What's dark and green and leafy all over?
We're seeing green -- and so we've teamed up with our friends at goop -- for our latest recipe contest.
Why frittata is the perfect food -- and how to make it.
5 kitchen resolutions to make you a better home cook, plus a very easy one to keep -- eat more Pot-Roasted Collard Greens.
We've rounded up our favorite #F52Grams of the week. Because green is good.
You've had enough Thanksgiving food to last us through the year. So make something green, fresh, and picture-worthy.
Stop avoiding kale. All it needs is a little massaging to reveal its soft, sweet -- well, sweeter -- side.
Tame your unruly escarole into an elegant, soft plate of green. Put an egg on it, and you've got an impressive meatless meal -- it'll be ready before you finish your first drink.
It's Monday -- go meatless. Tonight, a Meatless Monday dinner that will transport you to the coast of Italy in less than 30 minutes.
Embrace Meatless Monday with a little help from spring's brightest vegetable -- the beet.
As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty -- even if they're eaten while our eyes are on the screen. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too. Today, Kristen relies on office pantry staples to turn two simple ingredients into an elegant, satisfying lunch.
Grow up already and store your greens like an adult.
Seasonal greens, fried rice, squid and plenty of ginger combine in this one-two punch of incredible Asian-inspired flavors for dinner tonight.
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