Most 10-year-olds in the kitchen are just there to sneak a taste of cookie dough. But for Terrence Gutiérrez, that early curiosity turned into something more. Somewhere between watching his mom bake and helping with the mixing, he started falling in lo…
Trays of crispy chicken cutlets. Bowls of beet salad. Rows of freshly baked pies. Trader Joe’s candles flickering next to elegant taper holders, soft jazz in the background, and 40 strangers who all brought something to the table—literally. These are t…
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and sourced from small and local makers. This month, we’re highlighting the work of Oregon-based artist Petra Kaiser.
For most people, stumbling across a pottery wheel on C…
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 tried to find Medjool dates in a grocery store, you know it’s not always intuitive. You might check near the bananas, wander toward the baking aisle, or give up and ask someone. Until recently, date packaging rarely did itself any favors…
There’s this thing that happens when a nepo baby tries something. People either roll their eyes or tear them to shreds. Don’t act, don’t model, don’t start a clothing line—and definitely don’t launch a cooking show on Facebook during the pandemic. Broo…
In 2018, hard seltzer was everywhere. White Claw took over coolers, bar menus, and party tables, and beer suddenly had real competition. So when Grant Wood—a brewmaster with decades of experience—floated the idea of nonalcoholic beer to major players l…
If you ask someone to finish this sentence—“They’re climbing the corporate…”—I bet we’d all say the same thing. “Ladder,” right? That’s because the go-to analogy for career growth has always been a ladder: vertical, linear, and only room for one at the…
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and made by small and local makers. This month, we’re featuring Chicago-based artist Emily Christopherson of EMRIS studio.
For a lot of artists, the dream is that someone—m…
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…
For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you’re a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in …
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…
When Maya French and Dustin Baker became neighbors back in 2013, they had no idea they’d one day be co-founders, let alone build two beverage brands together.
But a shared interest in health, entrepreneurship, and the food space quickly sparked someth…
When Ashley Murphy and Marissa Hagmeyer—co-founders of NEAT Method and authors of The NEAT Method Organizing Recipe Book—stopped by our Brooklyn HQ recently, they didn’t just come for a quick hello. They came armed with drawer dividers, stylish bins, a…
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring LA-based artist Allison Shawn of SOMBRA Studio Ceramics.
For Allison Shawn, it wasn’t a question of if she…
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring Maine-based Elizabeth Benotti Ceramics for her striking striped and window-paned pieces.
The only class El…
Tess Gigone might be known for her viral cooking videos online, but she still swears by a handwritten recipe. In fact, she calls her collection of recipe cards one of her most prized kitchen possessions ever—that, and an offset spatula, of course.
You…
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 …
You might recognize chef Camilla Marcus for opening West~bourne, New York City’s first zero-waste restaurant, in 2018, but these days, she considers herself less of a restaurateur (the space sadly shuttered during the pandemic) and more of an activist….
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—…
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!…
This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.
