Our Favorite Vegan Cookie Recipes to Bake Right Now

Vegan baking doesn’t need to mean buying tons of hard-to-find, expensive ingredients from health food stores. It’s come a long way, and if you’re armed with some basic pantry staples like coconut oil, dairy-free milk (anything from almond to soy to coc…

Vegan baking doesn’t need to mean buying tons of hard-to-find, expensive ingredients from health food stores. It’s come a long way, and if you’re armed with some basic pantry staples like coconut oil, dairy-free milk (anything from almond to soy to coconut will do), and almond butter, you’re already in good shape. Our top 10 vegan cookies range from classics like sugar and gingerbread cookies to sweet variations on chocolate chip cookies. In one recipe, we added maple syrup and olive oil, and another calls for a sprinkling of flaky sea salt on top of each dough ball.

For years, dairy-free baked goods like vegan cookies and cakes got a bad rap for being dense, not sweet enough, not fluffy enough, and all-around not good enough. We guarantee that these recipes will prove the haters wrong and give them something satisfying to snack on. So, grab a baking sheet, a spatula, a couple of bowls, and let’s get baking!

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7 Summer-Ready Sips Starring Oranges

We’ve teamed up with California Citrus Growers to pull back the peel and share all the citrus-y wonders of oranges from the Golden State. Here, we’re showing you some of the refreshing sips you can make this summer using juicy, sweet-tart California Va…

We’ve teamed up with California Citrus Growers to pull back the peel and share all the citrus-y wonders of oranges from the Golden State. Here, we’re showing you some of the refreshing sips you can make this summer using juicy, sweet-tart California Valencia oranges. And psst: Did you know that they’re an excellent source of both vitamin C and folate? Pretty sweet.


With summer finally upon us, warmer weather is here to accompany what's shaping up to be a gorgeous and lively few months—and with that comes the arrival of fruity drinks to keep you refreshed throughout. This season, we're turning to the wonderfully tart and sweet nectar of Valencia oranges (they're the best for juicing of the bunch) to complete all of our summer sips. Think: bubbly mimosas, fizzy sherbet coolers, cooling green tea-orange sparklers, and zingy orange and mint gimlets.

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10 Types of Tomatoes We Aspire to Eat Every Day This Summer

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

We have entered my favorite season: the season of gorging on tomatoes. I grow both hybrid and heirloom tomato…

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.


We have entered my favorite season: the season of gorging on tomatoes. I grow both hybrid and heirloom tomatoes at Catbird Cottage, and once the first fruits have ripened, after a gleeful harvest, there are BLT sandwiches and numerous batches of sauce and confit that follow. I clear the calendar to bottle my surplus, preserving the season so I can enjoy their exceptional flavor year-round.

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Our 22 Juiciest Watermelon Recipes for Summer

Watermelon is as intimidating as it is delicious. It’s the ultimate summer fruit, yet its refreshing charm can be diluted by the sheer obstacle of dealing with one. Lugging it, chopping it, storing it—it can be daunting. The hulking melon, like m…

Watermelon is as intimidating as it is delicious. It's the ultimate summer fruit, yet its refreshing charm can be diluted by the sheer obstacle of dealing with one. Lugging it, chopping it, storing it—it can be daunting. The hulking melon, like most things in life, is always scarier before you dig in. Quarter it, put your apprehensions aside, and consider your options. These 22 watermelon recipes for summer make such quick use of the seasonal fruit that you might even want to buy two. 

1. Tomato Watermelon Salad With Mint Vinaigrette 

Cool off on a hot summer day with this refreshing fruit (yes, fruit!) salad made from two kinds of tomatoes—cherry and heirloom varieties—plus an entire pound of watermelon. Dress it up with a light citrus vinaigrette accented with fresh mint leaves.

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The Vinegary Bliss of Balsamic Chicken

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. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


Though balsamic vinegar has been around for centuries, it didn’t catch on in the United States until the late 1970s, when an entrepreneur named Chuck Williams started selling the little-known Modena specialty at his little-known San Francisco store, Williams-Sonoma.

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The Only Summer Dessert I’ll Turn the Oven on For

When dreaming of Italy, which happens far more often nowadays, I find myself trying to recreate past trips through recipe development. We all know food is a virtual transport to past times in our lives, so when I can create a dish that resembles the l…

When dreaming of Italy, which happens far more often nowadays, I find myself trying to recreate past trips through recipe development. We all know food is a virtual transport to past times in our lives, so when I can create a dish that resembles the look, feel, and flavor of something enjoyed abroad, memories of happy adventures flood my mind. It’s almost as good as returning to my beloved homeland.

My family hails from Calabria, and I adore visiting that region. But during my last few trips to Italy, instead of staying in one location, I was fortunate enough to do a bit of domestic travel. The more I moved around within a country, the more I began to notice similarities and differences in customs, geography, and of course, local food culture.

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14 Flavor-Packed Recipes for the Best Korean Barbecue

There’s no barbecue quite like Korean barbecue. The glorious feast, often reserved for restaurants that specialize in the technique, is defined by air saturated with smoke and tables that quite literally sizzle, due to the grills installed smack-dab in…

There’s no barbecue quite like Korean barbecue. The glorious feast, often reserved for restaurants that specialize in the technique, is defined by air saturated with smoke and tables that quite literally sizzle, due to the grills installed smack-dab in the middle. It’s a meal that seems to never end—in addition to the food you order, such as kalbi and kimchi tofu stew, there’s a smorgasbord of complimentary banchan, or side dishes, that get constantly (and generously) refilled.

While Korean barbecue makes for an extraordinary dining out experience, it shouldn’t strictly be considered restaurant cuisine. Though it’s a multicourse meal, it’s not tough to successfully execute at home if you think beyond the humble backyard franks and patties. Korean barbecue is so customizable, fun, and easy to assemble that you can actually whip it up in your own kitchen—hybrid grilling tables not required.

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Frozen Gin Cocktails to Beat the Heat This Summer

This summer’s set to be a hot one, so we’re teaming up with NOLET’S Gin to share our favorite cocktails for staying cool: slushy frozen drinks starring NOLET’S Silver Gin, a floral and fruit-forward gin crafted with real botanicals and over 330 years o…

This summer's set to be a hot one, so we're teaming up with NOLET'S Gin to share our favorite cocktails for staying cool: slushy frozen drinks starring NOLET'S Silver Gin, a floral and fruit-forward gin crafted with real botanicals and over 330 years of Nolet family experience.


There are few things I love more during the summer than a frozen cocktail—instantly cooling, and a breeze to batch up for a barbecue or poolside get-together. Margaritas, daiquiris, frosé, and the like might be the first drinks you think of when getting ready to fire up the blender this season, but you can turn almost any sip into a slushy.

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‘The Best Salad You’ve Ever Eaten in Your Life’

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

This salad has everything going for it: You can make it in one bowl. You ca…

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


This salad has everything going for it: You can make it in one bowl. You can prep it ahead—for picnics, for barbecues, for dinner tonight. You can swirl it into a bright, herby, creamy, juicy, crisp thrillfest, in very little time.

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Cheesecake Is The Best Summer Dessert. Here’s Why.

The way to my heart is through all things doughy: bread, pie, and biscuits. But I’ve baked a lot more cheesecakes since meeting my husband, because they are his favorite dessert. The way to his heart is through creamy custards, preferably with a tart h…

The way to my heart is through all things doughy: bread, pie, and biscuits. But I’ve baked a lot more cheesecakes since meeting my husband, because they are his favorite dessert. The way to his heart is through creamy custards, preferably with a tart hint of tang—add a cookie crust, and he’s done for. I’ve been experimenting more with cheesecakes ever since learning this, and along the way I fell in love by proxy. (And since cheesecakes are really custard in a crust—they sound a bit like a pie to me! #teamcheesepie.) In the most recent episode of Bake It Up a Notch, I dived deep into cheesecakes and shared a ton of recipes, as we head into my favorite season to make them. While I bake cheesecakes of all flavors year-round, they truly are a perfect summer dessert. Here are three delicious reasons that may convince you I'm right.

1. Cheesecake Is Served Chilled.

One of my favorite things about cheesecakes is that they are usually served cold. This alone makes them ideal for summer—what’s better than something chilled and sweet when it’s hot outside? (I’ve also heard of folks who enjoy eating frozen cheesecakes without letting them thaw, for an extra-cold twist.) This also speaks to me as a lover of make-ahead options. It’s a dessert that can be made whenever you have time to bake, then enjoyed for many days to follow (assuming it lasts that long). Since it can be made ahead, it’s also perfect to take with you—maybe pack some slices for a summer picnic or try some easy-to-serve cheesecake bars or mini cheesecakes to bring to a barbecue. It’s refreshing, it’s a crowd-pleaser, it’s the definition of creamy and delicious.

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