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Purchase This Olive Oil Set & Get Invited to an Exclusive Cooking Class With Our Food Editor

Mark your calendars! We’re hosting an exclusive virtual cooking class with our Food Editor and Plus One columnist, Emily Ziemski on Tuesday, June 6 at 6:00pm EST.

All the Details

How to snag an invite: Order the Food52 Everyday &…

Mark your calendars! We're hosting an exclusive virtual cooking class with our Food Editor and Plus One columnist, Emily Ziemski on Tuesday, June 6 at 6:00pm EST.

All the Details

How to snag an invite: Order the Food52 Everyday & Very Best Italian Olive Oil Collection before May 26. These luscious, custom-blended oils made in Puglia, Italy will be used during the class to make one of Emily's favorite new recipes. (Psst: It makes a great Mother's Day gift for the mom who loves to cook—you can even take the class together.)

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Food52 Everyday & Very Best Italian Olive Oil Collection

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Speaking of recipes, what are we making? Baked Radicchio & Brussels Sprouts With Tonnato, a hearty warm salad served atop a savory tuna sauce and garnished with crispy crushed cereal. Trust us, it works.

Baked Radicchio & Brussels Sprouts With Tonnato

Keep an eye out: Once you place your order, you'll be added to the invite list. On May 27, we'll send you an email from hello@e.food52.com with a link to join the virtual class—just make sure you're signed up to receive communications from Food52 in your Email & Newsletter Preferences under Account Settings.

Get ready for class: On the day of, gather up all your ingredients (olive oil included!), put on your trusty apron (we're fans of this one from the Five Two line), click on the link, and get ready to cook with Emily. It's guaranteed to be a fun and delicious evening.

Buy Our Olive Oil Collection & Get Your Invite Here

More Recipes From Emily

Dirty Martini Salad Dressing

Matcha & Tahini Carrots With Garlicky Breadcrumbs

Polish Dill Pickle Soup (Zupa Ogórkowa)

Grapefruit & Tarragon Upside-Down Cake

What Is Animal-Free Milk?

Last week, Sprouts Farmers Market, the supermarket chain known for its wide selection of natural and organic foods, announced that it will begin selling animal-free milk at its nearly 400 locations across the country. Animal-free milk—as the name suggests—doesn’t come from cows. It’s not made from almonds, oats, or soy, either. Instead, it comes from a database.

Animal-free milk, also known as cell-cultured milk, is a vegan milk alternative made through a process known as precision fermentation. The process begins by 3D printing milk’s DNA sequence onto yeast or fungi. The printed DNA is then fed plant-based nutrients until it produces a milk-like whey protein. That protein is separated, dried into powder, and used to make—what we call—animal-free milk.

This Extra-Special Recipe Contest Is Big on Family Traditions

We’re teaming up with our friends at Maker’s Mark® to celebrate all the family dishes that make our tables complete with a special edition of our recipe contests—and a sweet grand-prize for the winner.

Recipe contests have always been at the heart o…

Recipe contests have always been at the heart of Food52: We got started as a company back in 2009 based on the idea of a crowd-sourced cookbook featuring winning recipes from our community of home cooks. Over the years, recipe contests have remained an important part of our story—and an outlet for discovering a new favorite dish, like our most recent contest-winner, Greek Mahogany Potatoes.

Our 3 Favorite Recipes From Alison Roman’s New Cookbook, ‘Sweet Enough’

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

The arrival of spring means we’re on the cusp of sunnier days, lush gr…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

The arrival of spring means we’re on the cusp of sunnier days, lush green trees, and—most importantly—some of the year’s best produce. Here in the Northeast, April brings fiddleheads and ramps, followed by May’s rhubarb and June’s precious, bright red strawberries. In other parts of the country, spring means a bounty of apricots, cherries, Meyer lemons, and peas. Regardless of where you are, it’s time to incorporate the season’s produce into your cooking—and baking. Alison Roman’s new book, Sweet Enough: A Dessert Cookbook, is full of recipes that allow us to do just that, no matter what’s popping up at the local farmers market.

How the Turkish Hospitality Industry Rallied to Aid Earthquake Victims

The first time I really understood the gravity of damage that comes with a life-altering earthquake was in 2010, when a 7.0-magnitude earthquake hit my paternal homeland of Haiti. Shortly after getting the news, my aunt, Marie France Conde, moved hell and high water to be one of the first doctors on the scene. It took her two days to arrive in Port-Au-Prince (no commercial flights were allowed into the country) and when she arrived, she said that the airport landing strip looked like “a warzone.” A pediatrician, my aunt jumped into action: building and running makeshift infirmaries for children, and trying to create some form of order in the face of insurmountable—and ongoing—need. “Even now, over 10 years later, there are still people who have not been able to rebuild their homes,” she said.

As I think about the recent earthquake that devastated Turkey and Syria, I see parallels between what happened in Haiti and what’s happening thousands of miles across the world. While the tragedy of that natural disaster was plastered all over our screens for days, the news cycle has focused less on the people and the amazing professionals who are aiding at the epicenter—like those in the hospitality industry who have jumped in to help their fellow citizens.

We Got a First Taste of the New Hidden Valley Ranch x Van Leeuwen Ice Cream Flavor

In addition to perfecting classic scoops, the purveyors of fine ice creams over at Van Leeuwen have mastered the art of dreaming up odd and unexpected flavors over the years. You might recall the commotion around their Kraft Mac & Cheese-inspired release (which Eater staff writer Amy McCarthy found "nothing short of magical") or their limited-edition Grey Poupon flavor, complete with a honey-Dijon swirl and salted pretzels.

Keeping with the tradition of transforming savory foods and condiments into ice cream (don't ask us how they do it), today Van Leeuwen announced their latest collaboration: Hidden Valley Ranch. Yep, that's right, ranch-flavored ice cream is headed to a Walmart freezer section near you starting on March 20. Ahead of the launch, the Van Leeuwen team sent a pint to the Food52 office for a sneak-peek taste (more on the results in a moment).

Where Are Your Favorite ‘Great British Bake Off’ Contestants Now?

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

For ten weeks, they charm us with their sky-high sweets, poise under p…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

For ten weeks, they charm us with their sky-high sweets, poise under pressure, and tenacious treats, but after the tent flaps shut, we pretty much only hear from former Great British Bake Off contestants when they show up on holiday specials. What happens when the people we cheered on, the ones who broke our hearts with soggy bottoms, and those who warmed our hearts with Hollywood handshakes return to daily life?

Ina Garten’s New Kitchen Renovation Is Just as Dreamy as We Imagined—Take a Peek

Anyone who has watched an episode of Barefoot Contessa is familiar with the bright and airy kitchen in Ina Garten’s beautiful East Hampton shingled barn where the show is filmed. On the other side of the property, though, is a lesser photographed (but …

Anyone who has watched an episode of Barefoot Contessa is familiar with the bright and airy kitchen in Ina Garten’s beautiful East Hampton shingled barn where the show is filmed. On the other side of the property, though, is a lesser photographed (but equally stunning) farmhouse-style house where the acclaimed cookbook author and TV personality has lived with her husband, Jeffrey, since the ‘90s. It is rare that fans get a peek inside the residence, but earlier this week, Garten blessed her Instagram followers with photos of her newly renovated kitchen, a project she took on during the pandemic.

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It has been over two decades since she did a kitchen refresh, and to say we love it would be an understatement. The entire aesthetic is just as elegant and inviting as her cooking, with warm neutrals, crisp whites, and cozy natural materials straight out of a Diane Keaton movie. Like Ina herself, it feels familiar and fabulous, yet not over the top.

Eggs Are Expensive Right Now—Will This Last Forever?

Eggs, the fourth most purchased grocery item in the United States, have become expensive and difficult to find—and now occasionally smuggled across international borders.

According to the U.S. Bureau of Labor Statistics, the average price of a dozen e…

Eggs, the fourth most purchased grocery item in the United States, have become expensive and difficult to find—and now occasionally smuggled across international borders.

According to the U.S. Bureau of Labor Statistics, the average price of a dozen eggs in the United States increased 137 percent in December 2022, compared to the previous year. The drastic rise in cost and simultaneous scarcity is happening for two reasons: a historic avian flu outbreak within the United States as well as globally occurring cost increases for animal feed and fuel.

All the Details

Food52 Everyday & Very Best Italian Olive Oil Collection $29.25

Baked Radicchio & Brussels Sprouts With Tonnato

More Recipes From Emily

Dirty Martini Salad Dressing

Matcha & Tahini Carrots With Garlicky Breadcrumbs

Polish Dill Pickle Soup (Zupa Ogórkowa)

Grapefruit & Tarragon Upside-Down Cake

Oven-Safe Glass Ramekins (Set of 6) $32–$50

Food52 Marble Utensil Crock $55 $33

Hasegawa Lucano Lightweight Japanese Step Ladder $175–$359

Food52 Everyday & Very Best Italian Olive Oil Collection

$29.25