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

Entries by Food52

The Best Way To Cook Bacon

(57) Comments | Posted June 29, 2015 | 10:53 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: We're re-running one of our favorite tips for mess-free bacon with ease. Here's why you should bake your bacon.


No, we're not trying to...

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How To Make Veggie Burgers Without A Recipe

(0) Comments | Posted June 26, 2015 | 1:06 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: Forget about those frozen hockey puck-looking things. Associate Editor Marian Bull shows us...

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10 Recipes That Prove You Should Eat More Melted Cheese

(0) Comments | Posted June 25, 2015 | 1:25 PM

We probably don't need to remind you about the merits of melted cheese (right? The gooeyness. The gooeyness!). We think it's the sunniest part of any cheese plate, the best layer on a tray of nachos, a requisite on burgers. Heck, we even like cheese that has been melted, then cooled,...

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The Best Banana Dessert Only Has 3 Ingredients

(8) Comments | Posted June 19, 2015 | 12:44 PM

If the grocery store isn't your favorite place, it should be. We're sleuthing for the best back-of-the-box recipes and every Sunday, Posie Harwood from 600 Acres will share our latest find. 

Today: We interrupt our regularly scheduled Back of the Box content to bring you the next in our "Meet Our Contributors" series—Food52's version of...

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How to Keep Berries Fresh for Longer

(0) Comments | Posted June 18, 2015 | 10:57 AM

Today: Don't let your berries boss you around. 

Berries: can't live with 'em, can't live without 'em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity jewels...

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WATCH: A Truly Useful Hack for Preserving Herbs

(4) Comments | Posted June 10, 2015 | 6:02 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: KatieQ's worthwhile hack for preserving herbs requires nothing more than an ice cube tray and olive oil.

It's really annoying when a grocery store sells the biggest bunches of herbs known to man and you just can't get through them fast enough. You only need a few sprigs for your dinner, so what are you supposed to do with the leftovers? KatieQ suggests grabbing an ice cube tray and olive oil. It’s a trick you won’t regret incorporating into your...

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One Container of Greek Yogurt, 5 Ways to Use It

(0) Comments | Posted June 10, 2015 | 4:27 PM

Put time into dinner now, and you can make it last forever—or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples—or your seasonal produce—every which way.

Today: Becky Rosenthal of Vintage Mixer shows us how to use Greek yogurt for more than just our morning granola.

The first time...

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How to Build a Better Beer Float

(1) Comments | Posted June 4, 2015 | 11:03 AM

Today: Stef Ferrari, purveyor of ice cream at Brooklyn's Hay Rosie Craft Ice Cream Co., let's us in on how to build a beer float, better.

Beer’s natural composition—the carbonation, maltiness, hoppy bitterness—makes it the perfect complement to velvety ice cream. Beer accelerates the melting of the cool, sweet dessert just...

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The Easiest Way to Tell When Your Steak Is Done

(6) Comments | Posted June 3, 2015 | 5:43 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: Your face is the only tool you need to tell if your steak is done.

There are more than a couple...

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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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