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
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