Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: What are salt’s four categories? Why and when should you … | Continue reading
Food52’s Cookbook Club has been “meeting” for over seven years—on Facebook. Now, we’re finally gathering IRL! Together with NYC cookbook club organizer Stephanie Lau, we’re throwing a Cookbook Club Friendsgiving on Thursday, November 14 with special guest Hetty Lui McKinnon. You … | Continue reading
It’s the most wonderful time of the year—the holidays are so close that we’ve begun to contemplate the gifts we’ll be giving, the feasts we’ll be making, and the Holiday Swap goodies we’ll be mailing this year. The Food52 Holiday Swap is a super generous, mostly anonymous, 100% h … | Continue reading
You might recognize chef Camilla Marcus for opening West~bourne, New York City’s first zero-waste restaurant, in 2018, but these days, she considers herself less of a restaurateur (the space sadly shuttered during the pandemic) and more of an activist. As she writes in her new bo … | Continue reading
You’ve ditched your skinny jeans. You no longer covet an open floor plan. And your summer was decidedly neon green. In all aspects of life—and culture—trends shape the way we behave and what we want to consume. The food world is no different. With each new year or season, differe … | Continue reading
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. You learn a lot about people in m … | Continue reading
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers our deepest cutting knife-related questions, like: What’s the difference … | Continue reading
Home cooks get it: all those gadgets, from waffle irons to blenders to coffee makers, can start to add up—and subtract precious counter space. But this week, new kitchenware brand Bella launched their Fits-anywhere line—a collection of appliances, some of which can be neatly fold … | Continue reading
We partnered with our friends at Seafood from Norway to showcase fresh ways to make salmon a weeknight hero. There are a few reasons why salmon is at the top of the hit list for weeknight dinners. It’s rich in flavor yet light and healthy; it’s a versatile protein that cooks easi … | Continue reading
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. This week, let’s get right to all … | Continue reading
You know the feeling: it’s 5 p.m., your guests are coming at 6, you’ve barely prepped a thing, the table’s not set—and you still need to shower. Hosting doesn’t have to be a chore, and with a little bit of forethought, gathering your loved ones for a meal can be what it’s suppose … | Continue reading
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. It’s always good to have a talent … | Continue reading
Ham Katsu with Roasted Green Beans View Recipe Ingredients For the katsu sauce: 1/4 cup ketchup 1/4 cup Worcestershire sauce 2 teaspoons oyster sauce 2 granulated white sugar 2 teaspoons mirin 2 teaspoons soy sauce For the green beans: 2 pounds green beans, trimmed 1 tablespoon o … | Continue reading
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. Last week, New York Times Cooking … | Continue reading
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are delicious on their own; and two, … | Continue reading
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. As much as I’d like to delude mys … | Continue reading
Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and created Yes, Chef—a new video se … | Continue reading
We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit every mood. There’s no better way to capture the taste of Spain than with a glass of Marqués de Các … | Continue reading
The story behind the Dansk trivet is actually a fashion one: Gunnar Cyrén, an award-winning Swedish designer responsible for some of the world’s most coveted flatware, would’ve never worked with Dansk if he hadn’t walked into a Parisian hotel wearing his worst corduroy suit. Days … | Continue reading
We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more. Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—a … | Continue reading
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. I’m writing to you from a high-sp … | Continue reading
Food52’s CEO Erika Ayers Badan is skilled at many things—and we’re not just saying that because she’s our boss!—but she doesn’t pretend to be a whiz in the kitchen. So in our brand-new video series, Erika Learns, she calls upon her favorite food-focused friends for some helpful g … | Continue reading
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. Photo by Amanda Hesser I’m in Mor … | Continue reading
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. Martha outside a restaurant bathr … | Continue reading
We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish. Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve … | Continue reading
We’ve partnered with our friends at Genuine Alaska Pollock Producers to introduce you to your new favorite fish. Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve long had my suspic … | Continue reading
Months after we launched our Food52 Cookbook Club as a Facebook Group in 2017, our club moderator Linsey Sowa realized our pastry, pie, cake, bread, and cookie-loving members wanted a place to go deep on baking. So we began a dedicated Food52 Baking Club that followed the same ru … | Continue reading
Since the Food52 Cookbook Club launched as a Facebook Group in 2017, we've cooked through nearly 100 cookbooks together. To make the titles easy to find for our new and current members—nearly 40,000 and counting!—we're listing them here for easy access and inspo. The way our memb … | Continue reading
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. I’m just back from the West Coast … | Continue reading
Have you ever bought a tomato plant at your local nursery, only to have it go into a tailspin as the summer heat cranks up? Maybe the leaves start to yellow, or look dried out and develop spots. So many things can go awry if you aren’t familiar with pruning and feeding your plant … | Continue reading
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. I can’t let tomato season pass wi … | Continue reading
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. August is a weird month at Food52 … | Continue reading
@food52 dirty soda summer?👀 this is our first time making one & trying one…🥤 #f52community #dirtysoda #fluffycoke #coffeerecipe #recipe #drinkrecipe #sweettreet #dietcoke ♬ Time's Up - Moondough A Fluffy Coke is simple to make. You line the inside of a glass cup w … | Continue reading
Salt, Fat, Acid, Heat. Six Seasons. Tenderhart. Bravetart. Dessert Person. Midwest Made. These are just a handful of the nearly 200 cookbooks the Food52 Cookbook Club and Food52 Baking Club have collectively cooked together since 2017. And each one of them is fair game to cook th … | Continue reading
If you’re the kind of person who looks forward to slicing a Brandywine at the height of tomato season and eating it straight (maybe with a little salt, nothing more), then you are in heaven right now. We’re right in that sweet spot, flush with fresh farmers market and home-grown … | Continue reading
Picture it: you’re standing in the dairy aisle at the grocery store, about to grab a dozen eggs. It should be an easy item to check off your list—but you’re quickly overwhelmed by what feels like a million options. Suddenly, it seems like you’re taking a test you didn’t study for … | Continue reading
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. We have a Slack channel called co … | Continue reading
Last week nearly 100 people came to Food52’s HQ in the Brooklyn Navy Yard, not for cocktails, not for food—though we had plenty of both!—but to hear a trio of super-successful women talk candidly about the lessons they’ve learned during their careers. Food52 CEO Erika Ayers Badan … | Continue reading
During the Paris games, the Olympic Village will produce more than 12,000 baguettes. Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficiently carb load the more than 10 … | Continue reading
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. I have a Substack problem. I was … | Continue reading
You've read about our new CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her new book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a corresponding series of conversations about women and work called the Nobody Cares Speaker Seri … | Continue reading
Summer at Food52 began with a full house of special guests. Together with our friends at Great British Food, we invited over 100 community members to our space in the Brooklyn Navy Yard for delicious cocktails and the best of British food—plus a demo from a Great British Bake Off … | Continue reading
Portland, Ore. chef Naomi Pomeroy died tragically last week. As the news reverberated that the city had lost one of its most consequential, trail-blazing chefs, everyone whose life had been touched by her friendship and her cooking expressed their anguish. She was only 49. “She w … | Continue reading
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. I recently visited my friend Debo … | Continue reading
We’ve teamed up with Italy's Alto Adige region to elevate your wine pairings this summer. Summer’s long lingering nights are the perfect excuse to gather friends over wine, dinner, or better yet, a wine-paired dinner. And one small but multifaceted Italian region, Alto Adige, pro … | Continue reading
We're in the thick of summer, which means the season of potlucks and BBQs is at its peak. Whether you’re headed to a picnic or to an outdoor dinner party, it's always a good idea to have a few dependably delicious side dish recipes at the ready. We asked our community to submit t … | Continue reading
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. I found a new lunch that’s perfec … | Continue reading
As a part of our ongoing Snack Shop video and editorial series, Content Intern Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. … | Continue reading