In 2021, the global non-alcoholic (NA) spirits market generated $281 million in sales—none of which came from me. This isn’t from a lack of interest in non-alcoholic products (I’ve dabbled in NA beer), but rather from the general belief that non-alcoholic spirits were nothing mor … | Continue reading
We’ve teamed up with FreshDirect to get your school year off to a great start. From snacking superstars to dinnertime staples, FreshDirect has the kitchen staples to keep things stress-free for kids and parents alike. Order online or via their app to shop your go-to groceries. W … | Continue reading
I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and the waves of chocolate that … | Continue reading
For cookware collectors, Le Creuset might just be the holy grail. The French brand has created a legacy for producing high-quality, beautiful, one-of-a-kind cookware pieces that are cherished enough to have a Reddit group and a fan club of “supercollectors” that the Guardian rece … | Continue reading
Us coffee drinkers are an opinionated bunch. We all agree that we like coffee (or espresso), but as for how it should be made (pour-over vs. drip vs. French press vs. cold brew), well, that’s another story. While we love these passionate preferences, they can make coffee gift-giv … | Continue reading
Home cooks and design fans alike love our Dansk Købenstyle cookware for its iconic, mid-century modern looks and bright, bold colors. And now, we have two new limited-edition hues to light up your collection: Deep, earthy Chestnut and glossy, green Arugula, available for our Dans … | Continue reading
With September speeding by, now is the time to embrace all things fall. That means it’s time to dust off the Halloween decorations, pick up a pumpkin or two, and watch from your window as the leaves change color each day at a time. But there’s no reason why you can’t bring the se … | Continue reading
There’s never been such a humble recipe with so much gravitas as the Purple Plum Torte, a tender cake dotted with sunken soft sweet Italian plums. First published in The New York Times in 1983, the recipe, which came from Lois Levine and was written about by Marian Burros, became … | Continue reading
Of our 52 most popular cocktails of all time, eight are margaritas. This should surprise no one: Margaritas—when executed well—are perfect. And while all eight of those very popular recipes are fantastic, in practice, you only need one of them. Enter: Erica Kotite’s Margarita. Th … | Continue reading
We’ve teamed up with Zatarain’s® Smoked Sausage to make sure your game days are packed with flavor. From Blackened Seasoned Chicken Smoked Sausage to Andouille Smoked Sausage, their sausages add smoky depth and fiery zest to any dish at your tailgate. When I’m hosting a tailgate … | Continue reading
Dear Food52ers, After seven years crammed into a rabbit warren of offices in the Chelsea neighborhood of Manhattan, we moved our headquarters to the Brooklyn Navy Yard this spring. Working with our good friends Brad Sherman and Nina Etnier at Float Studio, who have designed all o … | Continue reading
If there’s anything Thanksgiving is known for, it’s pie. And we’re not complaining—we love Thanksgiving pies, whether they’re filled with a classic ingredient like apple, pumpkin, or pecan or something more unexpected, like matcha custard or tahini mousse. That being said: We don … | Continue reading
In a restaurant kitchen, a towel never goes on your shoulder. I learned this the hard way. Two months into my first cooking job—and somewhere in the middle of what I thought was an impressive shift—I tossed a towel over my shoulder. The chef noticed, looked me in the eyes, and pl … | Continue reading
The number one Thanksgiving turkey tip promoted every year is basting. You know it, you’ve seen it, or you’ve personally done it—tediously standing in front of an open oven radiating heat while trying to navigate a basting tip into the rich pan juices of the turkey, and then some … | Continue reading
Rosh Hashanah—the Jewish New Year—is one of the most important holidays on the Jewish calendar. Beginning this year on September 15 at sundown and lasting until nightfall on September 18, it’s a time to reflect, welcome the new year, and (of course) eat delicious food with loved … | Continue reading
With the help of our friends at Steele Canvas—makers of durable, high-quality canvas baskets—we’re tackling all things laundry. Here, we’re debunking some of the most common laundry myths, from freezing jeans to separating lights and darks. For such a common household task, doin … | Continue reading
The Wall Street Journal just published a riff on the quiet quitting trend titled “Try Hard, but Not That Hard. 85% is the Magic Number for Productivity.” This is valuable advice (that I will probably never follow). But it leads me to wonder: If you give even 85 percent of yoursel … | Continue reading
Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer every night. The team that stays late so you can order half the menu five minutes before closing—and then organizes, sanitizes, and prepares every inc … | Continue reading
Finding the perfect gift for anyone can be a daunting task—and finding the perfect gift for someone who also has impeccable taste only adds to the challenge. Whether they’re a designer by trade or simply obsessed with cultivating their space, our Shop has options to match pretty … | Continue reading
The best gift you can give a serious cook—which we’ll liberally define as anybody who talks (and likely brags) about cooking, religiously reads this website, or is paid to make food for others—is something they’ll actually use. To ensure that our gifts fulfill this utility requir … | Continue reading
As a condiment, soy sauce should not be consumed straight from the bottle. This isn’t because drinking condiments is strange (there are barbecue sauces worth downing by the pint), but because by itself, soy sauce—according to Food52 Resident Lucas Sin—carries an aggressively umam … | Continue reading
There may be perfectly good reasons for coring or seeding or peeling a tomato—sometimes. Maybe you want a supersmooth sauce. Maybe that unpredictable pool of juice could throw off the ratio in your nkrakra or pudding. Maybe you’re in French culinary school and it’s tomato concass … | Continue reading
Canned beans are some of my most reached-for pantry ingredients, and canned chickpeas, in particular, are extra versatile. I add them to pastas, soups, curries, and stews. I blend them into hummus. I toss them in olive oil and roast them until they’re crispy. However, as deliciou … | Continue reading
Monterey County, California is known for its picturesque rugged coastlines, but if you travel inland from Big Sur, over the mountains and into the valley, you might come across a farm sporting acres upon acres of fresh herbs, flowers, regional greenery, and other beautiful plants … | Continue reading
We’re officially in that post-Labor Day transition time where the abundance of sunshine and summer produce tricks us into thinking fall is not around the corner. But we all know better, and with cozy dinners and holiday feasts on the horizon, your table and cookware could probabl … | Continue reading
We’ve teamed up with our friends at Steele Canvas—makers of durable, high-quality canvas baskets—to tackle all things laundry. Here, we’re highlighting one of our editor’s favorite products: The Canvas Elevated Truck. Until recently, my laundry bin was nothing more than a perfor … | Continue reading
There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips. … | Continue reading
Broccoli—the sixth most-purchased vegetable in the United States—will likely appear in your refrigerator sometime in the next few weeks. When it does, there are over 900 broccoli recipes on our site that will help you transform these miniature green trees into something delicious … | Continue reading
As we discussed last week, there are many ways to set a farmhouse-inspired dinner table. Whether you lean traditional or modern, the underlying feel of the design aesthetic tends to encapsulate a simple, chic, and cozy feel. Typically, the modern farmhouse style is a combination … | 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. If you believe that boxed wine can't be h … | Continue reading
If you’re a fan of multi-purpose cookware, you've come to the right place. Staub—the famous French cookware brand—has a two-in-one grill pan and cocotte and it’s on sale right now. If you’re unfamiliar with what a piece like this could do for you and your kitchen, this tried-and- … | Continue reading
Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a way to combat Late Summer Erasure™. Summer—and outdoor grilling—season may … | Continue reading
We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksgiving tables have something … | Continue reading
This article was updated in August 2023 to include more of our favorite recipes. There are some dishes that have be made on Thanksgiving day. Turkey cannot be roasted—or deep fried—ahead of time, mashed potatoes will not stay fluffy, and Pot-Stuck Brussels Sprouts will not remai … | Continue reading
I love an everyday cake. Not necessarily a cake that you eat every single day—just one that you could, and one that doesn’t require much fanfare or intense grocery shopping. One that you can whip up with ease, even on a Tuesday; one that you’d be proud to take to a dinner party; … | Continue reading
When it comes to building out your cookware collection, it's easy to get bogged down by all the options. Do you want a smaller skillet that's perfect for single-servings of eggs? Has cast iron been calling your name? Are you weighing the pros and cons of nonstick? Don't worry, we … | Continue reading
This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen. Sure, you’ve heard of compound butter, but what about its flavorful friend, compound mayonnaise? Just like butter, mayonnaise—a simple emul … | Continue reading
This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen. Confession: This cake involved some subterfuge. After baking it and enjoying a slice, I knew I'd hit upon an exceptionally good recipe. I'v … | Continue reading
This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen. The summer tomato needs no introduction, nor grand orchestration of ingredient bolstering. Simply enhanced with a touch of salt to draw out … | Continue reading
As the summer season quickly approaches its end, we're all clinging to the last bits of these warm-weather months—while also secretly looking forward to dusting off the turtlenecks and holiday decor. So we thought we'd help make the summer sendoff a little sweeter with a huge, si … | Continue reading
Labor Day is knocking on the door and we're not mad about it. At Food52, we're celebrating summer's final days in style—likely through some combination of backyard grilling, breezy cocktail sipping, and full throttle cannonballing into the pool. We'll also be diving head-first in … | Continue reading
Winter holidays get billed as the biggest baking season, but let me encourage you to rethink this. Fall—which is right around the corner—is the finest time to turn on your ovens, not just for the warmth it spreads through your kitchen, but to make the most of the bountiful produc … | Continue reading
When I was a child, I got into such a bad pinching war with my older sister Zoe at a pilgrim-themed summer camp during the butter churning demonstration that we were both removed from the activity. As a result, I never learned how to make homemade butter. That changed last week. … | Continue reading
We’re getting ready for fall in the best way we know how: by collecting inspiration for all of our upcoming baking projects. Fall is the start of the unofficial baking season—the weather cools down, activities turn indoors, and winter holidays appear on the horizon. It doesn’t hu … | Continue reading
A cheese board doesn’t need to be some grand act of self-expression. While we adore original, thoughtfully curated partnerships of cheeses, crackers, pickles, and meats, that sort of culinary production can require more effort than we can muster on a hot summer evening. But the … | Continue reading
Late summer means preserving all the things, whether you grow your own food like I do at Catbird Cottage, or you’re one to fall into reverie, dazzled by the innumerable tables of colorful fruit and veg at the farmers’ market. Right now, my daily goals include preserving this boun … | Continue reading
If you’re hoping to streamline your cooking routine, it’s important that you have the right tools. Rather than overcomplicating your kitchen with unnecessary, single-use pots or appliances, investing in a few key, multitasking cookware items can make cooking easier and less daunt … | Continue reading
In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A veg … | Continue reading