6 Questions With TikTok’s Hailee Catalano

Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—…

Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—pulsating music, aggressively quirky commentary, and dudes in tank tops—are noticeably absent. And yet, more than 2 million people are following Hailee’s every meal.

Of those 2 million people, many watch because Hailee—a culinary school graduate and former line cook at Chicago’s Cellar Door Provisions—is a badass in the kitchen. With a soft, sincere voice and an arsenal of well-trained culinary techniques pouring into each of her videos, Hailee is the epitome of quiet confidence.

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’These Are People You Should Know About’: a Q&A with Klancy Miller on Her Stunning Second Book

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.

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Rachel Antonoff’s Obsession With Baking the *Perfect* Key Lime Pie Inspired Her Latest Designs

This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion.

When I think of my favorite food memories, my mind goes a million different directions at once. There’s the green Shr…

This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion.


When I think of my favorite food memories, my mind goes a million different directions at once. There’s the green Shrek-themed ketchup that my sister begged my dad to buy on one of our family shopping trips. I was maybe 9, she was maybe 6, and whenever we were at his house for the week, he’d let us pick out one junk food item each. It was thrilling to say the least. (My sister ate that ketchup exactly one time and then it was banished to the back of the fridge for entirely too long.) There’s the unparalleled experience of eating a fresh batch of Fisher’s Popcorn after spending a morning playing in the waves in Rehoboth Beach, Del., fingers pruny and salted from the ocean, mind at ease because summer vacation was in full swing. There’s my grandma’s potato salad that she made whenever we had a crab boil, birthday, or other family gathering, forever insisting on Helman’s over Duke’s. There’s the beautifully charred, impossibly flavorful flank steak my mom would grill and serve alongside a too-big salad and plenty of other fixin’s when the weather was nice and she had time to cook dinner after a full day in her catering kitchen. These memories are a blend of low-brow and (occasional) high-brow foods that make up the whole of my gustatory past—a thrilling culinary joy ride, if you will.

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Abi Balingit’s Ube Cheesecake Bars Are a Host’s Dream—Here’s Why

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.

Here at Food52, we love hosting. Whether it’s dinner parties, pizza ni…

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.

Here at Food52, we love hosting. Whether it’s dinner parties, pizza nights, or backyard barbecues, we’re obsessed with sharing good food—and good times—with friends and loved ones. But let’s be honest: Not everyone has the space to host a huge soirée. I certainly don’t, and whenever I decide to cook dinner for friends in my two-room apartment (okay, three if you count the bathroom), making the most of my limited space is of the utmost importance.

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Sweet Potato Shakshuka

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.