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. |
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- 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.
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- 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.
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- 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.
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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! |
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