As always, but especially now during COVID-19, you can turn to us for your next pantry meal, food shopping tips, or to connect with our team and community.
We're thrilled to be hosting (and road-tripping vicariously with) the videos and recipes of The Perennial Plate on their cross-country search for real, good, sustainable food.
A&M's "Essential New York Times Cookbook" wins a James Beard Award!
Amanda made three shaved vegetable salads on The Today Show -- including one of her grandmother's recipes.
Amanda sits down with Grant Achatz, covered by Eater.com.
The fourth of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Steam!
The third of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Scales!
Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).
"Amanda Hesser spoke to Gourmet Live about her various projects, the most underrated ingredient and the best meal she's ever had." - Kelly Senyei, GourmetLive
Amanda's updated classic hot toddy, sipped fireside.
See Merrill make her so-called wimpy hot toddy as Amanda looks on (and waits for her glass).
"Send your question to foodpickle and you'll get an almost immediate response from a user, usually a home chef who is passionate about cooking." - Lauren Glassberg, abc.com
Amanda Hesser, prolific food writer for The New York Times, sits down with Evan Smith to discuss food52.
Watch A&M make Rivka's elegant yet highly brown bag-able Yam, Zucchini and Chickpea Salad.
The marvelous Dorie Greenspan stops by food52 headquarters for some pie baking fun.
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