Pizza all day every day, amirite? This (genius) thought process shouldn’t disappear in the summertime just because everyone and their mother wants to grill burgers and tacos. After all, there are plenty
I fell in love with frybread before I’d ever even tasted it. I was a kid, and my parents rented a great movie called Smoke Signals for our family movie night. It’s a lovely, funny story about young Native
Author Notes: Gâteau au yaourt is the definition of an "anytime cake"—not only because you'll want to eat it anytime, but because you can make it anytime, too. According to Clotilde Dusoulier, whose blog
• 1/2 teaspoon kosher salt • 1/2 teaspoon baking soda • 1 tablespoon baking power • 3/4 cup granulated sugar • 3 1/2 cups all-purpose flour • 1 cup (2 sticks) unsalted butter, cut in to 1/2-inch cubes
With the 20th anniversary of JK Rowling’s first book looming, Kate Young bakes a batch of rock cakes – hopefully better than the ones Hagrid feeds to Harry... Scroll down to read the recipe ‘This is Ron,’
When I moved to Paris ten years ago and followed my belly around the city to assess the breadth of the bread and pastry offering (sweets first, savory second), the crunch-friendly options were legion not
View this post on Facebook Flour 12 ounces pizza dough 4 hot dogs 5 cups water ¼ cup baking soda 1 egg yolk, beaten Coarse sea salt Cheddar cheese, shredded Jalapeños, sliced into rings and seeds taken
Earlier this month we told you all about how you could get involved with The Great Food52 Bake Sale, our first fundraising initiative for our charity of the year, No Kid Hungry. Now we're excited to fill
Author Notes: This recipe comes from Nigella Lawson and is a part of Food52's Bake Off benefitting No Kid Hungry. It's her chocolate cake of choice for people where dietary restrictions are not an issue.
All day long I’d been looking forward to going out with friends for dinner, but as we talked between gulps of wine, ripping up the kubaneh we’d ordered and swiping it in grated tomato, I was distracted.
When the pastry chef Shuna Lydon was preparing for the opening of Bouchon, the chef Thomas Keller’s supposedly casual and impossibly perfect French bistro in Napa Valley, he told her it would be the hardest
My friend Jodi Rhoden started baking cakes out of her Barbie-pink house in Asheville, North Carolina in 2006. The venture became so popular, so fast, that she opened a bakery, and wrote a cookbook about