Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it
Larry Lessig is trying to raise $12 million in order to win some elections and prove that radical campaign finance reform is possible and necessary. Lawrence Lessig at the 2011 PICNIC Festival in Amsterdam.
We should all have a solid command of the ABCs of baking. Thankfully, Food52's Test Kitchen Manager Erin McDowell -- alongside photographer Sarah Stone, who both blog at The Shutter Oven -- is here, with
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Brighten up your weeknight meals with an easy, tangy take on the classic
Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet. Today: An impressive, four-layer
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for
Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor. Why
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: We're rounding up all the how-tos needed to get your
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved. Today: Tea time, in ice cream
Any combination of whole grain gluten-free flours works in this recipe. (Total should equal 2/3 cup.) Some flour combinations absorb more liquid than others. For the batter, start with the recommended
Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us.
This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms,
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Nut butter
Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes