Breaking down assumptions left and right, Gena shows us that vegan pizza can be just as exciting as its cheesy counterparts.
Mother's Day brings breakfast in bed -- who's to say that Father's Day can't bring a long-cooked, sticky-fingered, hard-earned dinner?
An impromptu pizza, and a virtual dinner party to celebrate Caroline's new book!
Our staff discusses the most perfect food in the world.
Cooking is a life-long effort, peppered with equal numbers of feed-them-to-the-dog disappointments and I-can't-believe-it-turned-out-so-well successes. This week, we're discussing the recipes we're determined to get right.
Before we get into the full-on holiday swing, let's consider a low-maintenance option for company: a pizza party!
Amanda shows us how to stretch pizza dough.
Nicholas has come to terms with feeding his children pizza for breakfast -- you should too.
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, among other things, Amanda saw patterns in the strangest places, Christina gave homage to Julia Child, and Kristen abandoned us for the West coast. (Don't worry, she's coming back. We think.)
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market. Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more. Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
How to get the most out of your leftovers, without a trace of tastebud fatigue.
UPDATE: Announcing 12 lucky winners of our My Pizza cookbook giveaway! The no-knead bread revolution finally revolutionizes pizza.
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