Laura, a Food52er who I met recently, told me that Food52 is hard to describe. We agree. It's been true for as long as we've been around (2009). We're not just a place for recipes. Or a community. Or a curated shop. Or a source of inspiration and ideas. We're all of it, in whatever combination and intensity you desire. If you're new to Food52, and even if you're not, I thought you might enjoy checking out the work of some of our longtime creators, community members, and makers—to give you a sense of how dynamic a world we've carved out here in internetland.

Creators

Anna Francese Gass: Since joining Food52 in 2012, Anna has written two books, including her most recent, Italian Snacking.
Jessie Sheehan: Also a F52er since 2012, Jessie has written multiple books, including Salty, Cheesy, Herby, Crispy Snackable Bakes.
Sarah Kieffer: A 2013 F52er, Sarah is famous for her chocolate chip cookies; and her most recent book is 100 Afternoon Sweets.
Samantha Seneviratne: Sam's been contributing to Food52 since 2014, and she came out with Bake Smart in 2023.

Community Members

Anna Chwistek has posted more than 90 recipes to the site, and frequently tags us in her recipes on IG. We interviewed her here.
Linsey Sowa: Linsey runs our Cookbook Clubs on Instagram and Facebook, and she moderates our Facebook Baking Club as well!
Naina and Eden Grinshpan: Naina and Eden have all been active in our Instagram community, where we've frequently re-posted their great content.

Shop Makers

Dot and Army: I still use the set of blue seersucker cloth napkins that I bought when we launched our Shop in 2013, and when Jennifer, Dot and Army's founder, was still sewing everything at home.
Coppermill Kitchen: Beth is a leading vintage copper expert.
Sawyer Ceramics: Their butter keeper was an early best seller.
Turnco Wood Goods: The wood-topped jars have become a Food52 staple.

A couple of newsletters ago, I asked you for your thoughts on outdoor pizza ovens. And what I learned is that we are a passionate bunch of pizza-heads! I received loads of tips, opinions, ideas, and photos. Thank you for being your extraordinary selves. I'll be back with a summary soon.

More than a couple of newsletters ago, I let you know that I was trying (and failing) to improve on the caramel apple by cooking the apple first, and would come back to you with a better version. I have not come up with a better version. Apparently, a cooked apple's hydration prevents the caramel from sticking, pretty much no matter what you do. Science: 1. Me: 0.

Lastly, I made this Chocolate-Almond Torta Caprese while on a work Zoom—which felt like playing hooky in the very best way. The recipe comes from Emiko, another OG Food52er!

Remember to mute while whisking!