Our 15 favorite pasta recipes for spring, from gnocchi to lasagna to fettucine. We're going to be eating a lot of seasonal ingredients around this time—we're firm believers that there's no such thing too
A guide to getting started baking bread at home. [Photographs: Vicky Wasik] Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your
Curb your steak lust for a minute, and enjoy the 21 best vegetarian/vegan restaurants in America: Credit: Mana Food Bar Here at Thrillist, life is a whirlwind of delicious burgers and bacon-wrapped everything.
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: 4 ingredients. 1 step. No cooking. No churning. Ice cream!
[Photographs: Vicky Wasik] After reading about hard cheeses, many of you wrote in wanting to know where Cheese X, Y, or Z (Pecorino, Asiago, and Manchego to name a few) fit into my broad strokes overview.
This tiki drink transforms as you sip it. [Photographs: Elana Lepkowski] Of all the cocktail tricks I've tried, this one might just be my favorite: the transforming cocktail. Last year I saw a cocktail
Miracle fruit contains a protein called miraculin that tastes sweet enough to replicate the effect of sugar. Why isn't it widely used as a healthy sweetener? Of all our senses, taste is the one that people
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: Why you should start brining your meat -- and how to
Anyone for a Pimm's? "Anyone for a Pimm's?" It's a classic, happy question you'll hear with increasing frequency this time of year all over England. Pimm's is a British liqueur that was first made by James
[Photographs: Rabi Abonour] Cheese folk often speak dreamily of bloomy rind or soft-ripened cheese, while your friends at the cocktail party chatter on about good old Brie. But in truth, they're speaking
Ted and Matt Lee chat with us about their cookbook collection. [Photo: Squire Fox Photography] It's easy to be charmed by the Lee Bros. Just a few pages into one of their books, and you're fantasizing
The 10 most exciting breweries that have been open less than two years, from a Seattle crowd-pleaser to a wonderfully weird Virginian When it comes to selling craft beer, Washington, D.C., might as well
Guava paste and cream cheese make a magical filling in this puff-pastry waffle. [Photograph: Robyn Lee] Today is the last day of our puff pastry waffle extravaganza, so it seemed like a good idea to end