Amanda shares our favorite way to roll out pastry dough.Read More »
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about favorite food science books and Italian meringue, questions about FOOD52 recipes, and suggestions for cooking baby purple artichokes, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »
Place your bets, put on your finest hat, and make room for a smashing Derby Day feast. We've got plenty of Bourbon (for drinking and cooking with) and other Kentucky favorites. You won't want to miss it.Read More »
What's a Wobble Bowl? Aside from being fun to say, these nifty, all-purpose, brightly colored bowls are pretty fun to play with. Yep! A Wobble Bowl is meant to rock, tip, and twirl, but its low center of gravity means that your cereal or salad will never be in danger of spilling. Who knew that dishware could dance?Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Fany Gerson of La Newyorkina has a tough day -- bookended by a parking ticket and a towed car! -- that is redeemed by her delicious ice creams and paletas.
Fany Gerson was born and raised in Mexico City. After attending cooking school in Mexico and at the Culinary Institute of America, she worked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her cookbooks are My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas, both from Ten Speed Press. She started her company La Newyorkina in 2010.Read More »
The 40-second egg, and the perfect Mother's Day bonding experience.Read More »
"Hotline is the site's popular Q&A service, where cooks consult other cooks about anything, anytime (like what to do with a broken mayonnaise or how to substitute buttermilk in biscuits)." - Tejal Rao, VillageVoice.comRead More »
"It takes vision to realize you have something valuable, and that’s exactly what Co-Founders Amanda Hesser and Merrill Stubbs had when they realized they had created a robust community of food lovers, recipe makers and at-home chefs for their crowdsourced cookbook." - Kate Brodock, Forbes.comRead More »
"In a recent interview with GigaOM, Hesser laid out how Food52 plans to become a central clearinghouse for cooking questions and food knowledge throughout the Web — sort of aQuora or Yahoo Answers for food." - Kevin Fitchard, GigaOm.comRead More »
We love the profiles of food world leaders and their real-life kitchens in Pantry Confidential, and this time they've picked Alaina Browne, General Manager over with our friends at Serious Eats. Her short interview is inspiring: she talks about her favorite ingredients (she always adds more ginger than is called for), her culinary inspirations (her Chinese mother and Indian mother-in-law), and the best places to shop for spices in NYC (Kalustyan's and Dual Speciality).Read More »