When I visited my family home in Meath in January, my Irish mother dropped a bomb on me: the coddle I grew up eating (and often fiercely defended to strangers online) wasn’t the traditional version at all. Apparently, the rich, brown broth I swore by—made with oxtail soup—was nev … | Continue reading
Ever since I learned how easy it is to make my own coffee syrups at home, I’ve been unstoppable. And I think I’ve just developed my favorite recipe yet. I already knew the flavors of banana and coffee are perfectly complementary. I’ve made it all: banana milk from scratch, plain … | 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. One Thanksgiving weekend a few years ago, my ever-so-slightly c … | 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. You know that feeling when you’re overwhelmed a … | Continue reading
A great restaurant bathroom never goes unnoticed—at least not by me or just about everyone else I asked. Around New York City, some restaurants have taken their bathroom game so seriously that it’s become part of their brand, complete with their own hashtags and cult followings. … | Continue reading
In design and in life, most trends come back around. But we certainly didn’t have tassels on our 2025 bingo cards. And yet: In Apartment Therapy’s 2025 State of Home Design survey, 154 designers weighed in on the trends they expect to define the year. The unexpected frontrunner: … | Continue reading
The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—finally—you bite into one, and it … | Continue reading
A snowbird I am not, but when New York City’s frigid temps became too much (or too little, I should say) this January, my sister and I jetted off to Miami for a weekend of warmth—and to see Unrivaled, the WNBA’s off-season three-on-three league. When I put a call out on Instagram … | Continue reading
Cream cheese frosting can be notoriously difficult to get right, especially the consistency (if you can’t relate, I commend you). The goal: a silky frosting that’s pipable and holds its shape. And yet—cream cheese frosting can easily turn into a concoction that spreads too easily … | Continue reading
Welcome to Hotline Roundup, 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. Sourdough is the pinnacle of baking projects, and as such, people tend to have a lot of questions about ho … | Continue reading
The hottest reservation right now isn’t at a Michelin-starred spot or helmed by a celebrity chef. You won’t find it on OpenTable or Resy either. Instead, it might be happening in a cozy apartment in Manhattan, a tucked-away warehouse in Chicago, or a charming café in London. But … | 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. Some big news today: Read More >> | Continue reading
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Tomato Pie. For fanatics of regional pizza styles, tomato pie can be a bit of a hard sell. Seldom found in the case at an actual pizzeria, these golden cri … | Continue reading
I cannot escape dates. My entire social media feed consists of date recipes both sweet and savory, and I must admit, I have become obsessed. Apart from using date syrup in my coffee nearly every day, I probably consume 2-3 dates on a daily basis because of their rich, unique swee … | Continue reading
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring Maine-based Elizabeth Benotti Ceramics for her striking striped and window-paned pieces. The only class Elizabeth Benotti remembers truly … | Continue reading
Living in a small apartment in NYC (or anywhere for that matter) means constantly figuring out where to put your belongings without making your space feel cluttered. In my living room, I needed something that could hold a lot but still look good, and after having a hard time deci … | Continue reading
For the most part, hand soap gets the job done—nothing more, nothing less. Rarely does it stop you in your tracks, so when it does, it lingers on your skin and in your mind. Over the years, I’ve kept a running list of the best soaps, candles, and diffusers I’ve encountered at res … | 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. There are a million (a slight exaggeration) bak … | 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. Let’s cut to it: Today we’re talking about knives. Being confident at the cutting board can shave hours off … | Continue reading
As Food52’s resident Swede, the minute I heard about Hildur, a new Scandinavian-French restaurant in Dumbo, I made a reservation—no surprise there. I brought two friends, both of whom have been to Sweden with me and appreciate good Scandinavian food as much as I do. The minute we … | Continue reading
We laughed. We cried. And we definitely learned. At our February Nobody Cares Speaker Event, guest author and psychologist Dr. Jody Carrington, PhD left us with a notebook full of wisdom—and maybe even a few new perspectives on life. From human connection and burnout to the Mufas … | 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 topic. Whether you’re a major home cook or a takeout obsessive, you still have to wash dishes at some point. Which is why s … | 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. Me, looking creepy, at Schoolhous … | Continue reading
Fireplaces are often the centerpieces of a room—yet they can easily be an afterthought when it comes to accessorizing them. And since winter doesn’t appear to be going anywhere anytime soon, we have a few thoughtful upgrades to take your hearth from overlooked to a cozy, stylish … | Continue reading
Horror movies or anything remotely scary—especially body horrors—are not my thing, so when it came to The Substance, I was more than reluctant to watch it. What I do love though, are actresses Demi Moore and Margaret Qualley, so while I may have skipped over more scenes I’d like … | Continue reading
Let’s start with something we can all agree on: This cake, one that’s gooey in the middle and beyond sweet, is magically irresistible. If only we could all align on a name. You may have heard it called Neiman Marcus cake, gooey butter cake, or chess bars. All three of these desse … | Continue reading
This feels like the right time to tell you that I’m on a journey to learn how to cook venison. Not the farmed stuff—all respect to New Zealand, but that is a totally different thing. I’m talking about true wild, hunted venison. For now, I’ll have to skip the hardest part: harvest … | Continue reading
One bright side of these dreary winter months? Citrus season. And this year, it’s proving to the gift that keeps on giving. While margaritas are often linked to summery beach days, they shine just as bright in February—and maybe even better. Maybe that's why National Margarita Da … | 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 only thing I enjoy more than hosting an Academy Awards part … | Continue reading
Yes, we know how it sounds to say that books—which have been around since about 500 BC—are officially back, but hear us out: Barnes & Noble is making a major move in 2025, with plans to open 60 new stores. So if books aren’t necessarily making a comeback, the stores that sell tha … | 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. There are very few things that will get me to t … | Continue reading
If you bake often—or just find yourself wandering the baking aisle—you might’ve noticed jars of vanilla bean paste popping up everywhere. This thick, syrupy blend combines concentrated vanilla extract with real vanilla seeds, offering a deep flavor and those signature specks with … | Continue reading
Whether you’re hosting an at-home café this weekend, having a friend over for coffee, or just looking for a fun baking project, here are a few of my recent favorites that make me feel like spring is just a little closer. They vary in difficulty and time commitment, but depending … | Continue reading
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Midwest thin-crust pizza. If you’re a Chicago deep-dish enthusiast, move along, this article is not for you. Ok, now that that’s sorted: Welcome to the inn … | Continue reading
With winter storms wafting across the U.S. (along with freezing temps and gray skies), now’s the perfect time to turn your attention indoors. And while you’ll often find us inside on a snow day with a lengthy recipe, we also love to invest time in our homes with DIY projects that … | 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. Beauty on the NYC subway. Photo b … | Continue reading
Let’s be honest—it’s not easy being born in January or February. Those months are generally cold, dark, and typically reserved for hibernating. Which is why, as someone with an early February birthday, I’ve often felt more stress than excitement about my special day rolling aroun … | Continue reading
It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and honey instead of the classic, fl … | Continue reading
One of the most rewarding aspects of working at Schoolhouse, our sister brand in Portland, is the chance to design and bring to life our own exclusive lighting. It’s a collaborative process that requires hard work, dedication, and an unwavering commitment to quality, but we’re so … | Continue reading
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