Food52's Editorial Assistant Brette is curating her very own first kitchen -- and she needs your help.Read More »
7 easy shrimp dinners, some dressed-up, some dressed-down, all sigh-worthy.
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Asparagus season is short, and young garlic's is even shorter. So double up!Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
And now for your Memorial Day weekend sendoff: a look into how we spent the past week. It was a good one, full of garden harvests, baked goods, and cheese. Here's to a great weekend ahead -- see you next week!Read More »
We're shaking things up around here -- now you'll have more of a say than ever in finding the best recipes on FOOD52.Read More »
Serve up these cool, fruity lemonades this holiday weekend.
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The perfect strawberry shortcake for Memorial Day (and all berry season long) -- thanks to an odd secret ingredient.Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.
Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more.
Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
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Amanda shows us how to season a cast iron pan right.Read More »
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about porcini mushrooms and wild yeast levain, questions about FOOD52 recipes, and suggestions for making a super chicken-y roast chicken pan gravy, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »