If you've ever started cooking a recipe with the best of intentions, only to discover halfway through that you simply don't have one of the key ingredients it calls for, know that you're not alone. This is timeless tale, whether you're a pro chef or a home cook, but our editors h … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. There’s something inherently exciting about hosting friends. And now that warmer weather is finally here, we’re celebrating by sharing our tried-and-true tips for the season … | Continue reading
When our upstairs neighbors moved into the top floor of our brownstone in the 1960s—long before we got here—they filled the space with mid-century gems, like Hans Wegner Wishbone chairs, Knoll tables, and a Nakashima piece or two. Then, for 50 years, they didn’t change a thing. T … | Continue reading
At its best, a grazing table is the Disneyland of charcuterie boards and snack plates, but instead of Space Mountain and the Matterhorn you have a cascade of seeded crackers and sliced salami. Much like the happiest place on earth, a well-made grazing table has a clear theme, com … | Continue reading
We've made it to the first few days of June, meaning it's time to look back at what our community loved from last month. May was filled with new arrivals, sales, and gearing up for the summer hosting, cooking, and cocktail-making season, and many of the month's favorites reflect … | Continue reading
The days are long, and jorts are everywhere: It’s grilling season. While there’s absolutely nothing wrong with classic cookout fare (in my opinion, even the plainest burgers and hotdogs are culinarily perfect), at some point this summer, you’re going to want to spice things up. L … | Continue reading
Welcome to The Collectivist, where we share some of the many meaningful ways in which people live with their favorite objects and tell the stories behind them. In this edition, we visited Hetty Lui McKinnon—New York Times Cooking recipe developer and author of the delightful new … | Continue reading
Memorial Day just passed, meaning countless grills were recently fired up for the first time in months. At-home grill masters across the country dusted off their favorite aprons, grilling fork, and bags of coals (if they love an old-school, charcoal flame) and served up their off … | Continue reading
If there’s one takeaway from May’s most popular recipes, it’s that summer is here—and our community is ready to celebrate. This past month, we baked festive pink cakes filled with seasonal fruit and whipped up batches of panini stuffed with chicken, pesto, and sun-dried tomatoes. … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. If you're looking for a simple yet effective way to add charm and character to any room in your home, we might just have the perfect solve: DIY beadboard. If you're not fami … | Continue reading
When the warm weather hits, seafood brings verve and ease to everyday eating. Not only does seafood feel impressive, it also doesn't ask much in the way of cooking (which means more time for you to enjoy with friends and the great outdoors). Bonus: Oftentimes, another fish can ea … | Continue reading
It may be 4 o’clock in the afternoon, but the room is filled with the aromas of freshly brewed coffee. You try to block out the noise of your colleagues slurping brown liquid from spoons dipped over and over again into nondescript white mugs as you struggle to distinguish the var … | Continue reading
For years, my kitchen altar—the little marble tray full of cooking essentials that sits next to my stove—has looked exactly the same. It includes a wooden utensil crock, squeeze bottles of olive and vegetable oil, a butter keeper, a salt cellar, and a large wooden pepper grinder. … | Continue reading
Seeing as we're nearly halfway through the year, we figured it’d be wise to gather the recipes that have garnered the most attention from our community thus far. Featuring a mix of new dishes and familiar favorites (read: anything made by Ina Garten), this list offers a solid sna … | Continue reading
We've teamed up with the condiment superstars at Boar's Head to help you stock your fridge and pantry with the best sauces, spreads, and other fixings. Once you've got your topping situation covered, the rest is easy—their new FireSmith™ Flame Grilled Chicken Breast is the perfec … | Continue reading
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations. Each type of cheese has a unique history, some lengthier than others, and many with layers of fol … | Continue reading
Before you don an apron, wave around tongs, and inevitably burn something on the grill, it’s best to prepare some material. Instead of working through your arsenal of contemporary content (read: TikTok references, Vanderpump Rules commentary, and Succession takes), bring some cla … | Continue reading
I don’t know about you, but I hate washing up after a dinner party. The thing that gets to me the most is having to hand-wash the wine glasses, two per guest (because my friends are that annoying). And I particularly dislike drying them after. So, imagine my joy when I was shown … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. One of the easiest ways to make an instant impact and refresh an often overlooked corner of your home is to brighten things up with a new light source. While table and floor … | Continue reading
Marea, a sizable restaurant in Midtown Manhattan, did not reduce its food waste with “5 easy hacks” or some miracle composting machine. Instead, the restaurant addressed the issue practically and methodically—and it’s exactly how you could reduce waste in your own kitchen. Since … | Continue reading
We've teamed up with Boar's Head to share allll the ways you can use their new FireSmith™ Flame Grilled Chicken Breast. That means your next trip to your grocery store deli counter can be part of meal prep for many meals to come. There’s no question that chicken is one of the mo … | Continue reading
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations. I’ve been surrounded by women with a knack for cooking for as long as I can remember. My mom is a … | Continue reading
Any home cook knows the tools and cookware in their kitchen can either be their best friend or their greatest enemy. A dull knife will turn your kitchen into a hazard zone (and the tomato you're trying to thinly slice into mush), a no-longer-nonstick pan will ruin the pancake you … | Continue reading
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations. As a kid, I associated Wisconsin with the Green Bay Packers and not much else, thanks to my mom's … | Continue reading
This article is a part of Wine Week—seven days celebrating all things wine—presented in partnership by our friends at Bread & Butter Wines. I love wine, but I don't really know that much about it. I say this a lot, mostly at restaurants when I'm talking to the sommelier about ch … | Continue reading
We've teamed up with Boar's Head to give you the inside scoop on making the best griddled sandwiches at home. Psst: It all starts with using top-notch ingredients, like their Flame Grilled Chicken Breast. There’s nothing quite like taking a bite out of a perfectly griddled, full … | Continue reading
This article is a part of Wine Week—seven days celebrating all things wine—presented in partnership by our friends at Bread & Butter Wines. A wine spritzer is a state of mind: a cool breeze on a summer’s day; the sun gently warming your beach chair; a beautiful sunset on an even … | Continue reading
There are two types of people in this world: those who enjoy camping and those who think camping is a form of torture. If you’re part of the former, it’s likely these warmer temps have you itching to make a triumphant return to the wilderness to take in the sights, sounds, and sm … | Continue reading
This article is a part of Wine Week—seven days celebrating all things wine—presented in partnership by our friends at Bread & Butter Wines. To be an educated wine consumer means you have to speak a bit of a different language. Wine terms can be hard to understand, counterintuiti … | Continue reading
This article is part of a product-testing series called Food52 Approved, a column where we thoroughly try, test, and review the kitchen and home products you've always wondered about. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Chefs … | Continue reading
The Schoolhouse Summer Kickoff Event is on: That means you can enjoy 25 percent off orders of over $500, and 20 percent off orders over $250, from now until May 30 (the discount will be automatically applied at checkout). From stunning light fixtures and elegant furniture, to cha … | Continue reading
Memorial Day is rapidly approaching and we're prepared to celebrate. Here at Food52, we're all dreaming up how we'll be spending the holiday—perhaps soaking up some sun on the beach, enjoying a picnic in the park, or bringing out the grill for the first backyard barbecue of 2023. … | Continue reading
Food and wine pairing doesn’t necessarily require sommelier-level expertise, nor chemist-level abilities to calibrate a wine’s acids, tannins, or alcohol added to a dish. Not that a somm couldn’t lend a hand, but in a pinch, there’s a shortcut. The “what grows together goes toget … | Continue reading
It’s only fitting that our most popular recipe from chef, cookbook author, and New York Times columnist, J. Kenji López-Alt is his four ingredient, 10-minute lime cracker pie. Part of our Genius recipe series, this convenient dessert is delicious, resourceful, and easily made in … | Continue reading
There’s only one thing more refreshing than a dozen briny, ice-cold oysters on a warm day: a dozen briny, ice-cold oysters paired with the perfect drink. But what exactly is the ideal drink to complement oysters’ sweet, fresh, and distinctly oceanic flavor? It’s a controversial q … | Continue reading
The best part about Food52 is our community. Take a peek at the lively debates in our articles’ comments sections, or check out the thousands (upon thousands) of recipes our community members have contributed, and you’ll see what we mean. Occasionally, one of these community reci … | Continue reading
As we dive into summer, everything social begins to migrate outdoors. Dinner parties are now held in backyards, porches, or on apartment building-rooftops, and spritzes are sipped on while sitting on picnic blankets or under umbrellas at the beach. A major main character of warm- … | Continue reading
Everyone should learn how to shuck oysters. If you’ve never done it before, it might seem intimidating—a sharp knife and curved shell can leave little room for error—but with the right equipment, some patience, and proper technique, it’s very easy. If you can confidently open an … | Continue reading
Learning to fry plantains represents a coming-of-age ceremony for many young people across the African and Latinx diaspora. My Haitian grandmother officiated my first lesson, during a time when I so badly wanted to be a chef. I was in my first year of culinary class in high schoo … | Continue reading
Memorial Day is quickly approaching, meaning summer barbecue, clam bake, and cookout season is right around the corner. It also means that backyard grills are soon to be covered in corn on the cob, whole fish, juicy ribs, and any other food that tastes best with grill marks or dr … | Continue reading
You don’t need to work at a critically acclaimed restaurant to learn its recipes. More often than not, the secrets behind celebrated dishes are made available to the public through cookbooks, articles, and videos. These recipes are great for two reasons. First, they’re often very … | Continue reading
I’ve never had much luck with plants. I’ve overwatered cati, underwatered fiddle leaf figs, and somehow even managed to kill three snake plants. (Yes, the house plant that’s known for being resilient and nearly impossible to kill.) It’s not for lack of care: I always research the … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. It’s always a good time to invest in quality bedding. While sticking with neutral sets will never not be classic, there are also plenty of new ways to play up the pattern wh … | Continue reading
In Absolute Best Tests, columnist Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles the childhood b … | Continue reading
A few weeks ago, I shucked 50 oysters. It wasn’t in a restaurant kitchen—in the past, this would’ve been an hour’s work on any Thursday—or part of recipe testing in the Food52 office, but at my friend Nick’s apartment. And unlike all the other oysters I’ve shucked, these weren’t … | Continue reading
It's been 14 years since I enrolled in a year-long culinary school program, and I’ve regrettably lost more knowledge than I’ve retained. Rich little memories will occasionally resurface, however: finding a spiny sea urchin on top of a locker in the changing room one night after c … | Continue reading
After running a community-focused site for over a decade (RIP Brooklyn Based), it’s taken me some time to find a role where I really feel at home—until now. I’m beyond thrilled to be Food52’s first Community Editor, and I hope to be meeting as many of you Food52ers as possible in … | Continue reading
When June Hersh, author of the recent book Iconic New York City Jewish Food, walks into a Jewish deli, her “biggest decision is not rye bread with seeds or without seeds or Russian dressing or mustard,” she says. “[My] biggest decision is Cream Soda or Black Cherry.” That she doe … | Continue reading