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.

Presented by Total Wine & More Bartender and writer Harper Fendler makes Hemmingway's favorite Daiquiri and Death in the Afternoon, a simple combination of Absinthe and Champagne.

Thanks to this recipe, 'Salad for President' and now 'Arty Parties' author Julia Sherman gets to enjoy pancakes for breakfast most days of the week (and you can, too!).

There's no better activity on a fall day than whipping up some decadent gooey cookies. Listen along as Jesse Szewczyk takes you through a delicious recipe from his new book, "Cookies: The New Classics", that you can share with your friends or, even better, keep them for yourself!

Going into the fall, we need hearty dishes full of flavor that will fill our bellies and our soul. Normally, accomplishing such a task would take days, but with Dawn Perry's Weeknight Cassoulet you can have it all with little more than some pantry staples and 30 minutes.

Do you love caesar salad but are looking for a way to switch it up? Well Carla Lalli Music has come to the rescue with an incredible recipe out of her new book that makes celery the star of this twist on a classic recipe.

'Wild + Whole' founder and Food52 contributor, Danielle Prewett, shares a truly seasonal recipe that highlights some classic end-of-summer ingredients.

'Whole Food Cooking Every Day' author and Food52 Resident Amy Chaplin shares a variation on her Hazelnut Dukkah Bars: these super green, super seedy bars are ready for back-to-school.

In partnership with M.M.LaFleur, economist and bestselling author Emily Oster makes carrot top pesto, and shares how she's rewriting the rules of the packed lunch.

Spicewalla founder and Chai Pani chef Meherwan Irani shares his recipe for a Akuri, a classic Parsi breakfast dish of soft-scrambled, veggie-laden eggs.

Top Chef Canada host and 'Eating Out Loud' author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.

Lifelong Genius hunter and host of The Genius Recipe Tapes Kristen Miglore makes Tony Kim's utterly foolproof, non-traditional "Cacio" e Pepe with miso butter, ramen noodles, and three (!) types of pepper.

Dan Pelosi (@grossypelosi) makes his mother's recipe for one-pot Portuguese rice with coins of crispy linguiça sausage.

Chef, food writer, and Studio ATAO founder Jenny Dorsey chops, sears, and sizzles her way through this barley tofu with chili oil recipe.

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.

The dopest of girls who cook, chef and Dope Girls Cook founder Briana Riddock slices, flambés, and scoops her way through this Bananas-Foster-inspired dessert.

Coquito is the quintessential Puerto Rican drink during the long holiday season and in this recipe, Reina Gascon-Lopez re-creates the same familiar flavors of coquito but in cookie form, amping up the humble sugar cookie with warming spices, coconut, and rum.

Gaby's Mom's fish is a baked filet of fish, cooked over a layer of thinly sliced potatoes, onions and peppers, seasoned with salt, pepper and dry herbs and a generous amount of olive oil.

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.