I've come a long way on my coffee journey since my Starbucks days. I would frequent the local drive-thru each morning like clockwork, unready to start the day until I had an iced latte with two shots of vanilla in my cup holder. Also a must: their sausage, cheddar, and egg sandwi … | Continue reading
Whether you have limited counter space, are without a dishwasher, or just prefer to hand-wash your favorite cocktail glasses, it's ideal to own a space-saving drying rack. Even better? When that same drying rack can also be used as a cooling rack for baked goods, a trivet for hot … | Continue reading
There’s something about the aroma of coffee that’s undeniably alluring. For me, it’s the familiar scent of Greek coffee that brings me back to my childhood. Growing up in a Greek household, the sight of my mom’s stainless-steel briki, a small, long-handled pot, on the stovetop be … | Continue reading
We've teamed up with Vitamix to bring you a bevy of blender-friendly recipes that you can whip up morning, noon, and night. Even better? Their A3500 Gourmet SmartPrep Kitchen System does double duty thanks to the food processor attachment, leaving you with even more delicious pos … | Continue reading
Last week, Le Creuset unveiled “Shallot” as its newest cookware colorway to a room full of cameras, cooking enthusiasts, and some of my colleagues. A delicate shade of purple inspired by the allium’s interior, Shallot has garnered widespread praise and been viewed nearly 3 millio … | Continue reading
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado. Like the energetic song by The Champs, tequila is loved by many, enjoyed on repeat (or is that just me?), and will most likely get you on the dance f … | Continue reading
It's the beginning of a new work day and you start your morning by brewing a fresh cup (or pot) of coffee, take a few sips, set it down to let it cool, and completely forget you ever made it. Hours pass, and it suddenly reappears in your line of vision, forcing you to grapple wit … | Continue reading
I’ll be the first to admit that trying to decide anything—where to eat, where to shop, where to drink—in New York City is a difficult task because, well, there are just so many options. Choosing the best coffee shop, needless to say, is another one of those near-impossible endeav … | Continue reading
In case you missed it, earlier this month our Shop got a handful of new arrivals perfect for the warm-weather season. Among the newcomers you'll find: a four-square waffle maker begging to be used at your next brunch, a classic rolling pin ideal for rolling out crust for a tomato … | Continue reading
There’s never been a more exciting time to stock your kitchen—just ask food writer Adam Roberts, who’ll be diving into all things groceries in The Food Haul. This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commiss … | Continue reading
This article is part of an interview series called Tools of the Trade, a column featuring expert-approved tips, tricks, and product recommendations. Food52 earns an affiliate commission on qualifying purchases of the products we link to. When Thomas McNaughton and Ryan Pollnow, … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Lighting and hardware form the visual backbone of a space, often determining what areas are highlighted in the room. A thoughtfully placed pendant or beautiful cabinet pull … | Continue reading
The wine industry has a history of exclusivity. Traditionally, consumers are told whether they’re tasting the “right” or “wrong” notes, wine labels are difficult to understand, and information about wines and their producers is hard to come by. Upscale restaurants with extensive … | Continue reading
Next to my olive oil and kosher salt sits a small, hotel-size jam jar of decarbed kief. As a food writer, recipe developer, and maker of my own cannabis-infused confections, this simple form of concentrated cannabis allows me to have weed at the ready to sprinkle into any recipe … | Continue reading
This might sound odd coming from someone best known for cooking with ultra-seasonal fresh produce, but I truly love my pantry and freezer stashes. A well-stocked pantry and freezer means I can be spontaneous, while also being intentional about making a nourishing meal at a moment … | Continue reading
We've teamed up with our pals at Artikaas to shine a spotlight on sustainability in Dutch cheesemaking, from eco-friendly dairy practices to harnessing the flavor of each season in their cheeses. When someone mentions the Netherlands, your mind may go to tulip fields, windmills, … | Continue reading
We teamed up with our friends at Vitamix to to share the helpful kitchen tools we're giving as Mother's Day gifts this year—including their magical multitasking 4-Piece Immersion Blender Bundle, plus a few other gadgets hand-picked by our editors. Some moms can be hard to shop f … | Continue reading
For many of us, early kitchen memories are tied to family members—and more often than not, those family members are our grandmas. Nostalgic, familiar, and delicious, there’s nothing that beats a beloved dish passed down through generations. Here, we’ve collected 14 of our favorit … | 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. Have y … | Continue reading
Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I’d witnessed in the kitchen at Le Bernardin. One of the fanciest restaurants in New York City (and the world) decidedly wasn’t using stone-ground local grains, but Wondra flour—a 1960s-era convenience product … | Continue reading
Spring might've officially sprung on March 20, but the weather notoriously decides to wait until late April or early May to settle into consistent springtime temperatures. While the extra month or two of cooler weather might feel unfortunate, it gives you more than enough time to … | Continue reading
Crisp, tender, and coated in Parmesan, basil, pine nuts, and lemon—of course Ina Garten’s Parmesan-Roasted Broccoli is our most popular broccoli recipe of all time. As is the case with all her dishes, Ina’s broccoli combines sound technique with well-curated ingredients to create … | Continue reading
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado. Welcome to Apéritif 101! We’re so glad you’re here. So is our instructor, Rebekah Peppler, a writer, food stylist, and author of Apéritif. She’s here … | Continue reading
While following a weeknight pork ragú recipe from a celebrity chef who shall remain nameless, I came across the following, offending phrase in the method: “Cook onions until caramelized, 25 to 30 minutes.” It doesn’t seem to matter how many articles, books, or cooking shows try t … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands, and 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. T … | Continue reading
It’s spring—and that means Mother’s Day is nearly here. While many will surrender themselves to an overpriced prix fixe brunch, we’re here to remind everyone: That doesn’t have to be you. Instead, consider making brunch at home. It’s fun, rewarding, and (often) better tasting. To … | Continue reading
Of all the made-up holidays (lookin' at you, No Sock Day, which falls on May 8 for those curious), April 20 aka 4/20 is one I can get behind. With rumored roots in police code and Bob Dylan songs, a 2017 Time article finally set the record straight: 4:20 p.m. was the time that a … | Continue reading
I’m just back from skiing and college tours. Conclusion: I love a chewy, over-salted ski lodge French fry, but the rest of the ski food category could use some disruption! Food in Philadelphia: The college tours around Philadelphia allowed me to introduce our kids to a hoagie, an … | Continue reading
I cherish my morning coffee ritual. Before the rest of the house wakes up, I head to the kitchen, pull out my canister of espresso beans, and begin the process of grinding, tamping, and pulling the shot. Then, I steam the milk (oat is my preference these days) and pour it all int … | Continue reading
Bringing your dining and entertaining plans outdoors is all fun and games until a plate shatters. You think you can carry four glasses at once until one slips through your carefully gripped fingers and tumbles to the ground, breaking into tiny pieces in front of you. The warm-wea … | Continue reading
There’s nothing I love more than a good deal, especially when it comes to cleaning. Instead of spending unnecessary money on brand-name products, I rely on two common, low-cost household items for disinfection and scrubbing away tough, caked-on bits: white vinegar and baking soda … | Continue reading
While these items are all under $10, keep in mind that exact prices will vary by location. Florida may be notorious for its interesting residents and the interesting things they do on a daily basis (just Google “Florida man” to find a collection of news stories that will make yo … | Continue reading
Last week, Sprouts Farmers Market, the supermarket chain known for its wide selection of natural and organic foods, announced that it will begin selling animal-free milk at its nearly 400 locations across the country. Animal-free milk—as the name suggests—doesn’t come from cows. … | 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. Let’s be real: There’s more to an eco-conscious kitchen than organic produce and free-range eggs. (Th … | Continue reading
Being an only child, my mom has always been much more than just a mom to me. She's also my best friend. Sure, there were plenty of times when—as a parent—she dropped the iron hammer, but we've always had a closeness that was more like friendship. Growing up she obviously taught m … | Continue reading
When you think of “summer grilling,” you probably imagine hamburgers and hotdogs, freshly shucked ears of corn, and maybe meaty slabs of fish or chicken coated in barbecue sauce. And while there’s nothing wrong with any of those dishes (we have plenty of recipes for them on our s … | Continue reading
Over the last few weeks, blogs, newspapers, and TikTok bartenders have endorsed grating Parmesan onto an espresso martini. While the sea of positive reviews grants this surprising partnership some culinary legitimacy, a key question remains: Would this work at a regular bar? Theo … | Continue reading
We’ve said it once (OK, maybe more than once, we’ll admit it) and we’ll say it again: Spring has sprung. As we begin bringing entertaining outdoors—whether it’s dinner, brunch, cocktail hour, or just hangin’ on a blanket in the grass—we’re figuring out which indoor dining items c … | Continue reading
In what should be a shock to no one, our Community’s most beloved Martha Stewart recipe is her One-Pan Pasta. Part of our Genius recipe series, this pasta is convenient, consistent, and absolutely delicious. The recipe begins by combining spaghetti, basil, cherry tomatoes, onion, … | Continue reading
A purveyor of seasoning blends, the home of a prolific selection of frozen foods, and the sole reason for the everything-bagel-fication of our supermarket shelves: Of course, we’re talking about everyone’s favorite grocer, Trader Joe’s. The idea of single-handedly narrowing down … | Continue reading
Whether you’re eating vegan for a year, month, or just a meal, you should never be sacrificing flavor. Vegan recipes—especially the ones we’ve gathered below—are consistently delicious and often affordable (animal products can be expensive). These are our best vegan recipes of al … | Continue reading
There are so many cooking techniques that exist to be hacked: deconstructed, simplified, expedited, and improved upon. And then, there is the caramelization of onions. Add enough baking soda to make a difference, and you will turn the contents of your sauté pan to mush. Increasin … | Continue reading
There are two constants in chef and Food52 Resident Lucas Sin’s recipes: immense flavor and technical insights that make challenging dishes feel truly accessible. If you want to eat well while also becoming a better cook, you’ve come to the right place. Here are nine of his best … | 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. You’ve finally cleaned out the cabinet under your kitchen and bathroom sink, only to find half-empty … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Sometimes all you need is a fresh coat of paint to make something feel completely brand new. We're always thinking about the ways we can refresh our home and add a pop of co … | 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. Holidays can quickly become overwhelming when you're stumped on what to give the person you're celebr … | Continue reading
You already know by now, but we're officially in spring. Time is flying by (we swear days and weeks are moving at an impossibly rapid speed this year) and suddenly, we're in April. Right on schedule, we're back with another look at our best sellers from the month before. In Janua … | Continue reading
Over the past decade, I’ve become an expert on cannabis-infused food products, aka edibles. Years ago, I taught myself how to infuse my own confections and since then, I’ve cooked with top chefs on VICE’s stony cooking show Bong Appétit. I’ve picked up many techniques and tips al … | Continue reading