Making tortillas or dulce de leche doesn't have to be a project. 1. No tortilla press? Use two sheets of wax paper and a pie plate or pot to get perfectly flat homemade corn tortillas. Place the dough
Now that the sun's out, brunch season is upon us and there's nothing better than enjoying the first meal of the day in a chic garden. Here, we've gathered some of our favorite spots in the city to do that.
The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
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: Next time you over-season your dish, don't panic -- follow
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized
Yum yum yum yum yuhummmmmm. Recipe by Izy Hossack Serves 1 INGREDIENTS 2 slices of white bread 1/3 cup grated Cheddar cheese 1/4 cup grated, or finely chopped mozzarella 2 to 3 tbsp soft butter 1/2 tsp
I don't know about you, but I've had enough of this elusive spring business. I know it's out there! I can smell it in the air. The chilly, fickle air. Well, I say ENOUGH! If I can't have my toasty patches
Pizza at Nick's. [Photograph: Adam Kuban] Forest Hills, the Queens neighborhood where I grew up, is rarely considered a food destination. And I get it; compared to its flashier neighbors, Jackson Heights,
[Photograph: Lauren Weisenthal] Salt-in-sweets is one trend I'm not sick of—probably because for me, it's not a trend at all. Whether it's sneaking in an extra 1/4 tablespoon salt into a batch of cookies