all things food
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers question…
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: What are salt’s four categories? Why and when should you salt? And how do we save something that’s been over-salted?
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.
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers our deep…
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers our deepest cutting knife-related questions, like: What’s the difference between eastern and western knives? Which style best suits an experienced cook? And how do we actually use a whetstone?
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are deli…
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are delicious on their own; and two, they’re even better when combined with actual alcohol.
The latter conclusion sprung from necessity. This past June, while vacationing in Ojai—a town two hours north of Los Angeles that’s best at citrus, restaurants, and reminding tourists that the sun always gets its way—I became very, very hot. In search of refreshment (and a breath of fresh air conditioning), I sprinted into a hotel lobby and panic-ordered iced water, light beer, and Ghia’s canned Le Spritz Lime & Salt.
Hailee Catalano doesn’t come from a long line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water enthusiasts: She’s from Chicago, scared of sharks, and decidedly out on swimming. Yet, despite her coastless roots, Hailee has the ideal mindset…
Hailee Catalano doesn’t come from a long line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water enthusiasts: She’s from Chicago, scared of sharks, and decidedly out on swimming. Yet, despite her coastless roots, Hailee has the ideal mindset for someone who’s become the internet’s undisputed beach sandwich authority.
“The only reason I like going to the beach is to bring food to the beach,” she told me.
This article was updated in June 2024 to include more of our favorite products.
I looked out Amanda Hesser’s kitchen door at one of my very first Food52 photo shoots, and there Merrill was: Out on the deck, wrangling a very hot, flaming grill. Badas…
This article was updated in June 2024 to include more of our favorite products.
I looked out Amanda Hesser's kitchen door at one of my very first Food52 photo shoots, and there Merrill was: Out on the deck, wrangling a very hot, flaming grill. Badass.
This article was updated in June 2024 to include more of our favorite products.
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things veget…
This article was updated in June 2024 to include more of our favorite products.
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples. But by all means, take creative liberties and cook outside the micro-seasons, paying attention to your local climate (and farmers markets). After all, summer is a time for a more relaxed approach to cooking that involves less oven, more salad, and loads of color. Here’s a cheat sheet:
We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free …
We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free shipping on your first box plus 20% of your first two months.
At the start of this year, I polled our community about their cooking resolutions for 2024. The number one goal they shared? To eat more vegetarian or vegan meals. As an omnivorous cook who would like to eat a little lower on the food chain, I can relate.
It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own…
It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own. The main takeaway from the various predictions? Our appetite will keep growing for less processed, but unexpected foods—and that includes our snacks.
The small bites and drinks we reach for throughout the day are often ultra-processed, simply because it’s part of what makes them so quick and convenient. But it doesn’t take a lot of time or effort to make snack time more interesting (and healthy). You just need a few innovative swaps and new recipes—and we have four weeks of fresh and easy ideas to inspire you.
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.