Amanda draws inspiration for this week's lunch from baked salmon salad and a decadent Alice Medrich dessert.
This Valentine's Day, serve this pudding by itself, or top it with cream, whipped cream, or crème fraîche. Your puddin' will thank you.
The most impressive holiday dessert is also the most adaptable. Associate Editor Marian Bull is layering up a trifle, and showing you how to adapt it to your own tastes (and what's in your pantry).
Ready your spoons (and your Nilla wafers).
Meet your new favorite all-purpose pantry staple.
Don't worry, there's plenty to go around.
You don't have to drive to your favorite diner for a big piece of mud pie. Carey Nershi from Reclaiming Provincial is showing you how to make your own -- and she's adding a few things to liven up this old classic. Mess optional.
Making caramel is easy. Just don't turn your back on it.
From the seeds to the pod, no part of the vanilla bean goes to waste.
Merrill kicks off our new video partnership with Panna by making Midge's well loved Burnt Caramel Pudding.
This week, Faith Durand from The Kitchn is serving as a Guest Editor at Food52. She chose a Wildcard winner, answered your questions on the Hotline, and is continuing to share recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.Today, a recipe for S'Mores Pudding Pie that will have your jaw dropping and your mouth watering.
Gena shares a bright, creamy vegan dessert that we'll probably be eating for breakfast, too.
While we love our squashes, our root vegetables, our sturdy greens, let's face it: by the beginning of March, winter produce is feeling a bit tired.
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on FOOD52. Today: It's so much more than just a plant -- Gena introduces us to ch-ch-ch-chia seeds with a recipe for Blueberry Cardamom Chia Pudding.
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