This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. As lifelong students of interior design, we're always looking for simple ways to spruce up our living space. From swapping out throw pillows to rearranging art, small change … | Continue reading
You might think it’s a bit early to start talking about Thanksgiving, but we disagree. It’s never too soon to start drafting your holiday menu, sketching out your table setting, figuring out who to invite, or how you will prepare the holiday’s main character: turkey. After scouri … | Continue reading
One of my daughter’s favorite Trader Joe’s buys is a bag of dried berries. (This likely correlates to another passion of hers, Starbucks, and the dried strawberry slices swimming in their “Refreshers.”) At home, these berries won’t find their way into a drink or a baked good; the … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. When it comes to home comforts, few things beat curling up in a cozy, cloud-like bed. Given that this week marks the official start of fall, we could think of no better time … | Continue reading
As home cooks, we at Food52 think a lot about grocery shopping—which types of produce we’re gravitating towards, what ingredients we’re willing to splurge on, and (perhaps most importantly) which pantry staples we lean on each and every day. The answers vary wildly depending on w … | Continue reading
We’re not exactly sure how the year has flown by this quickly, but the holiday shopping season is here. The summer-to-fall transition has begun, the autumn holidays are approaching, and before we know it, dining tables across the country will be set for Thanksgiving dinner. So, w … | Continue reading
When I was little, there were few mornings more exciting than Christmas. It would take me hours to fall asleep—I was either peeking out my bedroom door every 30 minutes to see if presents had arrived or writing a last-minute note to Santa—and when I finally woke up the next morni … | Continue reading
In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (I say this loosely, as this … | Continue reading
We’re still two-ish months away from Thanksgiving, but for many holiday hosts, planning has already begun. The biggest question? How to manage several dishes—and guests—at once. To ease some of that anxiety around planning and executing this major feast, we asked two experts—Food … | Continue reading
Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—pulsating music, aggressivel … | Continue reading
Every September, Etsy’s official trendspotter Dayna Isom Johnson digs deep into her company’s vast library of handmade and vintage goods, pinpoints the pieces shoppers are searching for, and uses this data to uncover the season’s biggest holiday trends. This year’s big reveal inc … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Whether you’re looking to invest in quality furniture or refresh your space for summer, now’s the perfect time to snag all the Schoolhouse items on your wishlist at a specia … | Continue reading
Andrew Pearce—a third generation craftsman living and working in Vermont—isn’t quite sure how he started making gifts for the White House. “We know that somebody in the Biden Administration reached out and specifically requested our product,” he told me over the phone from his wo … | Continue reading
It’s officially apple season—and that means it’s also apple crisp season. Though September might be too early in the year for apple crisp’s more formal, buttoned-up relative, apple pie (we’re saving those for Thanksgiving), there’s no reason all that seasonal fruit should go to w … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We know that living in a cluttered space can have negative affects on your mood, productivity, and overall well-being. A clutter-free home is not only visually appealing, bu … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Here at Schoolhouse, there are two things we take extra seriously—sleep and styling. Pair the two together, and we've got the ultimate passion project. From crisp cotton to … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. We've always held the mindset that time spent on your space is well worth it. Whether you rent or own, creating a meaningful abode is about designing your living space with … | Continue reading
I wish I could say I’m a daring and eccentric gift giver, who bestows friends with the work of up-and-coming artists or rare vintage ceramics. But I lean practical, and like to give great, peripheral accessories and introduce friends to high-quality basics. I gravitate toward thi … | Continue reading
You know they love to bake in their spare time—but maybe you’re not exactly sure how to turn that fact into a perfect present this holiday season. Never fear: We’ve got you covered. Our Shop is filled with gift-ready baking essentials for any skill level and budget. To get you st … | Continue reading
Food wasn't always the path for Klancy Miller. But, after earning a diplôme de pâtisserie from Le Cordon Bleu Paris, it was an easy choice. Now, her work has been featured in New York Times, Bon Appetit, Food Network, Vogue, and more (including Food52!). After her debut cookbook … | Continue reading
Not difficult, always worth it. That’s homemade pizza dough’s new tagline (I’ll send the invoice later). And unlike most slogans, it’s actually true. You don’t need any technical ability to properly make dough from scratch. You just need patience—and maybe a bit of yeast. Other t … | Continue reading
If you’ve taken a peek at Dansk’s Købenstyle line, you’re probably already familiar with the butter warmer—the tiny (we’re talking 0.59-quart capacity), surprisingly versatile pot that rarely leaves our stovetops. Designed by Jens Quistgaard in 1956, this butter warmer was made f … | Continue reading
There are a few pieces of cookware that make repeat appearances in our cooking photos, and a white, wooden-handle Le Creuset pan is one of them. You can spot it in some of Sohla El-Waylly’s recipes, this Genius recipe, and other one-skillet gems. For years our community asked us … | Continue reading
My best advice for anyone seeking a crowd-pleasing chocolate dessert that requires no baking, minimal technique, and primarily pantry ingredients: Turn to meat. More specifically, cured, mold-encased meat secured with twine. You’re reading this correctly. Your next dessert should … | Continue reading
With the help of our friends at Wines of Alsace, we’re highlighting four of the region’s most exciting wines—and ideas for how to pair them this fall. As the weather cools down and the leaves begin to change, my taste in wine shifts from rosés and spritzes to light reds and brig … | Continue reading
I moved into a new apartment a little over two weeks ago, and as anyone who’s ever moved knows, the process involves eating a lot of takeout—all your knives are in boxes, you don’t have any groceries, and you’re working in an unfamiliar, not-yet-home kitchen. It’s a solid excuse … | Continue reading
The bland taste of a supermarket tomato is one that Kevin Espiritu manages to avoid year-round. The expert gardener grows all of his own tomatoes—plus five dozen varieties of other fruits and vegetables—from a 7,000-square-foot plot in San Diego, then shares his hard-won growing … | Continue reading
In 2021, the global non-alcoholic (NA) spirits market generated $281 million in sales—none of which came from me. This isn’t from a lack of interest in non-alcoholic products (I’ve dabbled in NA beer), but rather from the general belief that non-alcoholic spirits were nothing mor … | Continue reading
We’ve teamed up with FreshDirect to get your school year off to a great start. From snacking superstars to dinnertime staples, FreshDirect has the kitchen staples to keep things stress-free for kids and parents alike. Order online or via their app to shop your go-to groceries. W … | Continue reading
I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and the waves of chocolate that … | Continue reading
For cookware collectors, Le Creuset might just be the holy grail. The French brand has created a legacy for producing high-quality, beautiful, one-of-a-kind cookware pieces that are cherished enough to have a Reddit group and a fan club of “supercollectors” that the Guardian rece … | Continue reading
Us coffee drinkers are an opinionated bunch. We all agree that we like coffee (or espresso), but as for how it should be made (pour-over vs. drip vs. French press vs. cold brew), well, that’s another story. While we love these passionate preferences, they can make coffee gift-giv … | Continue reading
Home cooks and design fans alike love our Dansk Købenstyle cookware for its iconic, mid-century modern looks and bright, bold colors. And now, we have two new limited-edition hues to light up your collection: Deep, earthy Chestnut and glossy, green Arugula, available for our Dans … | Continue reading
With September speeding by, now is the time to embrace all things fall. That means it’s time to dust off the Halloween decorations, pick up a pumpkin or two, and watch from your window as the leaves change color each day at a time. But there’s no reason why you can’t bring the se … | Continue reading
There’s never been such a humble recipe with so much gravitas as the Purple Plum Torte, a tender cake dotted with sunken soft sweet Italian plums. First published in The New York Times in 1983, the recipe, which came from Lois Levine and was written about by Marian Burros, became … | Continue reading
Of our 52 most popular cocktails of all time, eight are margaritas. This should surprise no one: Margaritas—when executed well—are perfect. And while all eight of those very popular recipes are fantastic, in practice, you only need one of them. Enter: Erica Kotite’s Margarita. Th … | Continue reading
We’ve teamed up with Zatarain’s® Smoked Sausage to make sure your game days are packed with flavor. From Blackened Seasoned Chicken Smoked Sausage to Andouille Smoked Sausage, their sausages add smoky depth and fiery zest to any dish at your tailgate. When I’m hosting a tailgate … | Continue reading
Dear Food52ers, After seven years crammed into a rabbit warren of offices in the Chelsea neighborhood of Manhattan, we moved our headquarters to the Brooklyn Navy Yard this spring. Working with our good friends Brad Sherman and Nina Etnier at Float Studio, who have designed all o … | Continue reading
If there’s anything Thanksgiving is known for, it’s pie. And we’re not complaining—we love Thanksgiving pies, whether they’re filled with a classic ingredient like apple, pumpkin, or pecan or something more unexpected, like matcha custard or tahini mousse. That being said: We don … | Continue reading
In a restaurant kitchen, a towel never goes on your shoulder. I learned this the hard way. Two months into my first cooking job—and somewhere in the middle of what I thought was an impressive shift—I tossed a towel over my shoulder. The chef noticed, looked me in the eyes, and pl … | Continue reading
The number one Thanksgiving turkey tip promoted every year is basting. You know it, you’ve seen it, or you’ve personally done it—tediously standing in front of an open oven radiating heat while trying to navigate a basting tip into the rich pan juices of the turkey, and then some … | Continue reading
Rosh Hashanah—the Jewish New Year—is one of the most important holidays on the Jewish calendar. Beginning this year on September 15 at sundown and lasting until nightfall on September 18, it’s a time to reflect, welcome the new year, and (of course) eat delicious food with loved … | Continue reading
With the help of our friends at Steele Canvas—makers of durable, high-quality canvas baskets—we’re tackling all things laundry. Here, we’re debunking some of the most common laundry myths, from freezing jeans to separating lights and darks. For such a common household task, doin … | Continue reading
The Wall Street Journal just published a riff on the quiet quitting trend titled “Try Hard, but Not That Hard. 85% is the Magic Number for Productivity.” This is valuable advice (that I will probably never follow). But it leads me to wonder: If you give even 85 percent of yoursel … | Continue reading
Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer every night. The team that stays late so you can order half the menu five minutes before closing—and then organizes, sanitizes, and prepares every inc … | Continue reading
Finding the perfect gift for anyone can be a daunting task—and finding the perfect gift for someone who also has impeccable taste only adds to the challenge. Whether they’re a designer by trade or simply obsessed with cultivating their space, our Shop has options to match pretty … | Continue reading
The best gift you can give a serious cook—which we’ll liberally define as anybody who talks (and likely brags) about cooking, religiously reads this website, or is paid to make food for others—is something they’ll actually use. To ensure that our gifts fulfill this utility requir … | Continue reading
As a condiment, soy sauce should not be consumed straight from the bottle. This isn’t because drinking condiments is strange (there are barbecue sauces worth downing by the pint), but because by itself, soy sauce—according to Food52 Resident Lucas Sin—carries an aggressively umam … | Continue reading