Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats
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!
This article was originally published in 2014. When we saw you wanted summer potluck ideas, we spruced it up and returned it to the homepage. It’s almost the weekend and you're excited to get to that barbecue,
Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe,
Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their
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
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Two legendary grilling techniques combine -- and we never
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating of our kitchens easier and more fun. Today: We're re-running one of our summertime favorites because
[Photos: Liz Clayton] You can predict it each year: as the mercury climbs, legions abandon their thermally insulated mugs and scramble for cold coffee. Whether you're an old hand at cold brew, or new the
Every other week, Anna Hezel talks about the innovations, decorations, and other quiet touches that make a party memorable. Today: Jelly shots grow up with rhubarb and Champagne (and gin). I know what
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
Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes. Today: Go rogue the right way with Alice's tips for changing up baking recipes.
Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad. This particular recipe for egg salad is about as close to perfect
One of the key parts of Mark Bittman's "vegan before six" diet is the food that comes after 6 pm. This meal can consist of whatever you want to eat. Meat, cheese, and eggs are all back on the table. Bittman
Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet. Today: Make a crust and some filling,
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: Throw your take-out menus away. Chitra Agrawal
A simple dish of pasta tossed in a creamy, lemony sherry sauce, with sweet red peppers and gently poached chicken. Why this recipe works: A lively, lemony, garlicky cream sauce gets depth from sherry.
We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese scallion pancake method as our inspiration before pressing the whole thing a
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: Food52's