Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it
4 Servings July 2013Print Ingredients 1 3½–4-pound chicken, cut into 8 pieces 3 tablespoons vegetable oil, divided Kosher salt; freshly ground pepper 2 lemons, halved 2 oranges, halved Recipe Preparation
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Recreate the preferred beverage of your childhood
[Photograph: Kerry Saretsky] Beef tenderloin may look like the star in this recipe, but it's the barley that absolutely stole my heart. It's flavored in the manner of the traditional Roman pasta dish e
There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation
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!
Whether you're in the mood for healthy soup, a savory summer side or a sweet snack, these zucchini recipes have you covered. Whether you're in the mood for healthy soup, a savory summer side or a sweet
This one ACTUALLY tastes like strawberries. We have just discovered our dream job (aside from being food editors, of course) and it bears the title of "Preservationist" at the renowned Blackberry Farm.
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. Lovers of asparagus all appreciate