Greg Murray was trying to photograph his Mastiff Bailey and he noted that the naturally droopy dog just never looked happy in photos. Then, it came to him: Peanut butter. That was two years ago. Today,
[Photograph: J. Kenji López-Alt] When Kenji launched this year's Vegan Experience, reader Double_J left a comment requesting a little help mapping out what a week of vegan eating looks like. Well, Double_J,
You have to mix up your moves to get cut abs, and this 10-minute workout does just that. After a short warmup, be prepared to go all out with a core-focused circuit filled with plank and roll-up variations
To look like a boxer, do as boxers do. Boxing for fitness, not fighting, is now a thing for a good reason: It burns tons of calories and tones your entire body. While you can hold light weights for an
Although its quirky vibe, midcentury modern treasures and cool old stuff earned Retro Row its name, a different kind of variety is helping to fuel the Long Beach shopping district's most recent renaissance:
For the third of our four-part series on Italian cooking, we eschew heavy meat and dairy in favour of simple, fresh abundance All of today’s recipes – the third of our four-part series on Italian feasting
[Photographs: J. Kenji López-Alt, Joshua Bousel] Burgers, steaks, and chicken are all well and good, but it's probably not a great idea to just serve meat on Memorial Day; throwing some veggies into the
"Amaro," the word for "bitter" in Italian, is also a broad and loosely defined category of bittersweet Italian-born herbal spirits flavored through maceration. While consistently enjoyed in Western Europe
Nowhere else do 200-year-old restaurants feel so buzzy, or avant-garde newcomers so classic. American expat Lauren Collins dines her way through the city, savoring the best of both worlds. Nowhere else
Every other Thursday, we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of. Today: A reminder not to underestimate what time can
Pass the can opener—these tomato-based recipes are all about fresh flavors...straight from a pantry staple. Sure, sure—we're waiting around for spring (and the vegetables that come with it) just like else.
You know how some people are obsessed with stamp collections or fantasy football teams? Well, we're obsessed with cookbooks. Here, we'll talk about them. Today: This person's story about a croissant in
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The secret to crispier, faster, better grilled cheese sandwiches.
Much like the Kentucky Derby, Wimbledon is the perfect excuse to trade your PBRs in for some fancy cocktails. So put on your Lacoste, dig out your cocktail shaker and try out these classic summer Pimm’s