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magazine burgers with mozzarella and spinach arugula pesto
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Cooking
If you don't believe me, ask all the little neighborhood stands (not to mention a few hulking multinational corporations) that have steadily traded on the classic for years. They'll tell you not to go sticking pesto on a perfectly good hamburger.
Chris Hall
Culture
Bon Appétit
Cooking
Attention all you dieters: If you lose the bun, I've found you a delicious Memorial Day meal!
Bridget Moloney
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Restaurants
Filled with mushrooms, sweet potatoes, carrots, farro, and quinoa, it’s nothing like most plant-based fast food burgers.
Li Goldstein
Cooking
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help reverse the carnivorous sins of the weekend.
Bon Appétit
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Culture
Carolynn Carreño
Culture
Vote for your favorite recipe using fresh mozzarella at food52.com
Julia Bainbridge
Culture
Cue all the Tina Belcher dancing GIFs.
Andrea Park
Culture
The Bon Appétit Test Kitchen
Culture
Culture
Restaurants
No substitutions, no ketchup, no problem.
Aliza Abarbanel
Culture
The Bon Appétit Test Kitchen
Restaurants
Andrew Knowlton
Cooking
Here are the finalists for this week's food52 contest: Your Best Beef Burgers.
Julia Bainbridge
Culture
Amy Albert
Culture
Vote for your favorite photo from this book, and we'll reveal the recipe. You also might win a free copy in the process.
Julia Bainbridge
Culture
Maria Helm Sinskey
sponsored
The latest trend in burgers doesn’t require devotees to choose between meat and mushrooms.
Mushroom Council
Chris Hall
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit