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
Spotting future food trends can feel tricky, but the simplest way to gauge what’s coming is by paying attention to what's already gaining traction—not just in restaurants, but in cocktails, grocery aisles, and home kitchens. As someone who loves food trends, I couldn’t resist dig … | Continue reading
Lately, I’ve been working on a recipe for a Chorizo Sweet Potato Tot Hotdish, a southwestern twist on the Midwestern original using black beans, jalapeños, and enchilada sauce. I had been making it in a classic 9x13 casserole dish and wanted to test a smaller batch. But all I had … | Continue reading
If you’re lucky enough to attend one of Jessica Seinfeld’s legendary dinner parties, you might walk away with a new best friend—or maybe even the love of your life. That's because the executive producer and bestselling cookbook author knows a thing or two about creating an atmosp … | Continue reading
As a part of our 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. Not every new pop-up, bakery, restaurant, o … | Continue reading
2021 had the Espresso Martini. 2022, the Negroni Sabliato. And now that 2025 is officially here, we can’t help but take our best guess at what food and drink trends are about to explode. If there’s one cocktail poised to soar in popularity this year, my crystal ball says it’s the … | Continue reading
Welcome to Rental Sweet Rental, our series of home hacks and tiny tweaks that can transform your rental space—without you having to worry about getting your deposit back. From semi-pro peel-and-stick tips to kitchen cabinet makeovers, we’ll show you how to make even a rental feel … | Continue reading
The holidays are nearly over, which means if you’ve celebrated like I did, you have a fridge full of leftovers. Accordingly, we asked our readers and scoured our archive for questions about how to use leftovers and how to store them safely. Find our answers below: Can I only rehe … | 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. Whistler is high on drama. Photo … | Continue reading
It’s a loaded word: trend. It embodies a delicate equation, one that depends on the passing of time, a collective opinion, and the promise of new (or returning!) things on the horizon. It’s possible to gather some clues as to what’s coming up next—social media has become a crysta … | Continue reading
Shaking cocktails to order for a room full of party guests may sound like the surest way to look like a cool, calm, and collected party host, but it rarely turns out well. If you’re anything like me, two rounds in you’ll be sweating—and still have a long list of friends waiting f … | Continue reading
Popular paint colors come and go, but there are some trends with serious staying power. When it comes to interior color palettes, it’s not often you’ll want to go bold 100 percent of the time. Digging deeper to nail down the perfect mix of hues for your space is a big task—some s … | Continue reading
If one thing is true about 2024, it's that you shopped from us—a lot. From chic kitchen essentials to thoughtful home upgrades, these top-selling Food52 Shop products of 2024 have quickly earned their place as fan favorites, and for good reason. Whether you're desperately in need … | 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. Between Guinness and Paul Mescal both trending … | 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. It’s been a long year, right? And I sincerely hope you’re getti … | Continue reading
Even though we’re always testing new recipes, there’s something about the classics that keep us coming back—and clearly, you feel the same way. From Ina Garten’s lemon roasted chicken to Maialino’s olive oil cake, these are the dishes you bookmarked, remade, and raved about all 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. Photo by Amanda Hesser Photo by A … | Continue reading
As much as we love the ease of finding recipes online (with more than 50,000 on our site, there’s plenty to explore), there’s still nothing quite like cracking open the pages of a physical cookbook. While our digital archive continues to grow, so does our collection of physical c … | Continue reading
For many people, the holidays mean crunchy, golden, deep-fried-delicious foods. Hanukkah is the festival of lights, but real ones know its really just as much about celebrating the oil that kept the lamps lit. That’s why we make latkes and sufganiyot (jelly donuts) every year. Bu … | Continue reading
Former Food Network star Giada De Laurentiis is trying to start a "chocolate pasta movement.” Recently, the Italian cook shared a childhood recipe on TikTok: warm pasta covered in hazelnut spread. Alarming? Buddy the Elf spaghetti level of craziness? Maybe, but I’m not going to k … | Continue reading
This week I’m publishing a recipe for lohikeitto, a classic Finnish salmon soup that goes heavy on dill. It's delicious (and I’m not just saying that because I developed it), but as I poured full-fat heavy whipping cream into a simmering pot of fresh salmon and root vegetables, I … | Continue reading
If you’re the go-to dessert person—the one always tapped for cookie swaps, bake sales, or holiday party potlucks—December probably feels like one endless baking marathon. As the month winds down, so does your flour supply, your sugar stash, and your baking stamina. While homemade … | Continue reading
My mother has roasted a chicken almost every other Sunday for as long as I can remember. She’d season it in a wet, garlic-heavy adobo, fill it with a box of Stove Top stuffing, and roast it covered for what felt like hours and hours. The end result was always a bird with the dark … | Continue reading
As a part of our 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. @food52 Tis the season to order $20 themed … | Continue reading
Welcome to Road Show, a series where our Test Kitchen creator Noah Tanen dives deep into a regional recipe and tries it out for himself. First up? New York’s Utica Greens. It’s no secret that New York loves its food destinations. It’s likely you’ve heard of Rochester, where resid … | 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. The combination of anxiety and excitement that comes with prepping and cooking for holiday dinners is almost addicti … | Continue reading
Every year, the joy of holiday decorating is quickly followed by a not-so-joyful reality: packing up everything when the season ends. This year, we’re thinking ahead—but don't worry, we’re not suggesting you pack up your holiday spirit early. That said, there is a best way to sto … | Continue reading
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. All the Ways to Use Deli Containers In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: What are the sizes o … | 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 Someday I … | 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. We are barreling towards the holidays and asked our readers for all of their gifting questions. The Hotline sat down … | Continue reading
The holidays are just around the corner, and if you’ve missed shipping deadlines to guarantee gifts on time (we’ve all been there), don’t panic. Although wrapping up a picture of your gift or blaming shipping delays is always a (not awesome) option, we’ve thought of a better one: … | Continue reading
When I think of Swedish cookies, one of the first that comes to mind is “snittar.” Technically, the word snittar just means a small cookie, but it also refers to a specific type—one my grandma often has on hand when visiting her. These cookies can come in any flavor (chocolate, c … | Continue reading
A few weeks back, our team voyaged from the Brooklyn Navy Yard across the East River, through the Financial District, and up to Midtown to report on Hurricane Tourist: A category five nor’easter expected to pulverize Rockefeller Center for most of December. Upon arrival, we saw w … | Continue reading
London Dry. Hendrick's. Beefeater. James Bond’s Vesper martini. When you think of gin, there’s a reason your mind might immediately wander across the pond. Or maybe it’s because the U.K. actually leads the world in gin exports, sending some of their best work all around the globe … | 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. Last week, I bought three tickets to Wicked, and the grand tota … | Continue reading
Wreath-making, cookie swapping, and a little seasonal shopping—does it get any more holiday than that? On Saturday, Food52 joined forces with The Local Greenwich Moms Network in Greenwich, CT, to greet the season with our Holiday Family Fête. Children hovered over the sweets tabl … | Continue reading
The holiday season is in full swing, and with shipping deadlines looming, the pressure to find the perfect gift is officially on. It’s also around this time when creative ideas start to dry up and you need some quick inspiration. Maybe you’ve still got a few people on your list w … | Continue reading
In Alex Severin and Maren Lankford’s 18th floor, one bedroom, Upper West Side apartment you’ll find a grand piano, a cat named Dorian, and nearly 50 pepper mills. “They’re little wooden sculptures,” Maren told me over Zoom, referencing the two floating shelves in her backdrop, ea … | Continue reading
Whether it’s over toppings, trends, or regional staples, everyone seems to have a strong food opinion. East Coast vs. West Coast, pineapple on pizza, ketchup on everything (or nothing)—the debates are endless. That’s why we’re excited to introduce Stir the Pot, our new social ser … | Continue reading
We already know what a thrill it is to browse virtually at Food52, but this week, we’re taking our Shop on the road and putting our wares on display at Salon 21 in New York City. Photo by Ty Mecham On Tuesday night, we celebrated our inclusion in Salon 21’s Home for the Holidays … | 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 Ty Mecham Photo by Ty Me … | Continue reading
We recently got a question to the Hotline that asked about the proper time to make eggnog. I hope you’re sitting down, because my answer might surprise you: The best time to make the eggnog you’ll drink on Christmas is on Thanksgiving—or even Halloween. That’s right, the best nog … | Continue reading
As the holidays creep closer, that familiar gift-giving panic starts to set in. Shipping deadlines are looming, wrapping is never-ending, and then there’s always that one friend who already has everything—or the one who insists they have “too much stuff.” So, what’s a thoughtful … | Continue reading
In July 2002, after sampling and reviewing over a dozen wheat beers for the New York Times, our Food52 co-founder Amanda Hesser came to the following conclusion: “An excellent wheat beer can be much like a very good Cabernet Sauvignon. Both can have a lot of body and complexity a … | Continue reading
In 2019, Americans spent more than $150 million on eggnog—which, at the time, meant roughly 50 million bottles of that festive cream and egg beverage traveled from grocery store shelves and into the bourbon-soaked, nutmeg-topped punch bowls found at every halfway decent holiday p … | Continue reading