| | | Thunk. Thunk. Thunk. The beat of the knife hitting the cutting board is slow and methodical. I say nothing. My husband is chopping garlic, and this is his pace, and after a year of biting my tongue about his speed, I accept it. After eight years of marriage, I'm teaching Jay how to cook. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | What makes these handcrafted terracotta dishes also dishwasher safe? The secret: Local artisans source the clay and glazes specially from Italy's Amalfi Coast. Take your pick among four one-of-a-kind designs: pig, horse, rooster, or fish. | | | | | | | What You're Loving in the Shop | | | | | | | FROM OUR PARTNER | | One-Skillet Succotash Pot Pie | | | We teamed up with All-Clad to present Cookware Academy, a series of masterclasses hosted by Food52 Residents cooking up A+ recipes. In this installment: Sohla El-Waylly is whipping up a summery skillet pot pie you don't want to miss. | | | | | | Pastry wiz Erin McDowell has all the hacks for easier cake-baking, including how to get ingredients to room temperature fast, the best method for mixing, low-effort finishes to use instead of frosting—it's all right here. | | | | | | | On Cook and a Half, Samantha Seneviratne makes crispy fried shrimp—or as her son Artie calls them, scorpion tails—and sesame green beans. The whole meal comes together in a quick 30 minutes, perfect for a certain five-year-old who's eyeing his birthday cake... | | | | | | |  | | | | Just how much is a clove of garlic? I've seen cloves the size of my thumb and others half the tip of my pinky. | | |  | | | | | |
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