As a part of the Food52 community, we want to invite you to our new offering: the Food52 Curator Affiliate program! As you already know, the Food52 Shop has a best-in-class selection of cookware, appliances, pantry goods, gifts, and all the products you need for your kitchen, tab … | 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. When I was tasked with writing about Food52’s most popular burger recipe, I thought I knew what to ex … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Good news: The Schoolhouse Summer Refresh Sale is on, which means you can save up to 70% off some of their best-selling sale styles, up to 60% off bedding and rugs, up to 30 … | Continue reading
Few things taste like summer more than biting into a freshly grilled, fully loaded, burger. The bun is buttery, the toppings are piled high (unless you're more of a minimalistic burger connoisseur and keep things simple or plain), and you know you'll be going back for seconds. If … | Continue reading
Summer is in full swing and with that comes seasonal shifts. At-home bakers are adding blackberries, cherries, and peaches to their go-to cobbler, pie, and crumble recipes. The friend who's always hosting is brushing the dust off of their outdoor lights and shatterproof drinkware … | Continue reading
To make the ideal burger bar, you need to nail two things: burgers and toppings. Lucky for us, our new Resident, Five Marys—a Northern California livestock farm run by Mary and Brian Heffernan—is an expert on both. Not only does Five Marys produce exceptionally consistent, grass- … | Continue reading
I find it very difficult for any homemade cake to surpass the quality one gets with a boxed mix. I don’t know if it’s the perfectly spongy texture, the just-artificial-enough flavor of vanilla or chocolate, or the ease with which it comes together—boxed mix just tastes better. It … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Playful, unpretentious, aspirational, inspiring, and brilliantly down-to-earth—stepping into Creative Director Joanna Bean Martin’s home is like experiencing all of the best … | Continue reading
For New York Times columnist and cookbook author Hetty Lui McKinnon, vegetables are more than just a food group—they’re deeply personal. “My father worked the produce markets in Sydney, so…we were surrounded by fresh, seasonal produce,” she says. “There was a sense of abundance.” … | Continue reading
Barbecue sauce does not belong in the top tier of condiments. It certainly doesn’t crack the top five (ketchup, mayonnaise, mustard, hot sauce, and ranch are all superior). However, barbecue sauce—typically a reduction of tomato, sugar, vinegar, and spices—is still a practical an … | Continue reading
Fifteen-minute dinners from the pantry. Shakshuka and ragú you can make ahead to take the angst out of having friends over. Shortcut recipes filled with things you don’t have to do, like babysit beans, slow-scramble eggs, peel squash, or knead bread dough. These are the sorts of … | Continue reading
It’s hard to predict which recipes will spark debate, but the marriage of two classic dishes was fuel enough for a recent Reel on our Instagram to catch fire. When we shared Emma Laperruque’s recipe for Spaghetti Carbonara Frittata, the reactions were swift. “Does anyone have the … | Continue reading
In the first episode of The Bear, the award-winning FX series that captures the chaos of a fictional Chicago restaurant, one thing is made clear: Crumbly bread does not belong on an Italian beef sandwich. Not only is this bread assertion true—it might be the most useful tip for r … | Continue reading
In Absolute Best Tests, columnist Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles the stalwart de … | Continue reading
If you're not familiar with cabbageware (yes, you read that correctly), we'll fill you in. Cabbageware is any ceramic—dinnerware, drinkware, snackware, you name it—that's designed to look like, well, cabbage. That's right: The same textured, leafy greens you'd find in the grocery … | Continue reading
We’re nearing that point in the summer where we simply do not, under any circumstances, want to turn on our ovens. But that doesn’t mean we don’t want dessert. There’s always ice cream, of course, but what about cookies, pies, and tarts? Here, we’ve gathered our favorite dessert … | Continue reading
Not all fritters are created equal—especially if you ask someone who grew up in a South Asian household like I did. Many of our mothers would fry up fresh pakora, a crunchy, chickpea- and veggie-based fritter, alongside verdant chutneys on any given afternoon and, of course, on h … | Continue reading
Individually, a good cup of coffee or an enjoyable dessert is already capable of dulling the sorrow of an otherwise forgettable meal. However, when put together into a single dish, these two can transform even the most average of meals into something truly memorable. In honor of … | Continue reading
With thousands of recipes on our site, dessert is, by no means, an afterthought to our community. Covering the entire confectionary gamut, this collection includes cakes, custards, ice creams, brownies, cookies, pies, and just about every other treat that’s ever been baked, froze … | Continue reading
The Fourth of July is fast approaching, and you may be wondering what to make for this year’s cookout. You can’t go wrong with a classic spread of burgers and hot dogs, but, to give you a head start, we asked our editors for the recipes they’re most excited for. Needless to say, … | Continue reading
This article is part of a product-testing series called Food52 Approved, a column where we thoroughly try, test, and review the kitchen and home products you've always wondered about. Food52 earns an affiliate commission on qualifying purchases of the products we link to. You wo … | Continue reading
In the heart of June, as the warmth of summer envelopes cities and towns, many Black Americans will commemorate Juneteenth with joyous activities guided by the rhythm of music, moments of introspection, and the flavors of summer. Juneteenth stands as a poignant testament to the i … | Continue reading
We’ve teamed up with Ken’s to highlight the dinnertime workhorse that is salad dressing. With an inspired line of dressings—from Creamy Caesar to crowd-pleasing Northern Italian—there’s truly something for everyone when Ken’s Dressings are involved. When it comes to summer cooki … | Continue reading
Too often, grilling is dismissed as an activity meant only for meat-eaters. While everyone’s eating steaks and burgers, vegetarians are left to fill up on the requisite platter of plant-based hot dogs, meatless burgers, and cold sides. What people tend to forget is that vegetable … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Set in the serene landscape of Bloomfield Hills, Mich. sits Jenna and Brandon Curry's picturesque dwelling. Filled with natural textures, clean lines, and a serene color pal … | Continue reading
I didn’t think I needed another bean in my life, to be totally honest. My pantry is stacked high with cans of chickpeas, white beans, bags of heirloom pinto beans, and beyond. Between them all, I barely have time to let lentils into my heart, let alone a whole new bean variety. A … | Continue reading
So, you live in an apartment without outdoor space. (Me too!) In the colder months, that can feel like a blessing—no leaves to rake, no outdoor plants to care for, no snow to shovel—but come summer, it’s easy to get FOMOOG (Fear Of Missing Out On Grilling). Whether you’re a backy … | Continue reading
We've teamed up with Vermont Creamery to share a guide to all things cultured butter. Its tangy, extra-buttery flavor and high butterfat content makes it a favorite in our Test Kitchen, where it elevates everything from pastries and pie crusts to a simple slice of toast. It’s no … | Continue reading
If you've never used a plancha, you might be wondering what exactly differentiates it from a flat-top grill or griddle. With long and flat builds, the two look similar and can be used to cook many of the same foods—pancakes, bacon, burgers, you name it—so it’s natural to assume t … | Continue reading
If you're lucky, your summer months are filled with days basking in the sun at the nearest beach (or lake, if you prefer freshwater swimming). You spend countless days from late May through early September lathering on sunscreen, making the perfect playlist, and figuring out the … | Continue reading
Currently, I spend nearly all of my waking hours reading, organizing, editing, and writing about recipes. These food and drink manuals have somehow snuck into every facet of my working life—and I love it. Every month, I try to make as many of our recipes as I can. These were the … | Continue reading
If you're unfamiliar with Emile Henry, let's get you up to speed. Much like Le Creuset and Dansk cookware, Emile Henry wares are collectors' pieces known for combining function and beauty. The secret behind the high-quality and gorgeous French ceramic ovenware and kitchen accesso … | Continue reading
We've partnered with California Grown to celebrate all the ways you can cook with fresh, high-quality produce and ingredients (we're talking fruits, vegetables, nuts, and more) from The Golden State. Seasonal produce doesn't get much better than in the perpetually sunny, Mediter … | Continue reading
Grilling a steak is among the most iconic summer activities, but for many, it’s also among the most daunting. There’s no worse feeling than investing in a high-quality (read: pricey) cut of meat only to find you’ve overcooked it. Add dinner guests into the mix, and what started o … | Continue reading
This article is part of 52Cities, a column where we share editor-curated and community-loved recommendations for visiting our favorite places. Nashville has it all: live music, great food, and an easy way of life that’s delightful to dip into for a weekend (or longer). While man … | Continue reading
If you gathered your friends or family and compared the contents of your pantry shelves, we're sure everyone's would look a little different. There would probably be overlapping staples, of course—like flour and sugar, spices and seasonings, and nonperishables—but look closely, a … | Continue reading
At Food52, we know that sometimes you need to play the hits. For us, that might mean looking back at our most popular recipes (like we did with grilling and cocktails), our biggest stories, or—in this case—our best-selling products. These are items that do their jobs well and are … | Continue reading
There are a million reasons why I prefer summer to all other seasons, but being able to grill multiple times a week ranks high on my list. Perfectly charred steaks, roasted corn in the husk, smoky, cedar-plank grilled fish—everything seems to taste better when cooked outside over … | Continue reading
If you're unfamiliar with the irritating experience of having sand or dirt kicked into your food at a park or the beach, well, we're jealous. There you are, about to take your first bite, only to realize your meal was recently seasoned with a bit of nature. Instead of salt and pe … | Continue reading
Le Creuset’s enameled cast iron and stoneware has always been a favorite among our community, and with good reason. Every product made by the famed heritage brand is extremely functional, durable, and versatile. However, out of all of the Le Creuset products we carry in our Shop, … | Continue reading
Why is it important to clean a grill? And how come leaving charred bits and leftover cooking oil doesn’t season the grates similar to a cast iron skillet? Well, first and foremost, grilling meats at high temperatures can actually produce carcinogens, which are then left behind on … | Continue reading
Like beer cocktails and microwave risotto, no-churn ice cream is one of those things that sounds like it shouldn’t work, but actually totally does. As it turns out, as long as you have the right technique and ingredients, you don’t need any special equipment to make the creamy, d … | Continue reading
Macaroni and cheese has been my favorite food from the very beginning. My journey, like so many, began with neon-orange Easy Mac and led to the exploration of many variations both at home and in restaurants—from Outback Steakhouse's absurdly creamy mac with penne (which I thoroug … | 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. Earlier this week, the James Beard Foundation announced its 2023 award winners. The awards—often refe … | Continue reading
We talk a lot about summer cooking here at Food52. Once the temperatures get high enough to warrant regular backyard dining, we can't help but focus on summer salads, grill-friendly recipes, and cocktails you'll want to sip on under the sun. However, we can't ignore summertime ba … | Continue reading
If you love making pizza at home, odds are that you probably have a pizza stone. The beloved kitchen tool helps you get that perfectly crispy, restaurant-quality crust in your standard oven or on the grill. If you're wondering how, it's simple: Pizza stones are typically made fro … | Continue reading
Charcoal grilling can be intimidating. You don’t have knobs to immediately adjust the flame, there’s no ignition button to magically start your fire, and unlike universally consistent propane, every charcoal burns differently. While these compounding variables might sound like a … | Continue reading
If you've ever started cooking a recipe with the best of intentions, only to discover halfway through that you simply don't have one of the key ingredients it calls for, know that you're not alone. This is timeless tale, whether you're a pro chef or a home cook, but our editors h … | Continue reading