If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting, the market's best finds. This is our water cooler talk. And now, we want you to join in.
The time has come to stock up on all of the season’s heavy hitters. Subtlety shall return next week. Maybe.
Here’s what the Food52 editors can’t wait to pick up from the market -- and why you should be adding it to your bag, too.
Sweet and juicy, we’re eating them out of hand and baking them into pies, tarts, and galettes. If the peach crop in your area is the pits this year (thanks a lot ridiculously-cold-winter-that-we-still-can’t-stop-talking-about), not to worry: A box of perfectly ripe peaches is just a click away.
Scoop them up in all of their misshapen, multicolored glory. Catherine is slicing tomatoes and putting them on bread with salt and ricotta, and Talia's chopping them into a salad/salsa hybrid with scallions, lemon juice, and olive oil.
When you eat corn straight from the cob, you likely fall into one of three camps, based on whether you eat it typewriter-style, rotary-style, or employ the hunt-and-peck technique. A large portion of our team falls into a fourth: We just grab our knives and slice the kernels off of the cobs in large swaths (we’re not admitting how many of us are clinging to this habit as a holdover from braces-wearing years). Kenzi justifies this method as providing more surface area for butter and salt.
Tell us: What are you adding to your bag this week?
Photos by James Ransom
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.