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We can hardly believe it, but 35 of 52 weeks have passed! Which, for us, means that more than 35,000 photos have been taken, 30 or so videos shot and well over 20 pounds of butter consumed.
And now we must begin thinking about the next book, which we’ll begin working on as soon as the first 52 weeks are over in June. (The first book will go into production and we’ll be calling on you then for help with design, etc. Stay tuned.) We have the contract for the new book -- all we need is a theme. Now that we think of food52 as one big, generous, occasionally devisive (don’t mention shortening!), but generally happy family of great home cooks, bloggers and passionate eaters, we feel that the next book can’t exist without your input. Here are a couple of thoughts to get the conversation started:
We could simply restart the 52-week cycle, creating a book each year that serves as a snapshot of how -- and what -- people cooked that year.
We could get a little more creative and think about regional cooking. A recipe theme for one state each week (with an extra week for big states like California and Texas).
We could vote for one cook a week and turn over the recipe creating to that person.
We could…. (You fill in the blank.)
If the conversation begins to coalesce into a few crisp ideas, we may conduct a vote. Or we may take in all the ideas and let them mull, stew and macerate, then come back to you with a final selection of options. So put on your editor caps and pitch in. We want to hear from you and you and you and you and you!
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Alice Waters's favorite tools.
Our guide to the Eastern Shore.
Get your shine on.