Welcome to Come on Over, a Food52 newsletter about hosting life’s big and little moments. It’s where I’ll be sharing my personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to how to make extra seating out of every surface of my apartment. In this installment, I’ll show you how to gather your friends...
I’m calling it: Gruel is coming back in a big way. You could chalk it up to a collective nostalgia, the rising cost of ingredients, or the popularity of all things whole and high quality grains. There’s even a stone mill and whole grain bakery slotted to open up right here in Brooklyn. Whatever the...
If there’s one thing you should know about me, it’s that I love bean salads. And I mean really, really love bean salads. They’re simple to make, endlessly customizable, filling, and they keep for days in the fridge depending on the ingredients—making them perfect for the busy parent, student, and any other person looking to...
In her recent memoir, Be Ready When the Luck Happens, Ina Garten recalls one of her favorite dinner parties: a simple, yet delicious three-course meal at her friend’s apartment in Paris (oh, to be Ina). The best part? They didn’t even use a formal dining room. Instead, they set up a table in the hallway...
Bitters—the 40ish% ABV, cocktail staple, packaged in paper-wrapped hot sauce bottles, sold to humans of all ages on Amazon—are strange. They’re also popular. NA beer-like growth forecasts , a longstanding presence in many of the world’s most drunk cocktails, and the alarmingly positive reaction this article (still) receives whenever we share it on Instagram all...