Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Learn which cuts of chicken should be the stars of your
Published in the February 2013 issue Chef Adam Sobel, Bourbon Steak, Washington, D.C. Making a sauce in the pan you just used to cook whatever the sauce will cover — in this case, a beautiful steak — all
Lose the jarred sauce—we're confident you won't need it with these easy pastas in your weeknight dinner arsenal. When it comes to quick and easy weeknight pasta, you can lose those jars. And boxes. And
Editor's note: Each Saturday we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Sydney Oland] A quick brunch based on the classic combination
Give your grill grates a taste of something different By this point of the summer, you’ve likely grilled your way through the major proteins: beef burgers, pork chops, chicken breasts, hot dogs, shrimp.