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
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Oklahoma Onion Burgers. Oklahoma onion burgers are having a bit of a national moment right now. Born out of the Depression era, when restaurant owners in O … | Continue reading
Tiramisu is one of those desserts that never goes out of style, no matter the season or occasion. And right now—it’s reaching a peak. From tiramisu pancakes to the viral tiramisu brownies, it's clear the iconic flavors are having a major moment. And according to Google Trends, se … | Continue reading
We are gathered here today to address the question that’s been on everyone’s mind this weekend—will the TikTok ban really happen? As the seconds tick down and we prepare to say goodbye to the platform we love to hate, we here at Food52 have found ourselves reflecting on all the w … | Continue reading
First things first: For the uninitiated, a kalimotxo is equal parts red wine and cola served over ice, often with a squeeze of lemon or lime juice. It’s a Spanish drink, a classic from the Basque Country but enjoyed all over. It’s also a party drink: light, sweet, and with a plea … | Continue reading
If you asked me for the one ingredient that I always have on deck, my answer is almost always lemons. Like many, I use them for every day cooking—in vinaigrettes, to squeeze over salmon, and to massage kale before adding to salads. But more importantly, I like to keep them around … | Continue reading
Citrus season is in full swing, and if your kitchen is anything like the Food52 Test Kitchen, you are flush with spent lemons, limes, and oranges. While these zesty carcasses are great for composting, I wanted to share my favorite way to make the absolute most of these sweet and … | Continue reading
Spend enough time on any of your social media feeds and you’ll start seeing some of the same pieces of furniture, paint colors, and textiles dotting the photos from your favorite follows. Curvy sofas, color-blocked storage, that platform bedframe everyone seems to have. Whether t … | 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 Photo by Ja … | Continue reading
If 2024 taught us anything, it’s that cottage cheese is officially back—and it might even be here to stay. After a steep decline (in 2015, NPR declared yogurt the reigning dairy champ), curds and whey has reclaimed its spot as a fridge staple, rising from its 1970s glory days, ac … | Continue reading
As we head into a new year, creating comfortable spaces drenched in personality is more important than ever. That’s a big prompt, which is why looking to the creatives who are doing just that is so important. There are tons of designers on our radar at all times, but we wanted to … | Continue reading
In August 2017, Seattle Weekly published an article posing a simple (albeit cheeky) question: “Is N/A Body Making Good Nonalcoholic Beer?” Eight years later, the column’s well-reported answer—no and probably never—best serves as a reminder for how nonalcoholic beer’s become so go … | Continue reading
This just in: Malört, the bitter wormwood liqueur long popular across greater Chicagoland, is going national. The Windy City’s greatest secret is out, and you're now just as likely to find this bartender’s handshake in a Bushwick cocktail bar as you are at a South Side dive. Orig … | Continue reading
Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshmallow filling piped onto a th … | 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. I secretly love Dry January. It’s a nice reset after the booze- … | Continue reading
Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consider to be an alarming rate, 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. Photo by Amanda Hesser Hello from … | Continue reading