This article delves into the multifaceted nature of Food52, highlighting its diverse offerings beyond just recipes. It explores the community, curated shop, and source of inspiration that Food52 has become, inviting readers to discover its dynamic world.
Laura, a Food52 er I recently met, said Food52 is hard to define. We agree. It's been that way since we started in 2009. We're not just a recipe website, a community, a curated shop, or a source of inspiration and ideas. We encompass all of those things, in whatever combination and intensity you prefer.
If you're new to Food52, or even if you're not, I encourage you to explore the work of our long-time creators, community members, and makers to get a sense of the vibrant world we've built online.We've got a Food52er who has posted over 90 recipes to the site and frequently tags us in her Instagram posts. We even interviewed her a couple of newsletters ago. I recently asked you for your thoughts on outdoor pizza ovens, and it turns out we're a passionate bunch of pizza enthusiasts! I received tons of tips, opinions, ideas, and photos. Thank you for being your amazing selves. I'll share a summary soon. A while back, I mentioned that I was trying (and failing) to improve the caramel apple by pre-cooking the apple. I haven't come up with a better version yet. It seems that a cooked apple's hydration prevents the caramel from sticking, no matter what you do. Science: 1, Me: 0.Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've authored several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.' I even played myself in 'Julie & Julia' – hope you didn't blink or miss the scene! I live in Brooklyn with my husband, Tad, and our twins, Walker and Addison
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