Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable.

This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy seeds, of course, as well as fresh lemon juice and zest. It’s sweetened with honey, which offers more flavor than plain sugar. Dijon mustard and a clove of garlic keep it interesting, and mayonnaise or Greek yogurt make it lightly creamy (your choice—mayonnaise offers a more luxurious texture, while yogurt lends a lovely tang).

Some poppy seed dressing recipes are excessively sweet or creamy, but this one is not. It’s just right. Below, you’ll find the recipe and complementary flavors to help you build a great salad.

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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Hold onto your sprinkles, folks! This recipe takes the cake, literally. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your friends and family will be begging for the recipe for these soft, fluffy, perfectly moist, incredibly delicious gems!

The catch? There is no catch. They’re made in 1 bowl with just 10 ingredients! What are you waiting for? Let’s bake some cupcakes!

Gluten-Free Funfetti Cupcakes (1 Bowl!) from Minimalist Baker →

Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

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Let your tastebuds transport you to a tropical destination with our new NO-BAKE Coconut Lime Energy Bites! What started as a cake quickly turned into these tasty little treats because who wants to turn on their oven during summer?

These 7-ingredient, flavor-filled bites are the perfect mid-day treat for summer & beyond. They’re tangy, coconutty, and ridiculously easy to make. Let us show you how!

These naturally sweetened coconut lime energy bites begin with our favorite fiber & mineral-rich sweetener: dates!

No-Bake Coconut Lime Energy Bites from Minimalist Baker →

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite; and this is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I’ve finally cracked the code.

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The gimlet is a classic cocktail that deserves more attention! Made with gin, lime juice and sweetened with simple syrup, it comes from the sour family of cocktails (my specialty). Save the elaborate cocktails with unrecognizable ingredients for ordering at fancy bars—a simple, citrusy, not-too-sweet cocktail at home is one of life’s simple pleasures.

The gimlet is light and bright, like a more casual version of a martini that you can sip slowly on a porch. I love a gimlet in the spring or summer—they’re fresh and just right. If you enjoy ordering a good gin cocktail or a margarita made with real lime juice, you will love a homemade gimlet.

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Have you tried the classic French dessert called clafoutis? (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.

Clafoutis is typically baked with cherries, but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.

I made clafoutis over and over again last summer until I got the proportions of this recipe just right (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!

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Why choose between spicy, savory, and sweet when you can have them ALL? All the taste buds light up with this Caribbean-inspired bowl featuring roasted plantains and tofu coated in the magic of jerk seasoning and paired with a sweet, crunchy mango cucumber salad and creamy sauce. It’s a big bowl of YUM!

We can’t wait for you to try this satisfying, protein-packed, plant-based meal. Let us show you how it’s done!

Jerk Tofu & Roasted Plantain Bowls from Minimalist Baker →

It’s no secret we love spicy, smoky entrées here at MB (exhibits a, b, and c). And what’s the perfect side to accompany them, you ask? Mango cucumber salad! It’s fresh, crunchy, sweet, bright, and quick & easy to make! 

Just 7 ingredients and 10 minutes required for this versatile side. Let us show you how it’s done!

How to Make Mango Cucumber Salad

This is one of those recipes that came to be by looking at the ingredients we had around, giving a new combo a chance, and being very pleased with the result!

Easy Mango Cucumber Salad from Minimalist Baker →

This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

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I’m in Florida, visiting my mom Judy, otherwise known as the Oven-Fried Chicken Lady. I was reminded that as a myopic New York food media person, I often forget that in other places foods are in season at different times than they are in New York! The farmers market here has already blown through asparagus and strawberry season and marched on to zucchini, green beans, and cherry tomatoes. For Floridians, this Zucchini Butter recipe from Jennie Cook is a winner. (Here’s the pan I cooked it in.)

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When you’re craving cheesecake and you’re craving it now, look no further! These NO-BAKE chocolate cheesecake cups come together fast with simple methods and just 7 ingredients you may have around right now!

This decadent dessert has alllll the rich, chocolaty flavor you know and love (swoon!), but it comes together in just 5 minutes.

No-Bake Vegan Chocolate Cheesecake Cups (5 Minutes!) from Minimalist Baker →

Staycation, anyone? One sip in and this cucumber lime agua fresca will have you feeling in full vacation mode. Made with just 3 ingredients in 10 minutes, it couldn’t be simpler or more refreshing! 

It’s the ultimate hydrating sip, poolside drink, and also perfect for making in large batches for sharing. Let’s get refreshed!

What is an Agua Fresca?

An agua fresca (which translates to “fresh water”) is a refreshing drink widely popular in Central and South America, Mexico, and parts of the Caribbean.

Cucumber Lime Agua Fresca from Minimalist Baker →

This Mother’s Day, I asked more than 50 women in my life — family, friends, coworkers, even our test kitchen team — what they actually want as gifts. And turns out, it’s not always another candle (though those are still welcome).

If your mom, grandma, or mother figure lights up at a fancy olive oil or sees cookbooks as treasure maps, this list is for her. I rounded up some of the best gifts for moms who love to cook — from splurge-worthy tools to sweet experiences you can share together.

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As we get closer to Easter (and further into Spring), I’ve been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season—like the Toasted Coconut Cupcakes with Passionfruit Curd–and others are old favorites I keep coming back to—like the Pistachio Braid. Whether you're baking for Easter, or just in the mood for something a little sweet, this is what I’ve been making in the test kitchen recently.

Pro Tips for Spring Baking

• When making a cream cheese frosting for the carrot cakes, wait to add the cream cheese until the very end and whip as little as possible until it’s combined. The more you whip, the more moisture gets drawn out from the cream cheese, which can result in a less-stable frosting.

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Mother’s Day is just around the corner, and if your mom spends most of spring and summer digging, pruning, planting, or admiring her flower beds, you’re in the right place. We rounded up the best gardening gifts for moms, from practical tools like watering wands and plant markers to thoughtful extras like gardener’s hand cream and a fresh tomato leaf candle. Whether she’s a veggie-grower, wildflower fanatic, or more of a tomato-in-a-container kind of gardener, this list has something she’ll use—and love.

To curate this list, I went straight to the source: my mom and my aunt. Both of them have serious planting experience. I grew up trailing behind my mom in the garden center at Home Depot and Lowe’s, not knowing what anything was, but totally enchanted by the colors and vines.

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Whether you're planning a full Easter dinner or just in charge of bringing a dish to share, no holiday spread is complete without a stellar lineup of sides. From buttery rolls to vibrant spring salads, these Easter side dishes are the unsung heroes of the meal—bringing balance, color, and a whole lot of flavor to your table.

In this guide, we’ve rounded up 50 of our favorite Easter sides from the Food52 archives, including classics like scalloped potatoes and roasted carrots, plus fresh takes like herby grain salads and tender roasted radishes. You'll also find vegetarian brunch ideas, make-ahead favorites, and even a few Easter dinner ideas, or explore our full spring recipe collection for even more seasonal inspiration.

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Hosting an Easter brunch but want to switch things up this year? These easy and unexpected Easter brunch ideas are all about flavor, ease, and a little bit of springtime fun. From lemony baked goods to savory galettes, we’ve rounded up our favorite Food52 recipes that’ll surprise your guests—in the best way possible.

Whether you’re skipping the ham, feeding a vegetarian crowd, or just want something you can make ahead, these brunch-friendly picks deliver. You’ll find seasonal flavors, minimal prep, and even a few smart shortcuts (like frozen puff pastry or store-bought rolls) that make entertaining a breeze.

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