Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. We have had a ton of people write in, asking what is the Hotline’s recommended method of…
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Let’s cut to it: Today we’re talking about knives. Being confident at the cutti…
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. Whether you’re a major home cook or a takeout obsessive, you still have to wash dishes a…
With news coming in about the ongoing bird flu, the Hotline has gotten a ton of questions about egg and poultry safety, budgeting, and alternatives—so we want to cut through the noise to provide some answers.
Why are eggs so expensive?
We are in the …
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. When the weather is—gestures broadly at everything—like this, nothing is more s…
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. This week we’re talking about meal prepping, which I promise you isn’t just for…
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. For years, I thought composting was a super complex process, reserved only for …
Cabbage is a top five vegetable in my book because of its affordability and versatility. It can be braised, sautéed, roasted, seared and stir-fried—you name it. But in my heart of hearts, my favorite preparation might just be slicing it super thin and …
Citrus season is in full swing, and if your kitchen is anything like the Food52 Test Kitchen, you are flush with spent lemons, limes, and oranges. While these zesty carcasses are great for composting, I wanted to share my favorite way to make the absol…
Lately, I’ve been working on a recipe for a Chorizo Sweet Potato Tot Hotdish, a southwestern twist on the Midwestern original using black beans, jalapeños, and enchilada sauce. I had been making it in a classic 9×13 casserole dish and wanted to test a …
The holidays are nearly over, which means if you’ve celebrated like I did, you have a fridge full of leftovers. Accordingly, we asked our readers and scoured our archive for questions about how to use leftovers and how to store them safely. Find our an…
For many people, the holidays mean crunchy, golden, deep-fried-delicious foods. Hanukkah is the festival of lights, but real ones know its really just as much about celebrating the oil that kept the lamps lit. That’s why we make latkes and sufganiyot (…
Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.
