Much of summer's fanfare is devoted to the season's most impressive-looking dishes, like a gorgeous platter of fall-off-the-bone ribs or a tray of bright pink lobster rolls doused in mayo, herbs,...
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Coffee stains are a fact of life if you weren’t born with the balance of a gymnast. Since I drink coffee almost every day and have no sense of balance to speak of, the number of times I’ve spilled...
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From vibrant tomato salads to crisp zucchini flatbreads, these easy summer appetizers are the best way to get any summer shindig going.
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Pineapple Collaborative’s apple cider vinegar is the first I’ve tried that actually tastes like apples.
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Coffee is a simple beverage. There isn’t much to it, just hot water and ground coffee. There’s one component, however, that isn’t so cheap or easy to use, and that’s time. It takes time to draw...
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Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr...
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Good food is worth a thousand words—sometimes more. In My Family Recipe, writers share the stories of dishes that are meaningful to them and their loved ones. I am my mother. In every line I...
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A dispatch from Christina Chaey's summer of beverages.
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Not too long ago—and yet, it feels like another lifetime—my two-hour train and bus rides to work, and long days once I got there, were starting to wear me out. I don’t think I fully comprehended...
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The Bambu pot scraper has been a longtime favorite in my kitchen, but recently I’ve gained a new appreciation for it.
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That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for...
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“It started with—let me set the scene—me eating at a stateside Thai restaurant many years ago,” cookbook author Leela Punyaratabandhu writes in the introduction of her recently released Flavors of...
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This Chinese steamed pork patty is simple, fast, and foolproof to make, as well as endlessly customizable.
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Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms. Originating in the United States, chicken...
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Dried beans: When the world ends, they will still be in your pantry, ready to become soup at a moment's notice. Right? Sadly, it is not so. Just because you can keep dried beans forever does not...
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From ribs to shrimp, chicken to veggies, fish to ... so much more, get grilling with these recipes that make the most of summer cooking.
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If you're anything like me, you both insist on all-white bedding—from the pillowcases and duvet cover, down to the fitted sheet—and regularly spill stuff on it. Not intentionally, of course, but...
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I'm finding Black joy in lots of things, from a month-long walking meditation to vegan chef Tabitha Brown.
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This bread lame is double sided, allowing me to make precise slashes without deflating my precious loaf.
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Our guide to blenders will help you make the most of your machine, whether you're blending soups, smoothies, or sauces.
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