Éclairs are a staple of the French pastry case, elegant elongated poufs lovingly filled and dunked in ganache or fondant.

Over the weekend, Keisha Lance Bottoms, the former mayor of Atlanta, fired off a one-sentence tweet punctuated by a shrug emoji: “I was

Today, Guest Editor Dorie Greenspan is sharing five ways to capture every last drop of flavor from vanilla bean pods. Vanilla is earthy. It’s ethereal.

If I tallied the amount of time I’ve spent staring at potatoes, it would be hours. In that time I

Fellow Mexican Pizza fans, rejoice! Taco Bell has announced that the cult-favorite menu item is returning to the chain after

No matter the season, my pantry is always stocked with canned or jarred tomatoes. What kinds, you may ask? Well, there

Since transitioning to “weekday veganism,” canned chickpeas have become the real workhorse of my kitchen pantry. They’re the perfect base

While many see versatile maiz as the foremost plant in Mexican cookery, cactus occupies a more symbolic role for many Mexicans. 

Among the many wonders of Sedona are the spectacular red rocks and vortexes. There’s also the Elote Cafe, an award-winning local

I’m not really a breakfast person. I’m a croissant-on-Fridays person. I’m definitely a coffee person. I’m a have-a-bowl-of-oatmeal-at-11:30-and-call-it-brunch person. But I’m

“When did we have this chicken?” you shout to your roommate or partner as you crouch in a deep squat

Growing up, restaurateur Andy Kalish associated two smells with Friday nights: his grandmother’s chicken soup and mothballs in his grandfather’s closet. Kalish’s

I can confidently say that my family and I have never once finished off our Easter hard-boiled eggs. Maybe that’s

You know how people say salt your pasta water so it tastes like the sea? And if you don’t, no matter

Whether you’re religious or not, Easter always feels like a celebration of rebirth and spring. Buds begin to form on trees,

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here

A good meal makes for great leftovers. Sure, a sit-down Thanksgiving dinner is delicious, but what I really look forward to is

You don’t hear much about the pletzel these days. On one hand, it’s an Ashkenazi Jewish flatbread covered with raw

The Perfect Loaf is a column from software engineer turned bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio

Nearly 20 years after the debut of “Arrested Development,” I discovered that the banana stand thing is real. On a