If you asked me for the one ingredient that I always have on deck, my answer is almost always lemons. Like many, I use them for every day cooking—in vinaigrettes, to squeeze over salmon, and to massage kale before adding to salads. But more importantly…
Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshma…
Former Food Network star Giada De Laurentiis is trying to start a “chocolate pasta movement.” Recently, the Italian cook shared a childhood recipe on TikTok: warm pasta covered in hazelnut spread. Alarming? Buddy the Elf spaghetti level of craziness? M…
Is it just us, or have holiday party invitations already started to roll in? Suddenly, there’s no shortage of cocktail hours, gift-wrapping parties, and cookie swaps that usually come with the need for a baked good or two. Thankfully, we have more than…
The directions of a cold cocktail recipe (1. Add ingredients to the shaker with ice. 2. Shake. 3. Pour) are a lot like this very paragraph: often ignored, but deemed absolutely necessary by the higher ups at the Food Media Factory. The same cannot be s…
This Thanksgiving, I’m off the pie. Flavor’s got nothing to do with it—butter-rich crust and sugar-laden fillings remain really, really delicious. It’s just that pie serving—heating, cutting, plating, ice cream scooping, and silverware providing—gets i…
Last week, fall weather finally fell, and along with wrapping myself in sweaters and admiring the changing leaves on my Brooklyn block, I was craving soup. Particularly tomato soup, and mostly because I had a fresh loaf of sourdough and a generous hunk…
As a Thanksgiving guest, you’re responsible for a) not being The Worst Person In The Room, and b) making something people want to eat. I can help with the latter.
Let’s start with a fact: You’re not making the turkey. Even if you’re the most qualified…
Susannah Schoolman—a world-class pastry chef turned founder of plant-based butter startup, Tourlami—knows that sometimes, looks can be deceiving.
“If you’re just handed a packet of butter, it’s not very inspiring,” she told me. Read More >>…
We partnered with our friends at Seafood from Norway to showcase fresh ways to make salmon a weeknight hero.
There are a few reasons why salmon is at the top of the hit list for weeknight dinners. It’s rich in flavor yet light and healthy; it’s a ve…
We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish.
Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specif…
If you’re the kind of person who looks forward to slicing a Brandywine at the height of tomato season and eating it straight (maybe with a little salt, nothing more), then you are in heaven right now. We’re right in that sweet spot, flush with fresh fa…
During the Paris games, the Olympic Village will produce more than 12,000 baguettes.
Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficient…
We’ve teamed up with Italy’s Alto Adige region to elevate your wine pairings this summer.
Summer’s long lingering nights are the perfect excuse to gather friends over wine, dinner, or better yet, a wine-paired dinner. And one small but multifaceted …
We’re in the thick of summer, which means the season of potlucks and BBQs is at its peak. Whether you’re headed to a picnic or to an outdoor dinner party, it’s always a good idea to have a few dependably delicious side dish recipes at the ready.
We as…
Our cookbook club recently took a world tour, exploring the flavors of the globe with The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients. In it, authors Scott Mowbray and Ann Tay…
My dream park day begins by tackling a dozen oysters within shouting distance of an adult Spikeball Tournament and ends with a 16 ounce prime rib dinner served underneath illegal fireworks. “Dream” is the key word here (with “adult” not far behind), as…
There’s a reason the s’more is synonymous with camping. Requiring just fire, sticks, and three store-bought ingredients, s’mores epitomize what campfire cooking is all about: making the most out of a limited amount of food and a dearth of cooking equip…
Warm weather means BBQ ribs, burgers, and hot dogs on the grill, and it helps to round things out with a solid, satisfying side dish—enter crowd-favorite pasta salad. Read on for our best pasta salad recipes, plus an easy formula for mixing one up your…
Summer may not officially kick off until June 20, but we all know that it unofficially arrives once the sidewalks start to radiate heat. Which, depending on where you are, can be in late April or early May (we see you, Florida).
Our favorite thing to …
This article was updated in June 2024 to include more of our favorite products.
The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chick…
The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment.
Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring G…
This list answers a simple question: If served on a platter during a Memorial Day barbecue, which Food52 recipe would be inhaled the quickest?
Now, the phrasing of this question may seem crude, but I assure you: Making food that people really want to …
If you’ve been tuning into Recipe Drop, or Break an Egg, you’ve likely seen César, Nea, Anna, and a few special guests in our Test Kitchen making recipes that you’ve mentally filed under “must try this.”
Well, Memorial Day weekend is your chance to ca…
