Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal’s newsletter that’s all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails. The only thing I enjoy more than hosting an Academy Awards party is watching how other people host theirs. On the...
This post may contain affiliate links. Please see our privacy policy for details. A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good! Featured Comment I live at sea level (Vancouver, Canada), and was able to make this lovely stew with 02:15 simmering, and...
Yes, we know how it sounds to say that books—which have been around since about 500 BC—are officially back, but hear us out: Barnes & Noble is making a major move in 2025, with plans to open 60 new stores. So if books aren’t necessarily making a comeback, the stores that sell that are, and...
As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. There are very few things that will get me to travel all...
If you bake often—or just find yourself wandering the baking aisle—you might’ve noticed jars of vanilla bean paste popping up everywhere. This thick, syrupy blend combines concentrated vanilla extract with real vanilla seeds, offering a deep flavor and those signature specks without the fuss of scraping pods. It’s richer than extract, more convenient than whole...