Simple, sparkly summer pound cake.

That topping! That crust! That fluff! This joyful topping would make any summer cake sparkle. But it's especially dazzling on this simple, golden pound cake from Thalia Ho's lovely cookbook Wild Sweetness. Set it out for a picnic or barbecue, pack it for a road trip, load it with random summer berries—it won't mind. But whatever you do: Don't skimp. Get the Recipe Yours, Kristen Miglore Founding Editor of Food52, Not Skimping, Three Loaves Later How to Top Your Pound Cake (and Not Your Sundress) This cake and topping comes together in a flash (but I still probably should have worn an apron). Watch Now Smoky Hair and Old Doc Martens What do inappopriate hiking boots and a grandmotherly cold cure have to do with this recipe? In this week's episode of The Genius Recipe Tapes, Thalia tells all. Listen Now Bake Smart This apron. This is the one I should have worn. Snag Yours Sweet Summer Labor Day, We Give You 10-Minute Lime Cracker Pie read more   Rose Levy Beranbaum's Fresh Blueberry Pie VIEW RECIPE   A Genius Peach Cobbler With a So-Wrong-It's-Right Hot Sugar Crust read more   Bill Smith's Atlantic Beach Pie VIEW RECIPE   The Simplest Stir-and-Bake Vanilla Cake read more   Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping VIEW RECIPE   Baking Greats Nordic Ware Natural Aluminum Baking Sheets  Heavyweight Gold Measuring Cups & Spoons Set  Mason Cash Cane Mixing Bowls  Erin Jeanne McDowell's 7 tips for making cakes even easier (and more fun). Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001

Behold, our most popular recipe of August (& the summer).

Drumroll, please... ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  A Can-Do Attitude The best (and super-easy) way to preserve peak-season tomatoes? Can them! August is the perfect time to do it, so it's no wonder our community's in a tizzy over this grandma-approved method. Check out our top recipe this month, which uses only—wait for it—three ingredients. *mic drop* Read More More Summer Hits Effortless Oven-Roasted Corn on the Cob With Husks  Baby Back Ribs With Dry Rub  Genius Ratatouille From Alice Waters  Classic Nigerian Jollof Rice  Bill Smith's Atlantic Beach Pie  Peach Tart  ADVERTISEMENT Well Preserved From an Italian family producer that's been making glass wares since the 1600s(!), these canning jars are just the thing for preserving and storing foods. Those swing-top lids aren't just airtight—they also can be removed completely, making cleanup a breeze. Shop Now ADVERTISEMENT Yes You Can OXO Smooth Edge Can Opener  Five Two Essential Knives  Five Two Essential Stock Pot  Five Two Bamboo Cutting Board  Easy as Pie On Cook and a Half, Samantha Seneviratne makes plum hand pies with a not-so-secret ingredient: phyllo dough, a more forgiving (but just as flaky) alternative to puff pastry for when the weather is hot. If you ask five-year-old Artie, it's also delicious in raw sheets. Who knew? Watch & Learn Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001