The Storage Hack That Leads to Flakier Pastries

How many times has a pie crust or biscuit or scone recipe insisted that you start with cold butter and make sure it stays cold at all costs?

This, we are told, is the secret to success. Because when cold butter bits nestled in pillowy dough hit a hot …

How many times has a pie crust or biscuit or scone recipe insisted that you start with cold butter and make sure it stays cold at all costs?

This, we are told, is the secret to success. Because when cold butter bits nestled in pillowy dough hit a hot oven, they melt, producing steam, creating layers, yielding flaky baked goods. Hence the proceed-with-caution signs for warm fingertips and summery kitchens.

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How to Boil Chicken—to Put Toward So Many Good Meals

It’s hard to beat the convenience of boiled chicken. Sure, it can’t compete with the crackly crunch of fried, the golden schmaltz of roasted, the smoky char of grilled. But! Its swift preparation, snappy ingredient list, and meal prep prowess are secon…

It’s hard to beat the convenience of boiled chicken. Sure, it can’t compete with the crackly crunch of fried, the golden schmaltz of roasted, the smoky char of grilled. But! Its swift preparation, snappy ingredient list, and meal prep prowess are second to none. So let’s boil some chicken today and pat ourselves on the back tomorrow.

Which Chicken Cut Works Best?

Boneless, skinless chicken breasts. The path of least resistance for white meat superfans—no bones to pick around or skin to remove. Put toward celery-studded chicken salad or extra-cheesy baked ziti.

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Saucy, Tangy, Golden Cauliflower to Make This Week

The Flavor Equation–Nik Sharma’s follow-up to Season—was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine, Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is …

The Flavor Equation–Nik Sharma's follow-up to Season—was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine, Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is complicated. There are over 100 recipes, yes, but there's also a deep—deep—dive into the science of good food. It's this rare blend that makes The Flavor Equation the sort of book I'll grab from the shelf for years to come, whether it's for a tangy, saucy cauliflower dish or an explanation on how taste buds work. Keep reading for a Q&A with the author—and if you have yet to check out Nik's column, The Kitchen Scientist, here on Food52—well, what are you waiting for?


EMMA LAPERRUQUE: The very weight of this book (almost three and a half pounds!) speaks for itself. From start to finish, how long did it take to create The Flavor Equation?

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The 10 Most Popular Big Little Recipes of 2020

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re sharing this year’s greatest hits.


While I imagine there is very little, if anything, that any of us would like to repeat from 2020, I hope that you also found some recipes to carry into January and beyond. I’m biased, I admit, but this year made me appreciate minimalist cooking and baking more than ever before—those dishes whose ingredient lists ask very, very little of us and never apologize for their simplicity. These are the most popular Big Little Recipes from 2020. Let’s take them with us toward a brand-new year.

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The Garlickiest, Butteriest, Simplest Pasta Sauce

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re going from garlicky to garlickiest.


When my kitchen is out of milk and eggs and greens and, most concerningly, coffee, I can still count on these staples, sturdy as they come: pasta, garlic, and butter. This weeknight dinner needs nothing more.

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Ritz Cracker Shortbread Is a Holiday Miracle

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re turning crackers into cookies.


Shortbread’s ingredient list is so little to begin with—just flour, butter, and sugar—that if you took away anything, the whole shebang would fall apart. But this snackable rendition calls for no flour, not all-purpose, not pastry, not whole-wheat. Instead: a box of crackers that might already be in your pantry.

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The Mysterious Origins of Grandma’s Mushroom Puffs

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re baking up a family favorite.


When I asked my grandma when she started making her family-famous mushroom puffs, she started counting backward by husbands. In total, there were three, all of whom have been dead for years. She didn’t make them for Jerry and probably not Bob, but definitely Arnie, which shakes out to (give or take) 30 years.

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Our Resident Minimalist’s Faves for a Happy Kitchen & Home

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. And this week, columnist Emma Laperruque is showing us her go-to tools that help those recipes come to life.

Long before I was an …

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. And this week, columnist Emma Laperruque is showing us her go-to tools that help those recipes come to life.


Long before I was an editor at Food52, I was a reader—and a shopper. In particular, I remember one holiday (or was it an anniversary?), not long after my husband and I started dating, when we both surprised each other with gifts from The Shop. He got me a pizza stone that our future cat would shatter—don’t ask—and I got him a tiffin that he no longer uses now that we both work remotely.

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How to Make Savory-Sweet Shallot Jam With 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re making a savory jam to smear on everything.


On a good day, jam refers to “a food made by boiling fruit and sugar to a thick consistency.” Or on a bad one, “a crowded mass that impedes or blocks movement.” This three-ingredient jam is neither.

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Making Chicken for Thanksgiving? Brine It in Olive Juice.

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re wet-brining without the fuss.


By this time each year, you’ve probably heard the word brine in relation to turkey many, many, many times.

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