Mei Chin, intern at Food52 and pastry chef, creates the croissant of our dreams—and feeds the entire office.
This cake recipe comes from someone who's made it "like 238,222 times." After tasting it, you'll be eager to beat her record.
Classic pavlova gets a nutty makeover.
Chocolatey, almond-y gluten-free muffins, perfect for a sunny morning.
Nuts are pretty comfortable in their own skin, but we can help you to do a bit of cajoling to get them out.
Jody Williams shares a bright, spring recipe to give your beets some bite.
A delicate, lemony cookie to have in your repertoire.
Shauna shows us that grain-free baking is possible, and introduces us to the ingredients we'll need to do it well.
Emma Gardner from Poires au Chocolat makes a Spanish almond cake with centuries of history behind it.
Green almonds are young, misunderstood (spoiler alert: almonds aren't actually nuts), and hard to track down. Meet the angsty teenagers of the fruit world.
Kristin Rosenau of Pastry Affair introduces us to Candy Bar Friday with homemade Almond Joys, ready in just 30 minutes.
Jen King and Liz Gutman of Liddabit Sweets share their recipe for Dragées.
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on FOOD52. Today: Move over, Oliver Twist -- there's a new porridge in town. Gena shares 6 warm, filling vegan breakfasts, including a recipe for Toasted Almond and Coconut Quinoa Porridge.
Showing 13 of 27 results
