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Photograph by Ken Goodman
On Friday, FOOD52 was named Publication of the Year by the James Beard Foundation.
Whoop! W00T! Hooray!
Just as New York would be nothing without its inhabitants, FOOD52 would be nothing without you, our community. We built this site, but you came and made it what it is. You poured out your hearts and your delicious recipes. You gave helpful tips and answered people's cooking dilemmas. You got together to make preserves and mozzarella. In short, you came here to help create a wonderful cooking site, and we're so pleased, so thrilled, and so grateful that the James Beard Foundation saw what was happening here and gave us two handsome and shiny medals for it. We thank you all and congratulate you on what we've accomplished together!
We'd also like to thank the huge number of people who have supported us and worked with us from the beginning -- our recipe testers, photographers, amazing interns, editors, writers, advisors, designers, developers, videographers, investors, friends, and very patient families.
We're still in the early days of FOOD52, and we have so many exciting projects in the works. We look forward to the next year -- to cooking with all of you, to learning from you, and to making this the best cooking site we can imagine!
- Amanda & Merrill
(And you can see some clips from the awards ceremony -- including A&M's thank you speech -- below.)
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
We've got the summer blues.
Are marinades worth it?
A better basket.