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: Why frittata
"I've never had a character called Jonathan," muses Stephen Poliakoff. "I don't like the name. But I've used Richard twice." The writer of nearly 50 plays and screenplays, including last year's Dancing
It's New Year's Eve, people. And whether you're staying in on the couch or heading out on the town, you deserve a Dinner. You deserve to treat yourself to the kinds of foods you probably won't eat on Tuesday
Though traditional kringle recipes typically involve cutting butter into a yeast dough and can take up to three days to prepare, a friend shared her mom's recipe for a simpler kringle dough that's made
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: Food52's
Use boneless beef shank for authentic texture. Otherwise, settle for well-marbled beef chuck stew meat, which will be just as flavorful and become very tender after stewing. Ingredients 3 tablespoons canola,
Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next. Today: Laura Wright of The First Mess makes a hearty and reviving winter soup.
Note: Follow this video for instructions on how to break down a chicken. You'll need to break it down into the following pieces: 2 drumsticks, 2 thighs, 4 breast pieces, 2 wings, and a back, roughly chopped