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
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. There’s something inherently exciting about hosting friends. And now that warmer weather is finally here, we’re celebrating by sharing our tried-and-true tips for the season … | Continue reading
When our upstairs neighbors moved into the top floor of our brownstone in the 1960s—long before we got here—they filled the space with mid-century gems, like Hans Wegner Wishbone chairs, Knoll tables, and a Nakashima piece or two. Then, for 50 years, they didn’t change a thing. T … | Continue reading
At its best, a grazing table is the Disneyland of charcuterie boards and snack plates, but instead of Space Mountain and the Matterhorn you have a cascade of seeded crackers and sliced salami. Much like the happiest place on earth, a well-made grazing table has a clear theme, com … | Continue reading
We've made it to the first few days of June, meaning it's time to look back at what our community loved from last month. May was filled with new arrivals, sales, and gearing up for the summer hosting, cooking, and cocktail-making season, and many of the month's favorites reflect … | Continue reading
The days are long, and jorts are everywhere: It’s grilling season. While there’s absolutely nothing wrong with classic cookout fare (in my opinion, even the plainest burgers and hotdogs are culinarily perfect), at some point this summer, you’re going to want to spice things up. L … | Continue reading
Welcome to The Collectivist, where we share some of the many meaningful ways in which people live with their favorite objects and tell the stories behind them. In this edition, we visited Hetty Lui McKinnon—New York Times Cooking recipe developer and author of the delightful new … | Continue reading
Memorial Day just passed, meaning countless grills were recently fired up for the first time in months. At-home grill masters across the country dusted off their favorite aprons, grilling fork, and bags of coals (if they love an old-school, charcoal flame) and served up their off … | Continue reading
If there’s one takeaway from May’s most popular recipes, it’s that summer is here—and our community is ready to celebrate. This past month, we baked festive pink cakes filled with seasonal fruit and whipped up batches of panini stuffed with chicken, pesto, and sun-dried tomatoes. … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. If you're looking for a simple yet effective way to add charm and character to any room in your home, we might just have the perfect solve: DIY beadboard. If you're not fami … | Continue reading
When the warm weather hits, seafood brings verve and ease to everyday eating. Not only does seafood feel impressive, it also doesn't ask much in the way of cooking (which means more time for you to enjoy with friends and the great outdoors). Bonus: Oftentimes, another fish can ea … | Continue reading
It may be 4 o’clock in the afternoon, but the room is filled with the aromas of freshly brewed coffee. You try to block out the noise of your colleagues slurping brown liquid from spoons dipped over and over again into nondescript white mugs as you struggle to distinguish the var … | Continue reading
For years, my kitchen altar—the little marble tray full of cooking essentials that sits next to my stove—has looked exactly the same. It includes a wooden utensil crock, squeeze bottles of olive and vegetable oil, a butter keeper, a salt cellar, and a large wooden pepper grinder. … | Continue reading