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Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli ...

The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowl...

Chef Vivian Howard uses olive oil and grated Parmesan cheese to enrich her lush broccoli soup. A drizzle of raisin pu...

Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mi...

The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; ...

These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West ...

Cookbook author Tara Duggan is a master of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the ...

Grapes and cauliflower are an unexpectedly ingenious combination when roasted—the grapes turn deeply sweet and jammy,...

This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really...

“In every little restaurant in Umbria, there are sautéed greens on the menu,” says star chef Nancy Silverton. He...

This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without c...

This creamy milk tastes far richer and more complex than you’d expect from such simple ingredients. It’s great sipped...

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of...

This fruity salsa gets great smoky flavor from caramelized pineapple and heat from minced jalapeño. It’s great o...

This easy tortilla (Spanish frittata) from Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) s...

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