Watch A&M as they break down winter's darling belle: the butternut squash.
For our Vegetarian Thanksgiving series, the Food52 community have reinvented sweet potatoes, offering four new ways to enjoy the fall vegetable. - Tara Parker-Pope, The New York Times
A&M get to the root of the unsung hero of fall vegetables.
A&M turn a seemingly monstrous squash into the sweet and nutty flesh we all know and love.
"These Pink Greens from The Food52 Cookbook are a perfect intro into the world of beet greens." -Caroline Russock, SeriousEats.com
Doesn't that look dangerous? Merrill takes a tip for how to de-kernel those ears -- the safe and easy way.
A&M shave off precious minutes of prep time with this shortcut to a tricky task.
No dirt left behind -- A&M demonstrate how to clean and cut leeks for The Today Show's Cooking School series.
Learn how to get down to the good stuff of an artichoke, without injury by choke or thorn in this video of A&M on The Today Show's Cooking School series.
See how we peel our avocados and why Amanda has to "eat her mistakes."
Lentils & basmati, all a-tangle with caramelized onions -- see how it's done! Also, find out how mujaddara is pronounced (we think).
A&M's psychedelic musings while preparing a lovely holiday side.
Amanda returns from her book tour in time to make some atypically seductive cabbage (thanks to a goodly amount of ginger and cream).
Watch A&M put together a simple, savory autumn galette.
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