Food52 - Julie Myers
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: Learn which cuts of chicken should be the stars of your
Esquire - By Adam Sobel
Published in the February 2013 issue Chef Adam Sobel, Bourbon Steak, Washington, D.C. Making a sauce in the pan you just used to cook whatever the sauce will cover — in this case, a beautiful steak — all
Lifehacker - Alan Henry
You’ve probably heard about slow cookers, and how they can save you time and money in the kitchen. Most people use them for slowly simmered soups, …
BuzzFeed - Tashween Ali
Some people watch football. Everyone else, just keep dipping.
BuzzFeed - Food52
Go ahead, take Panda Express off speed dial. You don't NEED them anymore.
The Kitchn - Emma Christensen
Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that's what I call a good pickle. Did you know …
by Emma Christensen We have reached the tipping point of summer when we stop longing for our favorite fruits and vegetables to finally arrive and start …
Serious Eats - Sydney Oland
Editor's note: Each Saturday we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Sydney Oland] A quick brunch based on the classic combination
Men's Health - By Paul Kita
Give your grill grates a taste of something different By this point of the summer, you’ve likely grilled your way through the major proteins: beef burgers, pork chops, chicken breasts, hot dogs, shrimp.
Bon Appétit - Bon Appetit
Cook with confidence. Enjoy your food. Find recipes, search our encyclopedia of cooking tips and ingredients, watch food videos, and more.
The Kitchn - Emily Han
by Emily Han The best way to store basil may not be the prettiest way, but it can keep a bunch fresh and green for up to a week or two. Give this a …
The Kitchn - Dana Velden
by Dana Velden Once a common activity in many households, canning and preserving fell out of favor for several decades. But now it’s very popular …