Food52
Food52
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  • On our site we have a foolproof recipe for basmati rice gifted to us by Meera Sodha. It’s simple and foolproof and definitely lives up to its namem Perfect Basmati Rice—I know because I’ve tried it. Sodha advises soaking the grains in water for 20 minutes before adding them to a hot oiled pan, then covering the whole thing with boiling water. After another 20 minutes, she promises fluffy rice, rea...

Food52
Food52
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  • In 2015, Serious Eats founder Ed Levine started his James Beard-nominated podcast, Special Sauce, in which he chats with food professionals about their work. The name, he told me in a recent phone call, materialized from an office brainstorm: “It’s funny because Daniel Gritzer can actually do the whole song,” he said. “Which is really impressive!” That is funny. And impressive! And, uh, song? Wh...

Food52
Food52
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  • In the week following Thanksgiving, when I didn’t much feel like cooking, I asked my blog readers what they cooked, if anything, when they didn’t feel like cooking. Shortly thereafter, I found myself rereading Tamar Adler’s An Everlasting Meal, specifically Chapter 10, “How to Make Peace,” in which lies one reader’s go-to recipe when she's feeling uninspired: lettuce and rice soup. Lettuce and ri...

Food52
Food52
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  • A couple of years ago I got the most wonderful bath soak as a gift. The main ingredient was coconut milk powder, and I loved how it made my bath feel silky and luxurious, soothed dryness, and had a gentle, subtle coconut scent. I made that gift last as long as I could—but all good things come to an end. Milky, cloudy bath soak happiness. Photo by Alpha Smoot When I ran ou...

Food52
Food52
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  • We’re changing the way we cook over here at Food52—with articles and recipes and eight weeks of newsletters. (You’ve signed up, right?) I just finished working my way through the first installment on meal planning and decided to give it a whirl myself. Would following these steps really help me get to dinner faster? Here's what I learned. “Start by choosing just one recipe that you’ll look forwar...

Food52
Food52
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  • Do you ever feel like there’s just not enough storage space in your home? Or that there are certain objects you just can’t find a place for? Yeah, been there. If you’re struggling to find room for all your belongings, it might be time to take a cue from tiny house owners—after all, they’re the unofficial experts on efficient storage ideas. Tiny homes are forced to make the most of every square in...

Food52
Food52
YouTube Video
  • Spicy, smoky, sweet, and salty: an alliterative quartet that is difficult to turn down. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq This dessert pulls together warm and earthy ancho chilis, sharp cracked black pepper, tart and chewy cherries, and crunchy pistachios and cashews, all tucked under a generous blanket of dark chocolate. INGREDIENT LIST (Serves about 3) 1 large ancho chili 1 whole ...

Food52
Food52
Blog Post
  • For all of us who can't get enough of juicy-sweet citrus season, there is a cake for us. I don't think we could make a brighter, moister, more deliciously-riddled-with-orange cake if we tried. Sunset's Whole Orange Cake by Genius Recipes You might be thinking this is one of the genius breed of cakes made with whole citrus boiled for hours to make a custard-like, gluten-free base. ...

Food52
Food52
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  • When I turned vegetarian a few years ago, there was one meat (or meat category?) that I really, really missed: barbecue. Memphis-style ribs, Texas-style brisket, and Alabama-style chicken; if it was smoked and smothered in sauce, I was all for it. My favorite barbecue dish was, hands down, pulled pork sandwiches: specifically ones piled high with juicy, smoky meat and topped with a zippy slaw and ...

Food52
Food52
Blog Post
  • I’m no baker. There’s something about the precision of measuring and spooning and proofing and timing that has me all sorts of intimated. Throw me a recipe for pasta sauce, a braised lentil stew, even a juicy pink steak, and I’ll sniff, prod, and taste my way through it. Breads and cakes, however, leave me confounded. This year, I vowed to test my aversion. 2018 would be the year I got elbow deep...

Food52
Food52
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  • Photo by Rocky Luten We've always been fans of Dansk's iconic, Danish-inspired cookware and cutlery, and now there are even more retro beauties in our Shop to get excited about. Here are just a few of the new Dansk tools we can't wait to get our hands on. Dansk Niklas Bread Tray Dansk Niklas Round Paddle Board We're on record as adoring a fantastic spread, s...

Food52
Food52
Blog Post
  • What do you think French President Emmanuel Macron is calling the envy of the world? Could it be the architectural marvel that is the Eiffel Tower, the country’s inordinate amount of roundabouts (30,000 to be exact), its 15 Nobel Prize in Literature winners? While these are all accomplishments to tout, Macron had something else in mind: the classic French baguette or baguette de tradition, he clai...

Food52
Food52
Blog Post
  • Does anyone really need another recipe for banana bread? (There are 230 versions, and counting, on this site alone.) Make room in the recipe box, because you need this one: banana bread made with dark chocolate in two forms, sea salt, olive oil, and tangy sour cream. It’s a pretty great thing, especially when baked in a skillet and sliced like a cake. And it’s the most delicious way I’ve found to ...

Food52
Food52
Blog Post
  • Rose Levy Beranbaum is no stranger to a particularly delicious, decadent dessert. She is a masterful baker, a prolific cookbook author, and a James Beard Award–winning writer. We’ve featured her recipe for bright and fresh blueberry pie on our site, along with some of her expert tips for crafting a perfect pie. But just last year, as part of our Genius Recipes series, we added to the mix a showsto...

Food52
Food52
Blog Post
  • I don’t know about you, but one of my biggest pet peeves in the kitchen is measuring a 1/4 cup of tahini (or peanut butter or honey or molasses), and then trying to get it back out again. I’m never sure if I’ve actually added the correct amount of these sticky ingredients because a good portion refuses to leave the sides of my measuring cup. Sure, I could use my finger or a spoon to scrape everyth...

Food52
Food52
Blog Post
  • We know you love sheet pan dinners and one-pot wonders, but let’s take a moment to recognize the casserole. From the classic crispy green bean to lasagna warm and weeping with cheese, casseroles perfectly transition from weeknight workhorse to dinner party showstopper. They’re often make-ahead meals, waiting in the fridge or freezer until to get golden and toasty under the heat of a hot oven, and ...

Food52
Food52
Blog Post
  • We could talk forever about citrusy desserts. I would tell you about when I was little and my family ventured "Down Neck" to the Portuguese neighborhood of Newark and I ordered orange sorbet and it arrived in an actual orange. About when I was in college and I went to catered events only to snag lemon bars and scatter back to the library with my loot. About the chocolate-covered key lime pie that ...

Food52
Food52
Blog Post
  • We're always looking for shortcuts to make our meal-making a little faster, a little smarter. Lindsay Maitland Hunt's new Healthyish cookbook is chock-full of smart ideas and recipes, and here she shares one of her favorite tips from the book with us. Boiling grains (instead of using the absorption method) is a game-changing time-saver in kitchen. Not only do the grains cook in about half the tim...

Food52
Food52
Blog Post
  • Maybe you’re trying to keep to a budget to save up for a special trip or a new Dutch oven. Or maybe you’ve recently taken a look at your billing statements and would like to stop personally funding Seamless. Whatever your reason, the new year is a great time to reassess our habits, including what we bring for lunch. We all know dining in saves money, and that sandwiches and salads and soups are b...

Food52
Food52
Blog Post
  • Quiche was a big dinner staple in our kitchen growing up. It was always on heavy rotation, especially in the colder months, and my mother had two specialties: broccoli-cheddar and Swiss chard. My sisters and I each had our favorite; they all loved the chard and I loved the broccoli. Regardless of filling, the real key to an excellent quiche is a flaky, crisp, buttery crust that isn't soggy on the ...

Food52
Food52
Blog Post
  • Mascarpone, that creamy, decadent cheese, is a staple element of tiramisu, where it sits firmly between layers of coffee-soaked ladyfingers and lends the dessert its characteristic creaminess. Otherwise, the spread moonlights in a variety of other tarts and cakes, and adds silk to an omelette. It’s no pantry staple, but when it’s called for, it is a delight to use. Because the cheese spread can le...

Food52
Food52
Blog Post
  • Have you heard? It’s citrus season. In the midst of winter, lemons, oranges, grapefruits, and limes bring unexpected—but well-received—moments of brightness. Well, it seems citrus isn’t here just to bring light to our plate and our palates, but to our sinks, our glassware, and our porcelain as well. Just today, I pulled a hack from Buzzfeed; it recommends using a grapefruit to remove pesky waterma...

Food52
Food52
Blog Post
  • “If you want to know anything about a person, a culture, a family, you go to their home and eat at their dinner table,” says Chef Jerome Grant. Herein lies the grounding mission of Sweet Home Café, the restaurant he helms in the National Museum of African American History and Culture in Washington, D.C. The eatery provides much more than sustenance; it is an exhibition space within itself. The foo...

Food52
Food52
Blog Post
  • As a child, I was a fussy eater—not in a no-I-won’t-eat-those-green-beans kind of way, but a conservative rule abider. Some would’ve called me a snob. I once refused to eat a sandwich because, how could a real meal not be eaten with a fork and a knife? My parents didn’t know whether to fret or feel some kind of pride for this pretentious gourmand they’d reared. Among my many hang-ups, one stood a...

Food52
Food52
Blog Post
  • If you’re looking for a dinner that comes together in just minutes, pull out your wok. With just a little bit of oil and extremely high heat, a wok transforms all sorts of vegetables and proteins into versatile, creative stir-fried mains. Chinese cooks have used the quick-cooking technique for hundreds—if not thousands—of years, and the method can be applied to a myriad of ingredients, from spicy ...

Food52
Food52
Blog Post
  • Let's get right to it: It's a new year and as we mentioned earlier this month, we're thrilled to announce that recipe contests are back! There will be 6 recipe contests this year—a new one kicking off every other month—and we're starting with Your Best Hands-Off Recipe. With winter weather reaching new levels of blustery cold, many of us are ready to stay curled up indoors—buried in a bomb cyclon...

Food52
Food52
Blog Post
  • As Food52 gets older (and wiser), and our archive of recipes grows, we're making the effort to revisit some gold recipes and pick the brains that invented them. Today, it's co-founder Merrill Stubbs, on this low-effort, high-reward weeknight ragù (and others!). Nikkitha Bakshani: When was the last time you made this dish? Merrill Stubbs: In the fall and winter, I make this ragù, or something ver...

Food52
Food52
Blog Post
  • Hot soup on a cold day just makes sense. But running out and getting ingredients when your car is buried in snow? Not so much. No, you want to stay snug in your bed, watching flakes float down into puffy piles while listening to Bon Iver until noon. (Just me?) And, with the help of your freezer, you can have hot soup at the ready and laze around, too. From thick purées to garlicky broths, it’s ha...

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