Buttermilk has range. If you bought a bottle to make pancakes, you could end up using the extra for everything from fried chicken to peach sherbet. But what if you don’t have any—and don’t want to go the
But you might make the Genius garnish even more often. Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that
Award-winning author and grilling expert Paula Disbrowe walks us through her Texas-style smoked brisket recipe. In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue.
At one end of the dessert spectrum is the cleansing, frosty sorbet—sharp and refreshing and crisp. At the other is the cheesecake, which, like a velvet turtleneck, is cushy and luxurious and really only
You know how people say salt your pasta water so it tastes like the sea? And if you don't, no matter how much you salt your pasta sauce, you're sort of already screwed? Pickling eggs has a similar effect.
Sure, you've probably heard of this before—but are you actually doing it? I love wine, but I don't really know that much about it. I say this a lot, mostly at restaurants when I'm talking to the sommelier
Look, we get it. The world is divided over how they like their sun-dried tomatoes—dehydrated or oil-packed. Turns out our team is also split down the middle. Senior Editor Eric Kim, for instance, prefers
I write and edit recipes for a living, so it won’t surprise you to learn that my most-frequented TV channel growing up was The Food Network, which debuted just shy of a year after I was born. I took studious
If you've ever wondered, "Can you freeze avocado?" Read my cautionary tale. "But... why?" That's the question most of my colleagues at Food52 asked when they saw me mummifying avocado halves with plastic
We've partnered with Bosch, makers of high quality home appliances like their induction slide-in range (the best for quick and even heating, plus easy cleaning), to share recipes, tips, and videos that
I’m not really against food coloring, but I’ll happily go the natural route when possible. There’s so many amazing colors in food—so why not use them? There are some brands that are now selling natural
Chetna Makan, columnist and former Great British Bake-Off contestant, shows us her signature no-fuss method. On your mark, get set, bake! Food52 contributor and Great British Bake-Off contestant, Chetna
Big resolutions are overrated. This year, we’re all about highly doable improvements we can pull off any day. In Small Change, Big Impact, we're making tiny tweaks and sharing the results. Follow along,
It’s a big week in salad news. Yesterday, author and TV producer Elan Gale exploded Twitter with his nine-part series on how to optimize salads in 2020. Salads are, according to Gale, ready for an upgrade,
Chicken wings have got a bad reputation for hanging around sketchy bars. It's time to intervene. Because you can make chicken wings that are crispy and tender, that are doused in homemade hot sauce butter