Food52
Food52
Blog Post
  • We've partnered with Bloomingdale's to share recipes, tips, and videos to help you master the art of styling your favorite summer dishes for photo-ready perfection. If you’re eating ice cream, it’s likely hot out. Melt, spillage, and hasty scooping are all probable. Grabbing a photo of your treat before it starts to sag? The chances are slim, no matter how many summers you spent scooping ice crea...

Food52
Food52
YouTube Video
  • You'll find this loaf perfect for old-fashioned sandwiches like fried egg, egg salad, or grilled cheese, and for French toast and bread puddings, and of course, thickly sliced, toasted and slathered with good butter. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST (Makes 1 Large Loaf) 278 grams whole milk, scalded and cooled to just warm 3 tablespoons honey 2 teaspoons / 7 grams ins...

Food52
Food52
YouTube Video
  • Dabbling with a low-glycemic, gluten-free diet? These chickpea-based muffins (no flour!) aim to offer complex carbs, healthy fat and protein. A great pre-workout or recovery snack! SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST (yields 12 muffins) 3 large eggs 2 tablespoons oil, a monounsaturated, neutral tasting one 2 15-oz cans chickpeas, drained and rinsed 1 cup palm sugar (yo...

Food52
Food52
YouTube Video
  • A s'mores variation that you can't resist trying. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST (Serves 8) Butter, for greasing parchment One 16-ounce container Marshmallow Fluff 6 graham crackers 2 pints good vanilla ice cream 4 ounces bittersweet chocolate 1/2 tablespoon vegetable oil FULL RECIPE HERE ►► https://f52.co/2MOPuIG CONNECT WITH FOOD52 Web: https://food52.com Faceb...

Food52
Food52
YouTube Video
  • These cookies are not for the faint of heart, they are decadent and rich, and best accompanied with a glass of milk. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST (Serves 50-55 cookies) 2 1/4 sticks unsalted butter, room temperature 1 cup sugar 1 cup light brown sugar 2 eggs, room temperature 2 1/2 cups flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon Kosh...

Food52
Food52
Blog Post
  • I’m not entirely sure what inspired my sister and me to open a lemonade stand back in '99. It may have been an episode of one of our favorite TV shows, Arthur or The Magic School Bus, or a Junie B. Jones book. Or maybe just summer boredom. We spent the morning squeezing lemons, filling pitchers, and designing our signage. After debating between charging 50 or 25 cents per glass, we decided to sta...

Food52
Food52
Blog Post
  • Photo by Jessie Kanelos Weiner When I was a 22-year old au pair living in Paris, thinking more about my Audrey Hepburn–inspired fantasy than my liberal arts school loans, I met my first French boyfriend. The meet-cute happened in the shadow of the Eiffel Tower, while I was furiously scribbling away in my journal about unrequited love and all the sensory pleasures of Paris. He chatt...

Food52
Food52
Blog Post
  • In the late 1930s, an anthropologically-minded dentist named Weston A. Price observed that native people around the world had great teeth. From Australia to North America, indigenous people did not suffer from tooth decay—one of the most common diseases of modernity—and Price began to wonder why. His odontological curiosity led him to conclude that these peoples’ diets were the source of their den...

Food52
Food52
Blog Post
  • Certain vegetables get all of the glory when they come in season—like ramps and fiddleheads, the darlings of springtime, or summertime favorites, farm-fresh corn and tomatoes. Other vegetables never seem to get their turn in the spotlight. Until now. Celery's getting a little star treatment thanks to Joshua McFadden's award-winning cookbook, Six Season and our Cookbook Club members who are cookin...

Food52
Food52
Blog Post
  • I love our house. I knew it was meant to be our home the instant I walked in the door. Sure, every room was painted a different, non-complementary color, and it’s a pretty compartmentalized layout (true to its 1947 roots), but I could feel that it was the one for us. Eight years later I still feel that way, and bit by bit we’ve made it our own. We’ve renovated a bathroom, added a front porch and ...

Food52
Food52
Blog Post
  • Photo by James Ransom “So, you ready for the big day?” Maman asked me, frying the zucchini. “I am," I replied, chopping the onion and sautéing it as she started on the sauce for the stew. My mom and I were making khoresh kadoo, a Persian zucchini stew with chicken, in her kitchen in Iran. It was often like this, her and me cooking, talking, swapping gossip and stories and worries ...

Food52
Food52
Blog Post
  • We weren’t a cake family. We were a cookie family, a brownie family, an ice cream family, an ice cream cake family. But not a cake cake family. So it goes without saying that, as a child, cake fascinated me. Sort of like how we weren’t a PB&J family and, one day, I insisted that is what I wanted for lunch. Or how we weren’t a meatloaf family and, one day, I insisted that is what I wanted for dinn...

Food52
Food52
Blog Post
  • Photo by Chad Robertson My grandmother carefully placed the large white soup tureen on the table. When she began to lift the top, the moment of truth was upon us. If white steam billowed out the top, we’d be eating mushroom-barley soup—and have a new Pope, according to a family joke that compared the tureen to the Sistine Chapel (it’s hard to explain, as family jokes tend to be). B...

Food52
Food52
Blog Post
  • What's in a hot sauce? That which we call a Sriracha by any other word would taste as spicy, right? Not exactly. You see, there are a million different types of hot sauce out there in the world, with flavor profiles ranging from smoky and mild to sweet and tangy. Sure, plenty of them will provide that eye-watering, mouth-tingling burn many of us enjoy subjecting our tastebuds to—but not all. The ...

Food52
Food52
Blog Post
  • Peak summer brings sunny beach days, endless Aperol spritzes, and easiest-of-the-easy dishes. I turn to simple recipes that require little in the way of time in the kitchen. This is less about shunning the oven, and more about the beauty of summer produce. When ripe tomatoes and fresh basil are so perfect on their own, why do much to change them? Topping my list of the best summer meals is the hu...

Food52
Food52
Blog Post
Food52
Food52
Blog Post
  • I have mentioned once, okay, twice, about my deep love for Zingerman’s, a family of food-related businesses in my town of Ann Arbor, Michigan. Non-Michiganders don’t have to miss out, as they ship delicious foods anywhere in America. But one Zingerman’s experience that requires an in-person visit is its BAKE! classes and demonstrations, like this past weekend’s with baking wizard Stella Parks. Re...

Food52
Food52
Blog Post
  • Welcome to Your Home Outdoors, our summertime series on tips and tricks that'll help you live your best life outside―no matter the size of your space! So pull up a chair, grab a glass of something icy-cold, and join us. I’m not really a formal person. I like to hug people I’ve just met, wear shorts to work, eat with my hands. So, one of my favorite things about summer is how casual get togethers...

Food52
Food52
Blog Post
  • We've partnered with Bloomingdale's to celebrate all the unexpected ways we'll be putting produce on our plates this summer. Long gone are those chilly winter Sundays when braising, roasting, or any other rendition of oven-on-all-day slow-cooking sounds appealing. Now that summer is in full swing, we’d much rather indulge in crunchy, cool, and refreshing foods that have barely touched a pan. Read...

Food52
Food52
Blog Post
  • I swear by lining pan bottoms with parchment, but cutting a parchment circle every time I bake a cake somehow breaks my flow—and litters the counter with scraps. I refuse to pay too much for precut circles (a pack of 24 circles at 20 cents apiece?!) or buy too many (1000 at a time), even at a great price. So I cut circles from full rolls of parchment—which I definitely do purchase by the thousan...

Food52
Food52
Blog Post
  • Pack your bags! In honor of life’s most delicious highways, we give you Hit the Road, Snack, our travel guide of things to eat, see, and do this summer, from coast to coast. Photo by Alex Citrin Living in New Jersey means never having to leave your seat if you need to fill up gas—a fact this Jersey girl loved. So efficient! Where else does a driver not need to hit pause on the “Summ...

Food52
Food52
Blog Post
  • I am not a lobster expert. Raised in a kosher household, I cooked my first lobster when I was 19 years old and alone in my college dorm for Thanksgiving. I’d been reading Mastering the Art of French Cooking in my non-school reading time, and, averse to offal, decided that lobster was the fanciest (and most rebellious) way I could celebrate the holiday. That first time—as with so many things done ...

Food52
Food52
Blog Post
  • During summer, I spend most days balancing my excitement about the bountiful produce at the market with my lack of interest in making anything complicated. Enter this...dessert, which has graced many an impromptu summer dinner party. All I do is make a simple cookie crumb crust, fill it with roasted fruit, and serve the whole shebang with whipped cream. It does require turning on the oven, but the...

Food52
Food52
YouTube Video
  • SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST FULL RECIPE HERE ►► https://f52.co/2Nskz5c CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for ...

Food52
Food52
Blog Post
  • Five months ago, I told you all about overnight oats, the world’s easiest make-ahead breakfast. Basically, you combine 1/2 cup or so rolled oats with an equal amount of milk, be it from a cow or almond or soybean. Then stir in some bonus doodads from nut butter to raisins. I like tahini and darkest-possible chocolate chunks: Now what if I told you that you can make this recipe even easier? (Taps...

Food52
Food52
Blog Post
  • Do you have a growing pile of magazines you've been meaning to read through but just haven't had a chance? A half-started craft project you're finding difficult to muster up enough energy to complete? A negative "friend" in your life who keeps bringing you down? Clutter comes in all forms, and Kerri Richardson explores them (and their culprits) in full in her book, What Your Clutter Is Trying to ...

Food52
Food52
YouTube Video
  • SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 READ FULL ARTICLE ►► https://f52.co/2utJizk INGREDIENT LIST 4 tablespoons unsalted butter, softened 1 whole vanilla bean (or use 2 teaspoons vanilla paste) 1/2 teaspoon superfine sugar, or to taste Flaky salt, like Maldon or fleur de sel 1 large bunches radishes Plain crackers FULL RECIPE HERE ►► https://f52.co/2O15BEr CONNECT WITH FOOD52 Web: http...