Helloooo, seared salmon
Take advantage of Sunday afternoon and you won't be panicking come Wednesday night.
No more fiery fingers, no more burning eyeballs. A hot pepper P.S.A.
Switch to slow-roast and never overcook salmon again.
There are plenty of fish in the sea—and Amanda's putting them in her kids' lunch.
Catching your own Alaskan salmon means a summer full of new recipes.
Make a little extra on purpose next time—your salads will thank you.
This week, Amanda talks parenting, accountability, and salmon with chive blossoms on rye.
Derek Laughren, Test Kitchen Manager here at Food52, shows us how adding beets to a salmon cure makes for a better lox.
After a week of living—and eating—large, Amanda prepares a light meal of salmon, greens, and citrus fruit for her kids.
No one puts cardamom in the corner. Sweet and savory, breakfast and dinner -- cardamom can do it all.
Let's savor the flavors of the globe without hopping on a flight.
When things get fishy on the grill, don't get green around the gills, just follow these tips.
Tonight, take only a few steps to create a meal with many layers of flavor.
Showing 14 of 77 results
