[Photos: Carey Jones] Note from the Author: On a press trip hosted by SakéOne, I visited Oregon to see firsthand how sake is made. Breweries, wineries, distilleries; Portland, Oregon, and the surrounding
Every year, the American Institute of Architects honors the best residential design in the U.S., recognizing, as the organization puts it, “good housing as a necessity of life, a sanctuary for the human
Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without
Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come. Today: A guide to all things cheese. Cheese, in all its varieties,
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: Whether you're boiling, poaching, omeleting, or making
From the trinket dispensers of the 19th century to the high-tech contraptions that sell soda, fry potatoes, and knead pizza, a history of vending machines Move over, boring old office vending machine!
6 Servings Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety. April 2013Print Ingredients 2 cups shelled