You'll be hearing from the staff at Food52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. So tomorrow is December. (Tomorrow!) This shouldn't surprise the lot of you that have somewhat regular access to calendars, but if you're like us, that sentence still makes your jaw drop a little. The holiday madness is quickly approaching (read: it's at a dead sprint, heading our way), but we're holding off for one more week. Soon this lovely site that we call home will be awash with edible gifts, holiday roasts, and too many cookies for us to all reasonably consume -- But not yet, people. Not yet.
Just in time for hot cocoa and holiday gift-giving, Blue Bottle Coffee's Caitlin Freeman shares a recipe for marshmallows with just a hint of moonshine.
How to add much-needed spark to your winter diet (and your Thanksgiving spread).
Potato soup just got a lot more interesting.
Who needs snow when you've got food this good?
A&M get down to the root of celeriac, one of our favorite winter vegetables.
Watch A&M as they break down winter's darling belle: the butternut squash.
A&M turn a seemingly monstrous squash into the sweet and nutty flesh we all know and love.
Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).
See Merrill make her so-called wimpy hot toddy as Amanda looks on (and waits for her glass).
Never have A&M channeled their doppelgangers on SNL's Delicious Dish quite so directly.
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).
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