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Helping people become better, smarter, happier cooks. Founded by Amanda Hesser and Merrill Stubbs.

Entries by Food52

The Secret Trick to Making the Puffiest Pancakes

(1) Comments | Posted May 15, 2015 | 10:12 AM

Would you like a piece of cake right now? For Goodness Cake is here for you. Every week, we'll be sharing recipes that prove why cake should be its own food group.

Today: A way to put the "cake" back in pancake, along with a very good reason...

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The Derby Drink to One-Up Your Juleps

(0) Comments | Posted May 13, 2015 | 5:07 PM

We’re strong proponents of having a good home bar. Welcome to Cocktail Hour, where we’ll show you the best ways to put your liquor cabinet to use. This cocktail is brought to you by thebar.com.

Today: A distant cousin of the mint Julep, for Derby season and well beyond. 

...
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The Best Pastry of All: How to Make Chocolate-Almond Croissants

(0) Comments | Posted May 7, 2015 | 1:30 PM

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Mei Chin, intern at Food52 and pastry chef, creates the croissant of our dreams—and feeds the entire office.

I can...

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The Other Green Toast

(0) Comments | Posted May 6, 2015 | 4:09 PM

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Toast says goodbye to avocado and welcomes peas as its new best friend.

There’s something providential about the pairing of peas and toast. In a lot of ways, they’re both comfort food ingredients....

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Bodega Eggs: The Stupid-Easy Way to Make Eggs

(3) Comments | Posted April 23, 2015 | 10:50 AM

There are those things we eat, make, read, and gush over that are just too good to keep to ourselves. Here, we resist the urge to use too many exclamation points and let you in on our latest crushes.

Today: When it comes to breakfast sandwiches, we're on Pete...

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How To Bring A Dying House Plant Back From The Brink

(1) Comments | Posted April 21, 2015 | 12:31 PM

We've planted herbs, brought in house plants, and geared up for spring arrangements, which is all fine and lovely until something starts to wither. That's where expert advice comes in handy, so we enlisted Tara Heibel, author of

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How to Make Macaroni and Cheese Without a Recipe

(0) Comments | Posted April 15, 2015 | 10:35 AM

Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

Today: Watch Amanda and Merrill share their tips for making the...

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5 No-Kill Houseplants for Any Home

(5) Comments | Posted April 14, 2015 | 4:02 PM

Whether you can never remember to water your plants or you have a tendency to smother them with love, Tara Heibel from Sprout Home has the house plant you need to get your (indoor) garden growing.

A recurring request that we hear at Sprout Home is: "Can you give me...

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How to Make a Terrarium (and Keep It Alive)

(0) Comments | Posted April 8, 2015 | 9:04 AM

As satisfying as a well-written recipe, a smart and thoughtful DIY is our kind of lunch break reading. Bonus points if it's an easy project AND teaches us how to make something beautiful.

Today: With advice from the experts at Pistils Nursery, Amanda builds a layered terrarium fit to survive...

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3 Steps to a Polished, Productive Workspace

(0) Comments | Posted April 7, 2015 | 2:11 PM

It's always exciting to launch new products, but some we actually get giddy to share. These are the stories of those extra-exceptional pieces.

Today: How to make your desktop a place where things actually get done -- while also being truly comfy-cozy.

1. Put everything away. 

Yes, all of it! The first...

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How to Make the Best Egg Sandwich Without a Recipe

(2) Comments | Posted March 30, 2015 | 12:48 PM

Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

Today: The Eastman Egg Company gives us the insider tips on putting together an egg sandwich...

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8 Ways to Eat Your Vegetables - in Cake Form

(0) Comments | Posted March 30, 2015 | 12:34 PM

Gone are the days your mom had to zest zucchini down to a molecular level for your brownies to make sure you got fiber in your diet: The vegetables in these cake recipes aren't here to hide. They're here to put some spice into a layer cake, add depth to a chocolate bundt, and just shine...

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A Brilliant Hack for Peeling Mango

(0) Comments | Posted March 27, 2015 | 10:24 AM

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Don't fight with your mango -- or waste any of its fruit. Instead, Katie Quinn shows us an easy, foolproof way to peel a mango.

We already know that mango is delicious -- whether in pickle, salad, drink, frozen, or naked form. Peeling them, on the other hand, is not as universally loved. Luckily, there's a trick that's as easy breezy as the islands where these sunny fruits are grown. As video journalist and food enthusiast KatieQ shows us, all you need is a knife and a cup. You'll be eating a lot more mango just to show off this party trick.

Tell us, how do you like to eat mango?

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Your Essential, Must-Have Pantry Items

Food52 is a community for people who love food and cooking. Follow them at Food52.com -- and check out their kitchen and home shop,

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14 Essential Baked Goods Every Baker Should Master

(0) Comments | Posted March 25, 2015 | 10:30 AM

Thanks to Erin McDowell, baking has never been easier. She is a complete boss in the kitchen, knocking gorgeous pies, towering cakes, and sparkling cookies out of the ballpark.

Erin writes an authoritative recipe, but she's also sweet enough to hold our hands through the scary processes of doughnut-making,...

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Will It Fizz? How to Make Sure Baking Powder & Soda Are Fresh

(0) Comments | Posted March 19, 2015 | 6:20 PM

Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice gets fresh -- with baking powder and baking soda, that is. 

Frequent bakers keep baking powder and soda in the cupboard and use them, as a matter of course, well before...

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The Essential Tools for Fixing Kitchen Mistakes

(0) Comments | Posted March 17, 2015 | 4:30 PM

As home cooks, we rely on our instincts, our knowledge, and our curiosities -- but we also have to rely on our tools. Which is why we're asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.

Today: Amelia Morris started...

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7 Ways to Cook With Frozen Spinach

(0) Comments | Posted March 12, 2015 | 4:30 PM

Whether your dinner plans look bleak, or a carefully planned menu is on the horizon, frozen spinach can be the answer to the nagging question, "What else can I put in this dish?" It's also among a few other foods touted for their frozen virtuosity: It's full of flavor, even when it's been sitting...

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How to Cook With Frozen Vegetables

(0) Comments | Posted March 10, 2015 | 4:08 PM

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: No more mushy peas. Here's how to get the most out of the frozen vegetable aisle.

By now, we know that eating produce during peak season benefits...

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14 Things Parks & Recreation Taught Us About Food

(2) Comments | Posted March 5, 2015 | 1:02 PM

We said goodbye to the goobers at the parks department of Pawnee, Indiana. Leslie Knope will probably cope with the season finale by eating a nonreligious number of waffles smothered in whipped cream. Ron Swanson will likely top his with a variety of pork products and dunk it in whiskey. And Chris Traeger's...

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Essential Tools for Your First Kitchen (& Every Kitchen Thereafter)

(0) Comments | Posted March 3, 2015 | 2:40 PM

As home cooks, we rely on our instincts, our knowledge, and our curiosities -- but we also have to rely on our tools. Which is why we're asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.

Today: Cal Peternell, the...

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