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 stre…
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 >>
Dear Food52 Community,
Today is a Big Day at Food52. We have news, friends. Read More >>
Dear Food52 Community,
Last week, someone on Instagram gave us the highest compliment: Read More >>
Earlier this year, Nabisco discontinued its Famous Chocolate Wafers, one year short of
the cookie’s 100th anniversary. Makers of icebox cakes and chocolate crusts were incensed, and you know what happens when a bunch of bakers get outraged? They riot i…
Making a wish list when I live in a world of new, beautifully-designed products is a monumental task—there are so many things that I’d love to have! I kept this year’s holiday wish list focused on excellent ingredients (Haku fish sauce), sustainability…
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 ba…
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 …
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 ab…
