Good morning. I'd like to begin today's newsletter by acknowledging an inconvenient truth: Stews don't get the respect they deserve. Spend an hour (or six) scrolling online, and you'll find lots of things—vodka sauce, dense salads, the phrase "let's get into it"—but never will you encounter the humble, unassuming, soul-enriching stew. And, sure, that's to be expected—on those platforms, aesthetics dominate. But at home, flavor will always win, which is exactly why it's time we give Cara Eisenpress's Beef Stew some shine. Same with Merrill Stubbs's Lamb Stew with Butternut Squash. Also, Kwame Onwuachi's Egusi Stew. And for good measure, Ali Slagle's Spice Beef Stew. |
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There's two things you should know about Food52, right now. One, we just launched a new YouTube series, Let Me Show You, where our culinary experts break down kitchen fundamentals. In the first episode, content creator and cookbook author Stefan Ng explains the difference between eastern and western knives. You can watch (and learn) here.
Two, You've Got Company. That's the name of our ongoing sale (it ends tomorrow), where we're offering a sitewide* 25% off discount when you use the code DINGDONG at checkout. For what it's worth, I'm using the sale as an excuse to buy these incense burners where the smoke comes out of a gnome's mouth. You read that right—and yes, we sell them. |
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That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ. —Paul, Editor |
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All offers are valid for a limited time, while supplies last, and on in stock items only. Cannot be redeemed for cash or applied to previous orders. Some promotions may not be combined, and *exclusions may apply. Full promotion details can be found here. |
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