Brys Stephens's recipe for tabouleh in his cookbook, The New Southern Table, is a lot like the tabouleh I grew up eating—heartier than the traditional herb salad, it is chock full of tomatoes and cucumbers
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked.
Cinnamon and raisin are a classic combination, and for good reason: They're delicious together. Here, we roll them into a puff-pastry spiral with sugar and cream cheese, then cook it in a waffle iron crisp
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: Whether you like your Chinese buns plain or filled,
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
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.
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: A noble steak dinner, even for those without a grill. Summer rolls around
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: Food52's Managing
This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day. Why this recipe
Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes. Today: Alice shows us how easy it is to make sorbet at home -- no fancy equipment