Hey there! If we haven’t met: Hi, hello, I’m Emma. I’m a writer and recipe developer here at Food52. For the past couple months, our test kitchen has been working hard on late fall and early winter recipes.
There’s nothing better than pot of hot, creamy soup, especially after a chilly fall run. (We’re almost there!) Instead of buying the canned stuff, which is generally loaded with sodium, gather up your
How Nature Works, in Stunning Psychedelic Illustrations of Scientific Processes and Phenomena from a 19th-Century French
A scrumptious quest “to satisfy that invincible tendency of our minds, which urges us on to understand the reason of things.” A century before the trailblazing photographer Berenice Abbott created her