Citrusy and Salted Poppy Seed Cookies | Amanda Messes Up In the Kitchen | Food52
In this episode of Amanda Messes Up in the Kitchen (it’s back!), Food52 Founder Amanda Hesser makes traditional Lithuanian poppy seed cookies (Sausainiai su Aguonomis). This recipe is from the book Crumbs: Cookies and Sweets from Around the World by Ben Mims.
How To Make Cold Crab Noodles | Send Noodz | Food52
How To Make Cold Crab Noodles:
In Food52's new series, Send Noodz, Emerald Chan walks us through the hottest, most irresistible noodle recipes. In this episode, she demos one of her personal favorites: cold crab noodles in coconut soup.
In Food52's new series, Send Noodz, Emerald Chan walks us through the hottest, most irresistible noodle recipes. In this episode, she demos one of her personal favorites: cold crab noodles in coconut soup.
How to Make Perfect Crème Brûlée at Home
Welcome to It’s Fine, our new series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. From fumbling through classics to embracing the chaos, she’s here to prove that the best cooking moments aren’t always perfect. First up, Tess tackles crème brûlée.
Nea’s Not-Too-Sweet Swedish Princess Cake | What’s For Fika? | Food52
Welcome to Food52’s new series, What’s For Fika? Hosted by recipe developer, content creator, and resident Scandinavian baking expert Nea Arentzen, this show highlights recipes you’d find at Fika—the Swedish tradition of taking a mid-day break to enjoy hot drinks and snacks. In this episode, Nea serves up a classic Swedish Princess cake (Prinsesstårta). With layers of yellow sponge, vanilla pastry cream, and a sweet marzipan shell, this cake is the perfect companion to your next cup of coffee.
A Slightly Spicy Butternut Squash Soup
In Food52’s Feel Good Food, home cook Lydia Keating and chef Max Baroni stir up nutrient-packed dishes that remind us why we love to eat. In this episode, they whip up a velvety butternut squash soup with spicy coconut chutney.
We Tried Making a Savory Jello Salad From the 50's | It’s Fine | Food52
Welcome to It’s Fine, our series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. This time around, Tess molds a vintage-inspired jello salad. Bright green jello with cucumbers, olives, tuna, and celery—it’s equal parts retro and questionable. Will it actually taste good? Watch to find out.
This Classic Mussels Dish is Easier Than It Looks | Feel Good Food | Food52
It’s luxury. It’s decadent. It’s also incredibly easy. These showstopping mussels with white wine & bone marrow butter paired with crusty bread will have your guests never wanting to leave. And thanks to our partner @pronamelus, Lydia doesn’t have to choose between strong teeth and a strong body, fueled with things that make her feel good. #f52partner
The One-Pot Dinner This Chef Makes on Repeat | Yes, Chef | Food52
In this episode of Yes, Chef, we’re cooking with Jonah Reider—chef, creative force, and dinner party expert known for transforming everyday ingredients into restaurant-worthy meals. Watch as he walks us through his go-to one-pot dinner: poached fish with buttery potatoes, vibrant greens, and a luscious beurre monté.
Yes, Chef is Food52’s series spotlighting the world’s most innovative chefs and cooking personalities—bringing you signature dishes, smart techniques, and personal stories.
Yes, Chef is Food52’s series spotlighting the world’s most innovative chefs and cooking personalities—bringing you signature dishes, smart techniques, and personal stories.
How to Make the Ultimate Seafood Tower at Home
Welcome to It’s Fine, our series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. This episode sees Tess tackle her all-time favorite: An enormous seafood tower. And Tess can worry a little less about eating her favorite foods, because she uses our partner @pronamelus Clinical Enamel Strength toothpaste, designed to help enamel stay strong for a lifetime. #f52partner
The Secret Behind Soothr’s Signature Dumplings | Yes, Chef | Food52
Food52's series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Joel Chidensee Watthanawongwat of Soothr NYC shows us how to make his delicious Thai Jeeb Dumplings, packed with pork, shrimp, and bold flavors.
How to Make Pork Dumplings Better than Takeout
Welcome to It’s Fine, our series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. In this episode, Tess puts her newfound dumpling knowledge to the test and shows us how to do the perfect folds for these pork & chive dumplings. Thanks to partner Pronamel, the #1 dentist-recommended brand for enamel erosion. #f52partner
Nea’s Swedish Dumle Cookies
Welcome to Food52’s series, What’s For Fika? Hosted by recipe developer, content creator, and resident Scandinavian baking expert Nea Arentzen. It’s the perfect midday pick-me-up on this episode of What’s for Fika: Dumlegrottor (or Swedish Dumle cookies). Our partner Pronamel helps Nea enjoy this sticky, sweet treat by keeping her enamel protected with Pronamel Clinical Enamel Strength. #f52partner
MORE FROM PRONAMEL: https://www.pronamel.us/products/pronamel-clinical-enamel-strength
MORE FROM PRONAMEL: https://www.pronamel.us/products/pronamel-clinical-enamel-strength
This Swedish Shrimp Toast Makes the Best Summer Snack
On this episode of Recipe Drop, where one of our Test Kitchen experts guides you through a brand-new recipe, Nea introduces us to Räkmacka, or Swedish Shrimp Toast. This simple, yet elegant dish comes together in no time, the perfect lunchtime indulgence. And Nea’s taking advantage of that $0 delivery fee on $35+ orders* from @Shipt using her Target Circle 360 membership. Thanks, Shipt! #f52partner
*Excluding select alcohol retailers and items and terms apply
*Excluding select alcohol retailers and items and terms apply
The Upstate NY Dish That’ll Change How You Eat Greens
Welcome back to Recipe Drop, where one of our Test Kitchen experts guides you through a brand-new recipe. Today, Noah shares his take on Utica Greens—a garlicky, cheesy escarole dish that’s beloved in upstate New York but still a hidden gem elsewhere. It's packed with cherry peppers, breadcrumbs, and lots of pecorino.
GET THE RECIPE:
Utica Greens: https://food52.com/recipes/90774-best-utica-greens-recipe
PRODUCTS FEATURED IN THIS VIDEO:
Sawyer Ceramics Handmade Ceramic Salt Cellar: https://food52.com/shop/products/1259-salt-cellar
Hestan ProBond Forged Stainless-Steel Saucepan With Lid: https://food52.com/shop/products/7899-hestan-probond-saucepan
Hestan ProBond Forged Stainless-Steel Skillet: https://food52.com/shop/products/7905-hestan-probond-skillet
Sabre Bistrot Shiny-Finish French Flatware: https://food52.com/shop/products/11718-sabre-bistrot-flatware-shiny-finish
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GET THE RECIPE:
Utica Greens: https://food52.com/recipes/90774-best-utica-greens-recipe
PRODUCTS FEATURED IN THIS VIDEO:
Sawyer Ceramics Handmade Ceramic Salt Cellar: https://food52.com/shop/products/1259-salt-cellar
Hestan ProBond Forged Stainless-Steel Saucepan With Lid: https://food52.com/shop/products/7899-hestan-probond-saucepan
Hestan ProBond Forged Stainless-Steel Skillet: https://food52.com/shop/products/7905-hestan-probond-skillet
Sabre Bistrot Shiny-Finish French Flatware: https://food52.com/shop/products/11718-sabre-bistrot-flatware-shiny-finish
MORE FROM FOOD52:
Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8
GET MORE OF FOOD52 BY CONNECTING BELOW:
Website: https://food52.com
Our Shop: https://food52.com/shop
Facebook: https://www.facebook.com/food52
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Food52 newsletter: https://f52.co/newsletter
Carne Asada Beef Fajitas With Siete
It’s time for Recipe Drop, where one of Food52’s Test Kitchen experts walks us through a brand-new recipe. In this episode, executive chef of @sietefoods Scarleth Aguilar and our own Noah Tanen tackle a carne asada with all the sides you’d expect at this backyard fiesta. Watch as they whip up a feast: Grilled Corn Guacamole, Arrachera Beef Fajitas, Mexican Red Rice, and Charro beans. #f52partner
How to Make Sopa de Res y Fideos | Recipe Drop | Food52
Check out Food52's series, Recipe Drop, where one of our Test Kitchen experts guide you through a brand-new recipe. In this episode, César shares his take on Sopa de Res y Fideos, a comforting Puerto Rican soup packed with tender beef, noodles, and fresh veggies.
Zucchini and Feta Pasta with Za’atar Pangrattato | Recipe Drop | Food52
Check out Food52's series, Recipe Drop, where one of our Test Kitchen experts walks us through a brand-new recipe. In this episode, bestselling cookbook author and pasta expert Dan Pashman shows Noah his fresh take on the classic Neapolitan dish, Spaghetti alla Nerano. Watch as they transform blended zucchini into a flavorful, buttery sauce with a crispy panko topping.
A Quick & Hearty White Bean & Sausage Soup | Recipe Drop | Food52
Check out Food52's series, Recipe Drop, where one of our Test Kitchen experts walks us through a brand-new recipe. In this episode, Nea shares a creamy, flavorful soup that’s perfect for winter and ready in under an hour.
How This Chef Makes His Famous Folded Cheeseburger
In this episode of Yes, Chef, we’re in the kitchen with Eyal Shani—the chef behind Miznon and some of NYC’s best Israeli restaurants. He’s showing us how to make one of his most iconic creations: the folded cheeseburger in a pita. From the backstory to the technique, you’ll learn exactly why this dish is a hit.
How a Fine Dining Chef Makes Red Snapper
Yes, Chef is Food52’s series spotlighting the world’s most innovative chefs and cooking personalities—bringing you signature dishes, smart techniques, and personal stories. In this episode, chef Musashi Osaki, who works at Michelin-starred Restaurant Yuu, shows us how to make red snapper with tomato stew, pepper fume, and cured egg yolk.
The Only Shrimp Fried Rice Recipe You’ll Ever Need
Yes, Chef is Food52’s series spotlighting the world’s most innovative chefs and cooking personalities—bringing you signature dishes, smart techniques, and personal stories. In this episode, chef and creator Cassie Yeung shows us how to make the best shrimp fried rice. It’s the perfect weeknight dinner—quick, comforting, and made with day-old rice, pantry staples, and frozen veggies.
The Quail Toast This Chef Made Famous
Food52's series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Ed Szymanski—chef and co-owner of NYC restaurants Dame and Lord's—puts a seasonal spin on a dish from his menu: Quail Toast.
Renee Erickson’s Melted Anchovy Toast | Yes, Chef | Food52
Food52's series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Seattle-based chef and restaurateur Renee Erickson visits the Test Kitchen to share a simple, flavorful appetizer from her latest cookbook, Sunlight & Breadcrumbs.
Homemade Trofie Pasta with Pesto | Yes, Chef | Food52
Food52's new series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Jacob Siwak of Forsythia in New York City makes homemade trofie pasta with pesto.
Our Favorite Crab Fried Rice | Yes, Chef | Food52
Food52's new series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Ron Yan, chef and owner of Manhattan’s Tolo, makes crab fried rice.
All The Ways To Use Deli Containers | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng breaks down the many uses of deli containers.
What’s the Difference Between Electric, Gas, and Induction Stovetops? | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng breaks down the pros and cons of electric, gas, and induction stovetops.
Salt’s Four Categories, Explained | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng walks us through the four categories of salt.
What’s The Difference Between Eastern & Western Knives? | Let Me Show You
Welcome to Food52’s new series, Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng walks us through all things knives.
All The Ways To Use Deli Containers | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng breaks down the many uses of deli containers.
What’s the Difference Between Electric, Gas, and Induction Stovetops? | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng breaks down the pros and cons of electric, gas, and induction stovetops.
Salt’s Four Categories, Explained | Let Me Show You | Food52
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode, content creator and cookbook author Stefan Ng walks us through the four categories of salt.
How To Make Cold Crab Noodles | Send Noodz | Food52
How To Make Cold Crab Noodles:
In Food52's new series, Send Noodz, Emerald Chan walks us through the hottest, most irresistible noodle recipes. In this episode, she demos one of her personal favorites: cold crab noodles in coconut soup.
In Food52's new series, Send Noodz, Emerald Chan walks us through the hottest, most irresistible noodle recipes. In this episode, she demos one of her personal favorites: cold crab noodles in coconut soup.
How To Make Dan Dan Noodles | Send Noodz | Food52
In Food52's new series, Send Noodz, culinary experts walk us through their most irresistible noodle recipes. In this episode, content creator Emerald Chan demos one of her personal favorites: Dan Dan Noodles.
Weeknight Wild Salmon & Fried Sage Gremolata | In The Kitchen With
Cookbook author Melina Hammer shares a quick weeknight-friendly dish of wild salmon with friend sage gremolata.
Easy Spring Pasta with Smoked Trout & Lemony Crème Fraîche | Weeknight Wonders
Hana Asbrink is back to share a wonderful weeknight-ready pasta dish: farfalle with smoked trout, asparagus, and lemony creme fraiche.
The Simplest Spicy Salami Spaghetti | In The Kitchen With
Inspired by classic aglio e olio but with a porky twist, this weeknight salami spaghetti meal involves very few ingredients and almost no effort.
10-Minute Spicy Pork Noodles with Green Beans | Weeknight Wonders
Hana Asbrink is back with another easy weeknight recipe. This quicker-than-quick stir-fried spicy pork, noodles, and green beans are flavored with doubanjiang and can easily be adjusted for heat.
5-Ingredient Cream of Mushroom Chicken | Big Little Recipes
This week’s Big Little Recipes is an easy-to-make creamy mushroom and chicken dish that only needs 5 ingredients.
Soothing Chicken Udon Noodle Soup | Weeknight Wonders
Hana Asbrink is back to share a chicken soup with udon noodles for a warm and comforting meal without too much effort!
Pasta Carbonara is The Ultimate Comfort Meal | Amanda Messes Up In The Kitchen
Amanda Hesser shares chef Sara Jenkin’s creamy pasta carbonara. This ultra-comforting dish needs only a few ingredients and is simple to make, but holds a ton of flavor and carby goodness.
Cinco de Mayo Cocktails | Sweet Heat with Rick Martinez
In this Cinco de Mayo episode of Sweet Heat, Rick makes a Spicy Mango Margarita and a festive Paloma Mimosa.
Seared Panela Molletes (Open Faced Sandwiches) | Sweet Heat with Rick Martinez
Rick Martinez teaches us how to make Seared Panela Molletes, one of his favorite Mexican breakfasts! This open-faced sandwich packs an umami punch, but is entirely vegetarian.
Empanadas de Rajas con Crema | Sweet Heat with Rick Martinez
These fried corn empanadas are filled with rajas con crema - charred poblanos and cream - for a delicious velvety texture and slightly spicy bite.
S'mores Banana Cream Pie | Sweet Heat with Rick Martinez
If you love banana pudding and s’mores, you’ll LOVE this pie with a touch of coconut, buttery graham cracker crust, melted dark chocolate and toasted marshmallow meringue on top.
Coconut-Roasted Cod With Anchovy Salsa Macha | Sweet Heat with Rick Martínez
Rick Martínez prepares a simple citrus and coconut milk marinated fish, roasted until flaky and paired with an anchovy salsa macha to spoon over the top.
Harissa-Roasted Carrot Burritos With Hummes | Sweet Heat with Rick Martínez
Rick makes carrots the star of this vegetarian burritos recipe by roasting them with za'atar and harissa and then slathering them with lemony hummus, served on a toasted tortilla.
Tamales de Piña con Mantequilla | Sweet Heat with Rick Martínez
Rick is cooking tamales inspired by pineapple upside-down cake for the holidays, made with tons of butter, caramelized pineapple, and topped with pineapple butterscotch sauce.
All Things Stuffed Breads: From Kolache to Runza
In this episode of Bake it Up a Notch, Erin tackles all kinds of delicious stuffed breads- breaking down many of the origins & regional differences that set them apart.
How to Make Perfect Petit Fours | Bake it Up A Notch with Erin McDowell
In this episode of Bake It Up a Notch, Erin Jeanne McDowell goes over every detail of how to make gorgeous French petit fours.
Erin McDowell's Guide to Pull Apart Bread Perfection
Erin breaks down all things monkey bread- including FIVE different flavor variations!
Erin's Favorite Make Ahead Holiday Treat
Erin McDowell teaches all about Kringle- an endlessly versatile filled pastry ring that is perfect for the holidays.
Erin McDowell's Top Tips for Your Favorite Thanksgiving Pies
Erin Mcdowell teaches all of her tips for leveling-up your baking techniques to get perfect holiday pies, every time.
The Secret to Sandwich Breads: Buns, Hoagies, and Ciabatta with Erin Jeanne McDowell
n this episode of Bake it Up a Notch, Erin Jeanne McDowell makes three crowd favorite sandwich rolls- the Classic Bun, the Hoagie, and the Ciabatta.
Embrace Tomato Season with TWO Savory Pies on Bake It Up A Notch
Indulge in tomato season's finest! Join Erin McDowell for irresistible recipes: tomato galette with parmesan crust and rich roasted tomato freeform pie.
Rick’s Favorite Básicos: Rice, Beans & Tortillas | Mi Cocina with Rick Martinez
In the final episode of Mi Cocina, join Rick Martinez as he shares his favorite recipes for básicos, Frijoles de Olla, Arroz Blanco con Mantequilla, and homemade tortillas. This video is produced in partnership with Penguin Random House LLC.
Crispy, Crunchy Tacos Capeados | Mi Cocina with Rick Martinez
In this episode of Mi Cocina, Rick Martinez shares a recipe for Tacos Capeados—crispy fried fish tacos with salsa de papaya y tomatillo cruda, and a creamy salsa blanca.
Toasty, Cheesy Tacos Gobernador | Mi Cocina with Rick Martinez
Join Rick Martinez for a culinary adventure through his adopted hometown, Mazatlán, for a popular regional shrimp dish, Tacos Gobernador.
MInd-Blowing Torta de Lechón | Mi Cocina with Rick Martinez
Join Rick Martinez as he makes Torta de Lechón, an unforgettable dish made from slow-roasted pork shoulder served with salsa de aguacate and curtido, on a toasted bolillo.
Uliche (Mole Blanco) With Chicken and Roasted Veggies | Mi Cocina with Rick Martinez
Join Rick Martinez for another recipe from his book, Mi Cocina. This time he makes a dish common along the Gulf Coast, Uliche, a Tabasqueño mole blanco.
Slow-Roasted Cochinita Pibil | Mi Cocina with Rick Martinez
Join Rick Martinez as he shares a recipe inspired by his travels in Yucatán, Cochinita Pibil, a roasted pork dish served with pickled onions and salsa tatemada. This video is produced in partnership with Penguin Random House LLC.
Welcome to Mi Cocina with Rick Martinez | Trailer
Join Rick Martinez on a culinary adventure through his new cookbook Mi Cocina. Rick explores the rich history and traditions of Mexico through delicious regional cuisine. Inspired by his travels, the recipes are based on his taste memories, and experiences that are reflective of his deep connections with people and places.
Creamy Vegan Soups | Genius Recipes
Kristen Miglore turns to Wil Yeung, cookbook author and host of the Youtube channel 'Yeung Man Cooking,' for a new way to make lush, creamy soups that happen to be entirely vegan.
The Fastest, Easiest Tahini Granola | Genius Recipes
This Genius Recipe from Jenné Claiborne calls for less stirring, shorter baking, and fewer ingredients than most—you won’t even need oil, since the fat from ground sesame seeds in tahini adds all the crisping power you need.
Thanksgiving Tips with Erin McDowell | Genius Recipes
Erin walks Kristen through her most-asked Thanksgiving questions: fixing slumpy pie crimps, Parker House secrets, and the best post-feast getups for your leftover turkey.
The Simplest, Happiest Sheet-Pan Dinner from Hetty McKinnon | Genius Recipes
This sheet-pan gnocchi that author Hetty McKinnon created for the Simply Genius cookbook might be its highest form.
The Internet's Favorite Cookie from Tara O'Brady | Genius Recipes
The Simple Genius cookbook is here! To celebrate we're making chocolate chip cookies—but not just any cookies. They're perfectly sweet-salty chewy-crispy cookies from internet sensation Tara O'Brady.
Heidi Swanson's 5-Minute Tomato Sauce | Genius Recipes
Five-minute tomato sauce sounds like it could very well be a cheat, a gimmick, or an outright lie. But in this sneak peek from the Simply Genius cookbook, Kristen shows you how 101 Cookbooks founder Heidi Swanson squeezes big, bright flavor into an all-purpose 5-minute tomato sauce, despite it barely cooking at all.
The Most Vibrant Fattoush Salad For Summer | Genius Recipes
This fattoush salad from Chef Reem Assil’s new cookbook Arabiyya is simple, vibrant, and utterly perfect for summer.
How to Make the Fluffiest Sandwich Bread | Food52 + GonnaNeedMilk
This video was made in partnership with GonnaNeedMilk.
How to Make Fresh Paneer At Home | Food52 + GonnaNeedMilk
This video was made in partnership with GonnaNeedMilk.
Cranberry Pear Cobbler with Ginger Spice Biscuits
This cranberry & pear cobbler is the perfect festive dessert, topped with gingerbread biscuits! This video was made in partnership with Finish Dishwashing.
Easy Weeknight One-Pot Chicken Thighs | Food52 + GonnaNeedMilk
Creamy milk has two roles in this cozy, one-pot dinner. First, it makes for a rich sauce enhanced by thyme, garlic, mustard, and sweet grapes. It also helps tenderize the chicken and keep it soft and moist. This video was made in partnership with GonnaNeedMilk.
Joshua Weissman's Giant Baseball Cookies
Joshua Weissman makes the Giant Baseball Cookies from his latest book, 'Texture Over Taste'.
Cheesy Grits Casserole | Food52 + Finish
Meet your new fave Thanksgiving side: Cheesy Grits Casserole. This video was made in partnership with Finish Ultimate.
Almond Biscotti with Amanda Hesser | The Secret Sauce with Grossy Pelosi
Dan "Grossy" Pelosi visits Food52 founder, Amanda Hesser, in her home kitchen to bake up a batch of perfectly crunchy almond biscotti.
Fany Gerson's Scribble Cookies | The Secret Sauce with Dan Pelosi
Dan "Grossy" Pelosi visits Fany Gerson's kitchen to make one of her childhood favorites- chocolatey sandwiched Garabatos, or "Scribble Cookies".
How To Make Father's Day Broccoli Pasta | The Secret Sauce with Grossy Pelsoli
Join Pelosi as he pays a visit to his friend Nasim Lahbichi to learn Nasim's father favorite secret veggie pasta.
Ayesha Nurdjaja's Sausage Bread | The Secret Sauce with Grossy Pelosi
Dan "Grossy" Pelosi visits Chef Ayesha Nurdjaja to whip up her family's sausage bread- a recipe that's been passed down for generations.
Eric King's Baklava I The Secret Sauce with Grossy Pelosi
Dan "Grossy" Pelosi visits Eric King and learns his favorite family recipe, Walnut Pistachio Baklava.
Bryan Ford's Chuletas Hondureñas | The Secret Sauce with Grossy Pelosi
The Secret Sauce is back again with a delicious family recipe! Join Dan "Grossy" Pelosi as he visits award-winning baker and cookbook author Bryan Ford and learns his favorite dish that his mom made growing up - Chuletas Fritas con Tajaditas de Platano, Repollo, y Salsa - or as Bryan calls it, Chuletas Hondureñas.
Dan and Erin Make Pignoli Cookies | The Secret Sauce with Grossy Pelosi
This special edition of The Secret sauce with Grossy Pelosi has a very special guest: Erin Jeanne McDowell!
Cocktail Class: Drink Ratios 101
Harper Fendler goes over three of the most common cocktail ratios- with these you will be able to make any kind of perfectly balanced drink!
The Science of Freezing Alcohol | Cocktail Class with Harper Fendler | Food52 + Tito's
Food52 Resident Harper Fendler joins us to talk frozen alcohol (and how to get it right!) and adding a frozen twist to a classic Tito’s Handmade Vodka Gimlet. Refreshing, tart—the perfect frozen drink for summer.
Making The Manhattan | Cocktail Class with Harper Fendler
Craft the perfect Manhattan with our cocktail resident Harper Fendler, as he teaches all about the origins of this classic cocktail!
Dunkaroos Alexander | Drink What You Want with John deBary
In this ode to the 90s, John deBary rifts on the classic Brandy Alexander using both the cookies and the frosting from his favorite childhood snack, Dunkaroos.
A Boozy Frozen Drink for the Holidays | Drink What You Want with John deBary
John deBary is back with an ideal cocktail to bring out after a big meal: a minty milkshake with a bit of booze and a sprinkle-rimmed glass.
Pluot Pop | Drink What You Want with John deBary
John deBary is serving up a complex non-alcoholic cocktail with honey, juniper berries, cardamom, rose petal and coriander that provide mini-symphony of gin-like notes.
Cardamom Iced Green Tea Is Your Alcohol-Free Summer Cocktail | Drink What You Want with John deBary
Food52 Resident Drinks Expert John deBary returns with a complex non-alcoholic cocktail that’s a perfect way to celebrate summer: cardamom iced green tea.
Sonos + Food52 | Groove with the Season
Plant stylist Vionna Wai creates a plant-filled rooftop oasis and shares her top plant care tips. This video is made in partnership with Sonos.
How to Clean Your Kitchen Vents | Home52
Learn how to clean your hood filters as Babs walks us through an easy way to get them from sticky and greasy to clean and shiny.
10 Gift Ideas For People Who Love To Sleep | Home52
Join Arati Menon (Home52 Editorial Lead) & Jada Wong (Home52 Market Editor) as they share useful and thoughtful sleep-related gifts that will ensure plenty of rest and relaxation.
Your Ultimate Under $50 & $100 Gift Guide | Our Home Editors’ Gift Guide
Caroline Mullen and Jada Wong share their favorite picks for gifts under $50 and $100! From advent calendars to cheese boards, milk frothers, and outdoor blankets, there’s definitely something here for everyone.
Episode 15: A Tale of Two Soups | Off-Script with Sohla
Sohla el-Waylly is here to show you how to make any kind of chicken soup you want. Learn her method to make a very simple broth for when you really need warmth and comfort.
Episode 14: Stuff Your Face Stuffing | Off-Script with Sohla
Sohla El-Waylly is here to show you how to make any kind of stuffing you want. Learn two recipes: a taco-inspired cornbread stuffing and a vegan version with savory mushrooms and nori.
Episode 13: Caramel on Caramel on Caramel | Off-Script with Sohla
For the perfect candy, Sohla teaches you how to make caramels so that you can create any kind you want. For soft and chewy morsels, this technique is all about sugar, infused cream, butter, and a little corn syrup.
Episode 12: Souffle All Day | Off-Script with Sohla
Sohla El-Waylly returns to share all the tips and tricks for the perfect soufflé. Learn how to make a pimento cheese version and one that’s French onion-inspired for tons of creamy and fluffy goodness.
Episode 11: Mochi Magic | Off-Script with Sohla
Sohla is back with a new episode on mochi cakes. From upside-down peaches and cream to sweet and savory corn, Sohla teaches you ways to riff on this dish and go Off-Script to make any mochi cake you want!
Episode 10: Get Ready to Crumble | Off-Script with Sohla
Are you ready to crumble? In this Off-Script, Sohla teaches you how to make any kind of fruit into a crumble. This fun, easy dessert is super customizable with her rules for sweet, bubbly fruit and a crispy top.
Episode 9: Meatballery | Off-Script with Sohla
Sohla returns in a new episode of Off-Script to bring the ultimate meatball experience. From tender cod to robust lamb, she teaches techniques and tips for deliciously moist and tasty bites every time.
Deeply Savory Shrimp Pasta with Chile Butter | Big Little Recipes
This shrimp pasta tastes like you’re on vacation and calls for not just shrimp and pasta but tiny tomatoes, fresh basil, and choose-your-own chile paste.
No-Churn Salt & Pepper Ice Cream with Caramel Brittle | Big Little Recipes
Sultry, floral, and with a playful kick, this no-churn salt and pepper ice cream looks like vanilla but one bite will tell you otherwise.
Crispy, Melty 2-Ingredient Fritters | Big Little Recipes
Crispy and cheesy, these two-ingredient fritters would sparkle next to anything. But a citrusy, herby salad—packed with green parsley and crunchy cucumber—hits the spot.
The Easiest Chocolate Cheesecake in the World | Big Little Recipes
Fudgy, tangy cheesecake with a two-ingredient filling and two-ingredient crust. Yes, it’s possible. This no-bake approach makes this recipe as simple as mix, scrape, refrigerate, and done.
Smoky Jalapeño Popper Grilled Cheese| Big Little Recipes
Meet a jalapeño popper, reborn as your new favorite grilled cheese. Though the recipe calls for two peppers per sandwich, the char from the broiler mellows the heat from sharp and stingy to smoky and warm.
The Best Chocolate Toffee Matzo | Big Little Recipes
With only a few ingredients needed, this chocolate toffee matzo is extremely customizable from the kind of chocolate you use to the variety of toppings you can add. Get creative and have fun!
5-Ingredient Cream of Mushroom Chicken | Big Little Recipes
This week’s Big Little Recipes is an easy-to-make creamy mushroom and chicken dish that only needs 5 ingredients.
Tyler Kord's Chicken & Broccoli Meatball Subs | More Ketchup, Please
Tyler Kord, chef and author of Food52's newest cookbook "Dynamite Chicken," teams up with his daughter Barbara to make these kid-friendly chicken and broccoli meatball subs.
Merrill Stubbs's Buttermilk Waffles | More Ketchup Please!
Our co-founder Merrill Stubbs pairs up with her daughter Clara to make one of their weekend breakfast staples: classic buttermilk waffles!
Amanda Hesser Makes Zuni's Pasta with Preserved Tuna | More Ketchup Please!
Our co-founder Amanda Hesser teams up with her twins Walker and Addison to make one of their school lunch go-to's: an easy tuna pasta recipe from "The Zuni Cafe Cookbook."
Chitra's Agrawal's Coconut Dal | More Ketchup, Please
This week on "More Ketchup, Please," chef and cookbook author Chitra Agrawal makes coconut dal and turmeric rice for her two-year-old son, Alok. The heat from the spices is tempered by the sweetness of the coconut cream, making it a great recipe even for young kids!
Sohui Kim's Chicken Cutlet à la Donkatsu | More Ketchup, Please!
Chef Sohui Kim teams up with her daughter Jasper and son Oliver to make one of her weeknight dinner go-to's: chicken cutlets a la Donkatsu!
Lior Lev Sercarz's Spiced Challah | More Ketchup Please!
This week on "More Ketchup, Please," Lior Lev Secarz and his sons Luca and Lennon show us how to make challah. Lior's recipe includes labneh for a richer dough, olive oil for fruity flavor, and a trio of spices: turmeric, nigella seeds, and the oh-so-delicious "ninja" spice!
Hetty McKinnon's Baked Potatoes, 3 Ways | More Ketchup, Please
This week on "More Ketchup, Please," cookbook author Hetty McKinnon teams up with her sons Dash and Huck to show us how to make three different versions of baked potatoes.
The Quail Toast This Chef Made Famous
Food52's series, Yes, Chef, brings together the world's most innovative chefs and cooking personalities to share their signature dishes, cooking secrets, and personal stories. In this episode, Ed Szymanski—chef and co-owner of NYC restaurants Dame and Lord's—puts a seasonal spin on a dish from his menu: Quail Toast.
A Home Bursting with Character: Dani Stahl in Bedford Hills
Welcome to HomeTours, where we explore design and life through the spaces people call home. In this episode, we step inside the Bedford Hills home of Dani Stahl, a creative director and style tastemaker.
Dani’s space is a vibrant reflection of her eclectic eye, blending vintage finds, bold patterns, and unexpected details into a home that’s as kid friendly as it is character filled. Every corner tells a story, from playful rooms designed for her children to artful nooks that showcase her love of design and collecting.
We explore how Dani has created a home that balances creativity, comfort, and real life. It’s a space where style doesn’t come at the expense of livability and where personality is in every detail.
Dani’s space is a vibrant reflection of her eclectic eye, blending vintage finds, bold patterns, and unexpected details into a home that’s as kid friendly as it is character filled. Every corner tells a story, from playful rooms designed for her children to artful nooks that showcase her love of design and collecting.
We explore how Dani has created a home that balances creativity, comfort, and real life. It’s a space where style doesn’t come at the expense of livability and where personality is in every detail.
Buffalo-Glazed Salmon With Blue Cheese Kale Salad
We've pared down one of our favorite meals—Buffalo-style anything with blue cheese whatever—to a single-serving supper for one, ready in 20 minutes tops.
5-Minute Steak for One
This 5-minute steak is a weeknight workhouse of a dinner, something we like to cook when there's no time for anything else. The real star here is the fish sauce-lime butter, which is, in my humble opinion, the best steak sauce in the world.
Tour Aran Goyoaga's Art-Filled Seattle Home | HomeTours
Welcome to HomeTours, where we explore design and life through the spaces people call home. In this episode, we step inside the 1918 Seattle home of Aran Goyoaga, fourth-generation baker, cookbook author, food stylist, and photographer.
Aran grew up in the Basque Country, surrounded by food, family, and tradition. Her Seattle home carries that same sense of history and care—art-filled, warm, and thoughtfully layered. Respecting the character of the original 1918 architecture, she incorporates natural materials and personal touches that bring ease and light to every room.
This is a home that honors both heritage and creativity, a space shaped by Aran’s eye for detail and deep appreciation for craft.
Aran grew up in the Basque Country, surrounded by food, family, and tradition. Her Seattle home carries that same sense of history and care—art-filled, warm, and thoughtfully layered. Respecting the character of the original 1918 architecture, she incorporates natural materials and personal touches that bring ease and light to every room.
This is a home that honors both heritage and creativity, a space shaped by Aran’s eye for detail and deep appreciation for craft.
Isabelle's Family Recipe - Asian Style Wings with Bang Bang Sauce
Welcome back to Recipe Drop—the series where one of our Test Kitchen experts walks you through a brand-new recipe making its Food52 debut. In this episode, Isabelle shares a beloved family favorite passed down from her aunt to her mom, and now to her: Asian-style wings with bang bang sauce. They’re sticky, sweet, savory, and packed with garlicky heat. And while they take a minute to come together, they’re more than worth the wait.
Thanks to our partner in the kitchen, @cafecasinolv. #f52partner
Thanks to our partner in the kitchen, @cafecasinolv. #f52partner
Noah Tackles: Gin & Tonic… Foam | In Partnership With DIRECTV
It’s Noah Tackles—the series where Food52 Test Kitchen creator darling Noah Tanen takes on complex recipes and techniques for the very first time. In this episode, he’s using modern and dare we say, futuristic techniques, plus the scientific magic of butterfly pea flower to create a complex mocktail that those on his favorite sci-fi franchise on @DIRECTV might enjoy.
The MyEntertainment package gives access to more than 50 live channels plus Disney+, Hulu, and HBO Max, so Noah could catch up on his faves easily with a non-alc bev in hand. #f52partner
The MyEntertainment package gives access to more than 50 live channels plus Disney+, Hulu, and HBO Max, so Noah could catch up on his faves easily with a non-alc bev in hand. #f52partner
How to Make the Perfect Pizza Muffins | Cook and a Half
In this episode of Cook and a Half, Sam and Artie are back to share a super kid-approved dish: pizza muffins!
No-Bake Orange Cream Pie With a Pretzel Crust | Cook and a Half
Samantha Seneviratne and Artie are joined by a special guest, Jessie Sheehan! They’re whipping up an orange cream pie with pretzel crust from Jessie’s cookbook, Snackable Bakes.
Cheesy Sausage & Mushroom Strata | Cook and a Half
On this episode of Cook and a Half, Sam and Artie are whipping up a cheesy sausage and mushroom strata (aka the perfect brunch main, just in time for Mother’s Day). This recipe is shared in partnership with Too Good To Go.
Gooey, Chocolate-Raspberry Cheesecake Brownies | Cook and a Half
Samantha Seneviratne and Artie are back for another sweet episode of Cook and a Half. This time they’re making super simple, yet decadent raspberry cheesecake brownies.
Light & Fluffy Cinnamon Swirl Bread | Cook and a Half
Food52 Resident Samantha Seneviratne and her son Artie share a recipe for cinnamon swirl bread that’s light, fluffy, and incredibly yummy.
S’more with Homemade Chocolate Graham Crackers | Cook and a Half
Food52 Resident Samantha Seneviratne and Artie are back to make a campfire favorite, s’mores! Watch her bake chocolate cinnamon graham crackers from scratch and toast marshmallows.
Erin & Artie Make an Epic Dino Cake | Cook and a Half
Samantha Seneviratne and her son Artie are joined by a special guest, Erin McDowell! Erin & Artie make and decorate an epic dinosaur cake that’s super colorful and extra delicious.