Food52flipped into Home52Food & Dining 11 Design Experts on the Power of Art—& Seeing Ourselves in It Food52 - Garrett FlemingFrom family history to cultural identity, the cherished objects that tell their story best. Interior stylist Olaniyi Swarn’s family tree has put down roots in her Chicago-area living room. At least that’s...
Food52flipped into All StoriesCheese Introducing: Our Number One Fall Snack Food52 - Marissa MullenThe season calls for fallcuterie (fall + charcu...you get it). That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise...
Food52flipped into All StoriesSustainability 10 Best Canned Tuna Brands for Sandwiches, Pastas, You Name It Food52 - Rebecca FirkserThere are many factors to consider when judging the best canned tuna. Flavor is a huge one, of course, which is why I always opt for tuna packed in olive oil over water. Yet just as important is safety....
Food52flipped into All StoriesSteak A Perfectly Cooked Rib Eye Is the Cadillac of Steak Dinners Food52 - Eric KimTable for One columnist, Eric Kim, on why you can—and should—cook this fancy cut of meat for just yourself. Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks...
Food52flipped into Home52Shoes 11 Clever Storage Ideas for Your Strewn-All-Over Shoes Food52 - Caroline MullenFrom the classic to the why-didn't-I-think-of-that. Let’s face it—revamping your shoe storage isn’t nearly as exciting as overhauling the pantry. Restacking your spices is an instantly gratifying, Instagram-worthy...
Food52flipped into All StoriesCabbage What to Do With an Overload of Red Cabbage Food52 - Alexandra StaffordWinter is here and we're serious about keeping farmers market produce on the menu. Alexandra Stafford of Alexandra Cooks shows us how to store, prep, and make the most of it, without wasting a scrap. Make...
