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Last updated 2 days ago
Our Founder Reflects on NYT Cooking & the Origin of Food52
2 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...
Our Founder Reflects on NYT Cooking—& How it Inspired Food52
2 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...
Our Favorite Way to Drink NA Spirits? With Alcohol.
3 days ago
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over...
Our Favorite Way to Drink NA Spirits? With Alcohol.
3 days ago
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over...
A New Dansk Reissue & a Clare V. Collab to Celebrate
9 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...
Introducing 'Yes Chef,' Our New Series With Tips, Tricks, and Recipes From Restaurant Pros
10 days ago
Although we at Food52 love to celebrate the avid home cook, a...
5 Expert Spanish Wine Pairings From a Celebrated Chef
14 days ago
We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that...
Meet The Designer Behind Dansk’s ’70s-Era Fish Trivet
14 days ago
The story behind the Dansk trivet is actually a fashion one: Gunnar...
We Tried Cooking With Beef Tallow—Here’s What We Thought
16 days ago
We’ve teamed up with South Chicago Packing to spotlight their new Wagyu...
Chestnut Brown Is Everywhere & Other Design Finds From Our Founder
16 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...
Our New Cooking Series for Novices Is Here
22 days ago
Food52’s CEO Erika Ayers Badan is skilled at many things—and we’re not...
Founder Files: Olive Oil Cake, Sweater Weather & Creamy Curry Udon
23 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...