Meet Our New Editor-in-Chief

November  2, 2017

Greetings, fellow Food52ers,

So nice to meet you! I’m honored to be part of your world of kitchen creativity, support, and snacks. I’ve been a fan of this smart, funny, friendly brand for years—and while I'm not the expert chef/baker/pasta maker that some of you are (true story: the day I accepted this gig, I burned dinner), I’m a proud home cook who tries to wring a little joy out of each minute she spends in the kitchen. People in this community talk about cooking as a practice; for me, letting a pot of deliciousness bubble away on the stove while I noodle around in my pantry is as close as I get to serenity found.

There's real tea in here, promise. Photo by Ty Mecham

I joined the Food52 team in August, just in time for the holiday ramp-up, so we’ve been a liiiittle busy dreaming up some pretty grand plans—many of which you’ll see take shape in 2018. Today, I’m excited to share a few things we’ve been working on for this season:

  • Food52’s Automagic Thanksgiving Menu Maker is here. Let this clever menu-ator do its thing, and it’ll simplify the way you think through your big feast—or even inspire a new Thanksgiving favorite.
  • Our Holiday Helper Newsletter: Sign up to get our best and most trusted tips on all things holiday, from what size turkey to buy to how to host a stress-free get-together.
  • First Dibs Fridays: Whether you’re looking to get going on gift shopping or spruce up your own place, don’t miss these limited-run kitchen and home finds, hand-picked by our Shop team. Sign up for our emails to be the first to know.

And there’s so much more to come:

  • I can't wait to share How We Holiday later this month. This storytelling series highlights the many different forms celebrations can take, with warm, thoughtful tales from our community. Expect to see some names you recognize.
  • The Holiday Swap, our community-wide gift exchange, will enter its seventh year—keep an eye out for sign-up details next week.
  • The Food52 team is gearing up to take all of your Thanksgiving Hotline questions, starting Sunday, November 19th.
  • Last but not least, the recipe contests will be back in January. (More soon on how we're revamping them—I hope you’re as excited as I am.)
You, me, Saturday, Bloomingdale's. Photo by Bobbi Lin

So expect to see plenty of me around these halls in the coming months. Let me know what you like, what you don’t, and what you’d love to see more of; in turn, I’ll do my best to keep you in the loop about what’s coming down the pike. And if you’re in the New York area this weekend, drop by the Bloomingdale’s flagship on Saturday—I’ll be sharing some tricks on whipping up breakfast for a crowd, and I’d love to say hello in person.

Shop the Story

Happy cooking,

Join The Conversation

Top Comment:
“Just tried out the new and improved Thanksgiving Menu Maker . . . it's pretty fabulous. :)”
— cookinginvictoria


52 Days of Thanksgiving
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52 Days of Thanksgiving

Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.

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See what other Food52 readers are saying.

  • Rhonda35
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  • pierino
Suzanne D'Amato

Written by: Suzanne D'Amato


Rhonda35 November 6, 2017
Welcome to Food52, Suzanne!
Suzanne D. November 8, 2017
Thank you!
cookinginvictoria November 6, 2017
Welcome, Suzanne! Count me too as a card carrying member of the burnt dinner club! Excited to see what tweaks are in store for this site. Just tried out the new and improved Thanksgiving Menu Maker . . . it's pretty fabulous. :)
Suzanne D. November 8, 2017
So glad to hear you're loving the menu maker! It's pretty fab.
ChefJune November 5, 2017
Bienvenue, Suzanne. Burning things is part of learning to cook... or learning what not to do. I don't know any good cook who doesn't have a burned blip from time to time.
Suzanne D. November 8, 2017
Thanks, June!
Shalini November 5, 2017
Hi, Suzanne! Welcome to Food 52! This is such a positive, happy and thoughtful place to be. Can't wait to see more of you!
Suzanne D. November 5, 2017
Thank you! I'm excited to be here.
pierino November 4, 2017
Suzanne D. November 5, 2017
Grazie mille!
mrslarkin November 4, 2017
Hi Suzanne! It's so nice to "meet" you! I think one thing we all have in common is burning things. (Burned hard boiled eggs, anyone?) I hope you enjoy your time here as much as we all have.
Suzanne D. November 5, 2017
So nice to meet you! As you know, I loved that burnt eggs piece...
Alex K. November 4, 2017
Congratulations and welcome, Susan! I'm with you on good design / bad pizza. Looking forward to your influence on my favorite website.
Suzanne D. November 5, 2017
Thank you, Alex!
Karen November 4, 2017
Welcome, Suzanne. I read your LinkedIn profile. This looks like quite a change for you. Enjoy!
Suzanne D. November 5, 2017
Thanks, Karen! Looking forward to all of it.
creamtea November 2, 2017
Welcome, Suzanne! Looking forward!
Suzanne D. November 3, 2017
Thank you! I'm excited.
Taylor S. November 2, 2017
Can't wait to see new twists on some of my favorite classic Food52 features!
Suzanne D. November 3, 2017
We have so much'll have to tell me what you think of it all!
AntoniaJames November 2, 2017
Welcome! I hope you find the work enjoyable and fulfilling.

And don't worry about that burned dinner . . . . when I was a young bride - a very long time ago - someone gave me (only half in jest) a potholder that said, "Dinner will be ready when the smoke alarm goes off," but I was only able to use it for a year or so, because I burned three or four large holes in it. Yes, true story! ;o)
Amanda H. November 2, 2017
Love this. :)
Suzanne D. November 3, 2017
Thanks for the warm welcome! Always nice to know I'm not alone in burning things. :)
BerryBaby November 2, 2017
Welcome and congratulations, Suzanne! What a great time of year with the celebrations of Thanksgiving, Christmas and the New Year!
It's going to be busy! Looking forward to the events that Food52 has in store for us.
All the best! BB🌺
Suzanne D. November 3, 2017
Thank you! Yes, it's a wonderful time to be here.