When bread goes stale you can tear it up for a hearty panzanella, or soak it in milk for a soft french toast. Or try coating cubes of tough toast with seeds for a savory crouton. But while we here at Food52 repurpose stale bread to render it edible, Japanese artist and former baker Yukiko […]

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North of San Francisco, in Rohnert Park, California, you’ll find Amy’s Drive-Thru—the nation’s first vegetarian, organic, gluten-free-optional fast-food restaurant. With two years of success under its proverbial belt, the restaurant is announcing plans to expand and hopes to establish five brick and mortar restaurants across Northern California. Amy’s, the prepared food brand that introduced vegan […]

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When milk’s involved, magic happens. We’re partnering with Milk Life to learn all about the essential role the farm-fresh beverage plays in elevating everyday recipes—and sharing recipes, tools, and tips for incorporating milk’s rich and smooth texture into wholesome at-home cooking. Read up here. Cereal fits in milk: It’s just how it is, like cats […]

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When milk’s involved, magic happens. We’re partnering with Milk Life to learn all about the essential role the farm-fresh beverage plays in elevating everyday recipes—and sharing recipes, tools, and tips for incorporating milk’s rich and smooth texture into wholesome at-home cooking. Read up here. This past Christmas, my father gave my mother and me each […]

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A simple splash of olive oil and balsamic vinegar right into the bowl is a wonderful way to dress crisp romaine or velvety butter lettuce—especially because there’s little cleanup, with no half-empty bottles of Italian vinaigrette to crowd my refrigerator shelves. But as delicious and easy as oil and vinegar is, it’s not how I […]

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The croissant is one of the better elements you can incorporate into your sandwich-making routine. The flake, the butter, the buttery flake. Bookending your veggies, your meat, your cheese with a soft croissant is decadent but worth it. They lend to the occasion a richness that rye or sourdough could only dream of providing. But […]

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It may still look like summer outside, but the calendar’s flipped to September and we’re already starting to feel fall’s oncoming presence in the form of cooler nights and the occasional farmers’ market gourd sighting. Who better to usher in the season’s gorgeous hues and bountiful harvest with than Athena Calderone, creator of EyeSwoon? I’ve […]

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If you, as a child or as an adult, read Calvin and Hobbes, you’ll remember Calvin’s transmogrifier. Ostensibly, the transmogrifier was a cardboard box—but we know that it was magic, capable of transforming one thing into another thing almost instantaneously (though only Calvin and Hobbes could see its effects). If there were a culinary equivalent […]

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Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: Let your avocado flag fly free. We’re all a little bit obsessed with avocados. I jump at any opportunity to add avocado to a salad; I swoon over kale that has been “massaged” in layers of creamy green […]

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