Long Reads recipes and how-tos from Food52

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Food News

The Power of Self-Publishing in Food Media

Food writers and recipe developers go rogue with newsletters, videos, podcasts and more—but have we seen this story before?

Latest

Essay

My Mom Has Always Foraged—A Year Into the Pandemic, I Understand Why

"From my mom’s perspective, there’s no shame in survival—and thus, absolutely no shame in foraging."

Indian

The Legendary Story of Thangam Philip: Food Scientist, Nutritionist, Chef & Mentor

How the grande dame of the Indian catering world helped prize open a new idea of India.

Essay

A Beloved Syrian Dessert & the Inheritance of Loss

How serendipity, food memory, and family brought a forgotten recipe to life.

DIY Home

The Quarantine Hobby That Got Me Through the Year

The counting of stitches and the rhythm of knitting are scientifically proven to ease our anxieties.

by: Claudia Guthrie|December 18, 2020

Tarragon

Fresh Tarragon and Its 9 Best Uses

All this month we'll be stocking up on fresh herbs to get our spring fix. Next up, tarragon.

by: Lindsay-Jean Hard|November 13, 2020

Essay

My Oma’s Apple Pancakes—& Why They Never Taste the Same Without Her

For one writer, this sweet, doughy treat is a reminder of her carefree childhood—and the love of one very special grandmother.

by: Kristina Henry|October 24, 2020

Essay

What I Will—& Won’t—Regret About My Pandemic Wedding

For one writer, the DIY wedding she had was nothing like the one she planned. Here, she looks back on what was lost—and won.

by: Alex Egan|October 10, 2020

Indian

1,000 Ways to Love Rasam—Southern India’s Signature Peppery Broth

'Rasam Digest,' an encyclopedic book by Usha Prabhakaran, is set to give the ancient, versatile, culture-melding dish its due.

by: Vidya Balachander|October 8, 2020

Thai

Wet Markets Are Essential to Thai Cooking. So Why Are They Disappearing?

On the long tradition of these vibrant cultural pillars, and COVID-19's threat on their existence.

by: Sam Sontag|September 14, 2020

Pie

Everything You Need to Know About Par-Baking

Master the art of par-baking, then fill your crust with whipped cream and cherries, or ice cream, or whatever your heart desires.

by: Erin Jeanne McDowell|August 4, 2020

Middle Eastern

How Kibbeh Paved the Way for This Syrian Refugee’s Freedom

Now, Fatima is helping other refugees like her start their own food businesses.

by: Leah Kirts|July 10, 2020

Essay

The Wild, Wondrous Cooking I Do in My Head

Writer and recipe developer, Ruby Tandoh, shares on the fantastical foods she daydreams when she needs to escape reality.

by: Ruby Tandoh|June 12, 2020

Meatball

This Cult-Favorite 1960s Dish Is Still Wildly Popular—But Why?

'Grape jelly' and 'meatballs' sound like they shouldn't belong in the same sentence (let alone recipe!), but they've been beloved in America for decades.

by: Rebecca Firkser|May 18, 2020

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