If your kitchen cabinets are filled with stackable dinnerware and cups, you have Lella and Massimo Vignelli, along with plastics manufacturer, Alan Heller, to thank. In 1964, Vignelli designed a bright, colorful, and perfectly stackable melamine tableware set. As writer Alissa Wa … | Continue reading
It’s no secret that we at Food52 are obsessed with knowing the questions that our community members are asking, the expert tips they’re sharing, and the goods they’re buying. After all, our community is the backbone of who we are—we’re constantly inspired by and thinking of y’all … | Continue reading
“We display everything because we’re not disciplined enough to put things away,” jokes Chris Mitchell of the homes he shares with his wife, Pilar Guzmán, and their two sons. Perhaps, but the couple has mastered the art of display. Be it the glass shelving for china that turns the … | Continue reading
For something that’s intended for frequent use, it’s unfortunate how often nonstick pans are weak, flimsy, and temperamental. Whether you’re simply frying an egg, sautéing some vegetables, or searing a piece of salmon, these common structural inefficiencies undermine nonstick’s p … | Continue reading
Finding fresh, fun ways to incorporate color into the design of your dinner table can be an exciting challenge. If you're someone who prefers a more subtle, minimalistic use of color, it all comes down to skillfully choosing the right hues and placement to keep things calm. If yo … | Continue reading
I am a huge fan of pairing contrasting flavor notes to taste things more deeply. It might sound strange, but have you ever noticed how a little scatter of flaky salt on chocolate mousse elicits more of its chocolatey-ness? Or a drizzle of honey added to miso further summons its s … | Continue reading
Usually, I prefer kitchen tools that have one purpose or function. You know, something that has a single focus that it nails every time: a great Dutch oven, a decades-old cast-iron skillet—you get the idea. So, when I was tasked with testing Staub’s Cast-Iron 2-in-1 Grill Pan & C … | Continue reading
It’s September 2010, and Food52 just celebrated its first birthday. Meanwhile, Emeril Lagasse has a weekly talk show on something called “Ion Television.” The 14th season of Ina Garten’s Food Network show Barefoot Contessa is in full swing. So is the sixth season of Anthony Bourd … | Continue reading
This article—shared in partnership with our friends at VisitLex—is part of 52Cities, a column where we share editor-curated and community-loved recommendations for visiting our favorite places. As a native Atlantan, I’m no stranger to visiting Southern cities—spring breaks spent … | Continue reading
We’ve teamed up with LG to help you level up your kitchen game. Whether you’re in the market for a new, energy-efficient range or you’re looking to splurge on a state-of-the-art wine fridge, LG has you covered when it comes to reliable home appliances. As a recipe developer and … | Continue reading
It's no secret that here at Food52 we love all things Dansk. Especially when it's part of Dansk's Købenstyle collection. If you're unfamiliar with Dansk—the Danish design brand that was founded in 1954 and has been part of the Food52 family for a while now—we'll bring you up to s … | Continue reading
Schoolhouse—our sister brand known for its fun, colorful design accents, furniture, hardware, and lighting—just dropped some fresh new arrivals to celebrate the summer (and to give shoppers a taste of what'll be arriving on the digital shelves this fall). Since our community love … | Continue reading
Carbon steel is cast iron’s more athletic cousin. It heats quicker, moves easier, and when adequately seasoned, maintains a nonstick surface. You can fry an egg on carbon steel, and you should sear a steak on it. You can also toss pasta, fry bacon, sauté asparagus, and blister sh … | Continue reading
For nearly a century, Nabisco’s Famous Chocolate Wafers have been essential to the classic icebox cake and the crusts of no-bake pies and cheesecakes. They hit the market in 1924 just as refrigerators were working their way into American homes and made icebox cakes, which origina … | Continue reading
For almost all of July, a handful of our favorite Le Creuset pieces have been on sale. But, all good things must come to an end. Once August hits, the sale will be no more, meaning it's time to scoop them up right now. Whether you're looking to replace your worn-out skillet or an … | Continue reading
My harabeoji had many secrets, and one of them was tucked inside his BLT. He kept many things hidden—grief, remorse, worry—in an abyss of stubborn silence. He left Korea for San Diego in 1978 after enduring more than half a century of instability and loss. It was then, at 67, tha … | Continue reading
As a millennial born in the late 1980s, I’ve watched Barbie go through many life cycles: she’s had over 200 career paths, raised her various siblings, and built an incredible community in her fictional, plastic version of Malibu. In this time, there have been brief forays into co … | Continue reading
You get perks when you buy a coffee at your local cafe, miles when you book a trip on your favorite airline, and now, you can get points for all your Food52 contributions and purchases through our new loyalty program, The Table. Becoming a member is easy. If you already have a Fo … | Continue reading
Stainless steel is sturdy, sleek, and can be used to cook pretty much anything, making it the cookware material preferred by most professionals. Unlike its nonstick counterparts (which we still love!), stainless steel can handle high temperatures and metal utensils without the ri … | Continue reading
In the summer, the best bar setups have two things in common: mobility and ice. Whether you’re trekking out onto your fire escape for a night of rat-watching or meandering along some faraway coastline, the best summer cocktail moments are on the go. In these instances, it helps t … | Continue reading
We’ve teamed up with FreshDirect to make vacationing extra easy and breezy this summer. Order online or via their app to shop your go-to groceries, whether you’re prepping for a weekend beach trip or an overnight excursion. It’s the moment we’ve been waiting for all year—it’s of … | Continue reading
One of our editors, Anabelle Doliner, said it best in a recent cocktail glass breakdown: “When it comes to cocktails, we at Food52 think that the vessel that holds your drink is almost as important as the beverage itself.” It's easy to get overwhelmed by the options, and everyone … | Continue reading
I don’t want to pickle my kitchen counter. While the amount of boiling salt water I’ve spilled when pouring liquid from my pan into a jar may suggest otherwise, my pickling intentions have always been edible. So why have I baptized numerous countertops in scalding vinegar? The an … | Continue reading
You might know him from his New York Times cooking column or the videos he hosts on YouTube, but before that, Eric Kim was an editor right here at Food52—and, during his tenure, he created a lot of recipes, many of which remain community favorites to this day. From his column, Ta … | Continue reading
I’ve never seen my grandmother drink a single sip of coffee. No pourover, fancy French press, or flavored brew will tempt her away from her cabinet of caffeine-free teas and herbal tisanes. Known for pulling tea bags out of her pocketbook at restaurants, she once even brought bag … | Continue reading
Every home has its familiar sounds. Whether it's birds chirping outside a specific window, the muffled footsteps of upstairs neighbors, excited shrieks from kids in the backyards running through sprinklers, or a long string of honks below a window, these occurrences can often ser … | Continue reading
The best thing about pasta is you probably already have some. Whether it’s freshly rolled cavatelli (briefly) staying in your fridge or the shelves of dried penne lining your doomsday bunker, it’s something we can’t help but stock up on. And if it’s not already in your cupboard, … | Continue reading
This summer we've been introducing lots of exciting new makers, products, and lines to our Shop. There's cabbageware to collect, grilling tools and accessories, and kitchen and table pieces perfect for entertaining. With so many new introductions this season—and only more to come … | Continue reading
We’ve partnered with Marqués de Cáceres to curate two warm-weather menus featuring Spanish dishes paired with their premium wines—perfect for big hosting moments to casual weekend dinners. From crisp, bubbly Cava to spiced, oaky Rioja Crianza, there’s a lil’ something for everyon … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We consider the front porch as a gateway to the home, a way to set the stage for what lies beyond. With a little creativity and attention to detail, it's easy to transform y … | Continue reading
If you have trypophobia, fair warning—the dish I’m about to discuss (and that’s pictured here) may make you recoil. On our Instagram this spring, Food52 resident Mandy Lee revealed her riff on a street food staple whose variations are found across Asia. Called martabak, the panca … | Continue reading
While May’s top recipes were all about enjoying those final days of spring, June’s are decidedly more summery. Burgers were a major winner over the past month (no surprise—it was just Burger Week), as were other grill-ready mains, from steak to cabbage. It was a big month for our … | Continue reading
Well, we're officially halfway through the year. June has come and gone, meaning it's time to settle into summer (and look back at what our community loved from last month). June introduced a slew of new arrivals, sales, as well as some grilling tips, burger recipes, and primers … | Continue reading
Summertime is the prime season for eating outdoors, cooking with minimal effort (thanks to beautiful, seasonal produce), and all-around vibrant fare. Because summer gives and gives—both in abundance as well as the range of fresh produce—let the foods work their easy magic and foc … | Continue reading
If you've been shopping for a new cookware piece and ended up leaving the store (or closing out the browser) empty-handed and confused, that's ok, we get it. Cookware is a gigantic category that has so many subcategories and one-off, recipe-specific, specialty uses, that it can q … | Continue reading
Skewers—also known as kebabs, yakitori, souvlaki, satay, and brochettes—make grilling easier, more fun, and often more delicious. At their best, skewers are evenly cooked, deeply flavored, and served piled high on a platter near the grill—ready to be enjoyed outside with friends … | Continue reading
Good news: Our Summer Refresh Sale is on, which means you can save up to 60% off bedding (plus up to 60% off rugs, up to 70% off sale styles, up to 30% off table and floor lamps and so much more) now for a limited time. Whether you’re looking to invest in a timeless throw that wi … | Continue reading
By now, most of you are likely familiar with Five Two, our very own home and kitchen product line designed with our community’s needs in mind. Since 2018, we’ve launched everything from cutting boards and dish-drying racks to compostable cleaning cloths. Out of all of these offer … | Continue reading
Summer is in full swing and with that comes a season of fun. The friend who's always hosting is breaking out their outdoor lights and shatterproof drinkware, home bakers are plating up pies filled with summer fruits, and kids are diving into pool-party-friendly appetizers and sna … | Continue reading
I have vivid memories of visiting my grandmother’s house as a child. I know the way so well—the exact subway car to get off at so we’re closest to the exit stairs, the swirl ice cream machine we always pass where I beg my mom for a cone (“just this one time!”), the correct right … | Continue reading
Simple, clean, chic, cozy, and warm are all words often used to describe farmhouse design aesthetics. Under the umbrella of this design category—which is inspired by traditional European farmhouses from as far back as the 16th and 17th centuries—are two distinct categories: tradi … | Continue reading
When I was a line cook, I spent the majority of my time working the grill. On a nightly basis, I was responsible for not just a grill full of various types and cuts of meat—I also had to ensure that when they reached the dining room, they were cooked to each customer’s preferred … | Continue reading
This post contains products independently chosen (and loved) by our editors, writers, and community members. Food52 earns an affiliate commission on qualifying purchases of the products we link to. When we polled our community for their best cleaning tips and tricks, a few membe … | 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. Who among us hasn’t been burned by a dry turkey burger before? (Or chicken, or pork, or even beef, th … | Continue reading
The setting was Coney Island in the early 1900s. The characters were inventive, shrewd, cutthroat, and aggressive. The story was meaty and juicy, with glitzy and glamorous celebrities influencing the plot. No, this is not a pitch for an HBO prestige drama or Oscar-nominated biopi … | Continue reading
Macerated strawberries are as much a part of my dependable cooking technique arsenal as the Nora Ephron vinaigrette, adding a drained jar of tuna fish to freshly cooked rigatoni along with Pecorino, cream, and salt, or standing over the sink as I eat cold salami with my bare hand … | Continue reading
Any Sex and the City fan knows Carrie Bradshaw's kitchen has very rarely been used to cook. Over the six seasons of the original series and two post-finale movies, her oven has famously been used as extra closet space, not for making dinner. So, it's safe to say it was an excitin … | Continue reading
At its best, the veggie burger is more than just a meat alternative—it’s an opportunity to celebrate the flavors of vegetables, grains, and legumes in a convenient, delicious way (between two buns, covered in sauce). Of course, the veggie patty has range, too. A savvy addition to … | Continue reading