This simple slaw of grated raw apple, beets and carrots is a bright delight on the darkest days of the year.
Every kitchen should come equipped with this book; little wonder why Michael Pollan and Alice Waters wrote the forewords.
With Christmas on our doorsteps, it’s time to bake. Here are some of our editors’ favorite cookie recipes.
This Christmas Eve, escape the cold (and your family, if you need to) and for this one-day-only Mexican Christmas Eve menu. Or, you can always make these tacos from Mexico: The Cookbook at home.
Chef Telepan grew up eating his own mom’s latkes. But here’s the thing: He’s Catholic.
Sometimes, and often in December, we just want doughnuts — especially if they’re from the Fat Radish.
A jewel-toned Austrian cake brimming with raspberry jam.
We know that kitchen space is sparse in New York, but that doesn’t mean that small ovens are not big enough to roast the bird.
Food52 shows us how to make our farmers market apples sinfully good right in time for Halloween.
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
Drink it straight, if you dare.
By committing to recipes for everything from sea urchins to Mongolian tea, father and daughter duo Mark and Talia Kurlansky affirm that traditional recipes don’t have to be simplified or sacrificed for younger palates.