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
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