all things food
So you’re on your way to dinner, and as you approach the restaurant, you see the dreaded Grade Pending sign hanging in the window. Should you turn back? Abandon all hope? Frantically get on Resy and pray there’s a decent opening in a few hours? Fortuna…
So you’re on your way to dinner, and as you approach the restaurant, you see the dreaded Grade Pending sign hanging in the window. Should you turn back? Abandon all hope? Frantically get on Resy and pray there’s a decent opening in a few hours? Fortunately, it’s none of those things. Let’s talk about what this sign really means.
Note: all facts and figures are based on the New York State inspection infrastructure.
With the holidays fast approaching, it’s time to think about your menu(s). Spiral ham for your aunt, extra creamy mashed potatoes for your dad, glazed carrots for that neighborhood potluck, plus an extra tray of green bean casserole for Friendsgiving. …
With the holidays fast approaching, it’s time to think about your menu(s). Spiral ham for your aunt, extra creamy mashed potatoes for your dad, glazed carrots for that neighborhood potluck, plus an extra tray of green bean casserole for Friendsgiving. To pull all of this off, we need to start with the basics: knife skills. Luckily, our friends at Shun Cutlery have created the ultimate knife for basically every cut—Shun’s Premiere Master Utility Knife is just what you’ll need to expertly slice and dice your way through this holiday season.
We've compiled a brief, but thorough guide to some of the most-used knife cuts you’ll see while making every Thanksgiving, Hanukkah, and Christmas dinner, plus a few recipes to help you show off your newfound knife prowess.
Cooking (and hosting) Thanksgiving dinner can make you feel like you need six arms and maybe also six ovens. Since you probably don’t have the ability to make either of those things appear out of thin air, we’ve put together this short-and-sweet guide …
Cooking (and hosting) Thanksgiving dinner can make you feel like you need six arms and maybe also six ovens. Since you probably don't have the ability to make either of those things appear out of thin air, we’ve put together this short-and-sweet guide with tips and tricks for planning your Thanksgiving dinner this holiday season.
A lot of sweets bake at a lower temperature, around 350 degrees Fahrenheit, so try to pick recipes that accommodate a higher temp, like this Apple Pecan Pie from Erin Jeanne McDowell that bakes at 450 degrees. (Hot tip: most of Erin’s recipes bake at a higher-than-average temperature, so her catalog is a great resource.) If your vegetables or turkey need to roast at 475 degrees, it’s not that much work to bump up the temperature, versus the 125-degree jump another recipe might require.
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing start early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of…
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing start early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of all things Thanksgiving—particularly our Senior Food Stylist Anna Billingskog. She estimates that she’s cooked some form of a Thanksgiving dinner upwards of a dozen times in her five-plus years as a food stylist for Food52. This holiday season, she’s sharing her favorite recipes from all those meals.
Things aren’t always gravy when it comes to making gravy, you know? The mixture can separate, the lumps just won’t go away, or it simply isn’t flavorful enough. Lucky for us, Anna picked a few of her favorites that not only shine on camera, but will satisfy at the Thanksgiving table as well.
Bad news: It’s getting dark super early again. There’s something about looking out the window after a long work day and seeing your vitamin-D deficient reflection (instead of the glorious sun) that just makes going home feel like a bummer. That’s when …
Bad news: It’s getting dark super early again. There’s something about looking out the window after a long work day and seeing your vitamin-D deficient reflection (instead of the glorious sun) that just makes going home feel like a bummer. That’s when I turn to cooking. My free time—previously consumed by frolicking outdoors— significantly lengthens as we creep towards winter, and a super fun recipe with an incredible payoff is a delicious way to bring some joy to the doldrums of uninspired, late-fall weeknight cooking. Below are some of my favorite recipes that take a bit of time, a touch of planning, and just a few extra ingredients, but are incredibly worth it—trust me.
DIY mushroom bacon? Sign me up. The bacon is optional here, but I beg to differ. The crispy, crunchy bits, contrasting with the creamy soup (and tender bites of more mushrooms inside) are a perfect, savory match. Heck, make some extra “bacon” for tomorrow’s breakfast.
California just banned four food additives—and now everyone is talking about what this means for the future of candy.
Referred to as the “Skittles ban” (a bit of a misnomer as the bill won’t actually affect the rainbow candy), this legislation aims to…
California just banned four food additives—and now everyone is talking about what this means for the future of candy.
Referred to as the “Skittles ban” (a bit of a misnomer as the bill won’t actually affect the rainbow candy), this legislation aims to ban brominated vegetable oil, propyl paraben, red dye No. 3, and potassium bromate from food products by 2027. The additives have been linked to risk of cancer and “hyperactivity in children,” according to the new California bill, passed in early September.
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing starts early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field o…
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing starts early (and we mean early), and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of all things Thanksgiving—particularly our Senior Food Stylist Anna Billingskog. She estimates that she’s cooked some form of a Thanksgiving dinner upwards of a dozen times in her five-plus years as a food stylist for Food52.
One year alone, she cooked eight different turkeys. Eight. Turkeys. Needless to say, Anna is what we would call a turkey master. So, of course, I chatted with her to get the scoop on the best and brightest of our Thanksgiving birds on Food52. Without further ado, we present a gaggle of Anna-approved turkey recipes perfect for every host and cook.
We’re teaming up with our friends at Finish, the #1 recommended detergent in America by dishwasher brands*, to share some of our Test Kitchen’s best tips for reducing mess while hosting this holiday season.
So, you’ve decided to host this holiday se…
We’re teaming up with our friends at Finish, the #1 recommended detergent in America by dishwasher brands*, to share some of our Test Kitchen's best tips for reducing mess while hosting this holiday season.
So, you’ve decided to host this holiday season. After carefully curating your menu, picking out the perfect playlist, and finalizing (and re-finalizing) the guest list, there’s little to no time to think about the dreaded aftermath: the cleanup. Though thinking of the inevitable pile of dishes may make you want to scrap the holidays entirely, don’t let it faze you. We at the Food52 Test Kitchen have compiled some of our favorite tricks, tips, and methods for cutting down—and simply navigating through—the holiday hosting mess.
In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (…
In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (I say this loosely, as this is not an official time, just an observation by other New Yorkers) is bookended by False Fall (a brief reprieve from the heat, usually three to five days long), and Actual Fall. And Actual Fall is off to a cold, foggy, rainy start. Yay.
To get me through this weird week where I feel deeply unmotivated, but very hungry (always), I’ve compiled a list of some of my favorite weeknight dinners I like to make while watching fall-themed rom-coms (Practical Magic anyone?) or hosting pals for a mid-week social boost.
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!…
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!). After her debut cookbook in 2016: Cooking Solo: The Fun of Cooking For Yourself, Klancy turned to self-publishing, where the concept of her magazine, For the Culture, was born.
Klancy's second, eponymous cookbook—a comprehensive anthology of 66 Black women and femmes in the modern food world—is a triumphant blend of food history, pop culture, wisdom, and recipes. For the Culture features interviews with industry leaders from Mashama Bailey to Carla Hall and, of course, a bunch of delicious recipes to go along with it.