For years, I swore off balsamic vinegar. I’d intentionally order Caprese salads with just olive oil or request that my mother-in-law cook her favorite shredded Brussels sprouts salad without her go-to balsamic vinegar. This was because what I knew to be balsamic vinegar—a watery, … | Continue reading
While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and spoonbread. Clearly one of those things wasn’t like the others, and I made a mental note … | Continue reading
Welcome to Best of the Test, a thoroughly tested, expertly vetted, only semi-serious product recommendation series. Join us as we sleep with a dozen different bed sheets, make gallons of ice, air fry all the wings, and more in pursuit of the very best things to buy. For all the … | Continue reading
A cast iron Dutch oven is one of the most essential and versatile pieces of cookware you can own. Similar to its enameled Dutch oven cousins, these large pots are heavy with thick, high walls and a tight-fitting lid that can simmer big batches of turkey chili and pot roast, sear … | Continue reading
A few months after I graduated college, I got a job as a prep cook at a French restaurant, where I learned that snails come in cans and if you spill a tray of 12-hour braised duck confit on the floor, it’s kind of a big deal. But one good thing came from this experience: I met th … | Continue reading
Easter and Passover are here, which means that you’re likely having a few loved ones over for a meal or two. You’ll have prepped and planned well ahead of time, and have a delicious and unforgettable menu ready to go. So the last thing you want to discover, just as your guests ar … | Continue reading
In our last contest, we asked to see your new flavor combinations for an old classic— layer cake. We were blown away by the creativity of the submissions (especially our two finalists). This time around, we want to see that creativity channeled into a more savory pursuit: your be … | Continue reading
There are a lot of reasons that people give for drinking alcohol: it helps them unwind, makes them less inhibited and more social, or relaxes them enough to sleep. For people who don’t drink, however, a whole new class of non-alcoholic beverages has blossomed in the last four or … | Continue reading
My powder room was begging for an accent wall. I spent hours looking for the perfect removable wallpaper online and landed upon a utterly charming pattern: little owls perched on branches. When the day came to hang the wallpaper, I carefully measured; lined up the patterning; and … | Continue reading
As with any other kitchen, what is considered essential in a vegetable-forward kitchen depends on what you like to cook. If you like stir-fries, then you might want to grab a wok. If you have a fondness for braising, as I do, then you might rely heavily on a shallow Le Creuset br … | Continue reading
There’s no shortage of shrimp recipes. From casual appetizers to slightly fancier ones, to weeknight dinners and crowd-friendly staples, shrimp recipes are some of our year-round favorites. When the sun is out and the temperature rises about 60 degrees, you’ll have your pick of g … | Continue reading
There is plenty to love about Costco, one of the largest membership-based grocery stores in the country. The warehouse boasts an impressive range of affordably-priced, bulk-sized food products, and don’t even get us started on their famous food court hot dogs—only $1.50 for a qua … | Continue reading
Those wrinkly little cranberries in your trail mix, the apple “chips” you eat by the handful, even the dried orange wheel topping off your cocktail—these foods have had the moisture sucked out of them by a food dehydrator, leaving behind concentrated flavors that sing and delight … | Continue reading
These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guacamole and a guac–salsa verde … | Continue reading
It has been decades since my husband and I decamped from Metropolis and moved to the country, which means one thing: We’ve had our fair share of power outages. In 1996, just three months into owning our first home, the power went out in a freak snowstorm that kept us in the dark … | Continue reading
I’ve written about homes and housekeeping for my entire career, and I’ve seen cleaning products and trends come and go with the seasons. But the latest trend in home care is one I hope will be more than just a passing phase. Over the last two years, I’ve watched an increasing num … | Continue reading
The dichotomy between eating fluffy golden brown waffles doused in maple syrup and having to subsequently clean the waffle iron couldn’t be starker. Waffles are my sick-day food. They’re my Saturday morning food. They’re my it’s-a-snow-day-and-I-want-breakfast-for-dinner food. I … | Continue reading
The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, … | Continue reading
Old, ratty carpet tends to get noticed no matter what you do to hide it. You can layer on a new area rug, paint the walls a bright new shade, or install intriguing pendant lighting overhead, but carpet that’s seen better days will somehow always direct the spotlight toward its st … | Continue reading
For Atelier Saucier founders Nikki Reed and Staci Inspektor, their meet-cute more than a decade ago was basically the business version of love at first sight. From the first moment they met at a mutual friend's party in Los Angeles, Reed says something just felt different. Inspek … | Continue reading
With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.) I’m a mama’s boy. When … | Continue reading
In 2019, Gerald Stratford made a Twitter account to connect with other gardeners. One afternoon in 2020, he had his partner, Elizabeth, snap a few iPhone photos of Stratford proudly holding a massive bucket of potatoes he’d recently harvested from his plot in Oxfordshire, U.K. “N … | Continue reading
Our latest contest theme, Your Best Layer Cake (Redux), was a trip down memory lane, taking us back to the first Food52 recipe contest. We wanted our community of talented bakers to give us their most creative and delicious layer cakes and they did not disappoint. With such an am … | Continue reading
A few years ago, I was laser-focused on ridding my life of single-use plastics. One of the changes I made was to switch from liquid soaps to bar soap. (If you haven’t come around to bar soap yet, let fellow contributor Chantal Lamers persuade you.) I quickly realized that a soap … | Continue reading
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may never mash one again. Today, s … | Continue reading
I love shrimp—shrimp on the barbie (cue Paul Hogan), shrimp scampi, fried shrimp with French fries, shrimp cocktail, shrimp gumbo, and shrimp sandwiches. But prawns? Prawns are fancy. They’re hard to find, pricy, and somewhat confusing shellfish. Are prawns really shrimp? Are shr … | Continue reading
Maintenance. Not a very glamorous word, is it? But, before you start running away, let me reassure you that this is going to be a totally doable part of your plant-care routine that will become as second nature as “accidentally” buying more plants than you intended to. (This is a … | Continue reading
I clean to procrastinate. So it was bittersweet when, a few years ago, by way of dinner party chaos, I accidentally discovered a trick that both dissolves all of the burnt build-up on my dirtiest dishes with ease, and is nearly completely hands-free. Read More >> | Continue reading
Nickel & Dine is a budget column by Rebecca Firkser, assigning editor at Food52. Rebecca usually shares an easy, flavor-packed recipe that feeds four for $10 or less—this is a special edition: a $25 Passover for six to eight. Passover seder is a festive meal. Guests are encourag … | Continue reading
If you came here to say, “Um, absolutely not—wallpaper should not be painted over,” I hear you. Should you really paint over wallpaper? Probably not. But here’s the thing—we all do projects in our homes that we probably shouldn’t. Sometimes it’s a temporary fix before a larger re … | Continue reading
If you haven't noticed yet, cake stands are ubiquitous in interiors photography. If you dropped onto Earth for an intergalactic romp and mined our spaces for anthropologic clues, you might imagine humans subsist solely on cake (well, you might not be totally wrong...). Our love f … | Continue reading
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered … | Continue reading
Over the years, white kitchens have earned the (undeserved) reputation of being boring. Although they remain a classic choice for many designers and homeowners, the impression that they’re a “safe” or even personality-less choice still remains pervasive. Here’s the thing though: … | Continue reading
Before you make a PB&J sandwich for yourself or your little ones, check your pantry! Skippy Peanut Butter has launched a massive voluntary recall of three different products due to possible metal contamination: Skippy Reduced Fat Creamy Peanut Butter Spread, Skippy Reduced Fat Ch … | Continue reading
It may be the herb that turns thick slices of mozzarella cheese and tomato into a Caprese salad, or what perks up marinara sauce, lemon cocktails, and grilled corn. Unfortunately, basil is also a ticking time bomb: The very second I buy it from the market, it slouches and slumps. … | Continue reading
I can pinpoint the only moment I’ve ever felt cool in the presence of a bartender: It was early summer 2018 at a casual yet self-serious bar in my native Chicago, and I ordered a dry Lambrusco. “I love Lambrusco,” he said, affirming my early-adopter status for the first and last … | Continue reading
In 2020, I went from writing cookbooks and articles about food to also making cooking videos. Ever since, I have hosted four cooking shows, making everything from Punjabi chole to Raj kachoris, chaats in waffle cones, even a laborious nalli nihari—all under the hawk eye of the ca … | Continue reading
Can You Dig It is a new monthly series by Kristin Guy in which a real-life garden DIY is tackled with real style. Whether you’ve got an expansive outdoor plot or just a few houseplants, Kristin will inspire you to grow even more with easy-to-tackle projects and horticultural know … | Continue reading
A good meal makes for great leftovers. Sure, a sit-down Thanksgiving dinner is delicious, but what I really look forward to is a late-night, second piece of pecan pie and/or a breakfast sandwich layered with buttermilk biscuits, sliced roast turkey, cornbread stuffing, shredded B … | Continue reading
In our latest contest, we reprised our very first Food52 recipe contest theme: your best layer cake. For this go around, we asked you to share with us some new and interesting flavor combinations for layer cake. We were truly impressed by the creativity of our community, especial … | Continue reading
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. Baking and decorating sug … | Continue reading
You don't hear much about the pletzel these days. On one hand, it’s an Ashkenazi Jewish flatbread covered with raw onions and poppy seeds. On the other hand, it’s a neighborhood in Paris. The name comes from the Yiddish for "little square," as in a little area within a city. (Tec … | Continue reading
If there’s one thing to remember when outfitting a room, it isn’t that you need a cozy sofa and an appropriately-sized area rug. You also don’t have to keep reminding yourself to add a variety of light sources and verdant plants. These important details aren’t necessarily going t … | Continue reading
Ramadan, which always occurs in the ninth month of the Islamic calendar, is a time for deep reflection and spiritual revelations among members of the Muslim community who practice the religion of Islam. During this holy month, observant Muslims take part in the practice of fastin … | Continue reading
I’m not really a breakfast person. I’m a croissant-on-Fridays person. I’m definitely a coffee person. I’m a have-a-bowl-of-oatmeal-at-11:30-and-call-it-brunch person. But I’m not someone who, by any means, diligently eats half a grapefruit every morning or devours a plate of baco … | Continue reading
Ina Garten’s cooking is always alluring in its simplicity, making it seem like it is easy to be as effortlessly fancy as she is. Part of that is her expertise in knowing exactly which parts of a meal you should spend time on, and which parts can be best assembled from store-bough … | Continue reading
In one of his popular YouTube videos for NYT Cooking, Eric Kim introduces his Sheet-Pan Bibimbap as “really chill.” Drawing inspiration from the simplicity of his family’s preferred midnight snack, Kim gives the ultimate credit to his mother’s techniques before shyly admitting sh … | Continue reading
While February was full of belly-warming porridge and garlic-flecked sausage ragù, March’s most popular new recipes are decidedly springier. Tell me—what are you whipping up these days? Number four, below, is at the top of my wishlist. From Our Shop … | Continue reading