Food

Use this basic template to create your own flavor combos—then kick back and let your worries melt away. In...

Plus a quick guide to cooking this humble, healthy pantry staple It’s time to bust out the beans, especially if...

Peak-season berries, ham and cheese, salted maple walnuts—this salad's got it all I’ve started visiting my favorite local farmer’s...

The avocado is an unusual fruit.  Unlike most fruits, it’s rich in healthy fats and is often used to produce oil. 

Ahh, autumn. There’s something magical about the sight of the trees changing when you walk in the...

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

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,...

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...

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

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