A new recipe combines farro with sautéed broccoli rubble—finely chopped broccoli cooked with garlic, lemon, and red pepper flakes—and pecorino romano. The dish can be served warm or at room temperature and is positioned as a flexible option for weeknight dinners, picnics, and potlucks.
A parent shares a raspberry swirl cake recipe made in under two hours for a three-year-old who requested a pink birthday cake. The loaf cake uses fresh raspberries for natural color and can be baked in a doughnut-shaped pan or standard loaf pan.
A food blogger shares a revised zucchini bread recipe after two summers of testing, aiming for a taller loaf with a crunchy top and more zucchini. The recipe uses two packed cups of grated zucchini, is mixed by hand, and is best eaten a day after baking.
A veteran home baker recounts making three wedding cakes for friends and shares practical lessons on scaling, scheduling, and logistics. She details a vanilla brown butter cake with salted caramel and German buttercream, plus a recipe conversion for wedding-tier height.
A food writer shares a recipe for Broccoli Rubble, a stovetop dish of blanched chopped broccoli sautéed with garlic, pepper flakes, lemon, and pecorino, then topped with broiled provolone and served as a melt. The recipe offers a vegetable-forward alternative to traditional diner melts like the tuna melt.
A home cook describes making spaghetti with fried eggs and pangrattato—toasted seasoned breadcrumbs often called 'poor man's Parmesan'—after returning from vacation to an empty fridge. The dish, inspired by a Food52 recipe, relies on pantry staples and adds texture and richness without expensive cheese.
A food writer describes a sudden, overwhelming late-night craving for chocolate cake with chocolate frosting and rainbow sprinkles, then shares the recipe she developed in response. The cake is a mostly one-bowl, small-format sheet cake designed to be quick, intense, and rich enough to satisfy a craving without leaving leftovers.
Citrus fruit provides a bright counterpoint to the bleakness of January, and key lime pie is a fast, under-an-hour dessert that showcases it. The pie's appeal comes from sweetened condensed milk, which balances lime juice's tartness without masking its flavor.
A chocolate cookie wrapped around a peanut butter filling won an annual cookie contest at the author's publisher, displacing a previous winner. After testing the recipe as written, the author increased the cocoa and switched to Dutch-process cocoa for a darker, more chocolate-forward result.
A recipe for onion-poppy babka, a savory twist on the traditional babka, is presented as a way to spend election night engaged in kitchen work rather than scrolling. The recipe adapts the flavors of a bialy—a Yiddish roll from Białystok, Poland, filled with cooked onions and poppy seeds—into a twisted loaf that takes under four hours to make.