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Ali Slagle

A Cake Beloved (and Evolved) Since the Ottoman Empire

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A Cake Beloved (and Evolved) Since the Ottoman Em...
By: Food52

How I Frankensteined Mark Bittman's Cake (But I Think He'd Approve!)

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How I Frankensteined Mark Bittman's Cake (But I T...
By: Sarah Jampel

Roasted Squash with Maple-Ginger Glaze

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Roasted Squash with Maple-Ginger Glaze
By: Vicky | Things I Made Today

Remember This Simple, 4-Part Formula, Make Any Pot Pie

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Remember This Simple, 4-Part Formula, Make Any Po...
By: Shani Frymer

Presenting Madewell x Food52: Together for the Holidays

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Presenting Madewell x Food52: Together for the Ho...
By: Olivia Bloom

Forget Flour: Roll Out Your Pie Dough in Cookie Crumbs

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Forget Flour: Roll Out Your Pie Dough in Cookie C...
By: Sarah Jampel

A Bourbon Ball That Shows Up Everything at the Neighbor's Cookie Swap

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A Bourbon Ball That Shows Up Everything at the Ne...
By: JohnBirdsall

A Sugar-Dusted, Liquor-Soaked Vestige of the Roman Carnival

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A Sugar-Dusted, Liquor-Soaked Vestige of the Roma...
By: katieparla

Elizabeth David's Chocolate Cake

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Elizabeth David's Chocolate Cake
By: Sara Jenkins

Pasta Carbonara

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Pasta Carbonara
By: Sara Jenkins

Healthy Breakfast Bread with Seeds, Almonds, and Figs

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Healthy Breakfast Bread with Seeds, Almonds, and ...
By: Mary Devinat

Diana Henry’s Lemon & Lavender Cake

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Diana Henry’s Lemon & Lavender Cake
By: Food52