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: Do you have a chainsaw? No? Well, you can still make
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Classic Eggplant Parmesan gets a fancy new topping. Usually I ferret good
Taking a cue from the tiki tradition, this version of a Navy Grog layers crisp light rum with a full-bodied dark rum. Fresh squeezed grapefruit and lemon juice pull out the tart acidic notes of the Granny
We won’t lie to you: this is no salad. This is no light supper, no prelude to long hours spent lolling in the summer sun. This is a meal for a nip in the air, for a belly that craves spice and satisfaction.
Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home. Today: A side of broccoli, as the Romans do it. The Romans