Your unripe melon isn't destined for the compost bin after all -- the Hotline has ideas to put it to good use.
A plethora of basil generally translates into a big batch of pesto -- the Hotline is here to help with ideas for putting all of that pesto to good use.
Make tastier pies with ideas from the Hotline.
Say goodbye to waterlogged fruit desserts with these tips from the Hotline.
Thanks to our VP of Technology Karl, we now know how to whip up a marinade in five easy steps. But when should we add salt? The Hotline is here to help.
Fresh from the Hotline, your best tips for dealing with eggs that are too small or large when baking.
A plethora of lettuce can be overwhelming -- one can only eat so many salads. Luckily the Hotline is here to help with fresh ideas.
All week, Louisa Shafia has been sharing recipes from her new book, The New Persian Kitchen. She's talked about the virtues of pomegranate molasses, and given us a fragrant, exotic side for our weeknight roast chicken. But now, we want you to be able to ask her your own questions -- because coming together over food is what Food52 is all about.
Grilling season is in full swing -- luckily the Hotline is here to help you achieve burger nirvana.
Frying food can be scary. Luckily, the Hotline has tips for making the process as easy as possible.
What do you do when an unfamiliar item shows up in your kitchen? Ask the Hotline for suggestions!
There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: Sam Sifton on the new Thanksgiving: How to Cook It Well -- the perfect book for Thanksgiving newbies and family-bound "fellows in sweaters" alike.
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