We turned artichokes, we split spring onions, and we kept on baking. This week in the test kitchen was a testament to spring, and we're showing you some of our favorite outtakes.Read More »
Behind the Scenes Articles
Spring has finally decided to make an appearance, and it's making us want to throw impromptu parties and break out our favorite wine to share. While inviting people over is the easy part, deciding what to cook for company can be tricky. In anticipation of a festive season, we're discussing our favorite dishes to cook for a crowd.Read More »
Break out the bubbly -- it's time to celebrate! Last night, Food52 won three IACP Digital Media Awards: Best Culinary Website, People's Choice Award for Best Culinary Website or Blog, and Best Humor Video (for Amanda & Merrill Do Disco Fries). We're excited, we're honored, and we know that we wouldn't be where we are without you -- our faithful users that make Food52 the passionate, vibrant community of home cooks that it has become over the past three years.
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Spring is here! The birds are chirping, the asparagus is growing, and we're taking pictures of everything.Read More »
Our staff discusses the most perfect food in the world.Read More »
Our test kitchen tends to get hectic. We do our best to run a tight ship, but we're often prepping, cooking, and shooting multiple dishes at once; we're like a troupe of unicyclists trying to juggle swords while taming a lion or two. In other words, we'll take all the help we can get.
This week, we took on a temporary intern and did our best to keep our messes contained -- or at least out of sight. See our favorite outtakes from the week, and follow us on Instagram for more.Read More »
We came, we saw, we milked a cow.Read More »
How do you take your matzoh? Our team weighs in -- and we want your answers, too.Read More »
March Madness refers to cooking a lot of food and playing with babies -- right?Read More »
Cooking is a life-long effort, peppered with equal numbers of feed-them-to-the-dog disappointments and I-can't-believe-it-turned-out-so-well successes. This week, we're discussing the recipes we're determined to get right.Read More »