Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home. Today: Delicate hazelnut cookies from Piedmont, sandwiched
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: You can make baguettes at home -- in 4 hours, from nothing --
Particle accelerators, space shuttles, natural wonders. Virtual tourism panders to the nerds. Google Maps has just added perhaps the nerdiest of locations to Street View, the Large Hadron Collider at For
Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next. Today: Mandy Lee of Lady and Pups tells us how to make her mom's most aromatically
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: We have a guest judge!
Ingredients For the Braise: • 3/4 cup apple juice • 1/4 cup cider vinegar • 1/4 cup brown sugar • 1/4 cup your favorite barbecue sauce • 2 tablespoons Worcestershire sauce • 2 tablespoons agave syrup 2
Note: You can substitute apple cider vinegar for white wine vinegar, but the results will be sweeter. If you use distilled white vinegar reduce the amount by 1- to 1-1/2 teaspoons. Ingredients For the