Despite its quick 28 days, February had no shortage of delicious meals. Over the last month, our community embraced seasonal eats inspired by everything from Valentine’s Day to Mardi Gras, along with modern updates to comforting classics—bourbon-braised leeks, chicken and dumplin … | Continue reading
Let's cut right to the chase: Garlic powder is simply dried and ground garlic cloves. As it’s a dried product, the flavor is more concentrated, and only about ¼ teaspoon of the product is needed to get the same flavor result as 1 clove of fresh garlic. Garlic salt, on the other h … | Continue reading
This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion. Read More >> | Continue reading
Simply put: Erin McDowell’s baking recipes are the best. They are delicious, consistent, and always well written. If you are baking this spring, using one of her recipes is a sure bet for a good time. While we love everything she makes, these are the 11 dishes we’re planning on m … | Continue reading
March has arrived, which means spring is officially right around the corner (even if it was snowing in Southern California a few days ago). Like always, we're looking forward to alllll the culinary delights that accompany the season: herby green pastas, zippy-zesty salads, and cl … | 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’ve always been pressed for closet space. If you, too, are used to living in small spaces, you know … | 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. Before you get engaged, a wedding registry sounds like one of the most fun parts of getting married. … | Continue reading
I first spotted a coffee pouch on my friend’s Instagram story when he was visiting Korea. I didn’t think much of it at first, but a few weeks later when I was visiting Korea with my parents, they resurfaced the video for me. “Oh we must go try that coffee pouch that Dan tried!” e … | 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. Pippa Allen began baking to avoid being b … | Continue reading
My first time doing a braise, I ruined a weekend’s worth of octopus. I was a young, over-confident line cook who—until this particular catastrophe—was convinced I was allergic to mistakes. So, when I placed two trays of wine-bathing octopus into a 400°F oven for four hours, I fel … | Continue reading
If there is one thing I enjoy even more than dipping sauces, it’s seasoning blends. So, it’s no surprise that a trip down Trader Joe’s herb and spice aisle had me feeling like a kid on Christmas morning (albeit a very strange kid who’d prefer fried chicken over an Xbox). The affo … | 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. Here at Food52, we love hosting. Whether it’s dinner parties, pizza nights, or backyard barbecues, we … | Continue reading
For many of you, Instagram is where we first met. It’s where we share our best recipes on their prettiest days, at their very best angles. While we adore everything that ends up on our Instagram, we know you like some posts more than others. Every band has their hits and every sm … | 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 ever ordered a Sazerac, you might’ve noticed your bartender pour a quarter shot of absinthe … | Continue reading
Social media is full of “life hacks” designed to make everyday tasks quicker and easier, and as someone who truly dislikes cleaning, I love finding ways to keep my home tidy and sanitary with minimal effort. So when I stumbled across a viral TikTok video featuring a cool couch-cl … | 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. For ten weeks, they charm us with their sky-high sweets, poise under pressure, and tenacious treats, … | 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 invited a few people over, it’s snowing outside, and your apartment is prepped for a cozy wint … | Continue reading
Call me a deluded optimist, but I think all the hubbub about ChatGPT signaling the end of media is nonsense. AI will answer our basic questions, freeing up companies like ours to do what we do best: be funny, personable, surprising, and a little weird. That is, be human! In recen … | Continue reading
Heads up: All Food52 Shop products featured are independently chosen (and loved) by our writers and editors. Food52 earns a commission on qualifying purchases of the products we link to. There's nothing quite like the feeling of scoring a great deal on a product you've had your … | Continue reading
Anyone who has watched an episode of Barefoot Contessa is familiar with the bright and airy kitchen in Ina Garten’s beautiful East Hampton shingled barn where the show is filmed. On the other side of the property, though, is a lesser photographed (but equally stunning) farmhouse- … | Continue reading
Thanks to Los Angeles-based chef David Kuo, a brilliant new hack for making meatballs has come to our attention: Enter, stock jelly. Taking inspiration from classic xiao long bao (or soup dumpling) techniques, Chef Kuo incorporates coagulated stock into his meatball mixture so th … | Continue reading
According to the Food and Drug Association, more than 25,000 cases of bottled vanilla Starbucks Frappuccinos have been recalled due to pieces of glass possibly being inside the bottles. With twelve bottles in each case, more than 300,000 bottles of the chilled coffee drink will b … | Continue reading
Heads up: Food52 earns a commission on qualifying purchases of the products we link to. For anyone who lives somewhere with winter weather that equals below-freezing temps, it's no secret that plans move indoors once November hits. Backyard dinners, sidewalk-seated happy hours, … | Continue reading
For all the Ted Lasso fans out there, we’ve got good news: You can now enjoy the show’s signature biscuits—in ice cream form. In advance of the season three premiere on March 15, Jeni’s Ice Cream is releasing a new “Biscuits With The Boss” ice cream flavor collab. Combining butte … | Continue reading
As a child, I was always amazed when my grandma would talk about making homemade bread with such ease. Eventually, I learned that a bread machine played a key role in the baking (and mixing, and kneading) of these loaves—a fact that only heightened my amazement. To me, the idea t … | 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. The beauty of being human is that we all possess a unique range of strengths and weaknesses. Some of … | Continue reading
Tips and tricks for easy, effective cleaning are like good books—you simply can't ever have too many. It follows suit that despite how much we love to test and share our favorite methods for stain-busting, pest-control, and grime-scouring, we can always learn a thing or two from … | Continue reading
The origins of the British Sunday roast reportedly date back as far as the 15th century, but the ritual—which is enjoyed across the United Kingdom and Ireland—became popular in the 19th century. During that era of rapid industrialization, meat (and fuel for cooking it) became wid … | Continue reading
The Dutch oven—or as I like to call it, the analog crock pot—is a favorite among those who love cooking. The hype around Dutch ovens exists for good reason: They are highly effective, beautiful, dynamic, and durable pieces of cookware. Many of the dishes central to your core cold … | 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. Sake, or “nihonshu,” is a traditional Japanese alcoholic beverage made from fermented rice that has b … | Continue reading
Cold weather may have us confined to our homes, but a little sleet, wind, or single digital temperatures isn’t going to rain—err—snow on our parade. In fact, being indoors is an excuse to throw an impromptu dinner party and gather everyone on your floor or block for good eats, go … | Continue reading
Chili should be eaten, not debated. We will not be prosecuting recipes for bean possession. There will be no sanctions for turkey endorsements. This is a peaceful space dedicated to honoring the delicious, warming flavors of the world’s greatest accompaniment to an ice cold beer: … | Continue reading
In the world of turophilia (that’s “love of cheese” for the neophytes out there), there may be no nation more afflicted than France. Cheese is omnipresent: Supermarkets often have not one but two whole aisles dedicated to the product, and cheese cloches are available in the local … | Continue reading
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (from top-quality baking chips to bars) in San Francisco … | Continue reading
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (like top-quality baking chips, cocoa powder, and baking … | Continue reading
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (from top-quality baking chips to bars) in San Francisco … | Continue reading
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (like top-quality baking chips, cocoa powder, and baking … | 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. Dear Food52 Community, Read More >> | Continue reading
Tipping is more common than ever these days—you likely see an option to tip at coffee shops, takeout counters, and in all sorts of delivery apps—but is it required? And if so, how much should you leave? It can be confusing to navigate tipping across different industries, so we’ve … | Continue reading
We’ve teamed up with Zatarain’s® Smoked Sausage to help bring the flavors of a New Orleans Mardi Gras straight to your kitchen. We’re talkin’ recipe ideas starring their Andouille Sausage and Cajun-Style flavors to celebrate the Carnival season. When it comes to the seasons, Che … | Continue reading
It’s hard to keep our spirits high this time of year. The days are bleak, our vitamin D comes mostly in pill form, and it feels like all the good parties are squarely in the rearview. Our mood boards may sparkle with aprés ski scenes and fireside chats, but our reality is all aus … | Continue reading
Because of their versatility, functionality, and relatively low price point, sheet pans are an undisputed weeknight dinner hero. I have three, and I use them countless ways: roasting Brussels sprouts and broccoli until crispy, of course, but also baking everything from cookies to … | Continue reading
It’s that time of year again. Last year we introduced a collection of limited-edition handmade mugs called Mugs52. The collection consisted of wares from 52 studios and makers across the globe. Now we're back with a smaller launch of handmade pieces from some of those same potter … | Continue reading
Winter is the best time to gather friends and explore the splendor of the great indoors. The season’s cold weather also provides a convenient excuse to attempt any comforting dish or drink you can think of. Can you see your breath because it’s so cold? Probably best to warm up wi … | 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. Building out an at-home bar can quickly become overwhelming. If you’re not a bartender or someone who … | Continue reading
January 2023 has officially come to a close, which means it’s time to round up your favorite meals (and drinks!) from the past month. From cozy soups and stews galore to bright, citrusy cakes, we reached peak winter cooking in January. In no particular order, here are last month’ … | 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. There are two types of people in this world: those who love to host and those who prefer to be a gues … | 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 live in North Brooklyn, chances are you’ve already heard of Win Son Restaurant and Win Son Bak … | Continue reading