emma LaperruqueBy this point in the summer, you’ve probably made a pie, cobbler, crisp, or crumble. Maybe even a pandowdy. But have you made a buckle? One could argue that a buckle is a coffee cake (ideal for breakfast
Kimchi Sohui Kim's Extra Crispy Chicken Cutlet is a Weeknight ChampionFood52 - by: Arati MenonWelcome to “More Ketchup, Please,” our newest series that’s spilling the beans on all the different ways we cook for, and with, our kids. We've got some great guests stopping by, to get schooled by their
The Burger Recipe That Changed Food Internet ForeverFood52 - by: Ed LevineHow Serious Eats became an award-winning recipe site, thanks to one talented writer and one very special burger. Founded in 2006 by former New York Times food contributor, Ed Levine, Serious Eats is one
Eric Kim How Long to Cook a Turkey, ReallyFood52 - by: Eric KimThe question is straightforward, but there are so many variables that make answering this a moot point. Not only is every turkey a different size (duh), but ovens vary drastically—heck, even the cook of
Honey Fig Season Is Upon Us! Here Are 5 Ways to Eat ThemFood52 - by: Alice MedrichThis is probably a good time to mention that the best figs are not usually the perfect, good-looking firm ones. Oh, no! You want 'em soft, even squishy, even oozing a bit of syrupy juice. Some of the are
Chocolate Japanese Chocolate Truffles Are a Gooey-Center Lover's DreamFood52 - by: Yi Jun LohCaught between a liquid and a solid, these chocolates are the platonic ideal of cocoa. Every time I travel home from Japan, I return with a small suitcase’s worth of chocolate truffles. More specifically,
IKEA 21 Dorm Room Ideas We’re Totally Stealing for OurselvesFood52 - by: Camryn RabideauFirst-time college students are usually excited, nervous, and Pinterest-happy, all at the same time. I know I was before my first year (it was almost 10 years ago, and I don’t want to talk about it)! are
Pasta The Italian Pasta Trick No One Talks AboutFood52 - by: Kristen MigloreHow to make this traditional pesto number even better? Nancy Harmon Jenkins says relax. Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore
