"'There are many excellent food sites online—and an increasing number of them,' Stubbs adds. 'But interestingly, there isn't really a space that studies the talent and knowledge of home chefs.'" - Matt Haber, PortfolioRead More »
"The Food52.com goal is to create a bank of well-curated recipes from good cooks who submit recipes on a theme, like beef salad or end-of-summer cocktails, and then vote for the best." - Kim Severson, The New York TimesRead More »
Congratulations to this week's winners!
We asked them both to answer a few questions about cooking and eating.Read More »
Recently, we've been trying to eat more fish in my house. One day I was at the market looking for wild salmon and discovered they were out of it. Although I had never cooked with it before, I bought some arctic char at the fishmonger's recommendation. That night, I improvised with a few things I had in the fridge, and the resulting recipe is one I've repeated many times since. It's simple and quick, but it never fails to please.
Keeping the skin on, you coat the fish in a lemon herb mayonnaise and then cook it, skin up, at a very low temperature (250°) for 15 to 20 minutes. Then, you flip it over and broil it quickly to brown the top. The gentle cooking keeps the fish really tender and prevents it from drying out, and the broiler gives you the added benefit of some caramelization -- it's the best of both worlds. You can make this recipe with salmon, but char is a fish you should get to know if you don't already. Not only does it have a mild, rich flavor, but it's also an eco-friendly choice.
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This past weekend, my husband and I had dinner at our friends' Deb and Paul's house. Paul had marinated a butterflied leg of lamb to grill on their rooftop patio, and he headed out there well after dark. The fall's earlier sundowns have never stopped people from grilling, but grilling in the dark usually involves a jury-rigged move with flashlights. Paul, an excellent cook, has come up with a nifty solution: he wears a camping headlamp from L.L.Bean. Nerdy, you say? I think not, after tasting his perfectly grilled lamb. For the recipe....continue reading.Read More »
We need more time to test all of the great recipes you're submitting, so we're changing the contest schedule slightly. From now on, we'll give you a preview of contest themes on Fridays and officially announce these contest themes on Monday (you can begin submitting recipes then) but the new deadline for submissions will be Friday at midnight. So if you need time on the weekend to perfect your recipes, you should look for the theme previews on Fridays.
This week's contest theme preview:
Recipes with paprika, any kind of paprika
Winners will still be revealed on Wednesday, but finalists will now be announced on Thursday.
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"Fellow kneaders, beaters, grinders, and mashers: The first rule of foodie fight club is you will talk about online arena food52.com." - Daily Candy EverywhereRead More »
"Noted food journalists Amanda Hesser and Merrill Stubbs have conceived the coolest social group experiment since the commune: Food52.com." -TastingTable.comRead More »
"food52 had a soft launch in June with Hesser and Stubbs granting passwords to almost 1,800 interested foodies who wanted to access the site over the past few months." - mediabistro.com
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"Today marks the official launch of food52, Amanda Hesser and Merrill Stubbs‘s new food site geared toward serious home cooks." - Laura Hazard Owen, Publishing TrendsRead More »