Few people understand the power of a four-hour dinner. For most Americans, that probably sounds like a nightmare. But in Italy, it’s normal. Expected, even. You settle in. You open a bottle of wine. You talk, and eat, and talk some more. There’s no rus…
It’s not every day you see a former three-Michelin-star chef slinging burgers and homemade potato chips out of a historic red train car. But at Dad’s Luncheonette, the low-key restaurant tucked off Highway 1 in foggy Half Moon Bay, that’s exactly what …
If you’ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you’re not alone. That’s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.
For example, mos…
A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips fr…
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.
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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 …
Before Lindsay-Jean Hard joined the staff of Zingerman’s— the famed, Ann Arbor community of businesses that includes a deli, bakery, mail order company, and many more offshoots—she was Food52’s OG community editor. She created the Food52 Cookbook Club …
“The smell of freshly ground cardamom is strong and pungent, and it reminds me of eucalyptus or menthol,” said Nichole Accettola, whose new book, Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden, hit shelves this we…
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!…
