Mediterranean Hummus Pizza

How about a delicious Mediterranean pizza for your next pizza night? Take some quintessential ingredients like olives, feta, hummus, cherry tomato, and fresh basil to turn your regular pizza night into a Mediterranean feast. Hummus is not only a delici…

How about a delicious Mediterranean pizza for your next pizza night? Take some quintessential ingredients like olives, feta, hummus, cherry tomato, and fresh basil to turn your regular pizza night into a Mediterranean feast. Hummus is not only a delicious appetizer to dip your pita in. It is so much more. We even collected 25...

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How to Add Any Mix-In to Any Sourdough Recipe

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather…

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, a guide to adding mix-ins of all sorts to your loaf.


Adding mix-ins, such as chopped fruit, seeds, nuts, or other ingredients into bread dough is an easy way to pack in extra flavor and nutrition to your homemade loaf. And this is a wonderful place to get creative, too, as any of these ingredients will delight when used in proper balance. And with a few tips on how to get these delicious additions into your dough, their use is only limited by your imagination.

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Tiny Cheese Plates Are *The* No-Cook Summer Dinner

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 how to make it all look extra special, using stuff you pro…

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 how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


Like many of you, I’ve been cooking a lot more than usual these days. Dare I say I may be experiencing some cooking burnout? Sometimes you just want to take it easy and throw together a simple dish from your fridge. Enter: a single-serving cheese plate.

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The Shaken Martini

It’s funny how two ingredients can inspire so much discussion, conflict, anticipation, one-upmanship, derision, desire, ire, and postulating. Yes, I’m talking about the Martini cocktail. From what kind of gin to use, how much (if any) vermouth is added, whether it’s shaken or stirred, if you should add bitters, and whether an olive or lemon twist is preferred, few seem to agree on what makes…

It’s funny how two ingredients can inspire so much discussion, conflict, anticipation, one-upmanship, derision, desire, ire, and postulating. Yes, I’m talking about the Martini cocktail. From what kind of gin to use, how much (if any) vermouth is added, whether it’s shaken or stirred, if you should add bitters, and whether an olive or lemon twist is preferred, few seem to agree on what makes a perfect martini. And let’s not forget vodka martinis, espresso martinis, appletinis, Gibsons, dirty martinis, Vespers, etc.

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