If you’re looking to dive into baking more Swedish pastries (which, as the person behind a series called What’s For Fika, I highly recommend you do), a semla is a great place to start. And if you’re anything like me and spend all day looking at food pics on Instagram, one or two … | Continue reading
Cookbook author Stacey Mei Yan Fong has lived in Singapore, Indonesia, Hong Kong—and that’s only naming a few. Growing up, she moved constantly, hopping between apartments, neighborhoods, and countries. So when she found a rent-stabilized Brooklyn apartment on Craigslist in 2011, … | Continue reading
One of my favorite things to do is recreate famous or popular recipes, and living in NYC, I never run out of inspiration. My Instagram feed constantly teases me with stunning desserts, and if you live here, chances are you’ve heard of the devil’s food cake at Claud. It features s … | Continue reading
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. Pancakes are a lot like chocolate chip cookies. … | Continue reading
To be paid for food writing, you’re required to sign a contract riddled with non-negotiables. Some are obvious—caring about Ina Garten, treating ramp season like Christ’s resurrection—while others are more discreet (using the phrase “having a moment” weekly). While I appease near … | Continue reading
With news coming in about the ongoing bird flu, the Hotline has gotten a ton of questions about egg and poultry safety, budgeting, and alternatives—so we want to cut through the noise to provide some answers. Why are eggs so expensive? We are in the midst of a major outbreak of H … | Continue reading
Some of the simplest, most satisfying dinners start with a can of chickpeas—and we have the recipes to prove it. From creamy hummus and crispy falafel to hearty soups, stews, and pasta dishes, these chickpea recipes highlight just how versatile garbanzo beans can be. Whether you … | Continue reading
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Photo by James Ransom We are near … | Continue reading
If you’ve noticed rising egg and chicken prices (even Waffle House is tacking on 50-cent surcharges because of shortages) or read one too many stories on bird flu, you might find yourself looking for egg and poultry alternatives these days. Or maybe you’re just looking for weekni … | Continue reading
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Scrapple. Scrapple, for the uninitiated, is a dish true to its name. At diners and breakfast tables across Philadelphia, the metro-area nearest to the Penn … | Continue reading
One of my strongest food memories from childhood is the endless pancakes we ate—for breakfast, lunch, fika, and sometimes even dinner. No matter how often my mom made them, they always felt like a treat. As we sat around the table, she kept them coming, sliding one pancake off th … | Continue reading
Rumor has it that Ina Garten’s engagement roast chicken is so good, it helped an iconic celebrity couple take the next step. Yep—Emily Blunt swears it played a role in John Krasinski popping the question. But you don’t need a proposal on the horizon to know that a great meal can … | Continue reading
Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. The most energy my husband and I can ever muster up for Valenti … | Continue reading
One of my favorite things about baking is feeding people and sharing my desserts. While the hungry crowd in our office eagerly devours every last crumb that comes out of the Test Kitchen (unless it’s not good, which I must admit, sometimes happens), there’s something extra specia … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. When the weather is—gestures broadly at everything—like this, nothing is more soothing and warming than a b … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. This week we’re talking about meal prepping, which I promise you isn’t just for health nuts. It’s also grea … | Continue reading
If there’s one thing I was put on the this earth to do, it’s to assure you that shareable dips do not have to be savory. Forget the Buffalo chicken and French onion and think about your favorite dessert—but in dip form. The internet has recently rediscovered this Sweet Cannoli Di … | Continue reading
Tess Gigone might be known for her viral cooking videos online, but she still swears by a handwritten recipe. In fact, she calls her collection of recipe cards one of her most prized kitchen possessions ever—that, and an offset spatula, of course. You might recognize the Toronto- … | Continue reading
You’ve probably heard of the five love languages, but we’d argue there’s a secret sixth one: food. No offense to roses, but some people would much rather receive rose-colored coupes or rose-flavored chocolate. And here at Food52, we get that better than anyone. We’d even go so fa … | Continue reading
I won’t argue with a classic Buffalo wing. I adore them, and they’re high on my list of priorities when it comes to the ideal Super Bowl spread. However, that means I'm buying a large bottle of Franks RedHot, which then languishes on my condiment shelf until the following Februar … | Continue reading
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. We are living in bakery renaissance times and y … | Continue reading
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. There’s a lot to cover this week, … | Continue reading
Compared to this column’s previous subjects (ham, bitters, non-alcoholic beer) you’d figure the Hurricane—a neon red, rum-heavy cocktail, served in a famous glass at the most famous bar in the country’s most famous drinking city—would especially lend itself to something titled “a … | Continue reading
Flowers and chocolates are great, sure, but when it comes to Valentine’s Day and Galentine's Day (that's February 13) gift-giving, personality-filled picks always wins. Whether your loved one has a soft spot for gorgeous glassware, swoons over gorgeous treats, or secretly loves a … | Continue reading
At Monsoon Market, a natural wine and snack shop in Phoenix, you might grab a bottle of chardonnay, only to do a double take. Sparkling and non-alcoholic? Made from 100% Spanish grapes, it’s crafted just like any traditional chardonnay until the final step, when the alcohol is re … | Continue reading
As someone who was born and raised in Miami, coffee is very important to me. Lovingly referred to as cafecito, coffee is essential to everyday life back home. From the mandatory 3 p.m. cafecito break that every workplace abides by, to an evening cafe con leche after a late night … | Continue reading
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? New York bagels. I’m just going to say it: New York City has the best bagels in America, and probably in the world. The absolute greatest, fresh out of the … | Continue reading
There’s only one football fan in my household, and as much as I’ve tried (which isn’t much), it’s not me. But while I can’t bring much excitement to the game, I can at least bring a good snack. Food media always goes all out for the Super Bowl—us included. And because this year’s … | Continue reading
It was one of those quintessential New York fall Sundays—golden leaves swirling in the breeze, tan double-breasted peacoats lining the streets, and the unmistakable sound of cowbells ringing through the air. The New York City Marathon was in full swing, turning the city into a ce … | Continue reading
This year we’re celebrating the big game in true New Orleans style, with seafood boil, a batch of Sazeracs, and a beignet croquembouche (yes, that now exists, thanks to Nea in our Test Kitchen). And it might get messy. So whether you're hosting your own Super Boil or keeping it l … | Continue reading
Not that anyone needs an excuse to drink hot chocolate in January, but if you’re looking for one, National Hot Chocolate Day is officially on January 31 (not sure who the officials are to be honest, but we're not complaining!). It makes perfect sense though: It’s cold out, and yo … | Continue reading
Even if you don’t know a first-down from a fumble, you can still enjoy Super Bowl Sunday for what we think is its best part of the day: the food. And what’s better than a lineup of slow-cooker recipes that practically cook themselves while you stay glued to the screen—whether for … | Continue reading
On Tuesday night, we hosted our fifth Nobody Cares Speaker Series at the Food52 HQ. This time our CEO, Erika Ayers Badan, sat down with three panelists who have mastered the art of turning their passions into influence: Mike Chau (aka Foodbaby), Becky Malinsky(of the 5 Things You … | Continue reading
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. You may recall that last Septembe … | Continue reading
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. I've been noticing something lately as I eat my … | Continue reading
We’re happy to report that soup season is still in full swing, mostly because outside our Brooklyn HQ, it’s been frigid. Thankfully, we have more than 3,000 soup recipes on our site, so we’re swimming in spoonable options. But, also, we get it: you’ve got better things to do than … | Continue reading
We’ll let the internet debate over “big lights” versus lamps. Here at Food52, we appreciate all kinds of illuminated objects, and thanks to our sister company, Schoolhouse, we have a new collection of handcrafted ones to choose from: Meet Benchmade, a line of lighting that’s all … | Continue reading
Everyone loves to complain about how expensive lattes and pastries are nowadays (and they’re not wrong), but also, I haven’t noticed any less people gathering, sipping, or working in coffee shops all around New York City. Why? It’s simple: Ordering an overpriced coffee, making sm … | Continue reading
Welcome to Come on Over, a Food52 newsletter about hosting life’s big and little moments. It’s where I’ll be sharing my personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to how to make extra seating out of every surface of my apartment. In this installmen … | Continue reading
I’m calling it: Gruel is coming back in a big way. You could chalk it up to a collective nostalgia, the rising cost of ingredients, or the popularity of all things whole and high quality grains. There’s even a stone mill and whole grain bakery slotted to open up right here in Bro … | Continue reading
If there’s one thing you should know about me, it’s that I love bean salads. And I mean really, really love bean salads. They’re simple to make, endlessly customizable, filling, and they keep for days in the fridge depending on the ingredients—making them perfect for the busy par … | Continue reading
In her recent memoir, Be Ready When the Luck Happens, Ina Garten recalls one of her favorite dinner parties: a simple, yet delicious three-course meal at her friend’s apartment in Paris (oh, to be Ina). The best part? They didn’t even use a formal dining room. Instead, they set u … | Continue reading
Bitters—the 40ish% ABV, cocktail staple, packaged in paper-wrapped hot sauce bottles, sold to humans of all ages on Amazon—are strange. They’re also popular. NA beer-like growth forecasts , a longstanding presence in many of the world’s most drunk cocktails, and the alarmingly po … | Continue reading
I must admit, the most difficult thing about my apartment upgrade series, Rental Sweet Rental, is the styling aspect of it. I can decorate a cake or a sheet of brownies without blinking an eye, but when it comes to laying out a room… well, let’s just say I hope you’re here for en … | Continue reading
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Laura, a Food52er who I met recen … | Continue reading
You can bring your Hunter boots and Nantucket sweaters out of storage: Seaside style—now called “fisherman core”—has taken over TikTok to the tune of millions and millions of views, earning its spot as one of the home trends you'll be noticing a lot this year. Photo by Schoolhous … | Continue reading
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. For years, I thought composting was a super complex process, reserved only for the most serious of home gar … | Continue reading
Cabbage is a top five vegetable in my book because of its affordability and versatility. It can be braised, sautéed, roasted, seared and stir-fried—you name it. But in my heart of hearts, my favorite preparation might just be slicing it super thin and eating it raw right off the … | Continue reading