Sydnie Nicoll

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Too Many Cooks: What's Your Favorite Kind of Pie?

<i>You'll be hearing from the staff at Food52 in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.</i><p>We like pie -- we really, really like pie. There's one for every season, and it's perfectly acceptable for breakfast consumption. We've even …

Best Trips 2013

Got wanderlust? We’ve got your ticket. The National Geographic Traveler editors present the new year's 20 must-see places.

Travel Photography

crackly banana bread

There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. …

lentil soup with sausage, chard and garlic

<b>On the stove:</b> Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the …

egg salad with pickled celery and coarse dijon

Someone pointed out to me a few weeks ago that this site has not a single recipe in the archives for egg salad. However, unlike the time I realized …

ramp pizza

It probably goes without saying — but I will say it anyway; this is an <i>internet weblog</i>, after all — that a whole lot of the food I cook at home …

japanese vegetable pancakes

Last week was not my week in the kitchen, friends. I had great, ambitious designs on a rhubarb meringue tart that would be pink and pretty with a …