If crisp, dry greens at the push of a button weren't reason enough to love OXO's salad spinner, that lid also comes apart so cleanup is a snap. Even better: There's a small size for fresh herbs and single servings of salad—talk about handy.
Introducing One Host, Two Ways: A new series made with our friends Basil Hayden®. Watch a few of our favorite design and entertaining pros transform Food52 team members' spaces—first stop is Brooklyn, where the scene is set for a backyard soiree and lively game nights.
How comforting is Rick Martinez's recipe for chicken and dumplings, passed down by his mom? So much so that he made it on a 110-degree day in Mexico—because any time's the right time for that pillowy-soft goodness.
ICYMI: In our podcast My Family Recipe, chefs and writers recall the foods that shaped them. Before tomorrow's episode drop (it's a cheesy, bread-y one), catch up on a childhood at Chez Panisse, a chef's first wok, and a chocolate cake for hard and happy times alike.
Meet Five Two's new pastry mat, just in time to pull off your most ambitious holiday bakes. More than 175 community comments went into our design. Made from nonstick silicone, it has conversions for temperature, weight, liquid, even butter—and that's just the beginning. See what else is new.
That pie dough recipe on our mat is by none other than Food52 Resident Baking BFF Erin Jeanne McDowell, with tips for rolling, blind baking, crimping—all you need for A+ crust, right at your fingertips.
