Earlier in July, storm chaser Alex Schueth captured a mesmerizing time-lapse of undulatus asperatus clouds rolling over Lincoln, Nebraska during a storm. The rare cloud formation, whose name means “roughened
Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing,
Grain salads are forgiving and flexible, and nutty wheatberries take well to all kinds of vegetables like fennel, arugula, or carrots. But peppery watercress, red onion, and scallion add pungency to this
Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. Ingredients
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Tartines aren't reserved for French bistros. You can make one at home,
Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.
Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, it.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. Why this recipe works: A balanced sauce
In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied
Every other week, Anna Hezel talks about the innovations, decorations, and other quiet touches that make a party memorable. Today: A quick way to turn a string of lights into an elegant garden party decoration.
This quinoa salad takes Middle Eastern flavors and ties them together with a tangy sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta, and pomegranate
A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely but
Though summer meals are often light and cool, warm comfort food should still have a place on your table. The key is to pick a dish that’s not too heavy -- no beef bourguignon out on the porch, for example.
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. Why this recipe works: A sugar-and-salt purges
Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Break away
From mousses to buttercream to the toasted finish of a baked Alaska, meringue is one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our
Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed
For tonight's dinner, we'll rely on our senses. Our hands will do most of the work, picking up a tool or two along the way to muddle a sauce and grill our meat. The biftekia, a cross between kebabs and
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The whole-grain, gluten-free, no-knead, no-mess, life-changing
Brooklyn Blackout cupcakes from Robicelli's: A Love Story, with Cupcakes are made with enough chocolate to drown in. A base of chocolate cake is covered with chocolate custard buttercream, then dipped
For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk