This British Pantry Staple Reinvented My Weeknight Chicken

I’ve heard it all my life, the British staple statement: “You either hate it or you love it.”

I’ve never really known where I stood with Marmite. It’s never been more than a foreign condiment with which I had no relationship. I do know that there aren…

I’ve heard it all my life, the British staple statement: “You either hate it or you love it.”

I’ve never really known where I stood with Marmite. It’s never been more than a foreign condiment with which I had no relationship. I do know that there aren’t many flavors for which I’d use the word "hate." There are very few foods I don’t at the very least "like" when they’re prepared in the right way. Peppers, for example, can only be used in their truest form and not meddled into another dish; same goes for olives. Anchovies, on the other hand, must be in something else and no longer in their truest form—unless they’re fresh, floured, and deep-fried like I once had them in a tiny fish restaurant floating in the middle of the Italian sea.

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2 Fall Pies Anyone Can Pull Off, for the Holidays & Beyond

We’ve partnered with FIJI Water to share our go-to tips for elevating any hosted occasion, from an awards show viewing party to a fall feast.
I have a confession to make: I love pie. However, and here comes the confession part, I am terrified of makin…

We've partnered with FIJI Water to share our go-to tips for elevating any hosted occasion, from an awards show viewing party to a fall feast.

I have a confession to make: I love pie. However, and here comes the confession part, I am terrified of making them.

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Why Do We Love Raw Cookie Dough?

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

When Kristen Tomlan started her edible cookie dough company, DŌ, in 2014, she was ma…

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


When Kristen Tomlan started her edible cookie dough company, , in 2014, she was mailing orders out of her Brooklyn apartment. Fast forward to five years later, in 2019: Now she has a thriving e-commerce business, one of the trendiest brick-and-mortar stores in the Village, and a brand new cookbook filled with over 100 cookie dough recipes that are "safe to eat" (meaning the eggs are pasteurized and any grains, such as flour, are heat-treated).

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Our 27 Favorite Thanksgiving Salad Recipes

We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksg…

We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksgiving tables have something leafy or green to balance out our plates.

And it doesn’t just need to be a pile of lettuce. Your Thanksgiving salad can come in all shades and shapes: shaved Brussels sprouts, roasted fennel, tart green apples. Here, we’ve combed through our salad selection and picked out 27 of our favorites to add to your feast.

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Our 15 Best Cranberry Recipes—Sauces, Pies & So Much More

Look in any produce aisle of a grocery store this time of year, and you’ll see bags upon bags—mountains, even!—of bright red cranberries. Millions of pounds of the fruit, which is a member of the evergreen family, are harvested between the months of Se…

Look in any produce aisle of a grocery store this time of year, and you'll see bags upon bags—mountains, even!—of bright red cranberries. Millions of pounds of the fruit, which is a member of the evergreen family, are harvested between the months of September and November, through a fascinating wet harvesting technique (remember those old Ocean Spray commercials?).

While they're related to lingonberries, blueberries, and bilberries—cranberries are, as we all know, not quite like their juicy, berry cousins; they're intensely tart and not too sugary, allowing for them to take on all kinds of flavors.

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Butter-Fried Raisins Changed My Mind About Raisins Forever

Have you ever had one of those lazy mornings where you just can’t bear to leave the couch, let alone go outside? For me, those mornings frequently happen as the weather turns chilly, when you need to toss on a sweater or a thicker pair of socks after g…

Have you ever had one of those lazy mornings where you just can’t bear to leave the couch, let alone go outside? For me, those mornings frequently happen as the weather turns chilly, when you need to toss on a sweater or a thicker pair of socks after getting out of bed. And when I’m feeling like a sloth on such mornings, torso encased in fleece, there’s nothing sadder than ambling over to a fridge that doesn't have enough inside to become breakfast.

Or does it?

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20 Thanksgiving Desserts to Make Ahead (& Freeze!) Right Now

It’s almost Thanksgiving! Have you signed up for our newsletter yet? Leading up to the big day, get all the best tips from Food52 editors right to your inbox. Today, we’re helping you get ahead with the one part of the meal that almost ASKS t…

It's almost Thanksgiving! Have you signed up for our newsletter yet? Leading up to the big day, get all the best tips from Food52 editors right to your inbox. Today, we're helping you get ahead with the one part of the meal that almost ASKS that you make it in advance: dessert.

While it may be news that you can freeze baked pies, it's certainly not news that checking off elements of your meal—especially a big meal like, say, Thanksgivingahead of time is a really really good idea.

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This 2011 Community Recipe Inspired My New Favorite Turkey Brine

We’ve partnered with La Crema Winery to share our new favorite turkey brine, just in time for Thanksgiving: a sage and honey-flavored wet brine inspired by a 2011 community member recipe.

Since day one here at Food52, the community (yes, that’s you!…

We've partnered with La Crema Winery to share our new favorite turkey brine, just in time for Thanksgiving: a sage and honey-flavored wet brine inspired by a 2011 community member recipe.


Since day one here at Food52, the community (yes, that's you!) has been our not-so-secret weapon.

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For the Crispiest Apple Crisp, Look to a Sheet Pan

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 baking a classic apple crisp in an unexpected way.


Keep those scoops coming. Photo by TY MECHAM. PROP STYLIST: AMANDA WIDIS. FOOD STYLIST: ANNA BILLINGSKOG.

Here’s a fun fact for your next trivia night: The noun—not the adjective—crisp comes from the same family as pie, cobbler, pandowdy, and slump. They are all baked fruit with a buttery, flaky, crumbly bonus, either below or above or both. In crisp’s case, that bonus is crumb topping (aka, streusel, not to be confused with streudel).

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The Spicy Peanut Noodles That Got Me Through My Move to Beijing

Writer Mandy Lee, whom you might know from her blog, Lady & Pups, is one of our favorite recipe developers and storytellers. In her debut cookbook, The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors, Mandy shares about her j…

Writer Mandy Lee, whom you might know from her blog, Lady & Pups, is one of our favorite recipe developers and storytellers. In her debut cookbook, The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors, Mandy shares about her journey moving from New York to Beijing—a new home she didn't really like, but wanted to accept because her husband's job brought her there—and how cooking was the only thing that helped her cope with the transition. The following excerpt (plus, three delicious recipes) from The Art of Escapism Cooking is about the kind of food Mandy loves to cook when she's by herself.


When I first arrived in Beijing, I was blissfully excited. Undeniably, a city cloaked in complicated ancient history, much of which is beautifully mysterious and some of which is evidently dark and savage, should be a pulsating magnet for anyone who is the least bit curious about the world at large, including me. Not to mention my adoration of the foods I found there, which obviously inspired many of the recipes in my cookbook. I swear that I went to Beijing with my best effort at an open heart.

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