Treat yourself to these delicious Banana Chocolate Chip Muffins! With just a handful of ingredients and easy steps, you’ll have…

When it comes to celebrating your mom for all she does, you want to choose a thoughtful Mother’s Day gift.…

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 >>

Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy…

This super easy sheet pan lasagna is stacked with sautéed ground beef and Italian sausage that are cooked together, marinara sauce, creamy spinach ricotta,…

Whether you are a seasoned baker or just starting out, this informational post has all of my tips and tricks…

Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding…

Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. Tender, juicy chicken is…

The most delicious Swiss Meringue Buttercream is easy to make with just 5 simple ingredients! It whips up deliciously light…

It’s week one of meal planning! Here you will find a free weekly menu plan with a printable shopping list.…

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 >>

Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture.…

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

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 kids find boring (roast chicken again?), and a few stray ingredients in search of a home (Oh hello eggplant! Remind me what I had in mind for you?). As for dessert—it doesn’t even enter the realm of weeknight cooking unless it’s in the frozen section. Read More >>

Dear Food52 Community, Last week, someone on Instagram gave us the highest compliment: 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 >>

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. Watch and grab the recipe linked in our bio. #f52community ♬ original sound - Food52 I am lucky enough to be married to a born-and-raised Vermonter, where visits to our friend’s sugar shack at the Bunker Farm in Putney, Vermont during these precious sugaring weeks are a highlight. The work of sugaring, like all things on a farm, is hard work and requires a great deal of love for the sport, as they say. Sleep schedules are thrown to the wind, other tasks of less immediate importance are saved for another day, because once the sap is running, it’s boiling time. For the hours spent standing near the evaporator in a maple-scented steam cloud, it's hard not to talk food, and dream up the things you’ll eat with the fresh syrup. Or talk about the great meals you’ve concocted with the syrup (or just drink some warm syrup directly from the evaporator). 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 Vegetarian Recipes from Bangalore to Brooklyn, that she made the switch to working in food full-time. Together with her husband, who has a background in food packaging design, she channeled her passion and knowledge of India’s foodways into a line of premium Indian pantry staples you’ve probably seen on your supermarket shelves: Brooklyn Delhi. Founded in 2014, her brand now includes 10 products, from Indian pickles, or achaar, to vegan simmer sauces to chutneys. Now, her brand is set to expand even further this summer, when she branches into ready-to-eat meals. Here, she shares her inspiration for making high-quality Indian food accessible and easy to prepare at home. 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, alongside the Southern staples of her Tennessee mom—through the lens of Indian cuisine. Though this was unfamiliar terrain at the time, she gladly, easily met the challenge (Nura became a Michelin-recommended restaurant under her helm). Read More >>