Easy Recipes From Heart

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. --- We have a Slack channel called come-and-get-it. When our Test Kitchen cooks finish cooking a new recipe, they post a photo of it on the channel and within moments our quiet office explodes into action with chairs shoving back and people scrambling down the hall to get a bite before it’s gone! Read More >> http://dlvr.it/TBKW8F

Last week nearly 100 people came to Food52’s HQ in the Brooklyn Navy Yard, not for cocktails, not for food—though we had plenty of both!—but to hear a trio of super-successful women talk candidly about the lessons they’ve learned during their careers. Food52 CEO Erika Ayers Badan sat down with Lindsay Shookus, the former Emmy-winning producer of Saturday Night Live and the creator of Women Work F#cking Hard, and Food52 founder Amanda Hesser, who needs no introduction here, for an unguarded chat at our first Nobody Cares Speaker Series event. Each shared their unique perspective on meaningful work and navigating it as a woman, and I’ve compiled some of the most memorable takeaways below. Special thanks to Tossware, Transmitter Brewing, and Caroline’s Cakes for their contributions to the eventing, which doubled as a celebration for Erika’s new book, Nobody Cares About Your Career. The next event is August 27 with Kim Fasting-Berg, former head of marketing at Vogue and current EVP of ...

During the Paris games, the Olympic Village will produce more than 12,000 baguettes. Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficiently carb load the more than 10,000 athletes competing at the summer games. Read More >> http://dlvr.it/TB3QLP

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. --- I have a Substack problem. I was going to share the Substacks I read, and once I listed them, I realized that I subscribe to more than a dozen! (And that doesn't even count newsletters like Puck, The Information, Domino’s Home Front, and Nice News, that I also read.) There’s a lot of rumbling about the crisis in media, but we also live in an age teeming with excellent content—if you can sift out all the noisy junk. So let’s do this: Email me at amanda@food52.com with your top 3 newsletters, and I’ll come back in a few weeks with some findings. Read More >> http://dlvr.it/TB21rl

You've read about our new CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her new book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a corresponding series of conversations about women and work called the Nobody Cares Speaker Series. Each month, Erika invites a singular female talent to our Brooklyn HQ for an unguarded, original, and insightful conversation. Our first event on July 23 with Food52 Founder Amanda Hesser and Emmy-winning producer and Women Work F#cking Hard founder Lindsay Shookus is sold out, but you can RSVP now for our August 27 edition with Kim Fasting Berg, EVP of Marketing at Endeavor Fashion and former Head Of Marketing for Vogue, GQ, Vanity Fair, Allure, Glamour at Condé Nast. Read More >> http://dlvr.it/T9zQ1Q

Summer at Food52 began with a full house of special guests. Together with our friends at Great British Food, we invited over 100 community members to our space in the Brooklyn Navy Yard for delicious cocktails and the best of British food—plus a demo from a Great British Bake Off chef. Photo by Ty Mecham English-inspired linens topped with delicate florals helped set the British garden party vibe. Outside, the Manhattan skyline drew guests onto the terrace for a better view. Read More >> http://dlvr.it/T9yj0l

Portland, Ore. chef Naomi Pomeroy died tragically last week. As the news reverberated that the city had lost one of its most consequential, trail-blazing chefs, everyone whose life had been touched by her friendship and her cooking expressed their anguish. She was only 49. “She was an extraordinary person. The whole city is grieving,” said Karen Brooks, the food editor of Portland Monthly, who broke the news about Naomi. She drowned while tubing on the Willamette River with her husband. Read More >> http://dlvr.it/T9xGjl

This super easy-to-make raspberry buttermilk cake can be made with fresh or frozen raspberries and is ideal for a casual dinner party. Jump to Recipe Berries are one of my all-time favorite fruits when they finally come into season. But raspberries hold a special place in my heart, with their sweet tart flavor and fragile... The post Easy Raspberry Buttermilk Cake appeared first on Eat The Love. http://dlvr.it/T9ppfC

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. --- I recently visited my friend Deborah Needleman, who made an inspiring career change a half-dozen years ago. Deborah created Domino magazine, then ran the Wall Street Journal’s style magazine, and later headed up T Magazine at the New York Times. In a surprise move, she left the Times to learn traditional techniques for making baskets. She studied intensively with leading basket makers in Denmark, England, Spain, and France, then began making her own work, which she now sells. Read More >> http://dlvr.it/T9mgql

We’ve teamed up with Italy's Alto Adige region to elevate your wine pairings this summer. --- Summer’s long lingering nights are the perfect excuse to gather friends over wine, dinner, or better yet, a wine-paired dinner. And one small but multifaceted Italian region, Alto Adige, produces elevated expressions of wines you probably already seek out for dinner parties. Defined by the Dolomite mountains and Alpine culture, Alto Adige also embraces its Mediterranean influences to create distinctive whites—Pinot Grigio, Pinot Bianco, and Sauvignon Blanc—that make it easy to get into the spirit of summer. Read More >> http://dlvr.it/T9d02J

We're in the thick of summer, which means the season of potlucks and BBQs is at its peak. Whether you’re headed to a picnic or to an outdoor dinner party, it's always a good idea to have a few dependably delicious side dish recipes at the ready. We asked our community to submit their best summer side recipes to help us out—and we have so many favorites. From a Mesa Grill-inspired potato salad to smoked trout deviled eggs, you'll find something new here to go with whatever you're grilling. And from now until the end of summer, we encourage you to try at least one of these recipes, post about them on Instagram or TikTok, and tag us @food52 with the hashtag #f52cooktogether, so we can all follow along and find out what you loved and repost our favorites. Happy cooking! Read More >> http://dlvr.it/T9Wc5Z

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. --- I found a new lunch that’s perfect for hot summer days: creamy salmon dip, potato chips, pickled sweety drop peppers, and sliced fennel. I had it at Négociant in Portland, Oregon and I plan to make it in my own kitchen. I may sub in cucumbers for the fennel, or smoked trout for the salmon with no harm done. You want a smoky fish, salty chip, crunchy veg, and pickley chaser. Yes, pickley! To the former Food52 writer I once told she was using “-y” too often to make adjectives, I’m sorry. To the rest of you, here are some cheats to get you started on this lunch! Read More >> http://dlvr.it/T9SyM0

These ginger peach muffins aren’t too sweet and have whole wheat in the muffin making them a great way to start your day! Jump to Recipe Summer stonefruit is one of my all-time favorite things to eat. Once I start seeing peaches pop up in the store, I know I’m going to start eating fruit... The post Ginger Peach Muffins appeared first on Eat The Love. http://dlvr.it/T9Sgkt

As a part of our ongoing Snack Shop video and editorial series, Content Intern Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. --- @food52 SNACK SHOP! We went to @The Pickle Guys for our series hosted by @annie where we tell you if this spot is underrated, overrated, or perfectly rated. Where should she go next? #f52community #pickles #pickletok #thepickleguys #tastetest ♬ original sound - Food52 You either love ‘em or hate ‘em: pickles. Regardless of your taste buds’ opinions for or against the sour snack, a pickle renaissance has made waves through the cultural zeitgeist, namely in Gen Z and millennial crowds. From being a trendy tag on TikTok (#pickles at 289K posts), to being the main selling point of a best-selling sweatshirt, to inspiring consumer packaged good brands like Hot Girl Pickles, it’s a bad time to be ...

Our cookbook club recently took a world tour, exploring the flavors of the globe with The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients. In it, authors Scott Mowbray and Ann Taylor Pitman assemble a diverse collection of core, “globally inspired” ingredients and condiments, then inject them into classic recipes. They even go so far as to recommend brands and provide uses for each ingredient beyond the dishes in the book. Ann, a lauded recipe developer who worked for many years at Cooking Light, and Scott, the former editor of Cooking Light and Eating Well, flex their longtime food media experience with a thorough, well-tested, and clearly presented collection that impressed our seasoned club cooks. Member Amalia Egri Freedman called Global Pantry her “sleeper hit of the year.” Read More >> http://dlvr.it/T9HZ7q

It’s a July weekend afternoon. The sun’s strong, the air’s humid. And then, you hear that jingle. The truck pulls up. A wall of ice cream offerings—including popsicles made to look like out-of-date cartoon characters, quintessential items that have thrived for decades, and so many colors that definitely don’t occur in nature—greets you. But you waste no time looking at the menu. You already know your order. But do you know what it says about you? The people in line behind you have an idea—and so do we. If you order Italian ice : If your first thought when the truck rolls up is to order an Italian ice, whether it's lemon, cherry, or even strawberry, you’re one of those classy, minimalist kind of people who actually prefers fruit over chocolate. Or you’re lactose intolerant. Read More >> http://dlvr.it/T9H4CX

When was your laziest, haziest summer? For us, it was our sixteenth. That’s the summer when you’re stacked with freedom (read: a driver’s license) but short on plans. When you’re still at home but no longer a child. (No, you’re an incoming upperclassman.) When the only things that mattered were friends, not getting fired from your summer job, and music. So much music. To commemorate this peak period of laze and haze, we had our team recount their favorite tracks from their 16th summers. In return, we received a playlist that covers five decades and nearly every genre of music. Is there a cohesive theme? Not in the slightest. Will it put a smile on your face? Absolutely. Read More >> http://dlvr.it/T96y9l

My dream park day begins by tackling a dozen oysters within shouting distance of an adult Spikeball Tournament and ends with a 16 ounce prime rib dinner served underneath illegal fireworks. “Dream” is the key word here (with “adult” not far behind), as this surf and turf extravaganza is untenable in any picnic that grounds its blanket in reality. Why? Oysters and prime rib would get weird at the park. Weird, as in, possibly smellier, perhaps squishier, and certainly worse due to some combination of heat exposure, transportation, and unrealistic packaging requirements. Read More >> http://dlvr.it/T96gRp

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. --- You heard it here first. We’re hosting a special offer this weekend, starting on July 4: free shipping! Want one teacup? Free shipping. Want 47 rolling pins? Free shipping. If you happen to be a Premier member of our loyalty program, you already get free shipping, but don’t worry, you get a treat too: 15% off your purchase! (It’s good to be a loyalty member: Read all about it here.) Read More >> http://dlvr.it/T96J8m

There’s a reason the s’more is synonymous with camping. Requiring just fire, sticks, and three store-bought ingredients, s’mores epitomize what campfire cooking is all about: making the most out of a limited amount of food and a dearth of cooking equipment. A staple of camping for nearly 100 years now—its lineage can be traced back to a 1927 Girl Scouts guidebook—they’re also a nostalgic symbol of all that is wonderful about sitting around a sparking campfire, smoke spiraling up to the stars. Can you even call it camping without making a s’more? According to our community, that would be a hard no. When we polled you on our Hotline and on Instagram for your favorite camping meal, the s'more was your most common response. (Never mind that it’s actually a dessert.) Read More >> http://dlvr.it/T96HqR

As a part of our ongoing Snack Shop video and editorial series, Content Intern Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. --- @food52 SNACK SHOP! We went to @bonbonnyc to kick off our new series hosted by intern @ann1ethebanan1e where we tell you if NYC's viral snack shops are underrated, overrated, or perfectly rated. Where should she go next?? #f52community #bonbon #swedishcandy #tastetest ♬ original sound - Food52 In New York City, Swedish candy store BonBon has taken the city—and its many, many chronically online residents—by storm. Candy and all things sugary are all the rage onTikTok, from #watertok to #candysalad, sour Nerds Gummy Clusters to a $5-a-piece Swedish imported morsel, eating sweet treats (and filming yourself doing it) are definitely in style. Read More >> http://dlvr.it/T91xJC

These Black Forest Brownies are inspired by the classic layer cake with fresh cherries, chocolate chips and swirls of vanilla cream cheese. Jump to Recipe Cherries are in season and that means I’m 100% obligated to buy a bag of them when I see them at the store. I eat them out of hand, but... The post Black Forest Brownies appeared first on Eat The Love. http://dlvr.it/T91f8y