Latkes are the best thing in the world, just the way they are. That’s our starting premise, and we won’t budge from it. However, we will say that even the best holiday snacks can always benefit from a push to be just a little bit better—especially when…
Eight days every year, Jewish people around the world give thanks that centuries ago, a bit of oil—only a day’s worth!—lasted long enough to keep a sacred lantern lit for a week and some change. In the spirit of this miracle, we light candles and fry f…
We’ve teamed up with our friends at Wairau River Wines to help you plan the season’s best and most festive dinner parties.
With cooler weather here to stay, it’s time for long, boozy nights with all our nearest and dearest to celebrate the holiday s…
Have you planned your Thanksgiving menu yet?
There’s no judgment on my part. My lineup currently consists of: macaroni and cheese; eggplant with bulgur and chermoula (please don’t ask); kale and caramelized onion stuffing; caramelized onion and potato…
We’ve teamed up with our friends at Stanley—makers of beautiful flasks, pitchers, tumblers, cocktail shakers, and more—to bring you 10 of our favorite holiday cocktail recipes to make all season long.
Cozy season is upon us, and I am stoked. It’s ti…
With the holidays fast approaching, it’s time to think about your menu(s). Spiral ham for your aunt, extra creamy mashed potatoes for your dad, glazed carrots for that neighborhood potluck, plus an extra tray of green bean casserole for Friendsgiving. …
Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We’ve all been advocating for the use of frozen fruit when…
If you’ve ever been in the mood to bake but haven’t been sure what type of project to tackle, there’s a good chance you landed on a loaf cake or quick bread. Why? They’re sort of the ultimate last-minute baking project. They usually don’t require any s…
Here at Food52, we lean on our Residents—a group of cooks, chefs, and experts who contribute to our site—for cooking tips on a daily basis, and Thanksgiving is no exception. Over the years, our Residents have churned out countless recipes perfect for t…
Earlier this year, Nabisco discontinued its Famous Chocolate Wafers, one year short of
the cookie’s 100th anniversary. Makers of icebox cakes and chocolate crusts were incensed, and you know what happens when a bunch of bakers get outraged? They riot i…
Gluten-free baking often gets a bad rap, but that doesn’t need to be the case. By using alternative flours, grains, and starches, you can get results similar to those in traditional, wheat-based recipes—but even better is using these ingredients to ach…
Many of us are obsessives when it comes to cheese, but the thought of composing a balanced cheese plate is daunting. What’s the best surface for serving cheese? What is the difference between all those little knives? How many cheeses should I choose? V…
“I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner?” asks Sohla El-Waylly in her just-published, debut cookbook, Start Here: Instructions for Becoming a Better Cook.
It’…
Looking at October’s new recipes, it’s clear that baking season is in full swing: Three of the five recipes that we published this month are for baking projects—a proportion we likely wouldn’t have seen just a month or two ago. It’s clear that it was also a month for bold, dynamic flavors. Think: focaccia doused with a spicy, earthy coffee-chili crisp, big plate chicken that’s been “turbo-charged,” and pots de crème flavored with a winning combination of chocolate and hazelnuts. Without further ado, here are five new recipes we published in October.
These individual pots de crème are ideal for all the fall and winter dinner parties you have coming up—but it’s the orange-scented hazelnut brittle that really steals the show.
Let’s get this out of the way: I’m not vegan. I never have been, and I probably never will be. But as I started sifting through recipes to make this week, I noticed quite a few dairy- and meat-free options in the mix. I’m not entirely sure what’s gotten into me (I rarely eat a meal that doesn’t include seafood, dairy, or eggs), but I decided to lean into it and pick five all-vegan recipes for this round of weeknight dinners. Here’s what I’ll be making.
Last week, I wrote about Lucas Sin’s technique for cooking mushrooms by boiling them in water. It goes against every rule I thought I knew about working with mushrooms, and I’m completely intrigued.
This year, and every year, our goal is to make The Big Day (that would be Thanksgiving, of course) as stress-free as possible. To help us all breathe even easier, we’re featuring Brittany Zeller-Holland’s illustrations of our per-person guide for plann…
Sifting through the internet’s near-infinite supply of Thanksgiving recipes is an impossible task. At a certain point, trying to find the best recipe for turkey, pumpkin pie, or stuffing will stop you from enjoying the holiday and all the very good—eve…
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing start early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of…
Bad news: It’s getting dark super early again. There’s something about looking out the window after a long work day and seeing your vitamin-D deficient reflection (instead of the glorious sun) that just makes going home feel like a bummer. That’s when …
We’re teaming up with our friends at Finish, the #1 recommended detergent in America by dishwasher brands*, to share some of our Test Kitchen’s best tips for reducing mess while hosting this holiday season.
Thanksgiving is everything the holidays sh…
Before Lindsay-Jean Hard joined the staff of Zingerman’s— the famed, Ann Arbor community of businesses that includes a deli, bakery, mail order company, and many more offshoots—she was Food52’s OG community editor. She created the Food52 Cookbook Club …
Things the best edible holiday gifts will always do: warm hearts, fill bellies, fuel holiday travel, get shared, spark conversation, inspire your loved ones to start making their own granola (or hot sauce, challah or macaroons), and disappear, leaving …
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing starts early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field o…
Grocery shopping is, by far, my favorite chore. Especially when I technically already have enough food at home, leaving me to browse the aisles purely for fun. However, it’s sadly not a hobby I can always indulge in. At the moment, my kitchen/pantry/fr…
Hosting big holiday gatherings filled with visiting relatives and friends often means putting up a few overnight guests, too. For the best results (read: no fights or political arguments) during an extended stay, you need to keep morale high—and there’…
