What’s Your Best Restaurant-Inspired Recipe For Dining In?

Share your best restaurant-inspired recipe, and let’s discover our communities’ most beloved eateries.

What’s a restaurant dish that’s been keeping your palate afloat during lockdown measures, when it feels like you’ve been around your own repertoire …

Share your best restaurant-inspired recipe, and let's discover our communities' most beloved eateries.

What's a restaurant dish that's been keeping your palate afloat during lockdown measures, when it feels like you've been around your own repertoire 30 times and just can't figure out what to make next? Which chefs' recipes inspire your dining-out fantasies—the meals you can't wait to savor again?

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The Prized Uzbeki Dumplings I’d Bike Across the Country For

Every summer in New York, I bike to Beach 92nd Street in Far Rockaway and rush to lock up my bike in front of a large wood sign with bright primary letters spelling out “Uma’s.” Inside, under a bright tin ceiling, my eyes devour the Uzbeki specials on …

Every summer in New York, I bike to Beach 92nd Street in Far Rockaway and rush to lock up my bike in front of a large wood sign with bright primary letters spelling out “Uma’s.” Inside, under a bright tin ceiling, my eyes devour the Uzbeki specials on the board and follow each dish bustling out of the kitchen, my veggie-loving and meat-loving sides tug-of-warring over my order.

But the veggie-loving side of me wins every time. A round blue-rimmed plate clatters onto my table bearing the sweet, savory fruits of Uma’s labor: squash manti. These little purses of steamed dough from heaven, their edges gathered around sweet, tender cubes of squash, drizzled with oil and sprinkled with onions, are worth biking 20 treacherous miles over bumpy foot bridges and bike lane-less Brooklyn boulevards.

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Food52’s First (& Hopefully Only) Quarantine Awards

The year 2020 sucked for so many reasons. But one area it shone was in the creativity and kindness of the food and small business community. We saw laid-off chefs launch their own pop-ups in restaurants that couldn’t stay open for service; other restau…

The year 2020 sucked for so many reasons. But one area it shone was in the creativity and kindness of the food and small business community. We saw laid-off chefs launch their own pop-ups in restaurants that couldn’t stay open for service; other restaurants cleared out the dining rooms and opened up onto the street to create a market of local home and kitchen goods, some selling meal kits so regulars could make their favorite dishes at home. Chefs donated hundreds of lunches and dinners to health-care workers and opened their doors to share family meal with unemployed service workers. Small businesses selling condiments and spices faced supply-chain delays and limited product launch opportunities, yet found ways to keep their customers engaged; a museum where guests used to eat together created virtual spaces to share a meal and a conversation.

It’s with all this brilliant work in mind that we wanted to share these stories with the Food52 community, superlatives-style. Allow us to present: the first (and hopefully, only) Quarantine Awards.

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Happiest Hanukkah From This Crispy Latke, Egg & Cheese Sandwich

Egg and cheese sandwiches are often just that: egg and cheese on a roll or bagel or toast. Just as often, they co-star a choose-your-own breakfast meat, be it bacon or sausage or ham. But arguably the most festive version, especially during Hanukkah, f…

Egg and cheese sandwiches are often just that: egg and cheese on a roll or bagel or toast. Just as often, they co-star a choose-your-own breakfast meat, be it bacon or sausage or ham. But arguably the most festive version, especially during Hanukkah, features a crispy, chewy latke.

The latke, egg, and cheese sandwich on house-baked challah from B&H Dairy in Manhattan’s East Village has technically been available for years, yet only just became a permanent menu item.

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The LA Restaurant Helmed By Home Cooks From Around the World

The pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders…

The pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders for the city of Los Angeles in the third week of March.

At Flavors From Afar’s brick and mortar location in Little Ethiopia (located in L.A.'s Mid-Wilshire district), the menu changes every two weeks, intermittently featuring cuisines from numerous countries: Belize, Guatemala and Venezuela to Egypt, Eritrea, Somalia and Kenya. There’s more behind the menus than variety, however. Each one has a story behind it, and that is the life of a cook who has found a new beginning in the U.S.

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Dirty Lemon

It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer,…

It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer, Jane, and Forest – at Dirty Lemon, tasting and testing some of the cocktails on their menu. And even better, enjoying the food of cheffe/owner Ruba Khoury.

Ruba’s goal was to create a bar and space that was for everyone, but especially women-friendly, something she said was lacking in Paris. The name comes from a bad experience she had with a funky lemon she was served, and ate (with unfortunate results), at a cocktail bar in the Marais. But Ruba knows her stuff. She worked at such esteemed restaurants in Paris at Septime, Yam’Tcha, and Frenchie before creating the menu at Ibrik, which I loved, that reflected her Palestinean heritage and growing up in multicultural Dubai.

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Chef JJ Johnson on Harlem, Community & Tomato Salad

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, get to know JJ Johnson.


JJ Johnson feels like his Harlem restaurant Fieldtrip is doing the work he’s always strived for. While a global pandemic led to widespread job loss in the food industry, this slowdown brought about a certain clarity to the chef. As schools, offices, and construction sites closed down, Johnson noticed his customer base shift. His regulars, “the everyday worker in Harlem,” as Johnson calls them, were slowly replaced with more new faces—locals who had never visited the restaurant—than ever before.

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The Tunnel Cocktail (from Cravan, Paris)

Note: Join me and Franck as he mixes up this Tunnel cocktail today on my IG Apéro Hour, live from…Cravan! Join us at 6pm CET, Noon ET, and 9am PT. Go to my Instagram profile at that time and click on my profile picture when there is a red circle around it, which means we are live. You can also watch us in replay on…

Note: Join me and Franck as he mixes up this Tunnel cocktail today on my IG Apéro Hour, live from…Cravan! Join us at 6pm CET, Noon ET, and 9am PT. Go to my Instagram profile at that time and click on my profile picture when there is a red circle around it, which means we are live. You can also watch us in replay on my IGTV channel. More information about how to tune in, and watch live, as well as in replay, here.

One of my favorite spots in Paris is Cravan. It’s not right in the middle of town, nor is it in the popular St. Germain area, or the trendy 10th or 11th arrondissements. But a few métro stops is all it takes to find yourself at one of the loveliest little outposts in the city.

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Restaurants Support Our Communities—Here’s How We Can Support Them

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


Hugh Acheson is still cooking. Though he had to lay off 100 hourly workers in March, while closing one of his Georgia restaurants and pivoting the other to takeout only, the chef and author will never not cook. In fact, Acheson was cooking while we spoke on the phone last week. But I’m not going to tell you what he was making, because that matters less than the act itself.

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3 Ways to Support the Hospitality Industry—From Your Phone

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


I’m an engineer by day, curious cook and blogger by night. I started my culinary journey over a decade ago by asking chefs on Twitter how to make something they posted, and was surprised to actually receive answers. There was one specific event when I knew that anything was possible using social media: Chef Jose Andres not only saw my tweet, but invited me to chat through my questions in person.

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