The Silver Palate’s Green Sauce on Food52.

Made with ricotta and wheatberries, this fluffy, airy pastiera is an Easter tradition on the coast of Naples.

A hearty short rib braise — with an Italian accent on Food52.

How to Make Hot Crossed Buns for Easter on Food52.

How to Make Deviled Eggs Without a Recipe on Food52

Make the classic Easter treat at home — and infuse it with matcha, Campari, or whatever flavor your heart desires.

A crisp, snackable cracker that’s worth spoiling your dinner for — and a fun project worth taking on tonight.

11 favorite weekday breakfast dishes, starting with Brie and Butter Grits with Honey and Raspberry Compote.

A homemade butterscotch sauce that will have you double and triple dipping. (We won’t tell.)

Think outside the salad — iceberg lettuce makes a genius stir-fry on Food52.

An airy Banana Cake that’s all dressed up with caramel frosting.

The best way to make the bread of affliction a little more bearable? Cover it in slabs of chocolate and disguise it as a candy bar.

How to make stock with whatever vegetable scraps you have on hand — or the cheapest produce at the market.

A perfect weeknight dish — sit your chicken in a one-minute marinade, then cook it in less than 10 minutes.

How to Make Crumpets at Home

How to Make Brioche at Home

So many sweet things are egg-based — why can’t omelets join the party?

A risotto so creamy, you’ll forget it has no cheese.

Shaken vs. stirred isn’t a matter of preference — it’s science. Here’s what’s what.