Play Me a Recipe Food52

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Presented by Total Wine & More

Bartender and writer Harper Fendler makes The Last Word.

A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights or wfh lunches.

For a fun twist on the Italian classic, Maman's Elisa Marshall swaps ladyfingers for chopped chocolate chip cookies.

Presented by Boar's Head

As picnic season approaches, Food52 editor Emily Ziemski makes Loaded Chicken Pitas with juicy sliced Boar’s Head FireSmith™ Flame Grilled Chicken Breast. The sliced chicken is joined by a duo of Boar’s Head Spreads: Greek Yogurt Tzatziki and Traditional Hummus.

Bindaetteok is something 'The Korean Vegan' author Joanne Molinaro grew up eating all the time, and so, kind of took for granted. It wasn't until college that Joanne became excited about seeing the mung bean pancakes out at restaurants; here is her recipe for a vegan version.