The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.
Amanda shares a book tour highlight, from Seattle.
Scallions graduate from garnish to side.
Winter vegetables get to pretend it's springtime.
Candy heart overdose? Wake up that palate!
Tom does some thinking about his meat-eating ways and cooks up a beautiful leg of lamb.
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
"These Pink Greens from The Food52 Cookbook are a perfect intro into the world of beet greens." -Caroline Russock, SeriousEats.com
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.
A&M ditch the complicated gadgets and arm themselves with simple tools to show us how to chop garlic -- two ways!
See how we peel our avocados and why Amanda has to "eat her mistakes."
Coconut milk pulls double duty in this warming dip (or soup, or side).
Lentils & basmati, all a-tangle with caramelized onions -- see how it's done! Also, find out how mujaddara is pronounced (we think).
Get tips for squeezing and fluffing your latkes to perfection.
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