Food52
Food52
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  • As a kid, I was obsessed with licking envelopes closed. An otherwise menial task—stuffing and addressing envelopes—was rendered suddenly magical by saliva's near-supernatural ability to keep an envelope shut. And so, I would sit there with my mom as she filled those paper pockets with checks or notices, forms to be delivered, and I would get to lick the sticky perimeter of the flap! The taste and ...

Food52
Food52
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  • There’s a time and a place for strong, full-spirit cocktails. For me, that’s the evening, when I’ve handled all my responsibilities and let my hair down (figuratively and sometimes literally). But there are times and places where I’m expected to drink all day: backyard BBQs, tailgating, beach trips, rooftop parties. And those are the moments I need a less-spirited cocktail. In his newest book, Se...

Food52
Food52
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  • We’ve partnered with If You Care to highlight a one-step kitchen hack that produces tender, juicy oven-roasted meat (even the lean cuts!) every single time. I consider myself a competent and seasoned cook, but still get intimidated by certain cuts of meat. Lean options, like beef or pork tenderloin, are particularly formidable since they have the potential to be a well-done waste of money or wind...

Food52
Food52
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  • Commercial brown sugar, the type we add to our oatmeal, mix into cookie dough, and layer into coffee cakes, is made from refined white sugar; a controlled amount of molasses is added back in for flavor and moisture. It’s soft, moist, packs easily into measuring cups, and behaves well in recipes. But if you love brown sugar (who doesn’t?), you might fall even harder for its bolder, less predictable...

Food52
Food52
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  • Easy, breezy get-togethers are a hallmark of summer. From last-minute picnics in parks to potluck parties poolside (or just in the backyard), we want dishes that feed a crowd without excessive planning. After all, summer brings a bounty of ready-to-eat fruits and vegetables that basically just ask you to slice them up and set them out. Summer technically begins June 21, but Memorial Day’s our fir...

Food52
Food52
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  • With a whisper of Memorial Day hanging in the air, I went on the hunt for the best burger recipe I could find. I wanted something juicy and meaty with lots of toppings and a buttery, buttery bun—the perfect edible announcement of summer’s imminent arrival. Where better to look than the Food52 archives? I searched our site for the most popular burger and, as it turns out, the burger you all love t...

Food52
Food52
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  • Wander any festival or fair or market in Mexico and you’ll likely cross paths with elotes, mayo-smeared, chili-sprinkled, cheese-covered corn on the cob. Sometimes, the husks are pulled backward, like a handle, but often it’s speared on a stick, like a corn dog or frozen banana. You’re ambling around this happy place, while eating, which makes it all the happier. I wouldn’t recommend that here. R...

Food52
Food52
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  • I used to conveniently disappear whenever a watermelon would roll into the kitchen. Eat it? I sure would. But slice it? Not if I wanted to avoid a trip to the emergency room. Watermelons are big, bulky, and, erm, bulbous, with a propensity to tumble right off your cutting board. There have been countless times when I've lost the entire blade of my knife to the melon, Sword in the Stone-style, and...

Food52
Food52
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  • As Food52 gets older (and wiser), and our archive of recipes grows, we're making the effort to revisit some golden recipes. Today, it's TasteFood's Spring Pea and Ricotta Torte with Lemon and Mint, because it has all the fun of baking a cake with the results of something you can eat for lunch or dinner. And, as its title (and Technicolor green hue) attests, it is a seasonal superhero. D...

Food52
Food52
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  • New York is a city of many things, restaurants among them. Today the city’s blocks are concentrated with eating establishments—fancy, fast, casual, fast casual, casual fast—that the options can dizzy even the most scrupulous of restaurant-goers. Apps like Yelp and Google Maps help us parse the selection, but this wasn’t always the case. Before there were oceans of digitally broadcasted opinions t...

Food52
Food52
YouTube Video
  • SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq INGREDIENT LIST (Makes 1 very tall 9-inch shortcake) Biscuit Layers: 5 cups (602g) all-purpose flour 3/4 cup (159g) packed light brown sugar 2 tablespoons (24g) baking powder 1 teaspoon (6g) baking soda 3/4 teaspoon (3g) fine sea salt 1 pound (453g) cold, unsalted butter, cut into 1/2-inch pieces 1 1/4 cups (302g) buttermilk 2 large eggs (113g, out of...

Food52
Food52
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  • As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some gold recipes from our community. Dhanya Samuel shared this comforting weeknight curry in our "Favorite Way to Eat Eggs for Dinner" contest back in 2016. Here, she tells us how she discovered and developed her bold dish. Tart tamarind and fragrant cilantro brighten up this weeknigh...

Food52
Food52
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  • When Mike and I first started dating, we would cook together every week. We’d make simple, no-fuss meals, like balsamic chicken or spaghetti. Usually, the cooking had to start with cleaning though, to deal with the mess his roommates left behind and washing enough dishes that we could cook and eat off of, so it was probably good that we stuck with easy dinners. Seventeen-ish years later, we’ve fa...

Food52
Food52
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  • Since we started our Shop, we’ve learned a lot of unexpected things about what people like to buy. For instance: dryer balls. Back in the old days, people doing their laundry would throw a clean tennis ball into the dryer along with their clothes. As it bounced around the warm, spinning machine, the ball would keep clothes from clumping and wrinkling. Just as a whisk aerates cream, a ball aerates ...

Food52
Food52
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  • When’s the last time you made a salad in five minutes? It may sound like a silly demand for brisk efficiency, but I'm of the camp that believes foods that go down easy can be just as easy (and quick!) to prepare. Sure, good food takes time, but not always. With summer in (almost) full swing, salads are ready for their moment in the sun. And the best summer salads are clean and minimal. They’re c...

Food52
Food52
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  • I grew up in a small town in Northern Iceland, only 60 miles from the Arctic Circle, where boiled fish and lamb stews were on the table most days of the week. A place where pizza was served on weekends and special occasions only, and lime was considered an exotic fruit. Everything changed when hard taco shells hit the shelves at the supermarket in the early ‘90s. Flavorsome (though usually very d...

Food52
Food52
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  • I can’t wait to live in a home that’s big enough for me to take a bath without having to look at a toilet. If ever go on House Hunters, the only thing on my wish list will be a luxurious, spacious bathroom with a separate commode. Until that day comes, I’ll be doing everything I can to maximize the storage space I do have in my small apartment bathroom. If you think about it, in almost every bath...

Food52
Food52
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  • I’ve been honing my shortcake recipe for as long as I’ve been baking (so...about 16 years). It was easy enough to try my hand at it when I was first starting, and it continues to be my go-to when I feel like celebrating good spring and summer produce. It’s easy, not-too-sweet, and everyone always devours it. I’ve made a lot of shortcakes through the years, but my favorite recipe starts with someth...

Food52
Food52
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  • The next time a summer party presents itself, you could play it safe and offer to buy the beer, or make the dip—there’s no shame in contributing what you can muster, and no wrong party-starter to share. Roll in with a tub of vanilla ice cream and some root beer and I will put you on the short list of people who I’d tell all my most embarrassing stories. (Look out.) Erin McDowell's Strawberr...

Food52
Food52
Blog Post
  • Buttery, flaky delights, cuddled up close! Photo by Rocky Luten I’m pretty sure I reached biscuit nirvana when I first tried Joanna Gaines’ biscuits. I had long admired her and her husband Chip’s home renovation artistry on their hit HGTV show, Fixer Upper, but after my initial bite, I had yet another reason to swoon. Buttery, flaky, and tender, JoJo’s Biscuits, as these ...

Food52
Food52
Blog Post
  • We've partnered with Le Cordon Bleu to share recipes, stories, and videos that celebrate the journey of becoming a cook. Here, our co-founder, Merrill Stubbs, shares her own story—plus 3 culinary school recipes that she still returns to all the time. One of the questions I get asked most often by young people hankering after a career in food or food media is this: "Should I go to culinary school?...

Food52
Food52
Blog Post
  • Has the season's unpredictable weather have you feeling gloomy or unmotivated lately? Does your home feel stale, uninspiring? If you've been in a rut of any kind, we're here to share one way to bring some positive energy into your home, stat―and it might be as simple as taking a trip to your local garden store. Many people (myself, included) are firm believers that you can bring rejuvenating ener...

Food52
Food52
YouTube Video
  • SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq INGREDIENT LIST (Serves: 4) Graham cracker streusel: 7 graham crackers 3 tablespoons sugar 1/2 teaspoon kosher salt 5 1/2 tablespoons unsalted butter, cubed, cold Lime posset: 2 cups heavy cream 2/3 cup sugar 2 teaspoons finely grated lime zest, plus more for garnish 5 tablespoons just-squeezed lime juice 1 pinch kosher salt Get full recipe here ►► ...

Food52
Food52
Blog Post
  • Game day or not, if chicken wings aren't on the menu, is it really even a party? We didn't think so, either. To help you kick off your summer festivities over the coming long weekend, we've rounded up some of our favorite spicy, saucy wing recipes. Whether you throw them on the grill, in the fryer, or bake 'em in the oven, a big platter of wings might make your Memorial Day a little bit messier (b...

Food52
Food52
Blog Post
  • Oh là là! Photo by James Ransom Maybe it’s a creamy bowl of congee, a gooey grilled cheese, a plate of rice and beans, or pillowy dumplings—from Paris, France or Paris, Texas, everyone craves comfort food. We may not all have the same go-tos, but Chef Justin Chapple has created a dish that we’re convinced will please almost every palate: the croque madame hot dish, a cas...

Food52
Food52
Blog Post
  • A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count salt or cooking fat (say, olive oil to sauté onions), since we're guessing you have those covered. Today, we're introducing Key lime pie to a old-timey pudding called posset. Spoiler: They totally hit it off. Possets were “all the rage in the Middle Ages...

Food52
Food52
Blog Post
  • Finally, it's outdoor entertaining season! We've partnered with Arhaus to share design tips and tricks for hosting a backyard dinner party, whether you've got a huge terrace or pint-sized patio. In a spring season delayed and pockmarked by false promise, Sam Cooke is my succor. "Summertime and the livin' is easy…" His languorous rendition of George Gershwin’s jazz standard seeps out of my turnt...

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