"What struck me as I heard Amanda’s story is that her entrepreneurial start was not actually with Food52, the collaborative cooking community that she started with Merrill Stubbs in 2009, but rather with her culinary education." - Christina Vuleta, The Daily MuseRead More »
Articles Tagged “press”
As part of their bi-weekly blog series, Raw Materials, General Assembly takes a look at what you can almost always find on our kitchen counter, from laptops, to our latest Instagram shots, to what we sprinkle on everything that stands still: coarse sea salt.Read More »
"Hesser was the student assigned as Julia’s tour guide at La Varenne in the early 1990s." - JC 100Read More »
"If you were to put Game Changer Amanda Hesser’s life on a timeline, you would notice that food, specifically good food, is a constant presence." - Kathryn Finney, BlogHer.comRead More »
On Friday, FOOD52 was named Publication of the Year by the James Beard Foundation.
Whoop! W00T! Hooray!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 »
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:
My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.
I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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Jenny finds a cookie to win the whole family over.Read More »