Author: Jack Spell

Weeknight Kitchen Warrior

Comforting Curries To Save Your Weeknights

Dinner Tonight: Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

Radish Top Soup: A Reason to Keep the Greens

How to Make the Perfect Buttermilk Biscuits

5 Cookbooks So Touching They’ve Made Me Cry in Public

Too Many Cooks: All Corn, All the Time

The Communal Table: The Big Game

Make These All-Natural Sports Drinks, Win the Super Bowl, Be An Olympian

A 25-Minute Chicken Parm for When You’re Like, “It’s Monday Again?!”

Creamy Chicken Chowder Is Cold-Weather Comfort at Its Best

Burgers, Shakes, and Fries for Lunch

I Thought I Hated Salad—Until I Found This 10-Minute Broccoli-Pesto Slaw

The Geniuses at Sqirl Just Made Our Next Cult Granola

The One Way You Might Not Be Using Your Tea Bags

Bread. Just Bread.

Mangoes: A Girl’s Best Friend, at Least in India

Kickstarter Love: Deconstructing Dinner

Take a Stroll Through the (Updated!) Food52 Office

A Foolproof Formula for Every Pasta Dinner

Chrissy Teigen’s Mom Pepper Publishes Family Favorite Recipes

How to Make Biscotti (a.k.a. Cookies for Breakfast)

3…2…1! Your Guide to a Chill & Memorable New Year’s Eve Party

First Kitchen: Taking Inventory

The $8 French Rosé I Buy in Bulk Every Summer

Will These Be the Best Pancakes You Make All Year?

Clever Uses for All Your Spring Food Scraps

Smothered Pork Chops, or When Excess Is Just Right

7 Pancakes for Fat Tuesday

Save Those Naked Cobs for Silky, Superior Spiced Corn Soup (in 4 Steps!)

6 Best Alcohol, Beer & Wine Delivery Services

Sohla Is Changing How We Make Meatballs

Quinoa Confetti Salad: A Lunchtime Standby

Food52 Is Now On Snapchat

Thank Georgia O’Keeffe for Your Love of Cacti, Plaster, and Terra Cotta

Common Tomato Quandaries

Your New Favorite Broccoli Is Charred, Crispy & Buttermilk-Brined

Dinner Tonight: Vegan Lentil Shepherd’s Pie + Avocado Chocolate Mousse

We Love This Low-Stress Decluttering Challenge

A Case for Canned Fruit Salads

Our 7 Best-Selling Le Creuset Products

A Dog Pile of Spicy-Sweet Squash & Cheese (Dive In!)

6 Ways To Use A Porcelain Dish

Houseplants Do Double Duty In This DIY Centerpiece

The 7 Tools You Need for Your Home Bar

Dinner Tonight: Michael Ruhlman’s Pasta with Tomato Water

Put a Filter on It: Thanksgiving

How to Stretch Pizza Dough

Dinner Tonight: Drunken Clams + Mustardy Roasted Broccoli

33 Last-Minute Gifts That Look Nothing Like Last-Minute

Joe Beef’s Lamb Shoulder for Two

Buttermilk: A Tumultuous History

This Genius Egg Salad is a Love Letter to Eggs

Too Many Cooks: Kitchen Ambitions

These Polish Cookies are Halfway Between Rugelach & Thumbprints

This Is How Egg Salad Comes to Breakfast

3 Ways to Put Your Pitchers to Better Use

Hummus and Mint Veggie Burgers

Perennial Plate: Carrot Top Pesto

Our Most Crazy-Good (or Just Crazy?) Recipes

How to Get Rid of Every Summer Stain—From Grass to Barbecue Sauce

Tips, Tricks, and Best Practices for Making Yogurt at Home

Happy First Day of Holidays Day!

The Best-Ever Snacks for Game Day, Starring Smoked Sausage

A Winter Pantry Dinner Party

How to Get Guests Outta Your Kitchen (Please)

Excited About Ina Garten’s New Show?

The Tale of Two Meatloaves

Have Cocoa & Sugar? Make This Fudgy Granita.

‘Help! I Pay Too Much Rent to Be *This* Cold’

A Saucy, Lemony One-Pan Salmon to Remind You Spring Is Here

Aretha Frankenstein’s Waffles of Insane Greatness

Paint Chip Fruit Tarts

Mark Bittman Is Back in New York, with A Lot More to Say

Piglet Community Pick: Eat

Is it Possible to Reduce Sugar in a Baking Recipe?

Dinner Tonight: Vietnamese Rice Noodle Salad

David Wondrich on How He Revived the Textbook on Cocktails

The (Mostly) Make-Ahead Pancakes Anna Jones Eats on Christmas Morning

Make Deep-Fried, Cheese-Stuffed Rice Balls Over and Over Again—No Recipe Needed

12 Foods (& “Food Trends”) We’re Really into This Fall

4 Expert Tips for a Mindfulness Practice You Can Actually Keep Up

How to Peel & Prep Butternut Squash

An Iraqi Funnel Cake Better Than Anything You’d Get on a Boardwalk

Quince: The Fall Fruit That Trumps Apples and Pears

Nekisia Davis’ Olive Oil and Maple Granola

I Can Think of Another Word for Food Dudes

6 Tips to Tackle Cleaning Your Closet

If Dorie Greenspan Swears by This Sheet-Pan Chicken, Then So Do We

How to Eat Like a Venetian (It Involves a Lot of Snacks)

When Everything’s Wrong, Only Baked Pasta Feels Right

Finally, Here’s Some Good News About Garlic Breath

Mizuna: The Punk Rock Poser

Forget Hot Sauce—Make Hot Salt Instead

Three Dozen Reasons Your Pantry Should Never Be Without Baking Soda

You Could Make Hand Sanitizer at Home—but Should You?

Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

A Versatile Frittata That Calls for Wine Midday

The Genius, Rule-Breaking Secret to Better Burgers