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
We're about to turn orange. And no, it's not because we're nervous or embarrassed; it's not because we're stressed about planning that gigantic meal for next week. It's because we're eating way too many
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: Beth Kirby from Local Milk shows us how to make
Food52 - Written By: Mary Sue Milliken + Susan Feniger Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants, serving modern Mexican food in Las Vegas at Mandalay Bay Resort & Casino, as well as in Downtown Los Angeles and Santa Monica, California. They are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Chefs Susan Feniger and Mary Sue Milliken of Border discuss
At their Philadelphia restaurant, VEDGE, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbook, giving away copies,
The trick to a fully satisfying meal is to play with balance, and this combination strikes the perfect one. Crunchy cucumbers are paired with soft, steamed salmon. A creamy sauce with lemon cools the flavor
Get recipes for: Watermelon Salad with Grilled Halloumi, Whole Grilled Red Snapper (above), Grilled Radicchio and Endive with Lemon-Honey Vinaigrette, Grilled Green Beans with Fresh Horseradish, Grilled