On the latest episode of Rome’s Cozy Kitchen, we’re going back, way back to the 30s, when a glorious tinned meat was created, Spam. Chef Romel Bruno c...
This easy, no-bake peanut butter pie from Carlos Olaechea is made with a delicious combination of graham crackers, cream, and molasses for the crust a...
Food52’s Amanda Hesser returns to share chef Sara Jenkin’s creamy pasta carbonara. This ultra-comforting dish needs only a few ingredients and is simp...
In part 3 of our extra-sweet limited series, Food52’s Resident Baking BFF Erin McDowell and her BFF Evan Coben are back to share everything you need t...
Chef Millie Peartree returns to the Food52 kitchen with our new favorite version of chicken and rice. This classic dish gets a cajun twist with the ad...
Anytime you're craving deep nourishment or need inspiration for an overload of spinach or mustard greens, turn to the legendary Julie Sahni's Sarsoon ...
London Bruncher makes Woonheng Chia’s vegetable dumplings and they are perfect bite-size delights. These are packed with cabbage, carrot, edamame, and...
Heavy on the butter and nutmeg, this cake has all the flavors of your favorite cake donut in a convenient square shape — no frying necessary! GET THE ...
Food52 Resident Drinks Expert John deBary shares a beverage we all need this winter, a hot buttered rum. The main idea behind this cocktail is the har...
Chef Millie Peartree returns with her signature candied yam recipe, featuring a not-so-secret ingredient—bourbon! This is a less sweet, more flavorful...
