If one looks to a certain subset of science fiction, the future of food is edible sludge. There’s the porridge

This salad’s genius starts with a double-duty dressing-slash-marinade (that you don’t have to let marinade, or even wipe off before

Make any sweet and sour sauce! For most of my culinary career, I’ve made sweet and sour sauce at a

While I think there’s a greater understanding than there used to be about the fact that a vegan diet isn’t

The other day, after speaking with my mother, I was thinking about the best sandwich she packed for my lunch

Some helpful tips for recipe ingredient swaps and smoothie assembly: • In the recipe, you can replace coconut yogurt with

Lemons are one of the most heroic ingredients ever. Somehow, they’re able to stand up to salads, main dishes, and

Good food is worth a thousand words — sometimes more. In My Family Recipe, a writer shares the story of a

Every few weeks, people on the internet obsess over a recipe, and it spreads like wildfire. The source is often

In the epic ancient Greek poem, “The Odyssey,” hospitality is perhaps the foremost moral theme. While Odysseus’ wife is being badgered

As temperatures everywhere begin to climb steadily, I find myself veering away from dishes that require extensive prep work, energy,

A few years ago on a trip to Block Island, Rhode Island, I went for a walk along a hill

The word “arepa” did not exist to me until three years ago. My knowledge of Latin American cuisine was limited

Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or

As Walt Whitman famously wrote, I contain multitudes. What that means, in this case, is that I love crispy chicken

“Soft foods only for the first several days,” the oral surgeon advised. “Smoothies. Yogurt. And when you’re ready, pancakes.” My

In 1998, divers in the cold Baltic Sea discovered thousands of bottles of Champagne that had sunk deep down in a Swedish

Every week in Genius Recipes — often with your help! — Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will

You probably first became a fan of Andy Baraghani his inventive, intriguing work at Bon Appétit, where he made us crave

Red wine vinegar is a pantry staple that’s used to deglaze pans, marinate meat or lentil soup, but it’s also delightful in lighter applications