Also known as “swamp cabbage,” "burglar's thigh,” and “the lobster of vegetables.”
This week's Big Little Recipe is inspired by pasta e ceci—with a couple ingredient swaps along the way.
Table for One columnist Eric Kim on the solace of risotto stirring and comfort cooking.
The architecture is just plain wrong.
A perfectly executed grilled cheese relies on a number of factors. Here's how to make a great one.
Table for One columnist Eric Kim makes a case for the Cornish game hen, an oft forgotten supermarket poultry.
In her new column, Dinner's Ready, Food52 contributor Emily Connor shares three recipes that all make use of her secret-weapon ingredient, found in a little jar on her pantry shelf.
Little improvements make all the difference. (Especially if you're trying to cook dinner in 30 minutes or less.)
Fuss-free recipes that pack a big punch.
Garlicky, buttery grilled cheese? Yes please.
Cook a faux-tisserie bird completely hands-off in your Crock-Pot. The result is deeply tender, super juicy meat that practically falls off the bone.
Three ideas for tonight.
A former cook at the famous Zuni Café in San Francisco dishes on an old favorite she still makes today.
While you sleep, you can "cook" your oatmeal overnight in the refrigerator.
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