Gorgeous Cool Whip Cookies are made with just 4 simple ingredients! They bake up soft, fluffy, and bursting with flavor.…

As we head into a new year, creating comfortable spaces drenched in personality is more important than ever. That’s a big prompt, which is why looking to the creatives who are doing just that is so important. There are tons of designers on our radar at all times, but we wanted to take a little bit of space to shout out five in particular we’re really looking forward to seeing more from in 2025. From experts in color combinations to a designer who may have cracked the code on pet playgrounds, welcome to our shortlist. Read More >>

In August 2017, Seattle Weekly published an article posing a simple (albeit cheeky) question: “Is N/A Body Making Good Nonalcoholic Beer?” Eight years later, the column’s well-reported answer—no and probably never—best serves as a reminder for how nonalcoholic beer’s become so good, so big, so fast. Example A: Nine months after that article was published, nonalcoholic (NA) beer maker Athletic Brewing opened its first production facility in Stratford, Connecticut. In the seven years since, Athletic has a) purchased additional brewing facilities in California, twice; b) become America’s second fastest growing food and beverage company; and c) earned an $800 million company valuation. Read More >>

This just in: Malört, the bitter wormwood liqueur long popular across greater Chicagoland, is going national. The Windy City’s greatest secret is out, and you're now just as likely to find this bartender’s handshake in a Bushwick cocktail bar as you are at a South Side dive. Originally introduced by Swedish immigrants to Chicago in the early 1900s, the infused brännvin was sold as medicine to treat stomach ailments during prohibition. Known for its infamously unappealing flavor, harshly bitter and synthetic, generations of Chicagoans have considered a shot of to be something of a rite of passage, as well as something to make your unassuming friends from out of town try. For a long time, it was unheard of outside the metro area. That era of mischief and obscurity may fast be coming to a close as Jeppsons (the company that produces Malört) is making bottles more available at bars and liquor stores across the country. Don’t believe me? Use this tool on their website to check for availability in your area. It’s not quite everywhere yet, but you’ll see it is no longer confined to northeastern Illinois. Read More >>

Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshmallow filling piped onto a thin wafer biscuit, then dipped in chocolate and coated in unsweetened coconut. I’ve been toying with the idea of making them for a while now, but have hesitated because I wasn’t sure how to replicate the marshmallow’s texture exactly the way I remember it. Hot Chocolate Fluff Cookies (Swedish Mums-Mums) View Recipe I’ve made both marshmallows and fluff before, but I wanted the consistency to be soft and cloud-like, but still stable enough to hold its shape. Oftentimes, marshmallows can be chewy with a slight bite, and fluff has less structure and melts away in your mouth quickly. Because of the many different components and how precise the recipe is, I was worried they’d be too complicated for people to want to make at home. So, when I decided to move forward with them, my main goal was to simplify the recipe and make it feel less intimidating. With that being said, I strongly believe that our audience enjoys a challenge and a baking project ever so often. Read More >>

Crispy Air Fryer Eggplant is a fun flavorful snack that is a healthier option than typical fried snacks. Tender eggplant…

Homemade Old Bay Seasoning is a simple way to bring bold, zesty flavor to your dishes! This spice blend has…

Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. I secretly love Dry January. It’s a nice reset after the booze-filled holidays, and though it hurts to admit it, not drinking makes my weekly runs in Brooklyn Bridge Park feel so much easier. That said, it seems bizarre to invite people over and not share a bottle of wine with them, right? Even then, around this time of year, I’ve learned I should always have NA options on hand. Here’s how I keep the night spirit-free but still a blast. Read More >>

Comforting beef curry is a perfect blend of hearty and flavorful! With its mild spice level, it’s a dish that…

Chicken Pot Pie Pasta is a quick and easy twist on the classic comfort food. This one-pan recipe includes all…

This week’s kid friendly meal plan is here to save your sanity! It’s full of quick, kid-approved dinners that are…

This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon–sugar pecan layer swirled…

Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consider to be an alarming rate, so I started to wonder if it would be more economical for me to make my own. Turns out, all you need to do is soak mustard seeds in a liquid (water, wine, or beer will do), add a little salt, vinegar, and blend! Once the mixture sits for a few days, it’s ready to go. Easy, right? What Are Mustard Seeds, Anyway? Read Article I think part of the reason I’ve never thought to make my own before is that those whole mustard seeds in your pantry don’t seem to smell or taste much like the final product at all. It’s hard to imagine how these little unassuming seeds become the spicy, bracingly acidic condiment that we know and love. It feels like magic. Read More >>

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Photo by Amanda Hesser Hello from sunny-but-chilly Florida! I’m visiting my mom Judy, the wizard behind these Oven-Fried Chicken, Chocolate Dump-It Cake, and Sour Cream Cheesecake recipes, which have inspired hundreds of appreciative comments. Growing up, Judy didn’t like her four kids in the kitchen messing up her space. I did a lot of table setting and dish washing, but not a lot of cooking. I guess that made me even more curious about cooking, and now here I am with a cooking and home company! Thanks for the therapy session. Read More >>

Warm up to this delicious Marry Me sausage orzo soup! It’s hearty, super flavorful, and packed with seasoned sausage, tender…

Spotting future food trends can feel tricky, but the simplest way to gauge what’s coming is by paying attention to what's already gaining traction—not just in restaurants, but in cocktails, grocery aisles, and home kitchens. As someone who loves food trends, I couldn’t resist digging into what I think we’ll see more of this year. To get a better sense, I turned to Instagram and Slack, asking friends, coworkers, and our Food52 community for their takes. While a few rogue ideas made it through, certain trends stood out repeatedly. Here’s what we think is likely to shape the food scene in 2025. Big soda Is Back, Baby Over the past few years, we’ve seen the rise of healthy-ish soda brands like Olipop, Culture Pop, and Poppi, marketing carbonated drinks as an gut-friendly alternative to traditional soda. But this year, with the help of unpaid (and most likely, some paid) celebrity endorsement such as Dua Lipa, classics like Coca-Cola, Dr. Pepper, and Canada Dry are stepping back into the spotlight. Read More >>

Lately, I’ve been working on a recipe for a Chorizo Sweet Potato Tot Hotdish, a southwestern twist on the Midwestern original using black beans, jalapeños, and enchilada sauce. I had been making it in a classic 9x13 casserole dish and wanted to test a smaller batch. But all I had was an 8x11 smaller oval baking dish. From Our Shop Sale! Staub Ceramic Oval Baking Dishes $89.99 $49.99 More Options Sale! Staub Ceramic Rectangular Baking Dishes $89.99–$243 $49.99–$99.99 More Options For a minute I was stumped. But I remembered I wasn’t alone. This is a question we get all the time on the Hotline: How do I double/half this baking recipe? Or, can this circular tart be made in a square tart pan? Read More >>

Hobo Casserole is a hearty, beefy, and cheesy dish your whole family will love. It’s full of comforting flavors, tender…

Homemade sausage gravy is perfect for a comforting breakfast! In just 15 minutes and with a few simple ingredients, you’ll…

You've read about our CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a series of talks about blazing your own trail at work called the Nobody Cares Speaker Series. 8 Things We Learned at Our First Nobody Cares Speaker Series Event Read Article Each month, Erika invites a singular talent (or two) to our Brooklyn HQ and puts them in the hot seat. Our next event on January 28 features three guests: food blogger Mike Chau, Eater journalist and reporter Luke Fortney, and fashion editor and stylist Becky Malinsky. Read More >>