Emily Dixon Caldwell
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<i>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.</i><p><i>Today: Macaroni and cheese expert Catherine Lamb is showing you how to make this American classic -- and a top</i> …
This crispy battered chicken is actually baked, not fried -- but no one will be able to tell the difference.
This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours. Need recipe inspiration? Sign up for our Everyday Food Newsletter and get our most delicious recipes delivered to your …
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
<b>1. Black Bean, Corn & Avocado Salad with Chipotle-Honey Vinaigrette</b><p>With black beans, sweet corn, crisp bell peppers and creamy avocado, this is one of those crowd-pleasing, make-ahead recipes that everyone loves. You can serve it as a side dish, salad or dip. The vinaigrette is similar to the …Cooking