Here’s How to Properly Shut Down a Grill After a Barbecue

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Shutting down a grill is just as important as starting it up. Read More >>

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Shutting down a grill is just as important as starting it up.

Read More >>

How to Make the Best Grilled Scallops

The best grilled scallops are crisp on the outside and tender on the inside—perfect to plunk on top of arugula salad, buttered spaghetti, creamy risotto, you name it, or served alongside everything from potato salad to charred corn. The worst gri…

The best grilled scallops are crisp on the outside and tender on the inside—perfect to plunk on top of arugula salad, buttered spaghetti, creamy risotto, you name it, or served alongside everything from potato salad to charred corn. The worst grilled scallops, meanwhile, are overcooked and rubbery and not at all what we want.

To help you reach Peak Scallop Perfection (it's out there!), we called in food writer and classically trained cook Christine Burns Rudalevige, who shares her top nine cooking tips below—plus, a ruby red grapefruit and chile glaze that the scallops totally love. (Psst: They also love an extra-cold rosé to go with.) And for even more A+ grilling recipes, tips, and tricks, check out our book Any Night Grilling by Paula Disbrowe. Now, fire up the grill and let's get started. 

Read More >>

7 Ways to Use Cara Cara Oranges in the Kitchen (& Around the House)

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 how to use beautiful Cara Cara oranges (they’re in season till May!) in the kitchen and be…

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 how to use beautiful Cara Cara oranges (they're in season till May!) in the kitchen and beyond. And psst: Did you know that just one Cara Cara orange gives you 100% of the daily recommended amount of Vitamin C? Pretty sweet.


California Cara Cara oranges always make their way into our citrus bowl when they’re in season, which is roughly from December until May. Underneath their unassuming orange skin is the most gorgeous pink fruit you’ve ever seen (it inspired us to paint the bathroom in our new apartment the same color—I'm not kidding).

Read More >>

You’re Just 3 Ingredients Away From the Best Corn on the Cob

Nothing should have to be confusing about corn.
But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There’s been an age-old debate on the bes…

Nothing should have to be confusing about corn.

But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There’s been an age-old debate on the best way to cook corn on the cob – and, at the center, how long to boil it.

Read More >>

What to Do With Crunchy, Sweet & Spicy Peppers

It’s the season of overflowing market bags, heavy CSA boxes, and gardens run amok. Alexandra Stafford of Alexandra Cooks is showing us how to store, prep, and make the most of the bounty, without wasting a scrap.
Today: How to store…

It's the season of overflowing market bags, heavy CSA boxes, and gardens run amok. Alexandra Stafford of Alexandra Cooks is showing us how to store, prep, and make the most of the bounty, without wasting a scrap.

Today: How to store, prep, and make the most of the season's pepper crop, whether you have just a handful or you picked so many you should be called Peter Piper. Start with Yotam Ottolenghi's marinated pepper salad.

Read More >>

How to Make French Toast—A Definitive Guide

It’s late, you just got home, and you’re hungry. You have some stale bread, some eggs, and some dairy. Or: It’s Sunday morning, and your kids are shrieking, and you want to cook something quick and easy that will get them all starry-eyed, quiet, and ha…

It's late, you just got home, and you're hungry. You have some stale bread, some eggs, and some dairy. Or: It's Sunday morning, and your kids are shrieking, and you want to cook something quick and easy that will get them all starry-eyed, quiet, and happy. Or: You're tired of salads and roasted vegetables and even meat and fish and you want something soothing, something easy, and something decidedly un-seasonal for dinner. Good thing you know how to make French toast

The French call it pain perdu, meaning "lost bread," but "found bread" might be more accurate. As in, you don't know what to eat, so you look around. Your humble pantry holds just a few basics: milk, eggs, and, forgotten in a cupboard, a hunk of stale bread. It's an excellent find, because with a little alchemy, you'll soon have culinary gold. 

Read More >>

Madras Curry Powder Is the Versatile Spice Blend You Can (& Should!) Make at Home

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.
If you go to a grocer in India and ask for curry powder, yo…

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.

If you go to a grocer in India and ask for curry powder, you’re likely to be asked, "Which one?" There is no such thing as a single "curry powder" in Indian cuisine; each dish has its own combination of spices that makes it unique.

Read More >>

The Best Pumpkin Purée Isn’t Actually Pumpkin

We’ve partnered with Braun Household to share recipes, tips, and videos that highlight creative ways to boost the flavors of your favorite seasonal dishes, starting with a holiday staple: canned pumpkin! Psst: We teamed up with Braun Household back in …

We've partnered with Braun Household to share recipes, tips, and videos that highlight creative ways to boost the flavors of your favorite seasonal dishes, starting with a holiday staple: canned pumpkin! Psst: We teamed up with Braun Household back in 2018, but we've updated the article to include new ideas for using your homemade pumpkin purée.


Canned pumpkin is simply puréed, cooked pumpkin in a can, right?

Read More >>

Making Homemade Pomegranate Molasses Is Easy As 1, 2, 3

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar o…

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.

The condiment aisle can be equally maddening: A jar of harissa is there one week and gone the next. There are either three kinds of tahini or none at all. And finding pomegranate molasses? Forget it.

Read More >>

Everything You Need to Know About Par-Baking

We should all have a solid command of the ABCs of baking. Today, cookbook author Erin McDowell and photographer Sarah Stone are here to help us all make flakier, creamier, just-plain-better pies. This lesson covers how to par-bake pie crusts, so t…

We should all have a solid command of the ABCs of baking. Today, cookbook author Erin McDowell and photographer Sarah Stone are here to help us all make flakier, creamier, just-plain-better pies. This lesson covers how to par-bake pie crusts, so they're crisp, golden, and perfect every time. Plus, all the ways to fill them. 

Alright, you’ve mastered the how-tos of mixing your pie crust. Now comes the pie-related question I am asked more often than any other: How do you handle baking? And a lot of this comes down to par-baking.

Read More >>