A beautiful ode to country ham, plus an easy way to prepare it -- in the slow cooker.
An Italian Easter recipe that marks a celebratory end of Lent.
The ultimate Sicilian dessert and a must at the Easter table: a ricotta and chocolate-filled cake, with layers of sponge cake and pistachio marzipan.
Eat your way through a candy-coated holiday.
A dessert so spectacularly simple, you'll have everybody fooled.
Don't throw away leftover egg whites -- make meringues with whatever you've got, no recipe needed.
9 fish recipes to get you through the next 40 days and 40 nights.
How to forage in your fridge for lunch.
You've made it to Friday, which means it's time to treat yourself to a roundup of links we love. Go ahead, procrastinate a little.
Dulcie and Sarah from Two Tarts show us how to make colorful, naturally dyed eggs -- which means you can safely enjoy your bounty after dominating this year's Easter egg hunt.
Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, Ashley from Not Without Salt gives us a much more wholesome Cadbury egg -- yellow yolks and all. Go ahead, make the easter bunny jealous.
The tenderest-loving lamb roast, and a brilliant Easter feast (that leaves you plenty of time for the egg hunt).
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. It was a truly beautiful weekend in New York. Between Easter, Passover, and the sunny weather, everyone had something to celebrate. We documented some of our fun moments -- some related to food and some not. Inspired by the fabulous lunches in Christopher and Melissa's Canal House newsletter (check it out if you haven't already), we thought we'd start sharing the best discoveries from our food lives.
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