Author: Jana Pollack

No Chef’s Hat Required: These 3 Restaurant Trends Are Easy Enough To Try At Home

You’ve ditched your skinny jeans. You no longer covet an open floor plan. And your summer was decidedly neon green. In all aspects of life—and culture—trends shape the way we behave and what we want to consume.

The food world is no different. With eac…

You’ve ditched your skinny jeans. You no longer covet an open floor plan. And your summer was decidedly neon green. In all aspects of life—and culture—trends shape the way we behave and what we want to consume.

The food world is no different. With each new year or season, different foods and preparations make a splash. For restaurant chefs, the ability to stay ahead of what’s trending might very well help keep the lights on. And for home cooks, participating in the larger food world by cooking trending dishes not only keeps things exciting—it also connects you with your fellow food lovers.

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7 Weeknight-Ready Recipes Starring Norwegian Salmon

We partnered with our friends at Seafood from Norway to showcase fresh ways to make salmon a weeknight hero.

There are a few reasons why salmon is at the top of the hit list for weeknight dinners. It’s rich in flavor yet light and healthy; it’s a ve…

We partnered with our friends at Seafood from Norway to showcase fresh ways to make salmon a weeknight hero.

There are a few reasons why salmon is at the top of the hit list for weeknight dinners. It’s rich in flavor yet light and healthy; it’s a versatile protein that cooks easily and quickly; and it's got an adoring, all-ages fan base. In other words, it’s the ideal centerpiece for a winning family meal.

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Ham Katsu with Roasted Green Beans

Ham Katsu with Roasted Green Beans

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Ingredients

…

Ham Katsu with Roasted Green Beans

Ham Katsu with Roasted Green Beans

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Ingredients

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We Tried Cooking With Beef Tallow—Here’s What We Thought

We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more.

Here at Food52, we’re a community full of cooks, and we cook A LOT. With that exp…

We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more.

Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—and preferred products—that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears—it means good things to come.

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Why This White Fish Could Become Your New Go-To

We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish.

Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specif…

We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish.

Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve long had my suspicions that one reigns supreme (for a hint, just peep my byline).

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What a Few Magic Words on Your Egg Carton Mean for Your Omelets

Picture it: you’re standing in the dairy aisle at the grocery store, about to grab a dozen eggs. It should be an easy item to check off your list—but you’re quickly overwhelmed by what feels like a million options. Suddenly, it seems like you’re taking…

Picture it: you’re standing in the dairy aisle at the grocery store, about to grab a dozen eggs. It should be an easy item to check off your list—but you’re quickly overwhelmed by what feels like a million options. Suddenly, it seems like you’re taking a test you didn’t study for instead of picking up a weekly staple.

I’ve certainly been there. If you know me, you know I love eggs, and eat them whenever the opportunity arises (aka almost every day, sometimes more than once). I want my eggs to taste great, and I care that they were humanely raised. But even with love and good intentions, I don’t actually know which labels mean that I’m getting what I want. So I decided to find out.

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