Carbon steel is cast iron’s more athletic cousin. It heats quicker, moves easier, and when adequately seasoned, maintains a nonstick surface. You can fry an egg on carbon steel, and you should sear a steak on it. You can also toss pasta, fry bacon, sauté asparagus, and blister sh … | Continue reading
For nearly a century, Nabisco’s Famous Chocolate Wafers have been essential to the classic icebox cake and the crusts of no-bake pies and cheesecakes. They hit the market in 1924 just as refrigerators were working their way into American homes and made icebox cakes, which origina … | Continue reading
For almost all of July, a handful of our favorite Le Creuset pieces have been on sale. But, all good things must come to an end. Once August hits, the sale will be no more, meaning it's time to scoop them up right now. Whether you're looking to replace your worn-out skillet or an … | Continue reading
My harabeoji had many secrets, and one of them was tucked inside his BLT. He kept many things hidden—grief, remorse, worry—in an abyss of stubborn silence. He left Korea for San Diego in 1978 after enduring more than half a century of instability and loss. It was then, at 67, tha … | Continue reading
As a millennial born in the late 1980s, I’ve watched Barbie go through many life cycles: she’s had over 200 career paths, raised her various siblings, and built an incredible community in her fictional, plastic version of Malibu. In this time, there have been brief forays into co … | Continue reading
You get perks when you buy a coffee at your local cafe, miles when you book a trip on your favorite airline, and now, you can get points for all your Food52 contributions and purchases through our new loyalty program, The Table. Becoming a member is easy. If you already have a Fo … | Continue reading
Stainless steel is sturdy, sleek, and can be used to cook pretty much anything, making it the cookware material preferred by most professionals. Unlike its nonstick counterparts (which we still love!), stainless steel can handle high temperatures and metal utensils without the ri … | Continue reading
In the summer, the best bar setups have two things in common: mobility and ice. Whether you’re trekking out onto your fire escape for a night of rat-watching or meandering along some faraway coastline, the best summer cocktail moments are on the go. In these instances, it helps t … | Continue reading
We’ve teamed up with FreshDirect to make vacationing extra easy and breezy this summer. Order online or via their app to shop your go-to groceries, whether you’re prepping for a weekend beach trip or an overnight excursion. It’s the moment we’ve been waiting for all year—it’s of … | Continue reading
One of our editors, Anabelle Doliner, said it best in a recent cocktail glass breakdown: “When it comes to cocktails, we at Food52 think that the vessel that holds your drink is almost as important as the beverage itself.” It's easy to get overwhelmed by the options, and everyone … | Continue reading
I don’t want to pickle my kitchen counter. While the amount of boiling salt water I’ve spilled when pouring liquid from my pan into a jar may suggest otherwise, my pickling intentions have always been edible. So why have I baptized numerous countertops in scalding vinegar? The an … | Continue reading
You might know him from his New York Times cooking column or the videos he hosts on YouTube, but before that, Eric Kim was an editor right here at Food52—and, during his tenure, he created a lot of recipes, many of which remain community favorites to this day. From his column, Ta … | Continue reading
I’ve never seen my grandmother drink a single sip of coffee. No pourover, fancy French press, or flavored brew will tempt her away from her cabinet of caffeine-free teas and herbal tisanes. Known for pulling tea bags out of her pocketbook at restaurants, she once even brought bag … | Continue reading
Every home has its familiar sounds. Whether it's birds chirping outside a specific window, the muffled footsteps of upstairs neighbors, excited shrieks from kids in the backyards running through sprinklers, or a long string of honks below a window, these occurrences can often ser … | Continue reading
The best thing about pasta is you probably already have some. Whether it’s freshly rolled cavatelli (briefly) staying in your fridge or the shelves of dried penne lining your doomsday bunker, it’s something we can’t help but stock up on. And if it’s not already in your cupboard, … | Continue reading
This summer we've been introducing lots of exciting new makers, products, and lines to our Shop. There's cabbageware to collect, grilling tools and accessories, and kitchen and table pieces perfect for entertaining. With so many new introductions this season—and only more to come … | Continue reading
We’ve partnered with Marqués de Cáceres to curate two warm-weather menus featuring Spanish dishes paired with their premium wines—perfect for big hosting moments to casual weekend dinners. From crisp, bubbly Cava to spiced, oaky Rioja Crianza, there’s a lil’ something for everyon … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We consider the front porch as a gateway to the home, a way to set the stage for what lies beyond. With a little creativity and attention to detail, it's easy to transform y … | Continue reading
If you have trypophobia, fair warning—the dish I’m about to discuss (and that’s pictured here) may make you recoil. On our Instagram this spring, Food52 resident Mandy Lee revealed her riff on a street food staple whose variations are found across Asia. Called martabak, the panca … | Continue reading
While May’s top recipes were all about enjoying those final days of spring, June’s are decidedly more summery. Burgers were a major winner over the past month (no surprise—it was just Burger Week), as were other grill-ready mains, from steak to cabbage. It was a big month for our … | Continue reading
Well, we're officially halfway through the year. June has come and gone, meaning it's time to settle into summer (and look back at what our community loved from last month). June introduced a slew of new arrivals, sales, as well as some grilling tips, burger recipes, and primers … | Continue reading
Summertime is the prime season for eating outdoors, cooking with minimal effort (thanks to beautiful, seasonal produce), and all-around vibrant fare. Because summer gives and gives—both in abundance as well as the range of fresh produce—let the foods work their easy magic and foc … | Continue reading
If you've been shopping for a new cookware piece and ended up leaving the store (or closing out the browser) empty-handed and confused, that's ok, we get it. Cookware is a gigantic category that has so many subcategories and one-off, recipe-specific, specialty uses, that it can q … | Continue reading
Skewers—also known as kebabs, yakitori, souvlaki, satay, and brochettes—make grilling easier, more fun, and often more delicious. At their best, skewers are evenly cooked, deeply flavored, and served piled high on a platter near the grill—ready to be enjoyed outside with friends … | Continue reading
Good news: Our Summer Refresh Sale is on, which means you can save up to 60% off bedding (plus up to 60% off rugs, up to 70% off sale styles, up to 30% off table and floor lamps and so much more) now for a limited time. Whether you’re looking to invest in a timeless throw that wi … | Continue reading
By now, most of you are likely familiar with Five Two, our very own home and kitchen product line designed with our community’s needs in mind. Since 2018, we’ve launched everything from cutting boards and dish-drying racks to compostable cleaning cloths. Out of all of these offer … | Continue reading
Summer is in full swing and with that comes a season of fun. The friend who's always hosting is breaking out their outdoor lights and shatterproof drinkware, home bakers are plating up pies filled with summer fruits, and kids are diving into pool-party-friendly appetizers and sna … | Continue reading
I have vivid memories of visiting my grandmother’s house as a child. I know the way so well—the exact subway car to get off at so we’re closest to the exit stairs, the swirl ice cream machine we always pass where I beg my mom for a cone (“just this one time!”), the correct right … | Continue reading
Simple, clean, chic, cozy, and warm are all words often used to describe farmhouse design aesthetics. Under the umbrella of this design category—which is inspired by traditional European farmhouses from as far back as the 16th and 17th centuries—are two distinct categories: tradi … | Continue reading
When I was a line cook, I spent the majority of my time working the grill. On a nightly basis, I was responsible for not just a grill full of various types and cuts of meat—I also had to ensure that when they reached the dining room, they were cooked to each customer’s preferred … | Continue reading
This post contains products independently chosen (and loved) by our editors, writers, and community members. Food52 earns an affiliate commission on qualifying purchases of the products we link to. When we polled our community for their best cleaning tips and tricks, a few membe … | 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. Who among us hasn’t been burned by a dry turkey burger before? (Or chicken, or pork, or even beef, th … | Continue reading
The setting was Coney Island in the early 1900s. The characters were inventive, shrewd, cutthroat, and aggressive. The story was meaty and juicy, with glitzy and glamorous celebrities influencing the plot. No, this is not a pitch for an HBO prestige drama or Oscar-nominated biopi … | Continue reading
Macerated strawberries are as much a part of my dependable cooking technique arsenal as the Nora Ephron vinaigrette, adding a drained jar of tuna fish to freshly cooked rigatoni along with Pecorino, cream, and salt, or standing over the sink as I eat cold salami with my bare hand … | Continue reading
Any Sex and the City fan knows Carrie Bradshaw's kitchen has very rarely been used to cook. Over the six seasons of the original series and two post-finale movies, her oven has famously been used as extra closet space, not for making dinner. So, it's safe to say it was an excitin … | Continue reading
At its best, the veggie burger is more than just a meat alternative—it’s an opportunity to celebrate the flavors of vegetables, grains, and legumes in a convenient, delicious way (between two buns, covered in sauce). Of course, the veggie patty has range, too. A savvy addition to … | Continue reading
As a part of the Food52 community, we want to invite you to our new offering: the Food52 Curator Affiliate program! As you already know, the Food52 Shop has a best-in-class selection of cookware, appliances, pantry goods, gifts, and all the products you need for your kitchen, tab … | 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. When I was tasked with writing about Food52’s most popular burger recipe, I thought I knew what to ex … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Good news: The Schoolhouse Summer Refresh Sale is on, which means you can save up to 70% off some of their best-selling sale styles, up to 60% off bedding and rugs, up to 30 … | Continue reading
Few things taste like summer more than biting into a freshly grilled, fully loaded, burger. The bun is buttery, the toppings are piled high (unless you're more of a minimalistic burger connoisseur and keep things simple or plain), and you know you'll be going back for seconds. If … | Continue reading
Summer is in full swing and with that comes seasonal shifts. At-home bakers are adding blackberries, cherries, and peaches to their go-to cobbler, pie, and crumble recipes. The friend who's always hosting is brushing the dust off of their outdoor lights and shatterproof drinkware … | Continue reading
To make the ideal burger bar, you need to nail two things: burgers and toppings. Lucky for us, our new Resident, Five Marys—a Northern California livestock farm run by Mary and Brian Heffernan—is an expert on both. Not only does Five Marys produce exceptionally consistent, grass- … | Continue reading
I find it very difficult for any homemade cake to surpass the quality one gets with a boxed mix. I don’t know if it’s the perfectly spongy texture, the just-artificial-enough flavor of vanilla or chocolate, or the ease with which it comes together—boxed mix just tastes better. It … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Playful, unpretentious, aspirational, inspiring, and brilliantly down-to-earth—stepping into Creative Director Joanna Bean Martin’s home is like experiencing all of the best … | Continue reading
For New York Times columnist and cookbook author Hetty Lui McKinnon, vegetables are more than just a food group—they’re deeply personal. “My father worked the produce markets in Sydney, so…we were surrounded by fresh, seasonal produce,” she says. “There was a sense of abundance.” … | Continue reading
Barbecue sauce does not belong in the top tier of condiments. It certainly doesn’t crack the top five (ketchup, mayonnaise, mustard, hot sauce, and ranch are all superior). However, barbecue sauce—typically a reduction of tomato, sugar, vinegar, and spices—is still a practical an … | Continue reading
Fifteen-minute dinners from the pantry. Shakshuka and ragú you can make ahead to take the angst out of having friends over. Shortcut recipes filled with things you don’t have to do, like babysit beans, slow-scramble eggs, peel squash, or knead bread dough. These are the sorts of … | Continue reading
It’s hard to predict which recipes will spark debate, but the marriage of two classic dishes was fuel enough for a recent Reel on our Instagram to catch fire. When we shared Emma Laperruque’s recipe for Spaghetti Carbonara Frittata, the reactions were swift. “Does anyone have the … | Continue reading