Jarred artichoke hearts star in simple antipasto. 2020 has been a year marked by unexpected twists and turns in every facet of life. For me, that even includes how I’ve approached home cooking. For ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

No need to stress about trimming, steaming, and messing with whole artichokes. All of these simple snack and supper ideas start with canned artichoke hearts! If you, too, adore spinach-artichoke dip ...

To marinate the anchovies – using your hands, remove the head and the backbones from the anchovies. This is best accomplished by pushing the flesh away from the bones with gentle pressure from your ...

Preheat oven to 500 degrees. Roll each piece of dough out to a ⅓-inch thickness and arrange on floured pizza peels or the back of baking sheets. Prick surface of both dough rounds with a fork to ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...

P.L. sent this recipe for F.K. It was in Southern Living magazine "quite a while ago." It makes plenty for a party. If you don't want to peel 9 pounds of fresh shrimp, buy 5 pounds of peeled freshly ...

Take a good look at an artichoke. See those sharp, thorny, pointy green and purple-tinged leaves? It certainly doesn’t look like something you would want to eat. I’ve often wondered who the first ...