Food52 turned 10 this year (ICYMI), which got us to reflecting on the past—how we started, how far we've come, and everything we've done with our community along the way. In our first 10 years, we grew from two employees (see above—hi, A&M!) to 92, collected over 50,000 recipes, moved five times, won quite a few awards, and even baked with Cookie Monster. Below are some of our very favorite moments. If the next decade is this good, we sure have a lot to look forward to.
The two team up for The Essential New York Times Cookbook, the 1,000-plus recipe project that inspires them to launch a startup called Food52.
With publisher Bob Miller and Harper Studios (an old imprint of HarperCollins). The recipes will come by way of community contests, which means that Food52 is a go. Go, go, go!
About butter, naturally.
After we post a video tour of Amanda’s kitchen, Serious Eats tells its readers: “They're beta-testing now.” (Check out our new site! And that nifty logo!)
Drinks on us!
“Your Best Layer Cake” gets three entries, including one from Amanda, who comes in third (don't sleep on the recipe, though—her family-famous chocolate dump-it cake). Merrill's sister takes home the gold with her not red velvet cake.
Congrats, Seven Fires. Over the years, our judges have included chefs and writers like Yotam Ottolenghi, Rachael Ray, Dominque Ansel, and more.
And asks readers to share their own favorites. Ten years later, we’re still chatting about what makes good cookware great with our community. (Only now, we have our own little line that could, Five Two.)
What?! It’s for Merrill—and she says yes.
This "convinced A&M they could trust me with writing (a lot) more and eventually a column," Kristen remembers. "My big break!"
It won our stale bread contest and was one of 169 cheeky recipes he shared on the site.
Full speed ahead to Dogpatch Labs, a coworking space. We claimed four desks, but continued staging photoshoots in Amanda’s bedroom.
It was originally known as—get this—Foodpickle, and we are still answering your questions about sour milk and then some. To date, there have been over 35,000 posts. (Psst: Did you know our editors go on-call every Thanksgiving?)
They’re butternut-sage and we still think about them every fall.
Critiques include: “The new site is neither relaxing nor joyful to use” and “This bums me out!” But you stuck with us! And we never forget that.
To gauge interest in a Food52-style Secret Santa. This sparks our first ever Holiday Swap—a tradition we still keep up! (You can read all about it in The New York Times.)
We post our first photo (Kristen pouring, hm, vanilla extract?), snapped by James Ransom , with the caption, “Something Genius is coming.” To date, it has 42 likes and one comment (posted a month and a half ago, reading "wow 2011 🤟🏻").
Amanda summarized the space as "a little Being John Malkovich-y." But it had some pretty cool Julia Child wall art and we stayed there for two years.
With 140 winning recipes from exceptional home cooks. That's you!
We win a James Beard Foundation Award for Publication of the Year and 100% couldn't have done it without you.
In “Amanda’s Kids’ Lunch,” she shares what she makes for Walker and Addison (say, cream cheese and radish sandwiches for lunch, strawberries on the side). Meanwhile, Merrill’s baby, Clara, conquers finger food (like clementine segments and gouda chunks).
One of our O.G. community members, she’s since gone on to publish multiple cookbooks (on pie, not salami).
Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tenderloin. What are you waiting for?
Except, it wasn’t called The Shop—it was called Provisions. We offered 260 items across 80 makers and celebrated with a face cake. That November, we think it’s a good idea to sell heritage turkeys, lose one person’s order along the way, and, um, never do that again. (Don’t worry, we found a consolation bird just in time.)
Snacks and drinks included, but of course.
Thanks to a chockfull Zipcar minivan and plenty of gumption. In this space, our company grew to 40 employees.
From designer Virginia Sin. They now come in white, black, grey, and blush-pink.
One of our way-back-when contributors, she’s since gone on to publish a cookbook and host her own Food Network show. Go Molly!
After baking cookies for all of NYC, we distribute them via food truck and our first large-scale Shop pop-up in Union Square. (Amanda makes Chewy Vanilla Spice Cookies With Chocolate Chunks. Merrill makes Soft Chocolate Almond Cherry Cookies and prevails—she spikes her cookie in the end zone.) That same month, the one and only Cookie Monster visits our offices.
In the three seasons since, we’ve covered topics like margarine (and its relation to Napoleon III), Twin Peaks’ Kyle MacLachlan making cherry pie, food fights, and toast, burnt and otherwise.
That we’re still in! Though we’ve now stretched out to four other floors in the building.
We lost several laptops (but thankfully none of our desk snacks).
With potter extraordinaire Jono Pandolfi, a master of earthy dinnerware.
Ahem, quadrupling our following in one year. In the years since, we’ve grown to 2.4 million.
“And no, that's not by design,” Inc. notes in a business profile.
We take Brimfield, an antiques market, by storm (or by one cornhole game at a time?).
It lives a happy but short life, leaving us in 2018 to go live on a farm upstate.
It’s still one of our most-searched-for recipes.
With—wait for it—cuter-than-puppies piglets! Oink.
It took two full years for A&M to convince our skeptical Shop team—and they sell like hotcakes, in June no less. Also this year: We start selling salami bouquets (flowers, who?) and find out that our community loves cured meat as much as we do.
They make lots of crispy chicken and spread the word about the Frywall, which we still swear by for splatter-free meals.
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Of all time: the stackable bodega glasses. And, yes, they’re still available.
And open our own little Food52 shop in the Bloomie’s flagship space on 59th St in NYC.
Our own line of products for kitchen, home and life. Made by us, made with you. Since launching, we’ve created products like a double-sided cutting board, silicone straws, stoneware mixing bowls...and we’re just getting started.
We throw a potluck to celebrate. (Oh! They grow up so fast.) If you want to join the fun (how could you not?), head right this way.
We make commuting in NYC less horrible by posting our very first subway ads.
We partner with Jet Blue, so you can fly joyfully.
The anti chicken cookbook–chicken cookbook.
It’s full of brand-new Five Two products and good vibes. Check it out from November 23rd through January 5th!
We take on a majority investment from TCG Capital, which gives us more room to grow (and more to look forward to for the next 10 years).
Because some things never change.