all things food
When we asked our community on the Hotline for their best, easiest weeknight meals, there was one dish that many gravitated toward. Let me give you some hints: It’s found in nearly every pantry, and you just add water.
You’ll see lots of variations on…
When we asked our community on the Hotline for their best, easiest weeknight meals, there was one dish that many gravitated toward. Let me give you some hints: It’s found in nearly every pantry, and you just add water.
You'll see lots of variations on this go-to, quick dinner below (pasta, of course!), plus other simple recipes for when you reach 6 o’clock and realize you haven’t given a thought to what you’re going to cook. (This happens to you, too, right?)
Food52 founding editor, Kristin Miglore, has done it again. Last year, when we announced the publication of her latest cookbook—Simply Genius: Recipes for Beginners, Busy Cooks & Curious People—we knew it would be another winner. Her series of cook…
Food52 founding editor, Kristin Miglore, has done it again. Last year, when we announced the publication of her latest cookbook—Simply Genius: Recipes for Beginners, Busy Cooks & Curious People—we knew it would be another winner. Her series of cookbooks based upon her Genius recipe column has already notched one award from the International Association of Culinary Professionals (IACP), and last week, the organization showed her some love once again by making Simply Genius a finalist in the General category of the 2023 IACP Cookbook awards.
Kristen's book is in good company—Ottolenghi Test Kitchen: Extra Good Things Bold and Milk Street: Cook What You Have are also finalists—and the IACP will announce the winners in late September. Even without this accolade, the book is a hit with our community members. “If I had to choose any of my hundred or more recipe books to take on a desert island,” writes one reviewer, Elizabeth B., “I would choose Genius [Recipes] and Genius Desserts and now Simply Genius. They are the best!” Congrats to Kristen!
It’s no secret that we at Food52 are obsessed with knowing the questions that our community members are asking, the expert tips they’re sharing, and the goods they’re buying. After all, our community is the backbone of who we are—we’re constantly inspi…
It’s no secret that we at Food52 are obsessed with knowing the questions that our community members are asking, the expert tips they’re sharing, and the goods they’re buying. After all, our community is the backbone of who we are—we’re constantly inspired by and thinking of y’all.
One thing we really love to see is what you’re wishing for on Food52. That's right, the recipes you’re saving and the products you’re favoriting and adding to collections—aka wish lists. For anyone who doesn’t know, once you create a Food52 profile, you’re able to save recipes, articles, and Shop products to a collection. This creates a one-stop spot on your personal page for, say, the cocktails you love, or the glasses you would like to add to your home bar.
This summer, we introduced around 250 new styles of glassware to our Shop. (Maybe you’ve introduced some to your home, too?) With such gorgeous vessels for cocktails coming through our brand-new Brooklyn HQ, we decided to break in the space and have so…
This summer, we introduced around 250 new styles of glassware to our Shop. (Maybe you’ve introduced some to your home, too?) With such gorgeous vessels for cocktails coming through our brand-new Brooklyn HQ, we decided to break in the space and have some fun while capturing these glasses in action. So, naturally, we invited a few of our local Food52 community members over for a cocktail party and photoshoot.
The event was a chance for us to meet some of our Food52ers in real life, give them a tour of our 21,000-square-foot space in the Brooklyn Navy Yard, and of course, take pictures of our guests trying out our newest coupes, highballs, and tumblers. “That human element adds so much,” said our Art Director Molly FitzSimons. “It brings a shot to life, literally.”
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…
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 originally called for whipped cream layered with homemade cookies, even easier to assemble. Nabisco later printed a recipe for one on the back of the chocolate wafer boxes, cementing the cookie as a key ingredient everyone could depend on—until now.
Famous Chocolate Wafers never hit their 100-year anniversary because Nabisco quietly discontinued the cookies at the start of this year. And now that we’re in the height of summer, some bakers on our Hotline are discovering the news for the first time as they reach for their favorite low-lift desserts.
Exclusive event invites, discounts, and early access to our Shop’s new arrivals are just some of the benefits of joining our loyalty program, The Table.
But there’s one special perk you can unlock when you join today: our first members-only sale, runn…
Exclusive event invites, discounts, and early access to our Shop’s new arrivals are just some of the benefits of joining our loyalty program, The Table.
But there’s one special perk you can unlock when you join today: our first members-only sale, running now through August 15. As soon as you opt-in, check your inbox for the sale code so you can start saving on your kitchen and home faves.
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…
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 pancake can be sweet or savory, thick or thin, and stuffed or topped with everything from fruit to peanut butter to meat.
Mandy, who films her Escapism Cooking series in her Hong Kong kitchen, combined three of these fillings—bananas, peanuts, and bacon—in her Elvis-inspired martabak, sparking intrigue and wonder among our followers. It has since become our most-popular Instagram Reel, ever.
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 cleani…
When we polled our community for their best cleaning tips and tricks, a few members pointed to a natural cleaning hack that I have also tried: baking soda and vinegar.
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 yo…
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, table, and home.
The Food52 Curator program is a new affiliate program that allows you to share your love of Food52 with your community.
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 …
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 number for the Italian embassy??” asked @hamwater, addressing the apparent sacrilege of combining a frittata that can be enjoyed anytime, hot or cold, with an iconic pasta that’s tossed with pancetta, eggs, cheese and served immediately. (“Are the Italians ok? Genuine concern 🙏” echoed @san.san_sim.)
But versions of this recipe have made the rounds in recent, modern history: Mark Bittman shared an iteration in 2005, and the OG of Italian cooking, Marcella Hazan herself, popularized the spaghetti frittata. It turns out that making frittatas with leftover pasta is part of the long, global culinary tradition of dreaming up new ways to use last night’s dinner. “This is a classic Italian frittata usually made with leftover pasta served with a green salad,” explained @vitaciag.
