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.
