all things food
Here are our community’s best summer salads!
In our latest contest, we asked you to wow us with your best summer salad. With farmers markets bursting at the seams, there was plenty of inspiration just waiting to adorn a salad bowl. The entries were br…
Here are our community's best summer salads!
In our latest contest, we asked you to wow us with your best summer salad. With farmers markets bursting at the seams, there was plenty of inspiration just waiting to adorn a salad bowl. The entries were bright and thoughtful, keeping that summer produce at the heart of each recipe. It was a pleasure for your Community Moderators to make our way through our top ten to bring you the top five for your next dinner.
Here are our top 5 dishes disguised as sandwiches!
In our latest recipe contest, we asked our community members to share their best dishes disguised as a sandwich. The entries were playful and creative. It was a tough process—not really, we love sandw…
Here are our top 5 dishes disguised as sandwiches!
In our latest recipe contest, we asked our community members to share their best dishes disguised as a sandwich. The entries were playful and creative. It was a tough process—not really, we love sandwiches—but we narrowed the field down to five recipes you're going to want to try at your next lunch.
Dan Pelosi’s signature tagline “I live here now” could not be more fitting for his new gig. Dan—aka GrossyPelosi—is joining Food52 as a Resident and video host of his new series, “The Secret Sauce.” You may know Dan for his famous vodka sauce (known lo…
Dan Pelosi’s signature tagline “I live here now” could not be more fitting for his new gig. Dan—aka GrossyPelosi—is joining Food52 as a Resident and video host of his new series, “The Secret Sauce.” You may know Dan for his famous vodka sauce (known lovingly by GrossyPelosi fans as ‘The Sawce’, his expert taste and eye for design (see his curated Grossery List), or from his delightful and delicious Instagram presence @GrossyPelosi. Now, he’s traveling across the Tri-State area to visit Food52 community members to share their most beloved recipes and cook together.
Dan’s love of food started in his family kitchen, cooking with his Italian- and Portuguese-American parents, grandparents, and great-grandparents (his 100-year-old grandpa Bimpy’s recipe for Giambotta is one of our favorites). While studying abroad in Italy, during college at the Rhode Island School of Design, Dan rekindled his love for cooking and sharing his appreciation for food with others. Fast forward 12 years and Dan is a full-time content creator, recipe developer, and writer, forging a new community through food and social media.
In our last contest, we asked to see your new flavor combinations for an old classic— layer cake. We were blown away by the creativity of the submissions (especially our two finalists). This time around, we want to see that creativity channeled into a…
In our last contest, we asked to see your new flavor combinations for an old classic— layer cake. We were blown away by the creativity of the submissions (especially our two finalists). This time around, we want to see that creativity channeled into a more savory pursuit: your best dish disguised as a sandwich!
We want to see a mash-up between your favorite knife-and-fork meal and the world's most perfect handheld food: the sandwich. Try a chicken cordon bleu torta, a chana masala pita wrap, a Korean BBQ French dip au jus (seriously, someone please do this)...just give the classics a twist!
Sometime in the mid-2000s, a man invited me to kill his ducks. He had a few males from his latest batch of babies, and they couldn’t live in the middle of the city with his laying females. If I came and helped slaughter, he would split the meat with me…
Sometime in the mid-2000s, a man invited me to kill his ducks. He had a few males from his latest batch of babies, and they couldn’t live in the middle of the city with his laying females. If I came and helped slaughter, he would split the meat with me. I agreed. But driving home with a lap full of duck, I needed to figure out how to cook and preserve the meat and the innards, so I turned to the only place on the internet at the time that would have just the kind of weird, wonderful recipes I needed: Chowhound. There, people pointed me toward five-hour roast duck, and to someone else with a similar problem wondering what to do with way too many pounds of duck liver.
Before there was Food52, before there was Serious Eats, before any food websites fully embraced that people wanted to know more about food than what newspaper recipes and reviews had been doing for years, there was Chowhound. Since before Y2K, its simple message board interface gathered food nerds and connected them to others in their area and around the world—helping them find a place to buy Burmese tea leaves in Seattle or eat soup dumplings in Cincinnati; guiding them through recipes for duck prosciutto or Uruguayan provoleta.
When our Baking Club focused on Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar.
Caster sugar goes by a variety o…
When our Baking Club focused on Yotam Ottolenghi and Helen Goh's cookbook Sweet: Desserts from London's Ottolenghi, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar.
Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between.
Big Thanksgiving meals with family and friends means leftovers (as evidenced by examples G, O, B, B, L, and E).
But in a season where a lot of us are surrounded by so much, it’s important to remember those who aren’t as fortunate. In 2020, an estimate…
Big Thanksgiving meals with family and friends means leftovers (as evidenced by examples G, O, B, B, L, and E).
But in a season where a lot of us are surrounded by so much, it's important to remember those who aren't as fortunate. In 2020, an estimated 40 million Americans lived in food insecure households. Food insecurity, while a slightly ambiguous term, generally refers to to limited access to adequate amounts of nutritious food due to financial constraints.
We want to see your best recipe starring summer fruit! Enter our latest recipe contest with your submission—you have until August 15!
To trained chefs and home cooks alike, there are few things more precious than peak summer fruit. As we move from s…
We want to see your best recipe starring summer fruit! Enter our latest recipe contest with your submission—you have until August 15!
To trained chefs and home cooks alike, there are few things more precious than peak summer fruit. As we move from spring to summer, we stroll the aisles of our local farmers' markets, waiting for a waft of sweet strawberries and honey-scented ripe peaches. In our latest contest, we are asking our community members to show us how to make those summer fruits shine.
We asked and our community delivered. Here are your top 5 retro-inspired recipes with a modern twist!
In our latest recipe contest, we asked you to share your best retro-inspired recipes that were updated with a modern twist. We had an absolute bl…
We asked and our community delivered. Here are your top 5 retro-inspired recipes with a modern twist!
In our latest recipe contest, we asked you to share your best retro-inspired recipes that were updated with a modern twist. We had an absolute blast walking down memory lane and remembering some of our favorite "retro" recipes. From updated deviled eggs to new takes on chicken kiev, we loved your reimagined favorites and the stories that went along with the recipes.
At its heart, Food52 is a community of cooks (and eaters!)—all of us who work here included. We understand the everyday triumphs, ordinary frustrations, and daily needs of the kitchen. How many times have we cursed our potholders for not being sturdy e…
At its heart, Food52 is a community of cooks (and eaters!)—all of us who work here included. We understand the everyday triumphs, ordinary frustrations, and daily needs of the kitchen. How many times have we cursed our potholders for not being sturdy enough to withstand the heat of our Dutch ovens? Or wished for a pan with a built-in strainer so we weren’t constantly searching for ours just as the pasta timer dinged?
None of our Five Two products would exist in their current (glorious!) form without specific tips from you. Today, on our annual holiday of the line’s launch, we’re celebrating the people behind this uniquely community-powered collection of products. Five Two was born of our desire to make all of us happier at home—what better way to ensure that products actually solve problems and grant silent wishes than to ask the people who will be using them? Practical advice and input from our Food52ers is woven into the details of every product.
