Long-haul space missions are going to need a way to produce their own supplies. One day in the future, humans might jump ship from Earth and move to space. But with resupply missions from Earth proving
We set out on a quest to create the best Buffalo wing recipe. Here's what we came up with We have a lot of chicken wing recipes here at Bon Appétit. We’ve got vinegar-ed, we’ve got herbed, spicy peanut,
Our favorite breakfasts look an awful lot like dinner—here are the best nontraditional breakfast foods to start your day. It's time breakfast breaks free from its shackles. Think about it: We're totally
Why limit your taco consumption to breakfast, lunch, and dinner? Because it's Summer Camp Week, we're revisiting how to make tacos for dessert. Here is why I like the Choco Taco: Its name rhymes. (Just
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Asparagus puts on a sexy new dress. Shop the Story Lovers of asparagus
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A technique for bringing out the hidden beauty in cabbage --
Notes: To cut the chicken into 1/4-inch strips, cut chicken into 1/4-inch slices, then cut each slice into 1/4-inch strips. This shape ensures minimum cooking time and maximum flavor. Kimchi is a Korean
2 to 4 Servings Active Time: 20 min Total Time: 20 min This open-face sandwich makes a great meal or snack morning, noon, or night. May 2011Print Ingredients 3 Tbsp. minced fresh chives, divided 2 Tbsp.
4 Servings September 2011Print Ingredients Shrimp and Vegetables 1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed Kosher salt 1/2 cup shelled fresh peas (from 1/2
Food52 - Written By: Rick Moonen Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. In July 2013 Rick will open his second Las Vegas restaurant, Rx Boiler Room, a steampunk-inspired restaurant and lounge with décor reminiscent of industrialism during the 19th century Victorian era, that promises to serve re-defined comfort food classics and artisan cocktails.
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: Rick Moonen -- chef, restauranteur, and author of Fish
It's New Year's Eve, people. And whether you're staying in on the couch or heading out on the town, you deserve a Dinner. You deserve to treat yourself to the kinds of foods you probably won't eat on Tuesday