AMARETTO COFFEE BASQUE CHEESECAKE: On this episode of In The Food52 Kitchen With, Crystelle Pereira makes a recipe from her brand new cookbook, Flavor...
GRAPEFRUIT & TARRAGON UPSIDE-DOWN CAKE: In Season 1, Episode 1 of Food52s No Substitutions, food editor Emily Ziemski makes a Grapefruit & Tarragon Up...
COLD BREW-STOUT MARTINI: The espresso martini was originally born of the 80s club scene, credited to London bartender Dick Bradsell. Food52 Cocktail R...
HOE CAKES: In Season 1, Episode 6 of Food52s Behind the Recipe, Millie Peartree chats with food historian Scott Alves Barton about the origins of Hoe ...
TOMATO PIES: In this episode of Bake It Up A Notch, Erin makes a couple iterations of tomato pies. These recipes are a great way to utilize gorgeous s...
HAND-TORN CHICKEN SALAD WITH FRESH HERBS: "Chicken salad, a dish that had seen its better days, is now sadly an aforementioned thought in the evolutio...
GREEN GODDESS SQUASH: "Slicing squash into -inch- thick planks is the best way to maximize contact on a hot grill and add a bit of char without overco...
SHRIMP ETOUFFE FOR ONE: In Season 1, Episode 5 of Food52s One and Done with Max nelson, we learn how to make a cajun classic in just one serving! "T...
BALSAMIC VINAIGRETTE MARINATED SKIRT STEAK: "When skirt steak is marinated in zippy Marzettis Simply Balsamic Vinaigrette Dressing & Marinade, the mea...
EASY FRUIT DESSERTS: In this episode of Bake it Up a Notch, Erin McDowell makes FOUR easy and versatile fruit desserts. With minimal tools and minimal...
