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magazine cookingclub apple cranberry crisp with polenta streusel topping
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This was your favorite photo from the Apple Lover's Cookbook. Here is the recipe!
Julia Bainbridge
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
Diane Chang
Culture
The Bon Appétit Test Kitchen
Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
techniques
Seven tips for making the perfect apple crumble
Rachel Johnson
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
Cooking
From infused vodka to spicy salsa, ten things to do with the fresh, tart fruit
Bon Appétit
Cooking
The best part about any crumble topping is how toasty-crispy it gets—so we're finishing this roasted rhubarb dessert with an extra-crunchy one.
Rochelle Bilow
Culture
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest.
Julia Bainbridge
techniques
And not just any mandoline--our HSN model!
Bon Appétit
Cooking
Our White Bean Tapenade is the easiest summer crostini topper ever
Danielle Walsh
techniques
Don't burn the crust, the most crucial part! And don't let the fruit sugars make it way too sweet. Here's how to avoid them all.
Rochelle Bilow
techniques
Turns out raw cranberries are bracing and delicious, the perfect way to cut through all that gravy.
Andrew Knowlton
Cooking
Like roasted tomato sauce and cabbage stir-fry.
The Bon Appétit Staff
Culture
Top Cheftestant Nikki Cascone's new restaurant, Octavia's Porch, opened yesterday, but you won't find this on the menu.
Julia Bainbridge
Cooking
All the decadence and comfort of a pie, with a third of the effort
Lilli Sherman
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Dish in the Raw.
Julia Bainbridge
Culture
Most importantly, it makes a superior condiment for sandwiches the next day.
Liesel Davis
Cooking
Eating this relish reminds me of why we make it part of the meal; turkey covered with gravy cries out for a sharp, piquant mouthful. This does not explain, however, why I ate a whole bowl of this stuff all by itself before bed one night.
Chris Hall
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Warm Greens Recipe."
Julia Bainbridge