Food52 | Food Community, Recipes, Kitchen & Home Products, Cooking Contests
Eat thoughtfully, live joyfully. Join our food community, browse recipes, shop for kitchen, cooking, and home products, enter our contests, and get advice from our hotline.
One thing we’re absolutely doing to celebrate St. Patrick’s Day? Sipping on an Irish coffee. Ideally with a slice of cake in the same flavor. And if you didn’t know that was an option, don’t worry—now you do. Skip the crowded bars and make something fun at home instead. Whether it’s a classic Irish coffee from one of NYC’s most iconic cocktail bars or a rich, coffee-infused dessert, these recipes bring all the flavor (and a little whiskey) to the party. Read More >>
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. A good breakfast burrito is hard to come by—even in New York City. Too small, too overstuffed, mushy in the middle, or just plain bad, I’ve had my fair share of mediocre and eggy breakfast burritos that never quite do the trick. When we connected with the TikTok icons Grant & Ash about being guests on an episode of Snack Shop, they had a quick and immediate suggestion: Ceremonia Bakeshop. I’ve seen this little Williamsburg spot on my social media feeds before, namely for their breakfast burrito and creative pastries, and I was pumped to get a chance to try it for myself in hopes of not being disappointed by yet another bad breakfast burrito. Read More >>
“If it was good enough to put on the hull of a ship, it was good enough to put a steak on it,” said Richard Cohen, Dansk’s former head of sales, in reference to the thousands of teakwood carving boards he sold throughout the 1970’s. “If you used it—and didn’t abuse it—it lasts forever.” The five, 50-year-old, Jens Quistgaard-designed carving boards Richard still frequently uses are, seemingly, on track for forever. So are many of the other original Dansk teak products. On eBay, the search query “Dansk teak” yields more than 3,500 results, including ice buckets, serving trays, salad bowls, and the highly collectible peppermills. Despite many of these items exceeding a half-century in age, it’s common, if not expected, for these listings (much like Richard’s carving boards) to denote that its teak remains in “excellent condition”—a claim each listing’s accompanying photos nearly always support. Read More >>
Like it or not, every '80s bedroom trend seems to be creeping back—John Hughes-esque pink walls, Laura Ashley florals, and now, bed skirts. Call it grand-millennial, cottagecore, or even a touch of maximalism, but modern takes on this nostalgic detail might be just what your bed is missing (plus, they’re great for hiding storage). And don’t just take it from us—designers and brands, alike, are witnessing elevated demand. Read More >>
You know those lucky people who win all-expenses-paid trips just by being the hundredth caller or having their raffle ticket drawn? By some stroke of fate, I became one of them. Well, technically, my mom did—but I was lucky enough to reap the benefits. Back in 2019, my dad and I wouldn’t shut up about going to Iceland. We had our sights set on the Northern Lights, and my college graduation lined up perfectly with peak solar activity. It was all just talk until a fateful night at the Colorado Automotive Hall of Fame induction ceremony. My dad swears he looked away for just a second, and suddenly, they were announcing my mom’s name as the winner of an Iceland Adventure trip. Read More >>
What truly makes a chip? Some might argue it must include potatoes or corn, but this new viral recipe begs to differ. The original recipe video for onion chips was posted by Stella Drivas in February 2025 and has since gained incredible traction on social media with over 19 million views. Every other video I scroll is a recreation of these crispy onion chips, ironically and weirdly close to the viral onion boil from a few months ago. The ‘onion boil’ was a snack that consisted of roasting a whole yellow onion smothered in butter, oil, and seasonings. After some time in the oven, the onion soaked up the fats and flavor and made for a crazy snack, which we recreated in the office (and I was personally a fan of—only when eaten over warm white rice). I love alliums in all their forms and knew I had to see if the hype for these crispy onion ring chips was real or if they were just another spineless fad. Here’s how I recreated them: Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Spring is on the table: fat white asparagus with blood orange butter at Waverly Inn. Photo by Amanda Hesser Over the weekend, I tested a recipe for using up leftover spaghetti by frying it in butter. If you are Italian, I imagine your blood pressure may be spiking as you question why you subscribe to this blasphemous newsletter. But lots of cultures do, in fact, repurpose leftover grains, from Chinese congee to Indian fodni bhaat to Moroccan saykouk. So why not pasta? And while I might not make fried spaghetti for friends, I liked it. Read More >>
For me, a throw blanket is an essential part of winding down—whether I’m watching the latest season of Severance or settling into bed with a book. While throws are often seen as a winter necessity, well-chosen options can be just as useful in warmer months. Meaning, throws don’t have to be something you stash away come springtime; it’s something you can keep out, draped over a sofa or armchair, adding another layer of personality to the room. So what makes a great throw blanket? It should be cozy but breathable, substantial but not bulky. We’re talking about blankets that drape just right—never stiff or awkward. From handwoven cotton to luxurious wool-cashmere blends, we’ve gathered options that offer different textures, weights, and aesthetics. Whether you’re looking for an artful statement piece or an everyday essential, these picks will have you and your guests reaching for them all year long. Read More >>
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. We have had a ton of people write in, asking what is the Hotline’s recommended method of brewing coffee. If you’re looking to brush up your knowledge on all things brewing, roasting, and storing, check out our FAQ below: How much caffeine is in decaf? Great question! A lot of people don’t realize that, in the same way most NA beers aren’t entirely devoid of alcohol, decaf coffee always has a bit of caffeine. The amount varies widely depending on the beans and process used to decaffeinate them. However, a typical decaf will remove about 97% of a coffee’s caffeine. So an 8oz cup will have roughly 2 to 17mg of caffeine compared to the average 95mg in a cup of regular coffee. Read More >>
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? The Wisconsin Old Fashioned. At bars and supper clubs all across the great state of Wisconsin, out-of-staters are in for a surprise when they order an Old Fashioned. Unless otherwise specified, the cocktail an unsuspecting transplant or tourist will receive is a little less whiskey-bitters and a little more fountain soda. Read More >>
When I visited my family home in Meath in January, my Irish mother dropped a bomb on me: the coddle I grew up eating (and often fiercely defended to strangers online) wasn’t the traditional version at all. Apparently, the rich, brown broth I swore by—made with oxtail soup—was never part of the classic dish. Indeed, I’ve since learned that a proper coddle should have a clear broth. Discovering this at 30 felt like the ultimate betrayal. I’d spent years arguing about the "right" way to make it, convinced my mother’s and grandmother’s version was the gold standard. Some will say there should be carrots. Others still wrongly call for barley. Read More >>
Ever since I learned how easy it is to make my own coffee syrups at home, I’ve been unstoppable. And I think I’ve just developed my favorite recipe yet. I already knew the flavors of banana and coffee are perfectly complementary. I’ve made it all: banana milk from scratch, plain banana syrup, and even banana coffee milkshakes, but banana bread syrup has changed the game. I’ve seen people online making their own banana bread lattes with homemade syrups that use cinnamon, vanilla, and even pumpkin pie spice to try to capture that coffee-cake, confectionery taste of banana bread, but none have come close. My version of this trend takes the flavor to the next level by adding that nutty, savory aspect that a sweet syrup so desperately needs. Here’s how I made it! The ingredients for the syrup. Photo by Anna Arriaga Usually, the ratio to a simple syrup is, for lack of a better word, simple. But this recipe mixes it up a bit by using two different kinds of sweetener and a special ingredient. First, I added 1 and a half cups of water to a pot on medium low heat. Then I add a half cup of dark brown sugar and a half cup of maple syrup. These different sweeteners give the syrup a depth of flavor different from a syrup that uses plain white sugar. After that, a mashed ripe banana (half of one is fine too), a cinnamon stick or a teaspoon of cinnamon, and a half cup of chopped walnuts. The walnuts add a new dimension to the syrup that rounds out the banana’s sweetness. You can also sub in pecans or hazelnuts—anything you’d normally find in a banana bread. Chopping them is important as it will release more flavor into the syrup. Stir that mixture and make sure it does not come to a boil. I keep it on that heat for about 10-15 minutes until all the sweetener has dissolved, though you’ll want to keep it on the heat for as long as possible because it starts to smell like banana bread is in the oven! Read More >>
Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. One Thanksgiving weekend a few years ago, my ever-so-slightly competitive family got snowed in—and of course we needed to eat. With bread and cheese aplenty, we began a highly competitive grilled cheese contest. Each of us grabbed add-ons from the pantry and fridge, then got griddling. I can’t remember who came out on top—mostly because it wasn’t me—but honestly, everyone’s a winner when you get to sample multiple grilled cheeses. Best of all? It’s a great party theme for an all-ages hang. Read More >>
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. You know that feeling when you’re overwhelmed at an ice cream shop because there’s 20 people behind you in line and what feels like hundreds of flavor and topping combinations staring back at you? If you’re ice cream indecisive—or you don’t mind people making decisions for you, which can be nice sometimes—Surprise Scoop in New York City is going to be your new favorite dessert spot. This self-proclaimed “ice cream roulette” shop opened in January 2025 with only one thing on the menu: a “surprise sundae” where the only opt outs are whipped cream, a cherry on top, and/or any berry flavors. After ordering, you wait for a few minutes before a pair of mysterious gloved hands serves you your sundae from a window. Read More >>
A great restaurant bathroom never goes unnoticed—at least not by me or just about everyone else I asked. Around New York City, some restaurants have taken their bathroom game so seriously that it’s become part of their brand, complete with their own hashtags and cult followings. Few people understand this better than Patricia Howard, co-owner of the acclaimed NYC restaurants Lord’s, Dame, and the newly opened Crevette. If anyone knows how to design a restaurant W.C. that breeds conversation, it’s her. She even found a way to make a Department of Health requirement both stylish and humourous (the employee hand-washing reminder is framed as a quote). Read More >>
In design and in life, most trends come back around. But we certainly didn’t have tassels on our 2025 bingo cards. And yet: In Apartment Therapy’s 2025 State of Home Design survey, 154 designers weighed in on the trends they expect to define the year. The unexpected frontrunner: Tassels. Yes, the once-traditional trim is making a comeback—but before you envision your grandmother’s dark academia-inspired living room, keep in mind that today’s tassels are all about timeless texture and playful movement, not heavy drapery and dust. Photo by Mitzi A prime example? Interior designer Mandy Cheng’s new lighting collection for Mitzi, where three standout pieces—the Sheri, the Niya, and the Reyn—all embrace the decorative fringe detail, proving that tassels can be both refined and refreshingly modern when hanging from a chandelier. Read More >>
The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—finally—you bite into one, and it’s perfect. You cut the heat, maybe prepare to serve yourself a bowl, and suddenly realize half the batch is still chalky in the center. Next time, before you make the call, don’t just taste one bean —taste five. From Our Shop $279.99–$420" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/1784-food52-x-staub-round-cocotte" href="/shop/products/1784-food52-x-staub-round-cocotte"> Food52 x Staub Round Cocotte $350–$470 $279.99–$420 $279.99–$420" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/1784-food52-x-staub-round-cocotte" data-ga-index="0"> our line! Five Two Walnut Wooden Spoons $22 $48–$138" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/13154-dansk-kant-porcelain-dinnerware" href="/shop/products/13154-dansk-kant-porcelain-dinnerware"> exclusive Dansk Kant Porcelain Dinnerware $48–$138 $48–$138" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/13154-dansk-kant-porcelain-dinnerware" data-ga-index="2"> I call it the five bean rule, and it’s the simplest way to make sure your legume-filled dinner isn’t a disappointment. We’re living in a dried bean renaissance, and thanks to the popularity of producers such as Rancho Gordo, high quality heirloom varieties are easier than ever to come by. Still, even in this golden age of bean cookery, pulses can be unpredictable. Age, cultivar, and even how the beans were stored can affect their cooking time, and it can change from batch to batch. Some of even the highest quality beans will always soften a touch quicker, leaving others trailing behind. Tasting just one bean is a dangerous game, but five is likely to be representative of the whole batch. Read More >>
A snowbird I am not, but when New York City’s frigid temps became too much (or too little, I should say) this January, my sister and I jetted off to Miami for a weekend of warmth—and to see Unrivaled, the WNBA’s off-season three-on-three league. When I put a call out on Instagram for a chic place to stay, the answers were almost unanimous: Esmé Hotel Miami Beach. We booked it immediately. Photo by Hote Esmé First things first: Esmé is in South Beach, but not on the beach, which wasn’t a deal-breaker, considering the ocean is less than a five minute walk away (and the hotel guarantees all guests a chair on the sand). The real selling point, and the one that drew me to the boutique space, is that it doesn’t feel like a hotel at all—the 145 guest rooms are spread out among eight Spanish-Mediterranean style buildings constructed in the 1920s to be a bohemian artist’s colony. (The inspiration? New York’s Greenwich Village.) Read More >>
Cream cheese frosting can be notoriously difficult to get right, especially the consistency (if you can’t relate, I commend you). The goal: a silky frosting that’s pipable and holds its shape. And yet—cream cheese frosting can easily turn into a concoction that spreads too easily and doesn’t hold up. Then you end up adding too much powdered sugar to compensate, which makes the frosting way too sweet and not nearly cream cheese-y enough. If you’ve been there, keep reading for a few tips I’ve picked up along the way—including what to do if it splits. 1. Add Heavy Cream I think it’s safe to say I’ve made hundreds of batches of frosting over the last 15 years (I got lots of practice from making and selling dozens of cupcakes on the weekends in high school). The best tip I’ve found is to add heavy cream—whether you’re making a standard buttercream or, in this case, a cream cheese frosting. And I don’t just mean a tablespoon or two; I mean anywhere from ¼ to ¾ cup, depending on the consistency you want. The heavy cream whips up with the butter and sugar, making the frosting fluffier, lighter, and not-so-cloyingly sweet. It also helps stabilize it, making it more pipable and reliable. Read More >>
Welcome to Hotline Roundup, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Sourdough is the pinnacle of baking projects, and as such, people tend to have a lot of questions about how to tackle it. The Hotline is here to give you some guidance and couple of key answers: Can I buy a sourdough starter? Yes! While we think creating your own starter is really simple (and we have a super comprehensive guide for doing so), we know it can be intimidating. Buying a happy and healthy starter can be a great way to get into sourdough baking. Read More >>
The hottest reservation right now isn’t at a Michelin-starred spot or helmed by a celebrity chef. You won’t find it on OpenTable or Resy either. Instead, it might be happening in a cozy apartment in Manhattan, a tucked-away warehouse in Chicago, or a charming café in London. But no—these aren’t up-and-coming restaurants. In fact, they’re not restaurants at all. They’re part of one of the latest trends in dining: supper clubs. It’s not the kind you might be picturing—white tablecloths or Midwestern members-only social clubs. These modern supper clubs are intimate, themed, multi-course dining experiences that anyone can attend (if you can score a ticket, that is). They often have rotating locations, surprise menus, and guest lists of strangers that range from six to 60. Some feel like secret dinner parties; others resemble immersive culinary events. But one thing is certain: they’re popping up everywhere. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Some big news today: Read More >>
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Tomato Pie. For fanatics of regional pizza styles, tomato pie can be a bit of a hard sell. Seldom found in the case at an actual pizzeria, these golden crisp dough slabs blanketed in a thick layer of tomato sauce are popular throughout the Northeast and Mid-Atlantic. Though tomato pie may be made with a small amount of pecorino cheese, either in the sauce itself or sprinkled on top after baking, there is no mozzarella, brick cheese, or Provel to be found on this slice. You can see why it’s often referred to, chiefly by detractors, as "pizza without cheese." Read More >>
I cannot escape dates. My entire social media feed consists of date recipes both sweet and savory, and I must admit, I have become obsessed. Apart from using date syrup in my coffee nearly every day, I probably consume 2-3 dates on a daily basis because of their rich, unique sweetness, which can't be compared to any other fruit or sweet treat. In response to both the internet’s and my own obsession with dates, I finally recreated the date caramel “Twix” bars that had been infiltrating my feed. These chocolate covered date bars happen to be gluten free and vegan, and delicious all the same. Plus, you can cut the three-layered dessert into long bars shaped like actual Twix, and they’re perfect for sharing with your family or for the week's dessert meal prep. For my version of these widely circulated date bars, I combined a few different recipes. Read More >>
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring Maine-based Elizabeth Benotti Ceramics for her striking striped and window-paned pieces. The only class Elizabeth Benotti remembers truly loving in high school was art. But it wasn’t until she took a pottery class on a whim that everything clicked. Now, more than a decade later, she’s running her own handmade ceramics brand and preparing to open her biggest studio yet. Read More >>
Living in a small apartment in NYC (or anywhere for that matter) means constantly figuring out where to put your belongings without making your space feel cluttered. In my living room, I needed something that could hold a lot but still look good, and after having a hard time deciding between a few, I landed on the Miller Low Shelf from Schoolhouse in shell. It’s simple, sturdy, and makes my apartment feel more put together without taking up too much space. When looking for the perfect shelf or credenza, I had a few criteria: I was hoping to find something that could hold the overflow of my kitchen items, including plates, cookbooks, my fruit bowl, and a few of my prized copper pots, without looking like a messy storage unit in the center of my dining room. Read More >>
For the most part, hand soap gets the job done—nothing more, nothing less. Rarely does it stop you in your tracks, so when it does, it lingers on your skin and in your mind. Over the years, I’ve kept a running list of the best soaps, candles, and diffusers I’ve encountered at restaurants, scribbled down in a long-forgotten note on my phone that I’ve finally resurrected so that I could finally share it with a larger audience. (You’re welcome!). Turns out, I’m not the only one hoarding a wishlist of these little luxuries. Apparently, the urge to take home a restaurant’s soap or candle is practically universal. Everyone I’ve asked agrees that a great bathroom scent can make a dining experience unforgettable. In that spirit, I’ve rounded up my all-time favorites, plus a few recommendations from my fellow editors and friends. Whether you’re looking to impress guests or just want your bathroom to smell like a five-star meal, these soaps and candles are sure to do the trick. Read More >>
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. There are a million (a slight exaggeration) bakeries in the city, and each one has their own take on the classics. A lot of times these takes are uninspiring—Elbow Bread in the Lower East Side does the opposite. Think danishes made from sheep milk cheese and barley tea bialys. The little shop started out as a pop-up focusing on Jewish American flavors and last October opened up a permanent space in the Lower East Side in partnership with Court Street Grocers. On the internet, they’re known best for their sweet potato pretzels (which sell out on the weekends) and making interesting, complex shapes out of said pretzels. Most notably, there’s one on display at the front that spells out the store’s name. Now, I knew I had to get in on the fun and try a pretzel, but I was most excited to try out their other goodies. Read More >>
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Let’s cut to it: Today we’re talking about knives. Being confident at the cutting board can shave hours off your weekly meal prepping, so we answered all of your chopping, slicing, mincing, and sharpening questions below. What’s the best method for chopping an onion without crying? We cry when we cut onions because the onion is trying to protect itself from predators (aka us). When an onion’s cells are bruised or torn, it releases a gas full of lachrymator compounds that make us cry. Read More >>
As Food52’s resident Swede, the minute I heard about Hildur, a new Scandinavian-French restaurant in Dumbo, I made a reservation—no surprise there. I brought two friends, both of whom have been to Sweden with me and appreciate good Scandinavian food as much as I do. The minute we walked in, I felt a little bit like I was at home. At the host stand, co-owner Emelie Kihlström greeted us warmly and personally walked us to our table, where we were met with a lovely server bearing house made lingonberry sodas, a staple my mom grew up drinking. Read More >>
You've read about our CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a series of talks about blazing your own trail at work called the Nobody Cares Speaker Series. Each month, Erika invites a singular talent (or two) to our Brooklyn HQ and puts them in the hot seat. Join us on March 25 for an unforgettable evening featuring two very special guests: founder and esteemed esthetician Carrie Lindsey and co-founder and licensed esthetician Charlotte Palermino. Read More >>
We laughed. We cried. And we definitely learned. At our February Nobody Cares Speaker Event, guest author and psychologist Dr. Jody Carrington, PhD left us with a notebook full of wisdom—and maybe even a few new perspectives on life. From human connection and burnout to the Mufasa soundtrack (more on that in a moment) and neurobiology, the night was packed with insights that we just can’t keep to ourselves. Read More >>
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. Whether you’re a major home cook or a takeout obsessive, you still have to wash dishes at some point. Which is why so many people have a “best way” of cleaning up after a meal—and don’t even get us started on filling a dishwasher. The Hotline wanted to cut through this noise and give some solid guidelines on how to best wash your dirty plates, bowls, and silverware. How often should you switch out your sponge? Sponges are a breeding ground for bacteria. And while you can sanitize them by running them through the dishwasher or microwaving for around 90 seconds, these methods aren’t totally foolproof, so you should ideally be switching out your sponge about once a week. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Me, looking creepy, at Schoolhouse. Photo by Amanda Hesser Our product video set. Photo by Amanda Hesser I’m just back from Portland, Oregon, where I was working on a video shoot for our sister brand Schoolhouse. I learned from our set builder, Dave, that the first plywood panels to be manufactured in the U.S. were made in Portland at the turn of the 20th century. Read More >>
Fireplaces are often the centerpieces of a room—yet they can easily be an afterthought when it comes to accessorizing them. And since winter doesn’t appear to be going anywhere anytime soon, we have a few thoughtful upgrades to take your hearth from overlooked to a cozy, stylish focal point. Whether you're storing logs, stoking the flames, or just looking to make it feel more intentional, the right tools make all the difference. And the best part? These finds aren’t just for winter—many are sleek enough to leave out year-round. So whether your fireplace is in daily use or purely decorative, these essentials will keep it looking (and functioning) its best. Blomus Stainless Steel Tools For a modern, minimalist look, this stainless steel set from Blomus is a solid pick. It includes tongs, a poker, a shovel, and a brush, all neatly arranged on a sleek T-stand for easy access. Read More >>
Horror movies or anything remotely scary—especially body horrors—are not my thing, so when it came to The Substance, I was more than reluctant to watch it. What I do love though, are actresses Demi Moore and Margaret Qualley, so while I may have skipped over more scenes I’d like to admit, I did watch enough to understand what the substance is (aka, a green liquid the Demi Moore’s character injects into herself). In the movie, Demi Moore uses it as an anti-aging treatment, which promises women a way to regain their youth and "perfection." It’s marketed as a new and revolutionary solution for aging, but instead of just refreshing the body, the substance creates a younger, idealized version of the person, while leaving their original self behind. While more than mildly disturbing, the concept is a nod to industry beauty standards, aging, and the pressure to stay "relevant" in a world that’s obsessed with youth. Read More >>
Let’s start with something we can all agree on: This cake, one that’s gooey in the middle and beyond sweet, is magically irresistible. If only we could all align on a name. You may have heard it called Neiman Marcus cake, gooey butter cake, or chess bars. All three of these desserts have identical recipes, and their names have become a matter of regional pride. Gooey butter cake is a St. Louis specialty that can be made with yellow cake mix or from scratch, like this one, which ironically doesn’t use that much butter. Chess bars are a Southern thing, known for their comforting yellow cake mix flavor. Neiman Marcus cake, the name that has repopularized this elusive dessert, is the same thing as the other two, but apparently renamed after the department store because of how “rich” they taste, according to the Kitchn. Whatever the case, this video from AllRecipes went crazy viral, mostly because the comment section is up in arms about the dessert’s nomenclature. But truthfully, I don’t care what you call it: I’m too stuck on how easy it is make, so I was curious to recreate it for a video. Here’s how I made it, and why it’s become my new favorite dish to bring to a potluck. Read More >>
This feels like the right time to tell you that I’m on a journey to learn how to cook venison. Not the farmed stuff—all respect to New Zealand, but that is a totally different thing. I’m talking about true wild, hunted venison. For now, I’ll have to skip the hardest part: harvesting a deer. Growing up in Southern Vermont, I’m no stranger to deer hunting. I even gave it a try—twice—but I’ve always struck out. Back then, my interest in hunting was purely limited to wanting to fit in with the kids at school, but these days, my fascination is more culinary. Luckily, my uncle Don was kind enough to gift me some venison from a four-point buck he tagged in the Green Mountains. (Thanks, Don!) To start, I’m focusing on the most approachable cuts—the ones tender enough to be cooked as steaks or roasts. In terms of beef, think sirloins, strip steaks, filets, etc. Certainly there is a world of wild game stews, sausages, and charcuterie I’ve yet to dip my toes into, but for these more tender cuts, the name of the game is temperature: Try to not overcook them. Read More >>
One bright side of these dreary winter months? Citrus season. And this year, it’s proving to the gift that keeps on giving. While margaritas are often linked to summery beach days, they shine just as bright in February—and maybe even better. Maybe that's why National Margarita Day is on the 22nd? Whether you're hunkering down inside to avoid the snow or living somewhere where you can sit out in the sun, we like to think that this internet-sanctioned holiday is the perfect excuse to mix up a pitcher. To make the most of this season’s citrus, we’ve rounded up six recipes that blend classic margarita flavors with smoky, spicy notes. Think roasted grapefruit syrups, chili salt rims, and more. We'll cheers to that. Read More >>
Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. The only thing I enjoy more than hosting an Academy Awards party is watching how other people host theirs. On the Monday morning after, I scroll through IG to see what punny names others used for their menu. (One year I saw a Joaquinoa Phoenix & Corn Salad. Genius.) That’s the thing: An Oscars watch party has a built-in theme that can do a lot of work for you, as long as you’re familiar with the nominees. Here’s what I’ll be serving up next weekend—I’d love to hear your ideas, too! Read More >>
Yes, we know how it sounds to say that books—which have been around since about 500 BC—are officially back, but hear us out: Barnes & Noble is making a major move in 2025, with plans to open 60 new stores. So if books aren’t necessarily making a comeback, the stores that sell that are, and we might have TikTok to thank. “Since the rise of BookTok during the pandemic, bookstores have seen a significant surge in popularity, especially among young people,” Barnes & Noble shared in an interview with Fast Company. “Our stores have become popular social spots, offering an experience that online shopping simply can’t match.” Read More >>
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. There are very few things that will get me to travel all the way to Chelsea Market from Brooklyn, but when Muji, the beloved Japanese home and stationery store, announced a new food market inside of their Chelsea Market location, I knew I’d have to try it. Like everyone else, I’m a big fan of Muji’s journals, pens, and overall vibe, and I had high hopes for the snacks they were selling after I saw it all over my TikTok feed. It’s the chain's first food market in the U.S. complete with robot baristas and a menu of classic Japanese snacks like onigiri and curry. Read More >>
If you bake often—or just find yourself wandering the baking aisle—you might’ve noticed jars of vanilla bean paste popping up everywhere. This thick, syrupy blend combines concentrated vanilla extract with real vanilla seeds, offering a deep flavor and those signature specks without the fuss of scraping pods. It’s richer than extract, more convenient than whole beans and—thanks to its gel-like consistency—basically spill-proof. Ina Garten’s go-to vanilla brand, Nielsen Massey, has been selling theirs for years, but our Test Kitchen has noticed that you can even snag a $5 bottle of Bourbon Vanilla Bean Paste from Trader Joe’s. So, if you’ve recently picked up a jar (or just need an excuse to), we’ll show you how to put it to work. Good news: it’s an easy 1:1 swap for vanilla extract in any recipe. And, according to our very own Hotline, 1 tablespoon of paste equals 1 whole vanilla bean. Read More >>
Whether you’re hosting an at-home café this weekend, having a friend over for coffee, or just looking for a fun baking project, here are a few of my recent favorites that make me feel like spring is just a little closer. They vary in difficulty and time commitment, but depending on what you’re craving, one of them should hit the spot. From Our Shop $24–$50" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/3579-nordic-ware-natural-aluminum-baking-sheets" href="/shop/products/3579-nordic-ware-natural-aluminum-baking-sheets"> Nordic Ware Natural Aluminum Baking Sheets $24–$50 $24–$50" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/3579-nordic-ware-natural-aluminum-baking-sheets" data-ga-index="0"> $89–$115" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/5086-glass-3-piece-mixing-bowl-set" href="/shop/products/5086-glass-3-piece-mixing-bowl-set"> exclusive Mosser 3-Piece Colored Glass Mixing Bowl Set $89–$115 $89–$115" data-ga-event="gridInteraction" data-ga-event-action="From Our Shop" data-ga-event-label="none" data-ga-destination-url="/shop/products/5086-glass-3-piece-mixing-bowl-set" data-ga-index="1"> exclusive AO Glass Handmade Cake Stand $300 1. Cardamom Buns Baking cardamom buns is just as fun as eating them. I use a generous amount of cardamom in both the dough and filling, then sprinkle more on top as a fragrant cardamom-sugar. The folding technique takes a little practice, but once you get it down, it’s so satisfying. (Want to see how I do it? Watch the first episode of What’s For Fika?). Read More >>
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Midwest thin-crust pizza. If you’re a Chicago deep-dish enthusiast, move along, this article is not for you. Ok, now that that’s sorted: Welcome to the inner circle of those of us who know that the true regional pizza icon of the Midwest is tavern-style. It’s cracker-thin, crisp, square-cut, and best enjoyed with a cold Old Style beer. Across the region, each city lays claim to a spin on the formula, and variations on the theme range from subtle to chaotic. The big question is: Which is best, and are they even distinct enough from each other to warrant ranking? Let’s find out. Read More >>
With winter storms wafting across the U.S. (along with freezing temps and gray skies), now’s the perfect time to turn your attention indoors. And while you’ll often find us inside on a snow day with a lengthy recipe, we also love to invest time in our homes with DIY projects that add the cozy. These five projects are quick, customizable, and use materials you likely already have—or require a quick online order. Whether you’re looking to refresh your space, get a little creative, or make something actually useful, these ideas add personality without much planning. From customizing candles to upgrading builder-grade fixtures, here’s what you can tackle this week—without ever leaving the house. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Beauty on the NYC subway. Photo by Amanda Hesser Seen at a Super Bowl party. Photo by Amanda Hesser Apologies: I didn’t quite finish my homework on pizza ovens, so my findings will make their way into a newsletter in the coming weeks. Today features a different follow-up: your NYC cultural recommendations (see below). Read More >>
Let’s be honest—it’s not easy being born in January or February. Those months are generally cold, dark, and typically reserved for hibernating. Which is why, as someone with an early February birthday, I’ve often felt more stress than excitement about my special day rolling around. A picnic in the park (or any outdoor activity, really) is generally out of the question. And worst of all, this year my big day falls on a Saturday, meaning no 9-to-5 routine to structure the day, and no default late dinner reservation. But here’s the thing: your birthday is exactly that—yours. Don’t let the pressure take that away. After some trial and error, here’s what I’ve learned can make a cold-weather birthday feel a little warmer. Don’t Let the Weather Dictate Your Plans Sure, a beach day might be out of the question (unless you’re up for a little travel), but remember: Most outdoor activities can be reimagined indoors. Love picnics? Host one at Jones Street Wine Tasting, where a sprawling red picnic table welcomes you and your guests for a cozy afternoon of wine, bites, and good conversation. Or, an indoor barbecue spot often gives off summer-like vibes, even when there’s a wintry mix outside. And remember that throwing a blanket on the floor of your apartment and packing it with cheese and crackers can be a party, too. (And ant-free!) Read More >>
It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and honey instead of the classic, fluffy corn syrup, egg white, and sugar version. Not only did these internet recreations look incredibly easy to make, the fact that they incorporated marshmallow root piqued my interest. Marshmallow root is an herb that has been used as a medicine and food for thousands of years, according to Mount Sinai. Some people claim it helps soothe throats, stomachs, and that it has anti-inflammatory properties. I bought some for the purpose of the recipe, and I can attest that the little off-white cubes smell, well, cheesy and earthy. In order to infuse the herb into the actual marshmallows, I soaked a few tablespoons in a cup of water and let it sit overnight. Come the morning, I strained the herb out and the water had a yellow-ish tint. Read More >>
One of the most rewarding aspects of working at Schoolhouse, our sister brand in Portland, is the chance to design and bring to life our own exclusive lighting. It’s a collaborative process that requires hard work, dedication, and an unwavering commitment to quality, but we’re so proud that we get to produce lighting the old-fashioned way in our Portland factory. Today, we’re taking a moment to celebrate a collection that has truly captured our hearts (and spaces). Meet Teig, a dimmable table lamp that’s as functional as it is charming. Lovingly named after the German word for “dough,” Teig was inspired when our design team, who, when taken with Ray’s short bulbous shade, decided to turn it upside down. Tana, the designer of Teig and a former Schoolhouse employee, shares, “Iconic mushroom-shaped lamps from past eras offered so many unique silhouettes, and we wanted Teig to reflect that same sense of playfulness and personality through its shape and color.” Read More >>
You can subscribe to this RSS to get more information