Dear Food52 Community, I was just in Portland, OR, where the sun decided to make an appearance, and Denver, where it decided to snow in late April. Now back in Brooklyn with its cherry blossoms and garbage. Read More >> ..read more

Was one of your resolutions for 2024 to “try something new”? Still looking for that new thing even as we enter the middle of spring? The Food52 Cookbook Club has you covered! We cook through a new book each month, and our member-selected title for April is The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients by Scott Mowbray and Ann Taylor Pittman. No matter when you join or pick up a book, all are fair game for posting about on Throwback Thursdays (scroll to the end for a quick guide to joining). Read More >> ..read more

Dear Food52 Community, Today is a Big Day at Food52. We have news, friends. Read More >> ..read more

We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free shipping on your first box plus 20% of your first two months. At the start of this year, I polled our community about their cooking resolutions for 2024. The number one goal they shared? To eat more vegetarian or vegan meals. As an omnivorous cook who would like to eat a little lower on the food chain, I can relate. Read More >> ..read more

We’ve teamed up with HelloFresh to make your weeknights a little sweeter. Sign up for their meal kit service now through May and you’ll get Free Desserts for Life (really!). Use code FOOD52 at checkout. (Note: One free dessert item per box while subscription is active.) Most cooks know that the best way to guarantee home-cooked dinners is to plan a weeknight menu in advance. In reality, though, I often head to the market with just a few ideas in mind and come up with a menu while staring at the meat counter or strolling the produce bins. This is risky business, since it can lead to meals my ki ..read more

Dear Food52 Community, Last week, someone on Instagram gave us the highest compliment: Read More >> ..read more

A salad can mean anything. Butter lettuce, farro, favas, a jar of tuna—it’s hard to think of an ingredient that doesn’t “belong” in a salad. It’s as easygoing as a dish can get, especially in spring, prime salad-making season, which makes it the perfect subject of our first Food52 recipe tournament. We know you love competitions, and this one features some of our favorite salad recipes from our community, cookbook authors, and chefs. Only one will be crowned the champion. Will it be a Caesar? A wedge? Something you’ve never made before? Let’s find out, together. Read More >> ..read more

Sugaring season in Vermont is a short but sweet window in the last licks of winter—or, if you’re a glass half full person, the earliest days of spring. The daily temperatures are key for the gathering of maple sap: The nights must be cold enough to freeze and the days warm enough for the sap to run freely. @food52 Join us for an all-new Break an Egg! The series where senior food stylist Anna cooks through a breakfast recipe, either completely original or from a Food52 community member. It's syrup season baby, and today Anna is joined by Nicole to make Maple-Fried Egg and Sausage Biscuit. Watc ..read more

We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. As a child of parents from very different regions of India—a mother who hails from Bangalore, in the south, and a dad from Delhi, to the north—Chitra Agrawal soaked in two distinct culinary traditions growing up. She dabbled in South Asian cooking early in her career, leading classes, blogging, and hosting pop-up dinners, but it wasn’t until she published her cookbook, Vibrant India: Fresh Vegetar ..read more

We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know. Shortly after Jackie Carnesi arrived in New York City fresh out of culinary school, she became a fixture at one of Brooklyn’s biggest restaurant empires, Roberta’s. She's been tapped to lead equally impressive restaurants ever since. Following Roberta’s, Jackie became executive chef at Nura, where she filtered her experience and South Texas upbringing—she grew up on Tex-Mex and Mexican cooking, al ..read more