Long Reads recipes and how-tos from Food52

Long Reads

DIY Home

The Quarantine Hobby That Got Me Through the Year

The counting of stitches and the rhythm of knitting are scientifically proven to ease our anxieties.

Latest

Tarragon

Fresh Tarragon and Its 9 Best Uses

All this month we'll be stocking up on fresh herbs to get our spring fix. Next up, tarragon.

Essay

My Oma’s Apple Pancakes—& Why They Never Taste the Same Without Her

For one writer, this sweet, doughy treat is a reminder of her carefree childhood—and the love of one very special grandmother.

Essay

What I Will—& Won’t—Regret About My Pandemic Wedding

For one writer, the DIY wedding she had was nothing like the one she planned. Here, she looks back on what was lost—and won.

Indian

1,000 Ways to Love Rasam—Southern India’s Signature Peppery Broth

'Rasam Digest,' an encyclopedic book by Usha Prabhakaran, is set to give the ancient, versatile, culture-melding dish its due.

by: Vidya Balachander|October 8, 2020

Thai

Wet Markets Are Essential to Thai Cooking. So Why Are They Disappearing?

On the long tradition of these vibrant cultural pillars, and COVID-19's threat on their existence.

by: Sam Sontag|September 14, 2020

Pie

Everything You Need to Know About Par-Baking

Master the art of par-baking, then fill your crust with whipped cream and cherries, or ice cream, or whatever your heart desires.

by: Erin Jeanne McDowell|August 4, 2020

Middle Eastern

How Kibbeh Paved the Way for This Syrian Refugee’s Freedom

Now, Fatima is helping other refugees like her start their own food businesses.

by: Leah Kirts|July 10, 2020

Essay

The Wild, Wondrous Cooking I Do in My Head

Writer and recipe developer, Ruby Tandoh, shares on the fantastical foods she daydreams when she needs to escape reality.

by: Ruby Tandoh|June 12, 2020

Meatball

This Cult-Favorite 1960s Dish Is Still Wildly Popular—But Why?

'Grape jelly' and 'meatballs' sound like they shouldn't belong in the same sentence (let alone recipe!), but they've been beloved in America for decades.

by: Rebecca Firkser|May 18, 2020

Food Science

Does Chewy Food Put You Off? Here's Why.

You might be a supertaster (yes, that's a thing).

by: Sara Coughlin|May 8, 2020

Quiche

The Unforgettable Last Lunch with Julia Child’s Legendary Editor

That, and other lessons learned from the woman who helped bring America’s greatest cooking icons to light.

by: Julia Clancy|April 20, 2020

Italian

Homebound: Our Life in Italy Is Forever Changed, but We’re Not Losing Hope

In the concluding installment of our three-part essay series on COVID-19 and home: Emiko Davies, Florence–based cookbook author, writes on how she's coping with this new reality.

by: Emiko|March 21, 2020

Community

Homebound: I Self-Isolated for 6 Years. Now I'm Doing It Again.

The first in our three-part essay series on COVID-19 and home: Hong Kong–based writer and cook, Mandy Lee, shares about her changing relationship with her space.

by: Mandy @ Lady and pups|March 19, 2020

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