Food52added this to All StoriesPizza The Genius Zucchini Pizza That Won Smitten Kitchen's HeartFood52 - by: Deb PerelmanWith Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re hearing from a few special surprise guests—and revisiting the column’s Greatest Hits with brand-new
Food52added this to All StoriesFarmers Market The 5 Best Cities for People Who Love Farmers MarketsFood52 - by: Karen LoGoing grocery shopping isn’t exactly the most exhilarating thing I can think of, but bring me to the farmers market, and I’ll browse for hours and spend like I’m the Barefoot Contessa on Friday morning
Food52added this to All StoriesLuggage 7 Tricks for a Perfectly Packed Suitcase, Every TimeFood52 - by: Ella QuittnerSo you can focus on choosing a rom-com to watch on the plane. Packing light is a sport. Or at least, that's how I justify being so sweaty at the end of an avid bout. And between carry-on size restrictions,
Food52added this to Genius RecipesLabor Day 27 Genius Recipes for Labor DayFood52 - by: Kristen MigloreWhether you're at the beach, or at the lake, or just bumping around home soaking up your last long weekend for a good while (don't think about it), these recipes will make the weekend happier, more festive,
Food52added this to All StoriesPasta Salad The 5-Ingredient Pasta Salad We're Inviting to Every Summer BBQFood52 - 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
Food52added this to All StoriesCanola Oil My Mother's Classic Carrot Cake, a Memory Between Each LayerFood52 - by: Richard ReutterGood 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 loved ones. My mother, Caroline Ragsdale Reutter
Food52added this to All StoriesBlack Pepper The Epic, 8-Layer Breakfast Sandwich I Dream AboutFood52 - by: Erin AlexanderSweet dreams are made of eggs, bacon, French toast, hollandaise, and so much more. There are a million ways to cook with eggs and we've partnered with Pete and Gerry's Organic Eggs—whose family-run, free-range
Food52added this to How to CookMeat How to Brine Meat -- And Why You Should BotherFood52 - by: Catherine LambInspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Why you should start brining your meat -- and how to
Food52added this to All StoriesSurvivalism 9 Make-Ahead Lunches That’ll Be the Envy of the OfficeFood52 - by: Katie MacdonaldI have great respect for Sunday preppers—people who divide big batches of vegetables, protein, and grains into perfect lunchtime portions a week at a time. But as much as I love the idea of using one to
Food52added this to All Stories The Spicy, Vegan Buffalo Dip We Can't Get Enough OfFood52 - by: Erin AlexanderWe've partnered with Crunchmaster crackers—makers of deliciously baked, snack-ready crackers with a satisfying crunch—to share our favorite party-friendly dip that just so happens to be vegan: Buffalo
Food52added this to All StoriesCostco The 10 Best Kirkland Signature Products You Should Buy at CostcoFood52 - by: Katie WorkmanGrocery-store whisperer Katie Workman reveals which items are as good as—if not better than—name brand. Costco has been killing it in recent years with their house brand, Kirkland. According to Business
Food52added this to How to CookRoast Chicken What Dorie Greenspan Cooks for Dinner After Baking Cookies All DayFood52 - by: Emma LaperruqueAnd why she never makes roast chicken the same way twice. Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties
Food52added this to All StoriesTomato Sauce The 5 French Mother Sauces Every Cook Should KnowFood52 - by: Sodium GirlThe five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole,
Food52added this to Home52Soil 8 Types of Indoor Fruit Trees You Can Grow in Your Living RoomFood52 - by: Amanda SimsThere are decorative house plants and then there are edible plants that you tend to in a tiny kitchen garden. But what about in between? If you're looking for an indoor plant that's both decorative and
Food52added this to All StoriesGrilling Our 13 Favorite Tips for Throwing the Chillest Summer CookoutFood52 - by: Erin AlexanderWe're partnering with Allagash Brewing Company to make sure you've got everything you need to make the most of all your #SummerSundays this season, whether you're hosting a laidback BBQ or hitting the
Food52added this to All StoriesKorean Air For the Best (& Easiest) Bibimbap, Cook It in a SkilletFood52 - by: Eric KimTable 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 forms. Every few months, Merriam-Webster adds
Food52added this to All StoriesPasta Turn Your Cherry Tomatoes Into This Easy, Creamy Pasta SauceFood52 - by: Emma LaperruqueWe've partnered with Hood Cream, makers of great-tasting, high-quality cream, to share a weeknight dinner recipe we'll be making all summer long: a cherry tomato pasta that gets its creaminess from half-and-half!
Food52added this to How to CookMac and Cheese A 'Why Didn't I Think of That?' Trick for Weeknight ChickenFood52 - by: Emma LaperruqueWhen 'Season' author Nik Sharma forgets to prep for dinner, he does this. Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks
Food52added this to All StoriesHome 6 Space-Saving Tricks for Tiny KitchensFood52 - by: Bernadette Machard de GramontMy first apartment in San Francisco was a well-lit 1920s studio on California Street that had a kitchen with capacity for roughly three-fourths of one person at a time. The storage space was virtually
Food52added this to All StoriesPasta 50 Impossibly Easy, Slightly Lazy, 100% Reliable Summer DinnersFood52 - by: Amanda SimsDragging open a can of anchovies. Cubing cold, snappy vegetables to toss in a mustard jar vinaigrette. Spooning anything at all onto toast, with pepper and cheese and salt. There's something wonderfully
Food52added this to All Stories 5 Highly Makeable Salads You'll Want to Eat for Every Lunch & DinnerFood52 - by: Food52When we kicked off our latest recipe contest, Your Greatest Salad of All Time, we can't say our motives were entirely altruistic. Because, c'mon, who doesn't love a brilliant new salad formula? In the
Food52added this to Dear Test KitchenCrostini What Is an Apéritif, Anyway?Food52 - by: Emma LaperruqueWelcome to Apéritif 101! We’re so glad you’re here. So is our instructor, Rebekah Peppler, a writer, food stylist, and author of Apéritif. She’s here to answer all our apéritif questions, like: Um, what’s
Food52added this to All Stories This Is The Best Spiked Seltzer to Sip All SummerFood52 - by: Erin AlexanderIf there's one thing I look forward to doing most over the summer, it's sitting outside—be it on a beach, rooftop, grassy knoll, or, heck, even my fire escape—while sipping an ice-cold beverage (usually
Food52added this to All StoriesGrilling 3 Pitmaster-Approved Recipes That Take You From Breakfast to DinnerFood52 - by: Erin AlexanderSix-time world championship-winning pitmaster Tuffy Stone shares his summer grilling favorites. We've partnered with Smithfield Marinated Fresh Pork to highlight simple yet uniquely delicious dishes that'll
Food52added this to How to CookBrown Sugar How to Make Shrubs (aka Drinking Vinegars) Without a RecipeFood52 - by: Caroline LangeHere 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: We're making
Food52added this to All StoriesGoFundMe Molly O’Neill, Chef and Food Writer Who Did it All, Dies at 66Food52 - by: Karen LoWe'll never forget the mark she made on American home cooking. Molly O'Neill, the celebrated writer and food critic, died on Sunday, June 16, at the age of 66. “In 1977, it was still possible to learn
Food52added this to All StoriesInstant Pot The Best Way to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many TestsFood52 - by: Ella QuittnerHumans have been boiling eggs for a very long time. By some accounts, it all began with egg roasting about a million years ago. This likely evolved into egg boiling around 5000 B.C., thanks to the invention
Food52added this to All StoriesHouston, TX 9 Reasons Why This Is Houston's Best Food NeighborhoodFood52 - by: Valerio FarrisWelcome to Your Friendly Neighborhood Guide, a series of travel itineraries from locals who love their hometown haunts, nooks, and crannies so much, they're inviting us over for the inside scoop. It’s
Food52added this to Home52July 4th 11 Highly Doable 4th of July Decoration IdeasFood52 - by: Annie QuigleyBecause throwing a festive party doesn't have to be exhausting. Growing up, the Fourth of July was a big deal: Our town had a kids’ bike parade, and my dad and I spent days decking out my two-wheeler flags
Food52added this to How to CookPlay button No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking LegendFood52 - by: Kristen MigloreEvery week in Genius Recipes—often with your help—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. No matter how sticky-hot is—or
