eat later

ift.tt/31JNRoq The story of Mexican food is usually told as…

ift.tt/3bkP7CR Add 8 tablespoons of the cornstarch and stir until a thick dough forms. Carefully remove it from the bowl to the counter — the dough may still be warm, so use caution. Knead by hand, adding more cornstarch a…

ift.tt/374mTbW Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend…

ift.tt/2RIVI2c I never tire of the magic that is no-knead bread. You stir together flour, yeast, salt, and water to create a shaggy dough, let it rise while you go about your day, shape it into a loaf, and bake…

ift.tt/2OI7FFO I’m probably not alone when I say I adore fall. I look forward to this time of year from January onward: the crisp air, the colorful foliage, the warm and cozy knitwear, the even warmer and cozier food. See,…

ift.tt/2YR3K9t Welcome to “More Ketchup, Please,” our newest series that’s spilling the beans on all the different ways we cook for, and with, our kids. We’ve got some great guests stopping by, to get schooled by their little ones on…

ift.tt/33yEAjE There are hundreds of millions of apple bushels grown each year in the United States, including over 100 commercial varieties, from Braeburn and Granny Smith to Jonagold and Honeycrisp. But what to do with such bounty? Here at Food52,…

ift.tt/2GbvFKI Ice cream is one of the best parts of summer, if not the best part of summer. But as fun as it is to chase the Good Humor truck down the street (oh c’mon, as if you’ve never?), it’s…

ift.tt/2SF1H7b If you’re like me, you probably take your stainless steel flatware for granted. Yes, those shiny metal objects that serve as tools for both cooking and eating, and grace our dining tables with high frequency. We rely so much…

ift.tt/2Ob8hUg I’d never been a sandwich girl—until my first visit to France. That was when I realized that there’s no other French “fast food” as simple and as widely adored as something delicious between two slices of bread. Good baguette,…

ift.tt/2Yhp6kZ The best corn is butter-colored, honey-sweet, and as snappy and juicy as a cucumber. Unlike so much produce, which is readily available year round, corn is difficult to find outside of spring and summer. Which we’ll take. That makes…

ift.tt/2YqMwn4 Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. Call it what you will, but remember this: A pavlova…

ift.tt/2JKgBEM Last week, my mom sent me this photo. A kitchen nightmare Photo by Camryn Rabideau “Lovely start to my day,” she wrote. “Ruined my favorite pan and burned the porch.” Oops. Turns out she was trying to make hummingbird…

ift.tt/2XXINJv Let’s be real: Pie is definitely, objectively, without question, the greatest dessert on any dessert table. There’s the flaky, rich crust; the thick, flavorful filling; and the triumphant topping, whether it be a shiny double crust or intricate lattice…

ift.tt/2JDQBMC Lately, I’ve been obsessed with the idea of growing a bonsai. Me and a growing tribe of enthusiasts that keep “bonsai for beginners” trending on Pinterest all year. If you’re one of us, the idea of growing a miniature…

ift.tt/30ol5aW Whenever I’m having a bread crisis, I turn to King Arthur. Not the head of the Knights of the Round Table—the flour brand and virtual compendium for all things carb. So on a recent Saturday, days-deep in some random…

ift.tt/2Xekd73 We’ve partnered with Hood Sour Cream, makers of quality, rich-tasting sour cream, to share the recipe for our favorite frozen summer treat: a peach ice cream that’s totally churn-free thanks to one secret ingredient. (Hint: It’s sour cream!) As…

f52.co/2X1uS4T Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. My mother, Caroline Ragsdale Reutter of Caroline’s Cakes, had a…

ift.tt/2LhWRuG There are a million ways to cook with eggs and we’ve partnered with Pete and Gerry’s Organic Eggs—whose family-run, free-range farms produce delicious, all-organic eggs—to share a few of our favorites. Here, Assistant Editor Erin Alexander shares her riff…

f52.co/2J3Cm1Z 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. Every few months, Merriam-Webster adds a new Korean word to…

f52.co/31B1xBC In case you haven’t heard by now, my favorite way to celebrate the Fourth of July—aka the real start of summer—is with a killer dessert table. This might mean a solid lineup of pies, ice cream, cookies, and so…

f52.co/2K1yNvl Whenever we have guests at the Food52 office for a meeting, we like to give them a warm welcome with freshly made coffee, some flowers, and a (sometimes wobbly) vintage chair to sit on. For special guests, though, our…

f52.co/2VchIko A packable, portable lunch is king of warm weather, in my book. Leave the house at 8 a.m. with a salad or sandwich you can tote around reliably for hours, and your day’s possibilities are endless. Impromptu park picnic…

f52.co/2Wnvi5K Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. Standing in my parents’ kitchen, I slipped the white chef’s…