I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A simple preparation turns zucchini into the best version of
At an evening class in Geneva Cédric Tineo teaches photography with a difference – there isn’t a camera in the room. The students are carrying the only tool they need: their smartphones. While camera do
“Ike’s Bluff: President Eisenhower’s Secret Battle to Save the World,” by Evan Thomas (Back Bay Books) "Ike's Bluff: President Eisenhower's Secret Battle to Save the World," by Evan Thomas, is a gripping