Amanda Hesser – Page 2

Founder Files: Korean Zucchini Salad, the Cretzel & a Q&A With Erika

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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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.

Martha outside a restaurant bathroom in Akron, Ohio. Photo by Amanda Hesser

The cretzel, from Wooster, Ohio, is … not yet sweeping America. Photo by Amanda Hesser

Tad and I just got back from dropping off our twin son and daughter at college in Ohio. If anyone has food or coffee recommendations close to I-80 in Pennsylvania, please email me at amanda@food52.com. If I don’t hear from one of you, it’s going to be a long, desperate four years. The egg sandwich pictured below was one of the “meals” we had on the road.

Founder Files: Portland Food, LA Shopping & an Avocado Toast Replacement

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I’m just back from the West Coast, where I spent some time with the Schoolhouse team in Portland, then headed to Ojai and LA in California. Along the way, I did the very hard work of sourcing shopping and food tips for you.

Founder Files: Olive Oil Whipped Cream, a Timeless Salad Bowl & ‘Napoleon Dynamite’

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I can’t let tomato season pass without promoting my favorite tomato recipe: Brown Butter Tomatoes. They taste like lobster, can’t explain why!

Founder Files: Basque-Style Cheesecake, Newsletters You Like & New Photos

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August is a weird month at Food52. It’s tomato season, which means we are locked and loaded to maximize nightshade intake (this year we’re doing a Tomato-thon; don’t miss the fried tomato sandwiches. But it’s also the beginning of our holiday freight train. Products from all over the damn world start showing up at the office, our photo studios go into overdrive, and Jojo, our GM, starts playing Andy Williams’ “It's the Most Wonderful Time of the Year” at planning meetings to get everyone in the mood.

Founder Files: Brooklyn’s Best Snacking Station

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We have a Slack channel called come-and-get-it. When our Test Kitchen cooks finish cooking a new recipe, they post a photo of it on the channel and within moments our quiet office explodes into action with chairs shoving back and people scrambling down the hall to get a bite before it’s gone!

Founder Files: My Substack Reading List, Stylish Melamine Tableware & Brisket Sliders

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I have a Substack problem. I was going to share the Substacks I read, and once I listed them, I realized that I subscribe to more than a dozen! (And that doesn't even count newsletters like Puck, The Information, Domino’s Home Front, and Nice News, that I also read.) There’s a lot of rumbling about the crisis in media, but we also live in an age teeming with excellent content—if you can sift out all the noisy junk. So let’s do this: Email me at amanda@food52.com with your top 3 newsletters, and I’ll come back in a few weeks with some findings.

Founder Files: Handmade Baskets, Gold-Dipped Bowls & a Blueberry Grunt

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I recently visited my friend Deborah Needleman, who made an inspiring career change a half-dozen years ago. Deborah created Domino magazine, then ran the Wall Street Journal’s style magazine, and later headed up T Magazine at the New York Times. In a surprise move, she left the Times to learn traditional techniques for making baskets. She studied intensively with leading basket makers in Denmark, England, Spain, and France, then began making her own work, which she now sells.

Founder Files: A Weekday Lunch for Hot Summer Days & Schoolhouse Sneak Peeks

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I found a new lunch that’s perfect for hot summer days: creamy salmon dip, potato chips, pickled sweety drop peppers, and sliced fennel. I had it at Négociant in Portland, Oregon and I plan to make it in my own kitchen. I may sub in cucumbers for the fennel, or smoked trout for the salmon with no harm done. You want a smoky fish, salty chip, crunchy veg, and pickley chaser. Yes, pickley! To the former Food52 writer I once told she was using “-y” too often to make adjectives, I’m sorry. To the rest of you, here are some cheats to get you started on this lunch!

Founder Files: Recipes for Ripe Peaches, a Special Offer & Our Nobody Cares Speaker Series

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You heard it here first. We’re hosting a special offer this weekend, starting on July 4: free shipping! Want one teacup? Free shipping. Want 47 rolling pins? Free shipping. If you happen to be a Premier member of our loyalty program, you already get free shipping, but don’t worry, you get a treat too: 15% off your purchase! (It’s good to be a loyalty member: Read all about it here.)

Founder Files: A Good Times Jar, a Reusable Berry Basket & July 4th Recipes

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food and travel tips, Food52 happenings, and other matters that catch her eye. Get inspired—sign up here for her emails.

My family…

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food and travel tips, Food52 happenings, and other matters that catch her eye. Get inspired—sign up here for her emails.

My family started something called the Good Times Jar—every week each family member adds a note about something good that happened that week. It could be anything, but it needs to be detailed, so that at the end of 2024, we can read them aloud and savor the small wins and pleasures from the past year. We keep the jar on our kitchen counter, with a notepad and pen nearby. Every time I see it as I’m rushing by, I’m reminded to slow down the blur and take in the moments.