Fish is having a major moment in the culinary zeitgeist right now—whether it be the unexpected tinned fish “seacuterie” board trend, the rise in sustainable “aquaculture,” or the growing popularity of fish-forward (and heart-healthy) Mediterranean diets—fish has officially become … | Continue reading
Now that Mother's Day has passed, it's time to start thinking about the next parent-focused holiday: Father's Day. Ringing in on June 18 this year, anyone who celebrates the occasion might be starting to think about how they'd like to show their dad they care. We all know that ti … | Continue reading
Salads have always been sleeper Genius Recipe hits year-round (the butternut you don’t have to peel? The radicchio with the secret onion? The bitter greens doused in melted cheese, nachos-style?). But spring and summer, of course, with a rainbow of plant friends bursting forth, a … | Continue reading
A few months ago, I let you know that we were looking for our first Community Editor, and today I’m thrilled to introduce you to Nicole Davis, who started this week! Nicole has been an editor at The New York Times and Departures, and is a longtime community leader—she co-founded … | 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. The world of cheese is made up of many colorful characters. There are the knowledgeable mongers w … | Continue reading
My microwave is reserved, almost exclusively, for reheating leftovers. Occasionally I’ll use it to thaw frozen meat or melt chocolate, but I have never felt particularly inclined to actually cook anything in it. Needless to say, I had some serious reservations the first time I ma … | Continue reading
If you're unfamiliar with Dansk—the Danish design brand that was founded in 1954 and has been part of the Food52 family for a while now—we'll bring you up to speed. From 1954 until the early 1980s, Dansk's designs were created by the Danish sculptor and designer, Jens Quistgaarda … | Continue reading
I never fully appreciated the obsessiveness of recipe testing until I spent the better part of a decade perfecting the Roman classic, pasta carbonara. Turns out, even a dish with just six ingredients—al dente pasta, cured pork cubes, grated Parmesan and pecorino Romano, and crack … | Continue reading
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. When it comes to cheese, sometimes our eyes are bigger than our stomachs. Ideally, you shouldn't buy more cheese than you can consume in a few … | Continue reading
From éclairs and mille-feuilles, to ornate berry tarts—picking out a custard-based, or more specifically, pastry cream-based confection from a lavish dessert case is the adult version of being a kid in a candy shop. But what if a kid (that’s you!) could make their own candy (or r … | Continue reading
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. Of all the reasons we love cheese (and trust us, there are many), one that tops the list is its versatility. Whether you’ve got goat cheese o … | Continue reading
We've teamed up with La Vielle Ferme to curate a lineup of French-inspired food and wine pairings, featuring five of their sippable selections made in the Rhône Valley. From light, crispy Blanc to fruity Sparkling Rosé, their award-winning wines pair perfectly with regional dishe … | Continue reading
When you think of aperitivo hour, it's only natural to dream up scenes of sipping bubbly cocktails along the Riviera or poolside in the Cinque Terre. You can almost taste that crisp spritz and smell the sea breeze before you're snapped out of that daydream to realize you're stand … | Continue reading
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s still steaming? How about where s … | Continue reading
Now that the weather is no longer offensively frigid, it’s time to dust off the ol’ grill and welcome the sights, sounds, smells, and—most importantly—sunshine of summer. Outdoor dining is the perfect way to appreciate the change in seasons: From backyard soirées and barbecues to … | Continue reading
We have officially entered the final stretch of spring. Memorial Day is quickly approaching, temperatures are slowly rising, and before we know it we'll be snacking on grilled corn and watermelon in a friend's backyard. As you shake the dust off of your summertime grilling and en … | Continue reading
Food52 Resident Mandy Lee started writing about food out of anger. In 2012, her husband’s work prompted them to move from New York City to Beijing—a relocation that she wanted no part of. Upset to be moving to a place with "infuriating bureaucracy and choking pollution," Mandy ch … | Continue reading
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. If you believe cheese is perfect just the way it is and will happily eat it anytime, anywhere, straight out of the package, I salute you. We … | Continue reading
Mark your calendars! We're hosting an exclusive virtual cooking class with our Food Editor and Plus One columnist, Emily Ziemski on Tuesday, June 6 at 6:00pm EST. All the Details How to snag an invite: Order the Food52 Everyday & Very Best Italian Olive Oil Collection befor … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Tasting Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte transports me to my mom’s kitchen. Her … | Continue reading
There are three things I learned when putting together this piece, which highlights our 52 all-time most popular articles. First, this list is an amazing reflection of the breadth of interests, knowledge, and tastes our team has explored over the years. Second, for every great, i … | Continue reading
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. Loving cheese can have a big effect on how you live your life. Maybe your birthday wishlist gets overtaken by specialty knives and fondue pot … | Continue reading
Here at Food52, we have a lot of opinions, from what you should make for dinner tonight to the ideal plates, bowls, and glassware for serving said dinner. To close out our Community Celebration Week, we decided to do what we do best: give you our very best recommendations for the … | Continue reading
For this episode of Dear Test Kitchen, former Test Kitchen Director Josh Cohen and cheese expert Elena Santogade whipped up a batch of perfect, creamy, fresh mozzarella. Watch them mix, stir, and stretch in the video below, then follow the recipe and step-by-step guide to do it a … | Continue reading
It's no secret that our Shop here at Food52 is carefully curated. Our talented buying team spends countless hours researching, testing, and trying a plethora of home and kitchen products to find the goods our community members will love. We aim to build an assortment that feels t … | Continue reading
Being a wine expert, people are often surprised to hear that I don’t care much about what you serve wine in. That doesn’t mean I’ll drink wine out of just anything (there are a few things a wine glass really does add to the wine-tasting experience), but people are too precious ab … | Continue reading
The Food52 Pantry is having a sale—like, a 100 ounces of olive oil for $36 kind of sale. This is a good thing, of course, because our pantry is only stocked with high-quality, responsibly sourced items that were all approved, endorsed, and curated by Food52’s co-founder, Amanda H … | Continue reading
When considering which items can and should be put in the washer and dryer, there are two parts to the equation. First, knowing how to properly care for your clothes and home textiles: It’s one of the most important parts of preserving their quality and extending their lifespans, … | Continue reading
The best part of summer is arguably aperitivo hour, a time to gather, take in the elongated days, and simply relax. An Italian hospitality ritual, this pre-dinner drink—derived from the Latin word aperire (meaning “to open”)—is designed to ramp up the appetite for the main course … | Continue reading
I’m a firm believer that the easiest way to freshen up your home—without buying all new furniture—is with paint. A bold, new color can completely change the vibe of any space, making it feel moody, cheerful, calming, or homey, all for the cost of a gallon of paint from your local … | Continue reading
The best part of summer is arguably aperitivo hour—a time to gather, take in the elongated days, and simply relax. An Italian hospitality ritual, this pre-dinner drink—derived from the Latin word aperire (meaning “to open”)—is designed to ramp up the appetite for the main course … | Continue reading
Sometimes you know a viral recipe when you see one—and back in 2010, one was dangled before our eyes. We ran a recipe contest with the theme, “Your Best Condiment,” and Edamame2003, from Pacific Palisades in California, entered a recipe for Fresh Sriracha (aka Homemade “Rooster”) … | Continue reading
If you’re thinking about making someone (or yourself) a birthday cake, do it. They’ll appreciate it, maybe even love it, and you’ll enjoy that you took the time to bake for someone else. It’s a win-win that’s usually covered in frosting. However, before you get too far along, ple … | Continue reading
Have you ever wondered what our most popular products of all time are? Which kitchen and home goods have stood the test of time since our Shop was born in 2009? Which items would be voted MVP year, after year, if our Shop was a baseball team? If you answered yes to any of these, … | Continue reading
Hey Food52ers, I’ve got some news! We’ve created a new show—Founder Files—which will take you behind the scenes with me on my ever-changing and unconventional job as a founder of a cooking and home company that now includes Food52, Schoolhouse, and Dansk. Read More >> | Continue reading
April has somehow sped right past us and we're officially in May—summer is right around the corner and it's clear our community is gearing up for the soon-to-be season. To recap this year's monthly best-seller's lists so far: In January, it was all about soup. In February? Dinner … | Continue reading
When we launched our Five Two line in 2018, we didn't know its products would be some of our best-selling community favorites year after year. We shouldn't be surprised, though. The thing that makes each Five Two product so special is the attention to detail, care, and collaborat … | Continue reading
This year we're celebrating our community with a week's worth of your favorite recipes, products (many of which, hint hint, are on sale right now), and a few “52”-inspired collections. Since recipes are at the center of everything we do, it feels appropriate to kick off the festi … | Continue reading
Take a peek at April’s most-viewed recipes, and you’ll see that spring is well underway. With not one but two no-churn ice creams making the list, it’s clear that sunnier days are fast approaching. Along with warm-weather-friendly desserts, hosting-ready recipes were a hit in Apr … | Continue reading
Picnic season is almost here (yay!). Whatever the concept of a picnic means to you: a fête in the park with friends, a lunch on a blanket in the backyard with your family, a hearty meal shared at a picnic table after a long day camping, a sand-specked snack spread at the beach—th … | Continue reading
Let’s talk about (quiet, serious voice) branding. Yes, the word alone feels like it should be said in a quiet, serious voice but here’s the thing…it doesn’t have to. We can be fun while we build something new—we can work with a great team, eat cheese, rejoice over language quirks … | Continue reading
This article is part of 52Cities, a column where we share editor-curated and community-loved recommendations for visiting our favorite places. If you’ve spent any time in Austin, Texas, you’ve probably heard the city’s motto: “Keep Austin Weird.” It reflects the locals’ desire to … | Continue reading
This edition of the newsletter contains a few products independently chosen (and loved) by Amanda. Food52 earns an affiliate commission on qualifying purchases of the products we’ve linked to. We’re approaching the end of our first Coffee Week, and it’s been a caffeinated spree … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. I went from questioning kombucha, to loving kombucha, to making my own kombucha recipe—with a few roa … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. If you’re like me, nothing puts you in a better mood than the smell and flavor of your morning coffee … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. I didn’t grow up in a toaster-oven home. Honestly, when it came to kitchen appliances, my parents kep … | Continue reading
Every week in Genius Recipes—often with your help!—lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Today: Four ingredients. One step. No cooking. No churning. Ice cream! Not having an ice cream maker never stopped us before. We've … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. As a young child growing up in Melbourne, Kate Reid spent many late nights with her father watching a … | Continue reading