I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.
From crumb-topped tarts to cannelés
Bake with Dorie
How Dirty is Your Produce?
A Tomato Cocotte for Your Summer Table
Tomato Salad Season is Here
The Key to Summer Cocktails Minus the Booze
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)