all things food
Making homemade Italian seasoning is easy; just blend dried herbs and spices for a custom mix that elevates so many dishes. Add it to soup, pasta, marinades, or sauces!
This homemade applesauce is a perfect snack, dessert, or addition to baking. Use it in muffins, banana bread, or as a topping on ice cream!
Old Bay Seasoning is a versatile spice blend that adds a flavorful kick to seafood, meats, vegetables, and more. It’s a must-have in any kitchen!
Taco seasoning is a versatile spice used in so many of our favorite dishes. This homemade taco seasoning recipe allows you to control the spices and add a little less or a little more heat! Let the spices meld and enjoy it in your favorite recipes.
The best Thousand Island dressing is super creamy & sweet with a bit of tang. Not only does it make for a great dressing on tossed salad, but it’s also an amazing condiment for burgers and even a dip for French fries!
We’re celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women’s History Month, Food52-style). Is there a woman we should be profiling? Let us know.
As a child of parents from very different regions…
We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know.
As a child of parents from very different regions of India—a mother who hails from Bangalore, in the south, and a dad from Delhi, to the north—Chitra Agrawal soaked in two distinct culinary traditions growing up. She dabbled in South Asian cooking early in her career, leading classes, blogging, and hosting pop-up dinners, but it wasn’t until she published her cookbook, Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, that she made the switch to working in food full-time. Together with her husband, who has a background in food packaging design, she channeled her passion and knowledge of India’s foodways into a line of premium Indian pantry staples you’ve probably seen on your supermarket shelves: Brooklyn Delhi. Founded in 2014, her brand now includes 10 products, from Indian pickles, or achaar, to vegan simmer sauces to chutneys. Now, her brand is set to expand even further this summer, when she branches into ready-to-eat meals. Here, she shares her inspiration for making high-quality Indian food accessible and easy to prepare at home.
Take a peek at your spice cabinet: If it’s anything like mine, you’ve got a mix of plastic and glass jars, and maybe a few pouches here and there, too. All of them are from different retailers, ranging from the nearby dollar store to Kalustyan’s, and t…
Take a peek at your spice cabinet: If it’s anything like mine, you’ve got a mix of plastic and glass jars, and maybe a few pouches here and there, too. All of them are from different retailers, ranging from the nearby dollar store to Kalustyan’s, and there’s at least one duplicate bottle, from the time you forgot you already had a certain spice at home—in my case, cardamom.
Though it’s not the prettiest or best-organized cabinet out there, it’s deeply functional, and that’s what matters most to me. However, I wondered if—given the variety of spices in my kitchen (and their containers)—there was anything I could or should be doing to extend their shelf lives. Though spices don’t typically go bad or mold like other ingredients, they can lose their potency in a matter of months. So, I reached out to Ethan Frisch, co-founder and co-CEO of Burlap & Barrel, a spice company that works directly with farmers to source its products, who had an unorthodox answer to my spice storage question.
For the second installment of our series exploring our favorite chefs’, content creators’, and Food52ers’ kitchens and pantries, we turned to our Editorial Assistant, Paul Hagopian. If you’ve spent time on our site, you’ve probably read at least one of…
For the second installment of our series exploring our favorite chefs’, content creators’, and Food52ers’ kitchens and pantries, we turned to our Editorial Assistant, Paul Hagopian. If you’ve spent time on our site, you’ve probably read at least one of his pieces—like the pastry chef who makes “infinite” desserts, the TikTok star disrupting the salmon industry, or his taste-test of 31 nonalcoholic beers. We asked the line cook-turned-writer to tell us the five things always in his kitchen—here’s what he said.
To make this super-versatile condiment, Paul boils equal parts white vinegar and water, adds a big pinch of salt, then pours the brine over sliced jalapeños and some smashed garlic cloves. Once the whole thing cools to room temp, just store it in the fridge. Don’t forget about the brine: It’s a great marinade for chicken thighs and other proteins.
We are teaming up with FreshDirect to show our favorite Hispanic-owned brands. From Siete Grain Free Taco Shells to Don Carvajal Café Costa Rican Light Roast Whole Bean Coffee, these Hispanic-owned brands are delivered right to your door. Order online …
We are teaming up with FreshDirect to show our favorite Hispanic-owned brands. From Siete Grain Free Taco Shells to Don Carvajal Café Costa Rican Light Roast Whole Bean Coffee, these Hispanic-owned brands are delivered right to your door. Order online or via their app to shop your go-to groceries.
If you're anything like me, you’re always on the hunt for a new snack or drink to add to your pantry and fridge. You step into the grocery store, list in hand, and while you focus on getting the essentials you've scribbled down, you're never opposed to something new catching your eye. In the summer it might be a seasonal fruit or juice and in the winter a bakery item or cheese selection from the deli counter—either way, it's something you're excited to try once you get home.
As home cooks, we at Food52 think a lot about grocery shopping—which types of produce we’re gravitating towards, what ingredients we’re willing to splurge on, and (perhaps most importantly) which pantry staples we lean on each and every day. The answer…
As home cooks, we at Food52 think a lot about grocery shopping—which types of produce we’re gravitating towards, what ingredients we’re willing to splurge on, and (perhaps most importantly) which pantry staples we lean on each and every day. The answers vary wildly depending on who you ask, and they can reveal a ton about someone’s cooking—and eating—style. So, we’ve decided to start asking some of our favorite chefs, creators, and members of our team to tell us the kitchen staples they couldn’t live without. First up is Max Nelson, also known on Instagram as Chillguyinbrooklyn, whose videos you’ve likely seen on our social feeds. Here are six things you’ll always find in his kitchen.
“A little drizzle on almost anything with good olive oil is going to be a great finishing touch,” says Max, who is currently using a bottle of Brosius Family Farm Spanish Duo. We couldn’t agree more.
