Emma Laperruque

Shrimp shells make this saucy, spicy and super savory pasta recipe

Sip it all summer long!

A Passover dessert that’s too good to eat just during Passover

So good, you’ll want to eat it straight from the skillet. And honestly, why not?

Bring this cheat sheet to the farmer’s market on your next produce hunt!

This minimalist soup comes together with just a handful of ingredients

This dish showcases the full personality of the onion. The one that only people who really love it get to see

Aside from the obvious advantages of adopting a less-is-more culinary mindset — fewer trips to the grocery store, shorter prep and clean-up times, reduced waste — Emma Laperruque shows how, in “Food52 Big Little Recipes,” stripping a recipe down to its essence can lead to exciting revelations that c…

This week’s Big Little Recipe can be swapped in anywhere a recipe calls for vegetable or chicken stock

And what’s the difference between these two anyway?

Thanks to the walnuts’ buttery fat and zero gluten, the result is rich, crackly, and halfway to chocolate ganache

A family favorite perfect for your holiday dinner

Like a much, much, much easier version of ranch.

The batter comes together in one bowl with just a few ingredients

It’s extra-crunchy, oh-so gooey and ripe for a cheese pull — if that’s your thing

Showstopping recipes from your favorite restaurants. Achievable 30-minute, one-pot weeknight meals. And plenty of new cocktail recipes. These are the books that will offer cooking inspiration this fall.

This pie crust recipe doesn’t use standard whole-wheat flour. It uses white whole-wheat, which is milled from white wheat. It’s much more forgiving in recipes.

An easy, breezy vegan recipe that’s just perfect for summer

a back-pocket dinner you’ll turn to again and again (and again)

A marinade is the cooking equivalent of self-care — a step that’s unnecessary but glorious