We’ve teamed up with Belle Coffee Creamer to give you a taste of how delicious real coffee creamer can be. Using real dairy and simple ingredients (read: no lactose, artificial hormones, or oil additives), Belle Coffee Creamer elevates the ordinary cup of coffee. Things are rarel … | Continue reading
George H. W. Bush nearly banned broccoli from his White House. Seriously—there’s an entire Wikipedia page titled George H.W. Bush broccoli comments, and after reading the “analysis” section, I’ve become certain: If I was eight years old, I would’ve loved to have dined with Bush 1 … | Continue reading
Ever since George Clooney traded his keys to the Casamigos Castle for a crisp billion dollars, celebrities—like Kendall Jenner, Matthew McCounaghey, and the guy that ruined twitter dot com—have hurled themselves towards any opportunity that pours from a 750ml bottle. Unfortunatel … | Continue reading
You don’t need to be a vegan—or even a vegetarian—to appreciate a vegan dinner. While I personally eat anything and everything, some of the Food52 recipes I make most often fall into this category. Creamy pastas! Hearty stews! Overachieving salads! Yes, please. Below are 44 of my … | Continue reading
It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own. The main takeaway from the … | Continue reading
By the time we meet Julia Child in the fictional Max show, Julia, her time in Paris, one of the most consequential periods in her life, has already passed. Her groundbreaking cookbook, Mastering the Art of French Cooking, has just been accepted for publication, and Julia, fully e … | Continue reading
Here's something to sip on: nonalcoholic cocktails. The next time you're craving a booze-free beverage that's refreshing, flavorful, and admittedly far more interesting than seltzer water mixed with a splash of cran, turn to these 38 recipes. From variations on homemade lemonade … | Continue reading
My yoga instructor Adriene’s favorite phrase is, “Find what feels good.” As in, when you’re settling into a posture—be it pigeon or crow or cat-cow—adjust your neck and back and arms and legs until everything, well, feels good. I think about this a lot when I’m cooking. Feel-good … | Continue reading
The secret ingredient in every one of our Five Two products has always been our community. Using your input and reviews, we design the ultimate tools, and that goes for our latest drop of bakeware and barware. From easy-release loaf pans to brass bottle stoppers, these game-chang … | Continue reading
We’ve teamed up with NOLET’S Gin to share a few of the warmest and brightest holiday cocktails. These sips come together with NOLET’S Silver Gin, a floral spirit that’s been crafted with over 330 years of distilling expertise by the Nolet family using real botanicals. When it com … | Continue reading
A Christmas main can be many things: smoked ham, roast turkey, prime rib, red snapper, whole cauliflower. But whatever it is, there’s probably just one (maybe two if you’re accommodating different diets). The sides, on the other hand, are a chance to let loose. Pick a salad, a br … | Continue reading
Latkes are the best thing in the world, just the way they are. That's our starting premise, and we won't budge from it. However, we will say that even the best holiday snacks can always benefit from a push to be just a little bit better—especially when it comes to fried patties o … | Continue reading
December is like a game of Jenga. I start off strong, ready to accept every holiday invitation and family commitment. But as I attend each holiday dinner, party, and gift exchange, a little piece of me diminishes, until I finally crumple into a pile of exhaustion—otherwise known … | Continue reading
So you’re on your way to dinner, and as you approach the restaurant, you see the dreaded Grade Pending sign hanging in the window. Should you turn back? Abandon all hope? Frantically get on Resy and pray there’s a decent opening in a few hours? Fortunately, it’s none of those thi … | Continue reading
Eight days every year, Jewish people around the world give thanks that centuries ago, a bit of oil—only a day's worth!—lasted long enough to keep a sacred lantern lit for a week and some change. In the spirit of this miracle, we light candles and fry foods on Hanukkah. The Festiv … | Continue reading
We’ve teamed up with our friends at Wairau River Wines to help you plan the season’s best and most festive dinner parties. With cooler weather here to stay, it’s time for long, boozy nights with all our nearest and dearest to celebrate the holiday season. Of course, no dinner pa … | Continue reading
If you’re anything like us, you scour reviews and recommendations to make sure you’re securing the absolute best, most meaningful holiday gift. So, to save you time in these final days of Cyber Monday savings, we’ve done the research for you. Below is a hand-picked list of 30 gif … | Continue reading
If you have a friend or family member who loves to bake, then consider yourself lucky. Why, you might ask? Because they are some of the easiest people to buy for. And take that from someone who loves to bake, and is overjoyed when gifted with any cookbook, kitchen gadget, or deco … | Continue reading
Have you planned your Thanksgiving menu yet? There's no judgment on my part. My lineup currently consists of: macaroni and cheese; eggplant with bulgur and chermoula (please don't ask); kale and caramelized onion stuffing; caramelized onion and potato gratin (I will be part onion … | Continue reading
Frozen turkey? No problem. Ideally you'd let this happen gradually, a few days before, in a 40°F refrigerator. The golden rule is about 24 hours of thawing for every 4 to 5 pounds. But sometimes that doesn't happen! And sometimes it's Thanksgiving morning and your bird is still h … | Continue reading
You probably have in mind all the people you want to buy presents for this holiday season. The only question left is what you’ll be giving everyone on your list. If you’re anything like us, you scour reviews and recommendations to make sure you’re securing the absolute best, most … | Continue reading
With the holidays fast approaching, it’s time to think about your menu(s). Spiral ham for your aunt, extra creamy mashed potatoes for your dad, glazed carrots for that neighborhood potluck, plus an extra tray of green bean casserole for Friendsgiving. To pull all of this off, we … | Continue reading
If you know us, you know we love Dansk, the heritage brand that we added to the Food52 family in 2021. Adored by collectors and our community, Dansk helped popularize the mid-century modern look in America through its streamlined, stylish household goods designed by Danish artist … | Continue reading
Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We've all been advocating for the use of frozen fruit when fresh is unavailable…but ca … | Continue reading
Cooking (and hosting) Thanksgiving dinner can make you feel like you need six arms and maybe also six ovens. Since you probably don't have the ability to make either of those things appear out of thin air, we’ve put together this short-and-sweet guide with tips and tricks for pla … | Continue reading
Nothing is better than cozying up on the couch with a cup of tea and a freshly baked (and might I add, warm) cinnamon bun, especially if it’s homemade. There’s a sense of not only accomplishment–because let’s be real, yeast isn’t always the most forgiving of ingredients–but also … | Continue reading
The Doobie Brothers make shucking fava beans tolerable. Blaring Taylor Swift's “Cruel Summer” while scrubbing a deep fryer will lead to increased cleanliness. Drake's “Nothing Was The Same” leads to better-looking cavatelli. These are the restaurant truths that will remain with m … | Continue reading
This holiday season, we’ve teamed up with our friends at NOLET’S Silver Gin to share some of our favorite products and recipes for hosting—including our go-to cocktails starring NOLET’S Gin, which is crafted with real botanicals and over 330 years of family experience. Whether i … | Continue reading
As holiday shopping begins, we can almost hear our bank accounts and credit cards sighing a little each time we buy a gift for our friends and family. We want to find those perfect presents for the special people in our lives, but, let's be real, it starts to add up. Thankfully, … | Continue reading
If you’ve ever been in the mood to bake but haven’t been sure what type of project to tackle, there’s a good chance you landed on a loaf cake or quick bread. Why? They’re sort of the ultimate last-minute baking project. They usually don’t require any specialty ingredients, their … | Continue reading
Now that we're officially settled into November, people who don't procrastinate (I'm jealous of you) and want to avoid the mild panic that comes with last-minute holiday shopping (a feeling I know too well) are probably already starting to cross names off of their gift list. If y … | Continue reading
Here at Food52, we lean on our Residents—a group of cooks, chefs, and experts who contribute to our site—for cooking tips on a daily basis, and Thanksgiving is no exception. Over the years, our Residents have churned out countless recipes perfect for the occasion, whether they we … | Continue reading
If you’ve ever looked closely at the cocktail bar you’re sitting at, you’ve probably noticed an assortment of small bottles—some filled with syrups, others filled with fruit or herbal infusions—near the garnishes, glass-rim seasonings, and bitters, or in the cooler. These are sim … | Continue reading
Earlier this year, Nabisco discontinued its Famous Chocolate Wafers, one year short of the cookie’s 100th anniversary. Makers of icebox cakes and chocolate crusts were incensed, and you know what happens when a bunch of bakers get outraged? They riot in the streets! They organize … | Continue reading
“I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner?” asks Sohla El-Waylly in her just-published, debut cookbook, Start Here: Instructions for Becoming a Better Cook. It’s a fair question. Risotto is … | Continue reading
Gluten-free baking often gets a bad rap, but that doesn’t need to be the case. By using alternative flours, grains, and starches, you can get results similar to those in traditional, wheat-based recipes—but even better is using these ingredients to achieve textures and flavors th … | Continue reading
We’ve teamed up with FreshDirect to help with this year's holiday menus. From grazing boards and hors d'oeuvres to dinner party entrees and show-stopping desserts, FreshDirect has the essentials to keep things stress-free for anyone hosting this season. Order online or via their … | Continue reading
Many of us are obsessives when it comes to cheese, but the thought of composing a balanced cheese plate is daunting. What's the best surface for serving cheese? What is the difference between all those little knives? How many cheeses should I choose? Variety is important, but at … | Continue reading
We’ve teamed up with our friends at Wayfair to share some of our favorite ways to upgrade your space. Psst! All of these products also happen to be on sale—along with others across the site that are discounted up to 70 percent off—as part of Wayfair's Cyber Month sale. Refreshin … | Continue reading
In the 1930s, a time when America’s decorative arts movement was dominated by male designers, self-taught artist Marguerita Mergentime blazed a trail for herself as an innovator who introduced bold patterns to American homes. Though she designed many household items—flatware, gla … | Continue reading
If you celebrate Christmas, you know the countdown unofficially begins sometime during that stretch between Halloween and Thanksgiving. The pumpkins and gourds find their way off of the mantle and front porch and are slowly replaced with small Christmas trees and garlands dusted … | Continue reading
The Food52 Holiday Swap—our beloved gift exchange for food lovers—is back in partnership with our friends at Shipt. They can deliver everything you need for the Swap to your door, same-day. The Food52 community is one of the most generous pockets of the internet. You see this ki … | Continue reading
Looking at October’s new recipes, it’s clear that baking season is in full swing: Three of the five recipes that we published this month are for baking projects—a proportion we likely wouldn’t have seen just a month or two ago. It’s clear that it was also a month for bold, dynami … | Continue reading
Let’s get this out of the way: I’m not vegan. I never have been, and I probably never will be. But as I started sifting through recipes to make this week, I noticed quite a few dairy- and meat-free options in the mix. I’m not entirely sure what’s gotten into me (I rarely eat a me … | Continue reading
This year, and every year, our goal is to make The Big Day (that would be Thanksgiving, of course) as stress-free as possible. To help us all breathe even easier, we’re featuring Brittany Zeller-Holland’s illustrations of our per-person guide for planning Thanksgiving dinner (alo … | Continue reading
Perhaps you bought tons of Halloween candy for all of those trick-or-treaters that will definitely hike up the five flights of stairs to your apartment door (five bags seems reasonable, right?). Perhaps you’re always amazed to find that almost all of the candy is still there come … | Continue reading
As the holiday shopping season quickly approaches, we’re putting together gift guides to help you shop for the friends, coworkers, and family members in your life. We’ve covered the friend who’s an aspiring sommelier, the neighbor who loves to garden, and your coworker who’s alwa … | Continue reading
There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies. “A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in a recent episode of Why it Works. “But in my … | Continue reading