This Chicken Gloria is moist, perfectly baked chicken with a slightly seared crust. It cooks in a creamy sauce that…

Kickstart your day with this hearty Amish Breakfast Casserole! It’s loaded with crispy bacon, tender hash browns, and gooey melted…

Tiramisu is one of those desserts that never goes out of style, no matter the season or occasion. And right now—it’s reaching a peak. From tiramisu pancakes to the viral tiramisu brownies, it's clear the iconic flavors are having a major moment. And according to Google Trends, searches for “tiramisu cake” have skyrocketed by more than 500% in the past year alone. And we get it. It somehow manages to win over even the non-coffee or cake lovers, which is a feat in itself. Plus, it’s a creamy, indulgent, no-bake Italian dessert that will impress every time. The best part? You can make it ahead, stash it in the fridge, and it only gets better the next day. Plus, you don’t need advanced cake decorating skills (or any baking expertise, really) because a simple dusting of cocoa does the trick every time. It’s the kind of dessert that doesn’t even need a recipe. Read More >>

Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a…

We are gathered here today to address the question that’s been on everyone’s mind this weekend—will the TikTok ban really happen? As the seconds tick down and we prepare to say goodbye to the platform we love to hate, we here at Food52 have found ourselves reflecting on all the ways it shaped how we dress, how we joke, how we shop, and most importantly: how we cook. FoodTok was an undeniable powerhouse on the platform, bringing us closer to chefs we already knew and loved, and giving us countless new faces to learn from, such as Broma Bakery’s Sarah Fennel and Owen Han, the undisputed Sandwich King. TikTok transformed everything we thought we knew about food, coining “girl dinner” one day and turning pancakes into cereal the next. We bookmarked thousands of recipes and hacks in the last few years that we’ll be using long after the app is gone. From cafe-style coffees to the cheesiest mac and cheese, here are five of our favorites: Read More >>

First things first: For the uninitiated, a kalimotxo is equal parts red wine and cola served over ice, often with a squeeze of lemon or lime juice. It’s a Spanish drink, a classic from the Basque Country but enjoyed all over. It’s also a party drink: light, sweet, and with a pleasantly low ABV. I’m a recent adopter, relatively speaking, but it didn’t take much for me to become an evangelist for this unlikely combination. Lately I’ve been obsessed with the idea of having a “house beverage,” a hosting concept introduced to me by @aroundeight on TikTok. The idea is: If you want to be the kind of person that can host an impromptu dinner party, you should always have makings of a drink that can also be served at a moment's notice. Read More >>

If you asked me for the one ingredient that I always have on deck, my answer is almost always lemons. Like many, I use them for every day cooking—in vinaigrettes, to squeeze over salmon, and to massage kale before adding to salads. But more importantly, I like to keep them around for when I’m baking. I'll often add a squeeze of lemon juice to milk rather than buying buttermilk, rub zest into sugar for extra flavor, or make a quick lemon curd if I can find some way to fit it into the recipe. From Our Shop Dreamfarm 2-Piece Citrus Set $30 Shop Dreamfarm 2-Piece Citrus Set Now With that being said, when I decide I want to bake something heavy on lemon flavor, the first thing my mind jumps to is, you guessed it, lemon squares. After all, how often were they sold at bake sales or brought as post-game snacks growing up? Coming up with other ideas usually takes me some thought, so if you’re in the same boat, here are the recipes at the top of my list this citrus season: Read More >>

Citrus season is in full swing, and if your kitchen is anything like the Food52 Test Kitchen, you are flush with spent lemons, limes, and oranges. While these zesty carcasses are great for composting, I wanted to share my favorite way to make the absolute most of these sweet and sour fruits. It only requires one other ingredient, zero cooking, and the resulting condiment tastes good on literally everything. It’s called oleo saccharum, which in Latin means “sugary oil.” Using only sugar (hence the name) and citrus peels, you can create a syrup that is essentially a concentrated version of the flavorful oils you might see a bartender express over a drink by twisting a bit of lemon peel over your glass. Folks use it in cocktails and mocktails, but it's also amazing spooned over ice cream or drizzled on cheese and crackers. From Our Shop The Professional Peeler Trio $80 More Colors Mosser Vintage-Style Glass Citrus Juicer $46 More Colors To make it: Peel your leftover citrus, removing as much white pith off as possible. You can do this with a super sharp peeler or by carefully slicing along the peel. Combine the peels with an equal amount of granulated sugar by weight. With your hands, gently massage the sugar into the fruit skins until they begin to release their oils and smell fragrant. Read More >>

This meal plan is full of my favorite easy dinners that I know your family will love, too! They’re quick,…

Seafood Stuffed Shells is a comforting meal that’s sure to impress! Jumbo pasta shells are generously filled with a creamy,…

This breakfast strata is bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar. Perfect for your next…

Spend enough time on any of your social media feeds and you’ll start seeing some of the same pieces of furniture, paint colors, and textiles dotting the photos from your favorite follows. Curvy sofas, color-blocked storage, that platform bedframe everyone seems to have. Whether the ideas are new or old, these design moments can easily toe the line of “timeless” and “trend.” And if you care about steering clear of the second category, it can be hard to decipher where things land. And with that in mind, there are some things designers are (really) excited to leave behind as we head into a new year. And while we’re not saying you have to agree, it’s a good way to figure out where you may want to spend your time—and design energy—in the year to come. 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 James Ransom Photo by James Ransom Dansk Today at Dansk, we’re relaunching our second teak salad bowl from the archives. Like the Slope Teak Salad Bowl, which we launched a few months ago, and which sold out (but you can get on the wait list here), the Brim Salad Bowl is another staved-teak design by Jens Quistgaard. This one’s about the same size, with a hefty rim that’s pleasing to grasp Read More >>

If 2024 taught us anything, it’s that cottage cheese is officially back—and it might even be here to stay. After a steep decline (in 2015, NPR declared yogurt the reigning dairy champ), curds and whey has reclaimed its spot as a fridge staple, rising from its 1970s glory days, according to a new article in WSJ, which said U.S. sales of cottage cheese have increased more than 50% over the past five years. So if it feels like suddenly everyone is spooning cottage cheese on their toasts, blending it with their eggs, or eating it straight, that’s because they are. Even Jennifer Garner is using it on her Pretend Cooking Show. Thanks to a slew of viral Tik Toks and brands like Good Culture, which has nearly doubled its revenue since 2023, the once-hated dairy product has seen an undeniable resurgence. Read More >>

This simplified version of Vietnamese noodle soup brings the comforting flavors you love in Pho but with less effort. For…

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 Non-alcoholic Beer?” Eight years later, the column’s well-reported answer—no and probably never—best serves as a reminder for how non-alcoholic beer’s become so good, so big, so fast. Example A: Nine months after that article was published, non-alcoholic (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 >>

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…