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Cooking
Americans hate artichokes, and I hate that.
Carla Lalli Music
Culture
The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.
Christina Chaey
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We gave you a sneak peek at three photos from The Book of Tapas. You voted for your favorite, fried artichokes, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish
Julia Bainbridge
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: Heart of the Artichoke.
Julia Bainbridge
Cooking
An appetizer so simple, you can focus on roasting the chicken.
Emily Schultz
Cooking
This jarred brine is basically liquid gold.
Ali Francis
Steamed artichokes and dip? It's a classic combination, made even better with salty Parmesan and plenty of black pepper.
Rochelle Bilow
Cooking
If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.
Alex Delany
Cooking
Six contemporary artworks, six original recipes. Go behind the scenes of our most abstract assignment of the year.
Kendra Vaculin
techniques
Culture
Today, we're sharing the four best home cook-submitted recipes from food52's latest contests: Best Pizza and Best Artichoke Recipe.
Julia Bainbridge
Culture
It's a casserole dish of hot mayo and it's a showstopper.
Alex Beggs
Culture
Culture
IBM is developing an artificial-intelligence chef computer. Here's what you might be served at its restaurant
Jason Kessler
Cooking
Get unlimited access to recipes from BA—plus Epicurious, Gourmet, and our favorite cookbooks—in the new and improved Epicurious app.
Dawn Davis
Culture
In all the parms she'd encountered as a lifelong New Yorker, writer Katie Honan had never seen one like this. The tart, herby sandwich became an obsession—one that revealed an intimate slice of New York history.
Katie Honan
Stay warm and cozy with this savory blend of artichokes, olives, basil, and cheese
Dan Piepenbring
Cooking
Editor in Chief Jamila Robinson talks about how art influences everything we eat.
Jamila Robinson
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us to reveal. This week: Plenty.
Julia Bainbridge
Cooking
Some people switch majors five times before they find the dip they’re going to dedicate their life to.
Alex Beggs
Culture
The neighborhood market sells produce, Asian pantry items, and dishes prepared by owner Linda Sivrican's extended community.
Esther Tseng
Culture
Vote for the recipe you most want us a reveal and you might win a copy of The Art of Preserving.
Julia Bainbridge
Cooking
Is there a more user-unfriendly vegetable out there? And why, if they're such a pain to eat, does the Nitpicker keep eating them?
Jason Kessler