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Find out what room-temperature butter really means.
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Not all baking trays are created equal: These aluminum dynamos won’t warp or stain and come in five sizes, so they’re ready for cookies, pizza, sheet-pan dinners, more cookies…you get the idea.
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What You're Loving in the Shop
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| FROM OUR PARTNER |
| Play Me A Recipe |
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Food52 Resident WoonHeng always has tempeh—a plant-based protein—in her fridge. Hear her tips on working with the ingredient, plus one of her favorite recipes: homemade baked buns with Lightlife Buffalo Tempeh Strips and caramelized onions.
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On Cook and a Half, Food52 Resident Samantha Seneviratne and her son, Artie, make cherry-oat scones that check all the boxes: freezable, make ahead-able, and covered in maple glaze.
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An Asian-inspired dish that’s plant-based and can be made in advance? Heck yes. Food52 Resident Murielle Banackissa shares a sweet and simple recipe for Spicy Apricot-Glazed Tempeh.
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