Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Last week, New York Times Cooking celebrated the 10-year anniversary of its incredibly successful cooking app....
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Last week, New York Times Cooking celebrated the 10-year anniversary of its incredibly successful cooking app....
Learn how to make baked sweet potatoes! The perfect baked sweet potato is wonderfully silky smooth and creamy inside with crispy skin on the outside. Pull them out of the oven and serve them with the toppings of your choice. I’ve included ideas for both savory and sweet toppings. It’s an easy and nutritious dish…...
The first time I roasted pumpkin seeds, I burned the crap out of them. It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing – I didn’t even get to enjoy the fruits of my labour. Hrmph. Here is the...
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are delicious on their own; and two, they’re even better when combined with actual alcohol. The...