Summer may not officially kick off until June 20, but we all know that it unofficially arrives once the sidewalks start to radiate heat. Which, depending on where you are, can be in late April or early May (we see you, Florida). Our favorite thing to eat when it's positively scor … | Continue reading
My mom has been talking up a recipe called Brownie Brittle. As a fan of crisp cookies—she baked her Tollhouse chocolate chip cookies dark, and makes Corby Kummer’s nutty, shard-like biscotti—a brittle is very on-brand for her. Still, isn’t a brownie’s most appealing attribute its … | Continue reading
This article was updated in June 2024 to include more of our favorite products. I looked out Amanda Hesser's kitchen door at one of my very first Food52 photo shoots, and there Merrill was: Out on the deck, wrangling a very hot, flaming grill. Badass. Read More >> | Continue reading
This article was updated in June 2024 to include more of our favorite products. The Mezcal Amaro—a smoky, acidic, and spiced cocktail that includes its namesake ingredients, plus ginger beer, grapefruit, and lime juice—is what a Dark & Stormy wants to be. Refreshing and warming, … | Continue reading
If you follow me on Instagram (@amandahesser), you know that I have a feature called “Beer du Jour” where I highlight great craft brews. You may also have noticed that I like an Americano (the Campari cocktail, not the coffee). Like anyone who gets New York Times emails, in addit … | Continue reading
A couple of weeks ago, I included a photo of a rhubarb and strawberry cake that I’d had for Mother’s Day, and rudely did not include the recipe. Your exasperation was heard! You can get the recipe here. This cake recipe comes from Ava Chambers, a food stylist, who’s the only pers … | Continue reading
The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment. Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanic … | Continue reading
Jojo, Food52’s General Manager and Super Enthusiast, went to an industry party this past weekend where guests were encouraged to choose a sticker that “reflects how you’re feeling.” Options included “not sure why I’m here,” “wearing the wrong shoes,” and “hoping for the best,” am … | Continue reading
This list answers a simple question: If served on a platter during a Memorial Day barbecue, which Food52 recipe would be inhaled the quickest? Now, the phrasing of this question may seem crude, but I assure you: Making food that people really want to eat is a good thing. It means … | Continue reading
If you’ve been tuning into Recipe Drop, or Break an Egg, you've likely seen César, Nea, Anna, and a few special guests in our Test Kitchen making recipes that you’ve mentally filed under “must try this.” Well, Memorial Day weekend is your chance to catch up on all the dishes you’ … | Continue reading
Photo by Amanda Hesser Photo by Amanda Hesser Above was my Mother’s Day dinner—roasted salmon over greens, potatoes and asparagus, followed by a rhubarb, strawberry, and mint cake. Note the asparagus without any frippery! Simply steam it and top it with butter and coarse salt. We … | Continue reading
Great for sipping chilled or on the rocks, Cayman Jack® Margarita Flavors offer a sophisticated and hand-crafted experience you can crack open at home or enjoy on your next adventure. Discover all their authentic-tasting margarita flavors at www.caymanjack.com. Tacos can turn any … | Continue reading
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. If you grew up in the ‘90s like I did, chances are high that you also watched the charmingly Briti … | Continue reading
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. Cheese has been made in Wisconsin since before it was even a state. In the 1830s and 40s, a wave o … | Continue reading
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. When you grow up in a family that owns a business, there are typically two outcomes when it comes … | Continue reading
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. In 2019 I was lucky enough to attend the annual American Cheese Society Awards, hosted that year i … | Continue reading
This past Saturday, I did The Great Saunter, a 32-mile walk around the shoreline perimeter of Manhattan, hoofing it up the West Side’s promenade, across Inwood Park with its cherry trees and sprightly spring blooms, and down the East Side with views of the many bridges that stapl … | Continue reading
In one of my weekly newsletters, I asked readers to share what snacks and other plane prep products they take on flights. The Food52 community delivered, and I’m excited to share! But first, a quick aside: Several of you referred to a story about plane snacks that I wrote for the … | Continue reading
Tad and I went to a party for Amor Towles’s new story collection, Table for Two, at his home in Manhattan. He served two plump, beautifully glazed hams next to a basket of fresh biscuits—reminding me, an over-planner, that keeping it simple is often the best way to go. So let’s p … | Continue reading
Jojo is back in the house! Back in 2014, after we’d launched our Shop and it took off, Merrill and I realized we needed to bring on an experienced team. Industry friends kept telling us to hire Jojo Feld. So we did. It didn’t take long to see her strengths. She had an eye for gre … | Continue reading
Dear Food52 Community, I was just in Portland, OR, where the sun decided to make an appearance, and Denver, where it decided to snow in late April. Now back in Brooklyn with its cherry blossoms and garbage. Read More >> | Continue reading
Was one of your resolutions for 2024 to “try something new”? Still looking for that new thing even as we enter the middle of spring? The Food52 Cookbook Club has you covered! We cook through a new book each month, and our member-selected title for April is The Global Pantry Cookb … | Continue reading
Dear Food52 Community, Today is a Big Day at Food52. We have news, friends. Read More >> | Continue reading
We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free shipping on your first box p … | Continue reading
We’ve teamed up with HelloFresh to make your weeknights a little sweeter. Sign up for their meal kit service now through May and you’ll get Free Desserts for Life (really!). Use code FOOD52 at checkout. (Note: One free dessert item per box while subscription is active.) Most cook … | Continue reading
Dear Food52 Community, Last week, someone on Instagram gave us the highest compliment: Read More >> | Continue reading
A salad can mean anything. Butter lettuce, farro, favas, a jar of tuna—it’s hard to think of an ingredient that doesn’t “belong” in a salad. It’s as easygoing as a dish can get, especially in spring, prime salad-making season, which makes it the perfect subject of our first Food5 … | Continue reading
Sugaring season in Vermont is a short but sweet window in the last licks of winter—or, if you’re a glass half full person, the earliest days of spring. The daily temperatures are key for the gathering of maple sap: The nights must be cold enough to freeze and the days warm enough … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. As a child of parents from very different regions of India—a mother who hails fr … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Shortly after Jackie Carnesi arrived in New York City fresh out of culinary scho … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Shay Carrillo is the founding partner and chief creative officer of Portland, Or … | Continue reading
We’ve teamed up with Belle Coffee Creamer to give you a taste of how delicious real coffee creamer can be. Using real dairy and simple ingredients (read: no lactose, artificial hormones, or oil additives), Belle Coffee Creamer elevates the ordinary cup of coffee. Like the Myers-B … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Eliza Blank was once a very bad plant parent—a surprising origin story for the f … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Josephine Heilpern, founder of Brooklyn-based ceramics and home goods brand, Rec … | Continue reading
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Virginia Sin, the founder and creative director of Brooklyn-based ceramics and h … | Continue reading
Women’s History Month is underway, and while it’s always a welcome, 31-day-long reminder for us to reflect upon remarkable women—it just feels so stuffy and perfunctory, doesn't it? So, to celebrate this month Food52-style, we’re rebranding it “Women Are Amazing Month.” Throughou … | Continue reading
We’ve teamed up with Belle Coffee Creamer to give you a taste of how delicious real coffee creamer can be. Using real dairy and simple ingredients (read: no lactose, artificial hormones, or oil additives), Belle Coffee Creamer elevates the ordinary cup of coffee. Things are rarel … | Continue reading
George H. W. Bush nearly banned broccoli from his White House. Seriously—there’s an entire Wikipedia page titled George H.W. Bush broccoli comments, and after reading the “analysis” section, I’ve become certain: If I was eight years old, I would’ve loved to have dined with Bush 1 … | Continue reading
Ever since George Clooney traded his keys to the Casamigos Castle for a crisp billion dollars, celebrities—like Kendall Jenner, Matthew McCounaghey, and the guy that ruined twitter dot com—have hurled themselves towards any opportunity that pours from a 750ml bottle. Unfortunatel … | Continue reading
You don’t need to be a vegan—or even a vegetarian—to appreciate a vegan dinner. While I personally eat anything and everything, some of the Food52 recipes I make most often fall into this category. Creamy pastas! Hearty stews! Overachieving salads! Yes, please. Below are 44 of my … | Continue reading
It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own. The main takeaway from the … | Continue reading
By the time we meet Julia Child in the fictional Max show, Julia, her time in Paris, one of the most consequential periods in her life, has already passed. Her groundbreaking cookbook, Mastering the Art of French Cooking, has just been accepted for publication, and Julia, fully e … | Continue reading
Here's something to sip on: nonalcoholic cocktails. The next time you're craving a booze-free beverage that's refreshing, flavorful, and admittedly far more interesting than seltzer water mixed with a splash of cran, turn to these 38 recipes. From variations on homemade lemonade … | Continue reading
My yoga instructor Adriene’s favorite phrase is, “Find what feels good.” As in, when you’re settling into a posture—be it pigeon or crow or cat-cow—adjust your neck and back and arms and legs until everything, well, feels good. I think about this a lot when I’m cooking. Feel-good … | Continue reading
The secret ingredient in every one of our Five Two products has always been our community. Using your input and reviews, we design the ultimate tools, and that goes for our latest drop of bakeware and barware. From easy-release loaf pans to brass bottle stoppers, these game-chang … | Continue reading
We’ve teamed up with NOLET’S Gin to share a few of the warmest and brightest holiday cocktails. These sips come together with NOLET’S Silver Gin, a floral spirit that’s been crafted with over 330 years of distilling expertise by the Nolet family using real botanicals. When it com … | Continue reading
A Christmas main can be many things: smoked ham, roast turkey, prime rib, red snapper, whole cauliflower. But whatever it is, there’s probably just one (maybe two if you’re accommodating different diets). The sides, on the other hand, are a chance to let loose. Pick a salad, a br … | Continue reading
Latkes are the best thing in the world, just the way they are. That's our starting premise, and we won't budge from it. However, we will say that even the best holiday snacks can always benefit from a push to be just a little bit better—especially when it comes to fried patties o … | Continue reading