As much as we love the ease of finding recipes online (with more than 50,000 on our site, there’s plenty to explore), there’s still nothing quite like cracking open the pages of a physical cookbook. While our digital archive continues to grow, so does our collection of physical c … | Continue reading
For many people, the holidays mean crunchy, golden, deep-fried-delicious foods. Hanukkah is the festival of lights, but real ones know its really just as much about celebrating the oil that kept the lamps lit. That’s why we make latkes and sufganiyot (jelly donuts) every year. Bu … | Continue reading
Former Food Network star Giada De Laurentiis is trying to start a "chocolate pasta movement.” Recently, the Italian cook shared a childhood recipe on TikTok: warm pasta covered in hazelnut spread. Alarming? Buddy the Elf spaghetti level of craziness? Maybe, but I’m not going to k … | Continue reading
This week I’m publishing a recipe for lohikeitto, a classic Finnish salmon soup that goes heavy on dill. It's delicious (and I’m not just saying that because I developed it), but as I poured full-fat heavy whipping cream into a simmering pot of fresh salmon and root vegetables, I … | Continue reading
If you’re the go-to dessert person—the one always tapped for cookie swaps, bake sales, or holiday party potlucks—December probably feels like one endless baking marathon. As the month winds down, so does your flour supply, your sugar stash, and your baking stamina. While homemade … | Continue reading
My mother has roasted a chicken almost every other Sunday for as long as I can remember. She’d season it in a wet, garlic-heavy adobo, fill it with a box of Stove Top stuffing, and roast it covered for what felt like hours and hours. The end result was always a bird with the dark … | Continue reading
As a part of our Snack Shop series, 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. @food52 Tis the season to order $20 themed … | Continue reading
Welcome to Road Show, a series where our Test Kitchen creator Noah Tanen dives deep into a regional recipe and tries it out for himself. First up? New York’s Utica Greens. It’s no secret that New York loves its food destinations. It’s likely you’ve heard of Rochester, where resid … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. The combination of anxiety and excitement that comes with prepping and cooking for holiday dinners is almost addicti … | Continue reading
Every year, the joy of holiday decorating is quickly followed by a not-so-joyful reality: packing up everything when the season ends. This year, we’re thinking ahead—but don't worry, we’re not suggesting you pack up your holiday spirit early. That said, there is a best way to sto … | Continue reading
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. All the Ways to Use Deli Containers In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: What are the sizes 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. Photo by Amanda Hesser Someday I … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. We are barreling towards the holidays and asked our readers for all of their gifting questions. The Hotline sat down … | Continue reading
The holidays are just around the corner, and if you’ve missed shipping deadlines to guarantee gifts on time (we’ve all been there), don’t panic. Although wrapping up a picture of your gift or blaming shipping delays is always a (not awesome) option, we’ve thought of a better one: … | Continue reading
When I think of Swedish cookies, one of the first that comes to mind is “snittar.” Technically, the word snittar just means a small cookie, but it also refers to a specific type—one my grandma often has on hand when visiting her. These cookies can come in any flavor (chocolate, c … | Continue reading
A few weeks back, our team voyaged from the Brooklyn Navy Yard across the East River, through the Financial District, and up to Midtown to report on Hurricane Tourist: A category five nor’easter expected to pulverize Rockefeller Center for most of December. Upon arrival, we saw w … | Continue reading
London Dry. Hendrick's. Beefeater. James Bond’s Vesper martini. When you think of gin, there’s a reason your mind might immediately wander across the pond. Or maybe it’s because the U.K. actually leads the world in gin exports, sending some of their best work all around the globe … | Continue reading
Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. Last week, I bought three tickets to Wicked, and the grand tota … | Continue reading
Wreath-making, cookie swapping, and a little seasonal shopping—does it get any more holiday than that? On Saturday, Food52 joined forces with The Local Greenwich Moms Network in Greenwich, CT, to greet the season with our Holiday Family Fête. Children hovered over the sweets tabl … | Continue reading
The holiday season is in full swing, and with shipping deadlines looming, the pressure to find the perfect gift is officially on. It’s also around this time when creative ideas start to dry up and you need some quick inspiration. Maybe you’ve still got a few people on your list w … | Continue reading
In Alex Severin and Maren Lankford’s 18th floor, one bedroom, Upper West Side apartment you’ll find a grand piano, a cat named Dorian, and nearly 50 pepper mills. “They’re little wooden sculptures,” Maren told me over Zoom, referencing the two floating shelves in her backdrop, ea … | Continue reading
Whether it’s over toppings, trends, or regional staples, everyone seems to have a strong food opinion. East Coast vs. West Coast, pineapple on pizza, ketchup on everything (or nothing)—the debates are endless. That’s why we’re excited to introduce Stir the Pot, our new social ser … | Continue reading
We already know what a thrill it is to browse virtually at Food52, but this week, we’re taking our Shop on the road and putting our wares on display at Salon 21 in New York City. Photo by Ty Mecham On Tuesday night, we celebrated our inclusion in Salon 21’s Home for the Holidays … | 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 Ty Mecham Photo by Ty Me … | Continue reading
We recently got a question to the Hotline that asked about the proper time to make eggnog. I hope you’re sitting down, because my answer might surprise you: The best time to make the eggnog you’ll drink on Christmas is on Thanksgiving—or even Halloween. That’s right, the best nog … | Continue reading
As the holidays creep closer, that familiar gift-giving panic starts to set in. Shipping deadlines are looming, wrapping is never-ending, and then there’s always that one friend who already has everything—or the one who insists they have “too much stuff.” So, what’s a thoughtful … | Continue reading
In July 2002, after sampling and reviewing over a dozen wheat beers for the New York Times, our Food52 co-founder Amanda Hesser came to the following conclusion: “An excellent wheat beer can be much like a very good Cabernet Sauvignon. Both can have a lot of body and complexity a … | Continue reading
In 2019, Americans spent more than $150 million on eggnog—which, at the time, meant roughly 50 million bottles of that festive cream and egg beverage traveled from grocery store shelves and into the bourbon-soaked, nutmeg-topped punch bowls found at every halfway decent holiday p … | Continue reading
At our December Cookbook Club Sweets Swap at Food52 HQ on Thursday night, dried oranges hung on a balsam fir tree, pomander balls dotted the tables, and trays (and trays and trays) of sweets from Renato Poliafito’s Dolci! adorned our office’s countertops. And while the desserts s … | Continue reading
Yesterday, Pantone unveiled their much-anticipated Color of the Year, setting the (literal) tone for the next 12 months. This time, they’ve gone with a rich, chocolatey hue inspired by a cacao and coffee dessert: Mocha Mousse. A cozy departure from last year’s Peach Fuzz, this is … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Because the holidays are officially here, we’re fully focused on the bite-sized, highly decorated world of … | 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 James Ransom We’re in fu … | Continue reading
Today, Spotify Wrapped, the music streaming platform’s annual summary of its users’ personal listening habits, turns nine years old. Throughout Wrapped’s existence—and its sustained clutch over your most online friend’s (now private) Instagram story—we’ve learned two things: One, … | Continue reading
There’s nothing worse than spending hours prepping for a holiday house party—to only get stuck making a zillion drinks for guests, or worse, running out of ice. We’ve found a solution: freezer door cocktails. Designed to live in your freezer indefinitely, these batched drinks are … | Continue reading
The holidays are here—and, per usual, the ham’s coming. Roughly 300 million pounds of it, in this country, at least. Most of those 150,000 tonnes of cured pork leg will be baked. Much will be glazed and rubbed and glazed again. Some will don cherry studded crowns of sliced, canne … | Continue reading
I wish I could tell you an dramatic origin story about this clam dip, a salty-briney-creamy spread that’s made an appearance at every one of my family’s holiday parties for as long as I can remember. I'd love to say that my grandparents met while both reaching towards it, chips i … | Continue reading
Hosting a party is like playing tennis or singing power ballads—some people are born with a natural gift for the art form, but everyone can improve their skill at it with a little practice. With the holiday season dashing through the snow towards us, we reached out to the aces an … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. We are in the countdown to Turkey Day and we can basically guarantee that there will be at least one pie on … | Continue reading
Thanksgiving leftovers: they can be both a blessing and a challenge. After dinner, the fridge is usually packed with turkey, mashed potatoes, stuffing, and cranberry sauce. On one hand, it’s nice to know you’ve got easy meals ahead, but on the other, it can start to get a little … | Continue reading
Thanksgiving is never complete without the perfect potato dish—in fact, some might argue that it can make or break the entire meal. With that in mind, we've rounded up some of our favorite recipes for this year’s holiday spread, including our best garlic mashed potatoes and a var … | Continue reading
There are two types of home cooks who host Thanksgiving: one-oven people, and two-oven people. Two-oven folks are who we all inspire to be. But realistically, I—and probably 70 percent of people reading this—am in the one-oven crowd. And this can cause a predicament, not just on … | Continue reading
Cornbread—a delicious, baked combination of cornmeal and water developed by Native Americans long before any belt-buckle-shoe-wearing expat stumbled upon this continent—rocks. Great alongside salt-crusted meat (like this dry brined turkey), better as the vessel with which you sho … | 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 Julia Gartland Something … | Continue reading
Thanksgiving—like baseball, “the cloud,” and your nephew’s can’t-miss crypto investment—is packed with data. Some of it’s boring—especially the stuff about calories. But many of the stats, facts and figures behind Thanksgiving are, at worst, interesting enough to serve as a life- … | Continue reading
Let’s face it—some people are just top tier. Your ride-or-die best friends, your closest family, your go-to person. For them, the usual socks or gift card won’t cut it. Enter this lineup of gifts over $100 that are just as thoughtful as they are timeless: Dinnerware they’ll use d … | Continue reading
Dinner party season can be overwhelming, and sometimes, overrated. With the stress of preparing multiple courses of food, serving drinks, and crafting a thoughtful table setup, it can feel too uptight and complicated. And so I present to you a method of hosting that defies the fo … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Because it’s almost Thanksgiving—and in the time honored tradition of that other hotline—we asked our Insta … | Continue reading
Sale! From Our Shop Titanium Nonstick Always Pan Pro $150–$195 More Colors Shop Titanium Nonstick Always Pan Pro Now Starting today, we will be moving away from chemically coated nonstick cookware and bakeware. It’s become abundantly clear through scientific research that many co … | Continue reading