Let's get to the bottom of your dining room table, shall we? Ah, paper. They keeping telling us that tablet computers, high-tech wristwatches, and all other things digital will soon replace the need for
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center. Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center. Follow these BA-approved
You won't miss the meat with these fried avocado tacos. [Photographs: J. Kenji Lopez-Alt] Remember a couple years back when everybody and their mother's blog started declaring fried avocados to be the
Your handy field guide to empanadas. [Photo: J. Kenji Lopez-Alt] "Live rabbits hopped out of some of the large empanadas; birds fluttered from others." That's how food historian Rachel Laudan, in her Cuisine
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Sarah Kieffer of The Vanilla Bean Blog makes grown-up
Over at Provisions, we're all about collections of beautiful, useful products to help make the most of good food -- and we don't want you to miss out on the fun. Today: Bread and butter is the ultimate
Ina Garten microwaves her oatmeal, hosts experimental dinner parties, and rarely cooks dinner—here's what else the Barefoot Contessa likes to eat Ina Garten needs no introduction. The Barefoot Contessa
Human Journey “The question is not what you look at, but what you see.” Henry David Thoreau A good friend once told me that wildlife photography makes him sad. He explained that when he sees images of
4 Servings Active Time: 15 min Total Time: 12 min “When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to my
This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
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: Rick Moonen -- chef, restauranteur, and author of Fish
Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome. Today: What really
[Photograph: Prasanna Sankhe] In India, goat is widely used and loved, and few things make me happier than a crunchy, juicy cut of it. Well, alright goat biryani is a close contender. And sometimes goat
[Photographs: J. Kenji Lopez-Alt] When I asked you folks for your favorite instant noodle brands on Twitter a couple months back, I was chuffed to note that a great chunk of you picked my favorite non-Japanese
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Sydney Oland] Any combination of pork and eggs
[Photograph: Yvonne Ruperti] This classic French dish has all the makings of a carefree winter evening spent warming yourself up with a good, flavorful chicken and a bottle (or two) of full bodied wine.