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. It’s officially spring cleaning season, and while you probably have “dust baseboards” and “organize t … | Continue reading
From a distance, it would seem as if brunch and Easter’s prolific relationship would complicate the holiday’s dessert situation. Of course, this is decidedly false. Dessert’s wonder is not bound to time constraints or specific holidays. Dessert is omnipotent, strong, always sweet … | Continue reading
Passover is a holiday that celebrates spring, rebirth, and redemption. Passover traditions change and evolve—no two Seders are the same, which makes them so special. One delightful tradition I stick to is the frequent instruction to drink wine (I don’t need to be reminded, but it … | Continue reading
Scrambled, poached, fried, or coddled: Every way of making eggs has a time and place. However, there’s only one egg that I could eat anytime, anywhere, with anything—and based on the recipe’s enduring popularity, I’d bet a lot of you feel the same way. I’m talking about none othe … | 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. Slightly crisp on the outside, tender and chewy on the inside, a well-made bagel is a masterpiece of … | Continue reading
If you’re familiar with my recipes—if not, welcome!—you probably know that I tend to focus on seasonal fare, with an emphasis on plant-based, locally grown ingredients (sometimes even from my own garden). With such an emphasis on produce, many of my recipes are perfect for the ar … | Continue reading
As you've probably seen, we're in the midst of our Spring Refresh Event sale. A slew of our best-selling kitchen and home staples, tools, and decor are currently on sale for up to 60 percent off, from dryer balls and a compact dish-drying rack to seven of our Staub favorites. To … | Continue reading
I grew up in a predominantly Polish family, so most of my childhood Easters were filled with potatoes, pierogi, kielbasa, a butter lamb (or Baranek wielkanocny), and a glazed ham—all of which we’d eat after a ruthless Easter egg hunt in my grandparents’ yard (I’m the youngest of … | Continue reading
Ramadan, the ninth month of the Islamic calendar, starts on March 22 this year and continues until the evening of April 21. It’s a time of restraint and self-reflection for Muslims, and according to Dua Aldasouqi, a registered dietitian and nutritionist who observes Ramadan, it’s … | 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 don’t have to be like Monica Geller from Friends to appreciate the joys of a clean home. Polished … | Continue reading
Depending on who you ask, a spring gathering can mean many things. Maybe you’re hosting a big event, like Easter brunch or a Passover seder, for the first time and need to plan a full menu for a crowd. Perhaps a casual weekend picnic in the park is more your speed, complete with … | 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. In case you missed it, we're in the midst of our Spring Refresh sale. With the new season slowly push … | Continue reading
The first time I really understood the gravity of damage that comes with a life-altering earthquake was in 2010, when a 7.0-magnitude earthquake hit my paternal homeland of Haiti. Shortly after getting the news, my aunt, Marie France Conde, moved hell and high water to be one of … | Continue reading
No matter how carefully you write (or read) a recipe, there are certain tips and techniques you can only pick up by watching. That’s where our YouTube channel comes in handy. It’s home to all our video content, and a hub for so many bonus cooking tricks, ideas, and stories from o … | Continue reading
Grocery prices are still at record highs, which means many of us are seeking more affordable alternatives to pick up essentials for the fridge and pantry. While the Dollar Tree may be best-known for party props, cleaning supplies, and inexpensive houseware, the store also carries … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. When it comes to interiors, there’s nothing quite as satisfying as a dramatic before and after. Recently, Schoolhouse friend (and Food52's VP of Creative), Elizabeth Spirida … | Continue reading
After recently discovering that an 11th-century Norwegian king once collected a bucket of butter from each of his subjects as an annual tax, I posed the question: What would you do with all that hard-churned tax payer butter? For me, the answer is simple. I’d appoint chef Thomas … | 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 celebrate Easter, you probably know that the holiday is rapidly approaching. On Sunday, April … | Continue reading
From communal dinners to recipe testing, each week's worth of meals (and snacks!) looks a little different for Food Editor Emily Ziemski. Here, she walks us through what she ate and cooked on a recent week in March—while navigating a few food allergies, and an unexpected winter c … | Continue reading
When you have a curated shop like ours, there’s a constant tension between what people like to discover and admire and what people buy in great quantities. I feel strongly that we should learn from—but not be overly swayed by—purchase data, otherwise we’d turn into a Staub cocott … | 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. We’re finally approaching the spring season, which means warmer weather, longer days, and an influx o … | Continue reading
The pineapple upside-down cake went viral long before social media. The concept first appeared in the 1920s as an elegant, sophisticated dessert that took home the gold medal in a now-famous Dole recipe contest, and after that the recipe was passed from housewife to housewife. Ev … | Continue reading
Butter has been around for over 10,000 years, and in those centuries it has been used in countless recipes, allegedly cured illnesses, and even built a cathedral. Before it was relegated to your kitchen counter (or refrigerator), butter led a life of international mystery. To cel … | Continue reading
This post contains Shop products independently chosen (and loved) by our editors and writers. Food52 earns a commission on qualifying purchases of the products we link to. Daylight savings just passed, meaning we've officially taken one big leap toward spring. To help celebrate … | Continue reading
A favorite Julia Child quote: "If you're afraid of butter, use cream." In her heyday—Mastering the Art of French Cooking was published in 1961—a lot of people were afraid of butter. When margarine was invented in the late 1800s, it was made with, of all things, beef fat. But by C … | Continue reading
Let’s talk about frosting—and in particular, the most commonly used word relating to frosting: buttercream. Buttercream is a delicious combination of flavorful butter mixed with plenty of sugar (and, depending on the recipe, some other ingredients) to produce a light, airy, and d … | Continue reading
Making butter feels like magic. I say this with the authority of someone who lived on a farm as a child, grew up in a 4-H family, had dairy farmer great-grandparents, and now has a PhD in food studies. It’s such a simple process and only involves one ingredient (two, if you use s … | Continue reading
When it comes to food, butter is a lot like Meryl Streep: It seemingly has its hand in everything that’s generationally good. From croissants to shellfish to cocktails, butter routinely transcends ordinary recipes into delicious classics. To honor butter’s culinary prowess, we’ve … | Continue reading
This Sunday will not be the last time our clocks spring forward an hour. Despite the United States Senate approving legislation that would make daylight savings time permanent—meaning clocks would always exist in the “hour back” position—back in March 2022, it has yet to be voted … | 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. Any cook worth their salt has strong, time-forged opinions about their gadgets, especially the fancy … | Continue reading
Last month, we introduced a collection of limited-edition handmade soup bowls perfect for soup season. The collection was curated by Casey Simring and Kayla Roolaart—our head tableware buyers over on the Food52 Shop team—and filled with wares from our community of potters. As we … | Continue reading
A heads up: Food52 earns a commission on qualifying purchases of the products we link to. We could've sworn it was January just yesterday, but it appears we're somehow wrapping up the second week of March. The winter weather is (slowly) starting to fade out, the sun is setting … | Continue reading
Confession: I was an olive hater until my mid-twenties. Something about the piquant brine felt like an attack on my palate, and I would pass the salty gems off to any and all dinner companions. Saying this now deeply wounds me, as I have made a full recovery from my olive-hating … | Continue reading
In addition to perfecting classic scoops, the purveyors of fine ice creams over at Van Leeuwen have mastered the art of dreaming up odd and unexpected flavors over the years. You might recall the commotion around their Kraft Mac & Cheese-inspired release (which Eater staff writer … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands . Many people think about light bulbs in the same way they think about paper towels for their kitchen: purely pragmatic objects that are best purchased generic, in bulk, and … | Continue reading
As I write this in March 2023, I have two pieces of evidence that confirm TikTok is still alive and well: I was on it this morning (definitely not during a meeting). The person sitting next to me at the coffee shop has been scrolling through it on their phone for nearly an hour. … | Continue reading
Heads up: This post contains products independently chosen (and loved) by our editors and writers. Food52 earns a commission on qualifying purchases of the products we link to. Since 2019, I’ve tried my best to keep food out of the landfill (and from stinking up my trash cans). … | Continue reading
Turn over the most iconic Dansk designs and you’ll see the initials J.H.Q. stamped on the bottom. They stand for Jens Harald Quistgaard, the Danish designer who crafted more than 4,000 pieces for the American company between its founding in 1954 and the early ‘80s. His Fjord flat … | Continue reading
My first encounter with absinthe was in downtown Los Angeles, at a macabre cirque-esque show in a rundown theater, full of faded glamour. The event’s pop-up bar boasted a handful of cocktails, including “Death in the Afternoon,” whose ingredients were listed as “Champagne, Absint … | Continue reading
We’ve teamed up with Dairy Farmers of America and The Nerd Herd to shine a spotlight on the sustainability efforts of their family farm-owners, from farm to table to cheesemakers and beyond. Between Buffalo and the Finger Lakes, there stands a 143-year-old tree surrounded by vas … | Continue reading
If you struggle to keep your dishwasher empty, counters scrubbed, or stovetop stain-free, habit stacking could solve your kitchen cleaning woes. A science-backed productivity hack, habit stacking can make spring cleaning (and life in general) much more manageable. From Our … | 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. When I adopted my two cats almost ten years ago, I didn't realize just how many options there'd be fo … | 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. A small bathroom is an unavoidable inconvenience for most of us. If you’ve lived in a big city, staye … | Continue reading
In Absolute Best Tests, 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 ubiquitous potato chi … | Continue reading
It should come as no surprise that Skillet-Roasted Lemon Chicken is our most popular Ina Garten recipe of all time. But if we had to guess why, it would probably start with the fact that it's delicious, simple, and cost effective. The recipe calls for a butterflied chicken to be … | 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. Bathrooms are often one of the dirtiest spaces in your home, which is why it’s so important to clean … | 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’ve followed Yeti, you know that as a brand, their products are like that kid in high school wh … | 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. Wine is one of the world’s most beloved beverages and deserves nothing short of being enjoyed at its … | Continue reading