Jenny puts her slow cooker to work.
An almost-entirely from-the-pantry dinner this week, and isn't that just the best?
Thanksgiving is over -- just you, at home, back to normal. Celebrate.
Tom cooks his way through Thanksgiving weekend one Food52 recipe at a time -- and adds a new one to the canon.
This week, a Merrill-ific dinner, because who doesn't love that?
Jenny loves salad, but not necessarily virtue.
In Sandy's wake, the Food52 team cooked for the community of Gerritsen Beach.
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.This week, the aftermath of Hurricane Sandy brought us all together as New Yorkers. We've been office-less and working from home this week, and our hearts go out to all Food52ers and beyond who have been affected by the storm. You can donate to the Red Cross to help relief efforts here, and there are volunteer opportunities available throughout New York and New Jersey as the rebuilding effort begins.Today, we're going back in time a few days to our preparation efforts before the hurricane hit. The question: what did you cook before the storm?
An all-season pasta sauce made from your pantry, spice rack, and cheese bin -- in the time it takes water to boil. (It's also vegetarian and easily made vegan, if you're into that sort of thing.)
A simple salad-and-pasta meal that's a real midweek perker-upper, ready in just about an hour, of course.
Yes, you read that right -- 3 ways to cook pasta.
Amanda and Merrill look back on 2+ years of their favorite summer dishes.
Merrill revisits an old friend.
Gena gives tips and menu ideas for entertaining a vegan friend, and also introduces Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs.
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