Already Excellent Olive Oil Shortbread Finds 3 New Ways to Show Off

We’ve teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, toasted sesame oil, and more) at home.

If ever there were…

We've teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, toasted sesame oil, and more) at home.


If ever there were a cookie that epitomized the phrase, “The sum is greater than the parts,” it would be a classic shortbread. In its most pared-down iteration, shortbread is a mixture of fat (most often butter), flour, and sugar. Sure, it’s simple, but after a short blast in the oven it becomes crisp at first bite—then melt-in-your-mouth toasted sweet and buttery bliss.

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The Oatmeal Cream Pies You Loved as a Kid—Only Better

We’ve teamed up with Planet Oat to highlight the many delicious ways you can enjoy their Oatmilk at home—from adding a splash to your coffee to baking it into sweet treats. Here, we’re sharing an updated take on a childhood classic: oatmeal cream pies …

We’ve teamed up with Planet Oat to highlight the many delicious ways you can enjoy their Oatmilk at home—from adding a splash to your coffee to baking it into sweet treats. Here, we're sharing an updated take on a childhood classic: oatmeal cream pies with chewy-crisp oatmeal cookies and super-fluffy filling.


The original oatmeal cream pies you probably remember snacking on after school (or if you ate alllll your vegetables, after dinner) are the ultimate nostalgic treat. But even the most perfect of desserts could use a little update every now and then. So we're taking all the things you love about the classic—like soft cookies and a fluffy-sweet “creme” filling—and taking them up a notch with a few new ingredients.

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whole wheat chocolate oat cookies

Because I am happiest when I let cakes be cakes, and cookies be cookies in all of their real-butter-and-refined sugar bliss, I rarely swap whole wheat or other ingredients in desserts in an effort to put a health halo on them, with two excepti…

Because I am happiest when I let cakes be cakes, and cookies be cookies in all of their real-butter-and-refined sugar bliss, I rarely swap whole wheat or other ingredients in desserts in an effort to put a health halo on them, with two exceptions. The first is morning baked goods, usually muffins like these I’d make for the kids on a weekday, which just feel more breakfast when they least resemble, say, a birthday cake, not that there aren’t days that require that, too. The second is when I think the baked good is improved by the ingredient swap — more crisp/craggy, dynamic or flavorful. I just never expected it to happen to what we call our House Cookie — a one-bowl oatmeal cookie I’ve probably made many times a year for well over a decade, always putting extra scoops in the freezer, so we can have freshly baked cookies when life demands them.

what you'll needwhip butter, sugars, saltadd the flour, oats, chocolatethick doughscoopedbaked

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Crisp, Chewy Almond Butter Cookies in 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re treating ourselves to a cookie or three.


The default definition of flour is “finely milled wheat,” yet over the years, the word has stretched its arms to embrace not just other grains, but other ingredients altogether. These days, you can find flour from rye, spelt, teff, millet, buckwheat, tapioca, rice, chickpeas, coconuts, even coffee.

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A Book of 100 Cookies? Yeah, You Need It.

“I am still in awe of how many people are making pan-banging cookies on a daily basis,” award-winning blogger Sarah Kieffer wrote to me this week.

Maybe, probably, you’re one of those people who couldn’t resist the Instagram whirlwind of DVD-sized coo…

“I am still in awe of how many people are making pan-banging cookies on a daily basis,” award-winning blogger Sarah Kieffer wrote to me this week.

Maybe, probably, you’re one of those people who couldn’t resist the Instagram whirlwind of DVD-sized cookies, boasting more ripples than a pond you just dropped something into. (If you’re not familiar, yet, see here, here, and here—and you might as well heat your oven while you’re at it.)

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17 Vegan Dessert Recipes For Every Type of Sweet Tooth

Myth: Vegan dessert recipes are overly complicated. Myth: Vegan dessert recipes require dozens of hard-to-find ingredients. Myth: Vegan dessert recipes never taste as good as their dairy- and egg-leaden counterparts. Truth: As is the case with buttery,…

Myth: Vegan dessert recipes are overly complicated. Myth: Vegan dessert recipes require dozens of hard-to-find ingredients. Myth: Vegan dessert recipes never taste as good as their dairy- and egg-leaden counterparts. Truth: As is the case with buttery, cream-filled treats, some vegan desserts require a bit more time and patience than the average cake, while others come together quickly and simply. A few of these sweets don’t even need to be baked!

Whether you’re craving pie or cookies, tarts or ice cream, these 17 vegan dessert recipes will please everyone—and we mean everyone—at the table.

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16 Easy Baking Recipes for the ‘Non-Bakers’ Among Us

Like many, at the start of this sheltering-in-place experience, I had grand ambitions for my weekday cooking and baking. I’d lovingly nurture my sourdough starter each morning; mise all the ingredients for an exquisite salad or tartine for lunch; stop …

Like many, at the start of this sheltering-in-place experience, I had grand ambitions for my weekday cooking and baking. I'd lovingly nurture my sourdough starter each morning; mise all the ingredients for an exquisite salad or tartine for lunch; stop work in the evening and craft a stick-to-my-ribs dinner, accompanied by NPR and a glass of Sangiovese; while dinner cooked, I'd stir up a cake batter or cookie dough to bake and enjoy, still warm, while curling up with The Sopranos.

Two weeks days in, reality looked much different. My sourdough starter soon released "hooch" and, later, grew a concerning film of mold. Lunch was usually a piece of cheese toast and a fried egg, prepared at the tail end of my 12 p.m. meeting when "my internet went funny" and I "had to" turn my video off. Dinners went from complicated to pasta to takeout pretty rapidly.

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The Chocolate Chip Cookies I Can’t Eat Anymore, but Will Never Stop Making

I bake to feel like myself, especially when the outside world feels upside down.

In 2009, I was laid off from my first food media job out of culinary school. It had always been my dream to be a food editor, and I was crushed. Just after the cloud of s…

I bake to feel like myself, especially when the outside world feels upside down.

In 2009, I was laid off from my first food media job out of culinary school. It had always been my dream to be a food editor, and I was crushed. Just after the cloud of self-pity lifted and the objects from my desk had been absorbed into my apartment with the disguise of belonging, I retreated to the kitchen with a new goal: to make the ideal chocolate chip cookie.

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Pecan Meringue Cookies

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for a Passover or Easter treat. Start them the night before and let them cool slowly in the oven until morning. Continue readi…

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for a Passover or Easter treat. Start them the night before and let them cool slowly in the oven until morning.

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Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Even if you’ve had some version of these macaroons before (and you have) …

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


Even if you’ve had some version of these macaroons before (and you have) and been quite happy, there’s a secret side to them you’re going to want to get to know.

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