Roasted Swiss Chard Stems With a Creamy Sesame Dressing

My introduction to eating chard stems was through my colleague Kristen Miglore’s Genius Recipe column on Food52. She shared chef and restauranteur...

Banana Peel Cake With Brown Sugar Frosting

This cake is lightly adapted from my paternal grandmother’s (G.G.’s) banana cake recipe. Well, I think of it as my grandmother’s recipe,...

Brothy Beans With Roasted Garlic and Parmesan Rind

These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers. The shorter...

Kale and Quinoa Dolmades With Yogurt Dipping Sauce

This dish is my modern twist on the quintessential Greek dish, dolmades. Instead of vine leaves, I have used another ancient Greek...

How to Build a Perfect Charcuterie Board

Enormous boards covered with wedges of cheese, delicate meats, and colorful fruits are trending. Instead of spending hours cooking, assembling a cheese...

Baci di Dama: Italian Chocolate Hazelnut Cookies

The simple four-ingredient dough comes together right in the food processor.    Makes about 3 dozen

Pepatelli: Italian Almond Cookies

Pepatelli The yield might sound like a lot, but remember, these cookies are very, very thin.

Pork and Chinese Cabbage Dumplings

Pork and Chinese Cabbage Dumplings Pork and Chinese cabbage make the classic dumpling filling. I recommend using the best...

The Makings of a Dumpling Feast

An auspicious meal to ring in the Chinese New Year My dumplings take after my father’s.

Cassoulet, Three Ways: Easy, Vegan, All Out

One of my favorite bean dishes, which I make a million ways. Flageolets—slightly green immature kidney beans—are just as fabulous as traditional...

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