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  • We’ve all been there. Toiling away at the stove, lovingly stirring a pot of ragu when the inevitable occurs: The tiniest bubbles emerge, breaking the surface of your beautiful sauce, making their way, well, everywhere. Your forearms, your backsplash, your floor—no surface is safe! If you’ve ever suffered from the ill effects of stirring a piping hot tomato sauce, wilting a mountain of greens, or ...

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Food52
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  • Want a cocktail with a little extra buzz? Try adding coffee to your glass. The rich, pleasantly bitter brew holds its own with the robust flavors of whiskey, rum, or vermouth. Plus, it adds a little oomph if you need a happy hour boost. Coffee cocktails range from bubbly fizzes to creamy White Russians, adapting just as well to summer pool parties as cold winter nights. Here, we’ve gathered some ...

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Food52
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  • Welcome to The Fall Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready? Today: Golden, buttery cookies that get their crunch from hazelnuts and caramel. Photo by Julia Gartland Cookbook author Cenk Sönmezsoy knows all about transitions. The Turkish baker (and p...

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  • With Halloween around the corner, why not infuse every element of your life with a little bit of spook, lunch included? The midday meal should, obviously, be delicious, but where there’s flavor, there’s always room for flair. Enter the Halloween bento box lunch. In recent days, these horror-inspired bento boxes have been cropping up on the internet and I can’t quite get enough of them. Bento is a...

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Food52
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  • Banana bread plays an important role in most home baking repertoires. It holds sway in our minds as a delicious comfort food. It’s a staple of bakery counters; you can find it everywhere easily. But despite all that, it’s so ordinary. So simple. No one swoons over banana bread they way they do over gooey chocolate chip cookies or slabs of layer cake or even custard-like lemon squares. And yet bak...

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  • To help you entertain with ease all the way through the dessert course, we've partnered with Klondike®, makers of ice cream treats and a variety of ice cream bars. There’s something about an interactive, do-it-yourself meal that puts everyone in a good mood: whether taco night, make-your-own spring rolls, or grain bowls with all the fixings, getting your guests involved in cooking (or at least as...

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Food52
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  • Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This gleeful slice of "carb on carb heaven" comes from 7-time Food52 contest-winner hardlikearmour. This recipe was love at first sight. I have always been an unabashed carbohydrate lover, and thus have tried a few potato pizzas in my time. However, most feature paper-thin slices of s...

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Food52
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  • Fresh, homemade bread might seem like a time-consuming extravagance—nice to have, but not a realistic addition to your evening meals. Not so when it comes to Indian breads, says Meera Sodha: Indian breads are some of the quickest to make in the world. Freshly made, day in, day out, bread is part of the daily routine of the Indian kitchen. Our Cookbook Club is baking through Sodha's first cookboo...

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Food52
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  • Photo by Bobbi Lin Did someone say snacks? Yes! Starting next week and through the holiday season only, we’ll be bringing you weekly Food52 Snack Breaks. While this isn’t your traditional post-lunch nosh, we do hope it will give a little lift during the mid-day slump. Our Snack Breaks will be irresistible, one-day-o...

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Food52
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  • Dylan’s Candy Bar, the kaleidoscope-colored candy emporium, turns sixteen this year. To celebrate, they’re throwing themselves a Sweet 16 and inviting a varied group of celebrities to design candy-covered mosaics. The results are delightful—and seem delicious. Stars like Martha Stewart, Bobby Flay, Gayle King, and Julianne Moore are just some of the twenty plus participants who created custom can...

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Food52
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  • Parsnips! On the outside they may seem like pale, slightly dowdier carrots—the less-flashy root vegetable that doesn't get to star in Instagram photos or headline crudité platters. But underneath its slightly "blah" exterior lies a (delicious) heart of gold; oh, how we have been wasting parsnips' potential! Starchy, nutty, and endlessly versatile, parsnips should be your new favorite root vegetabl...

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  • Halloweekend is T-9 days away, so celebrations are definitely in order. And while your trick-or-treating days are most likely behind you, that doesn’t mean dressing up has to be. The quest for the perfect Halloween costume can be one of the more stressful, but ultimately gratifying, parts of the impending holiday. This year, choose wisely, and look to the pantry, the fridge, or the kitchen for Hal...

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Food52
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  • Among the ten houses in my neighborhood in Lafayette, Louisiana, there was only one other child besides my sister and me. Every Halloween, we improvised our route by invading larger neighborhoods that wouldn’t notice two extra princesses grabbing extra Crunch bars. Trick or treat, right? Over time, our neighborhood expanded (it’s 17 houses now!) and included younger couples with kids. Rather than...

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Food52
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  • It’s a rite of fall: I’ve started my list of “must make” seasonal dishes. I’ve saved recipes in my Food52 collections; clipped sections of magazines and newspapers; bookmarked cookbooks stacked high on my bedside table. Chances are good that most of us have similar lists, even if the recipes in them are not identical: soups and stews, sheet pan dinners that promise to streamline our weeknights, lo...

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Food52
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  • Did you know that October through November is peak raspberry season? That makes sweet-tart raspberries perfect for adding color and punch to fall dishes. This Thanksgiving, we've partnered with Driscoll's to brighten up the traditional holiday table. I’ve long subscribed to the notion that fruits and vegetables of the same color generally compliment each other in both flavor and presentation. In ...

Food52
Food52
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  • Looking to update your space but don’t know where to begin? Consider giving Feng Shui a try. For complete novices, the ancient art can seem a bit intimidating, but getting started in your home is easier than you think. While Feng Shui can take a lifetime to truly master, implementing a few key—and impactful—changes can take no time at all. Begin with one key piece of information: “Some people thi...

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Food52
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  • When I was young, Battenberg cake was sold at the food hall of a department store my mum used to take me to. With its pink and yellow checkerboard pattern of light sponge cake, thin layer of apricot jam, and marzipan coating, it drew me in. The store-bought version was a delight to look at, but sickly sweet and often refrigerated, leaving the light sponge more dense than fluffy. ...

Food52
Food52
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  • While Christina Tosi’s baking book, Momofuku Milk Bar, has been a smash hit as the October book in our Baking Club, it is one of those “recipes-within-a-recipe” books. Love ‘em or hate ‘em, you know the type: flip around to this page for that component, flip around to that page for this component. 9 Naked Cakes That Prove Less (Frosting) Is More ...

Food52
Food52
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  • Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This wickedly delicious brittle comes from long-time Food52 member Jennifer Engle (AKA gingerroot), just in time for your Halloween parties. Eating candy is easy. Making it? Now that might scare some people. Not Engle, though, who couldn’t resist trying her hand at candy-making afte...

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Food52
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  • Think about your freezer. Is it the resting place of half-eaten ice cream containers? Or most-likely expired pizza? Have you given up on food and stuffed jeans or sweaters in your coldest drawers? Look, your freezer doesn’t have to be a dark, cold, scary place. Well, it should be dark and cold… but not scary! In fact, you probably know more about that c...

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Food52
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  • Everyone loves cut-out cookies for the holidays. What’s cuter on the cookie tray—and so much fun to decorate—than shapely sugar cookies? Think frosted ghosts and goblins and turkeys decked out in colorful candy starting October. Angels, stars, and dreidels are just around the corner. But face it, producing dozens of decoration-ready cookie shapes and characters just isn’t as speedy, neat, or effic...

Food52
Food52
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  • Michelin, that century-old dining guide, is peeling back the curtain on their restaurant review process with a cheeky new illustration. The vertical comic details how their team tests, selects, and compiles some of the world's best restaurants. To see the drawing on the organization's site, click here. Each year, the process involves nearly 500 people and comprises roughly five steps. First, the ...

Food52
Food52
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  • Leftover rice is a burden. A small one, I'll grant you, but one that weighs on me nonetheless. As someone who regularly measures out rice in whatever vessel is closest to my arm (juice glass, coffee cup, ramekin, etc.), and then simply adds in double the amount of water, I rarely make the exact amount that I'll need for a given recipe. As a result, I am often left with excess rice, which I shuttle...

Food52
Food52
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  • As with any holiday, decorating for Halloween can easily veer from festive to utterly over-the-top…and not in a great way. The old adage of removing one accessory before leaving the house should perhaps be applied to decorating for the holidays as well. And while a house that’s overly festooned with Christmas decorations can still be quite magical, there’s something about decorating for Halloween ...

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Food52
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  • This is, in fact, a carrot cake—even though at first glance, it seems to have almost nothing in common with the chunky sort of spice cake with cream cheese frosting loved in many corners of the world. Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura) by Genius Recipes The defining trait these cake sisters share is, of course, the carrots, which bring moistur...

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Food52
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  • The Nigella Lawson effect is nothing to ignore: the televised release of her avocado toast recipe is rumored to have increased sales of the fruit by 30 percent. So it’s no surprise that a recent mention of pandan, a sweet-smelling green leaf native to southeast Asia, as her prediction for "the next food trend" is garnering considerable attention. “I think it’s going to be the new matcha,” she tol...

Food52
Food52
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  • Have you heard of shou sugi ban (aka yakisugi)? If not, you may already recognize it by sight. It’s a traditional Japanese technique of preserving wood (often cedar) by charring—yes, burning!—it, then scraping it down and treating it with oil to render it fireproof (ironic?) and rot- and moisture-resistant. It creates a gorgeous, dramatic look, with finishes ranging from inky black to more subtle ...

Food52
Food52
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  • Conversations regarding our future selves tend to revolve around personal finances or physical and mental health. The concept is pretty simple: What is the most realistic future you can imagine for yourself? No winning the lottery, no magically "getting fit.” Just what you’ll be if you continue everything as you are now. If you don’t like the image, change it. It’s a wonderfully helpful mindset w...

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