I cook for a living and then come home to cook for fun. When I'm not cooking, I'm reading or writing about food. It's safe to say I've found my calling.
From jumbo to peewee, we egg-splain it all.
When It Comes to Eggs, Size Matters
Celebrating the Persian New Year
A Creamy Lasagna with a Surprising Boost of Flavor
Enter Your Best Banana or Plantain Recipe
The Hit Waffle Towel in New Colors & Sizes
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.)