Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.

Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-driven inspiration. 🌱✨

You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.

Now, let’s dive in. 🔥

Share The Flavor Files

Hi Friends,

Last Sunday was a special one; I finally made it to the LA Times Festival of Books (I usually miss it because it overlaps with my birthday!). I had the chance to sign copies of my books at the {Pages} a Bookstore booth and, more importantly, to meet so many of you; some who’ve been cooking my recipes for years, and others who discovered my work for the first time. It was truly energizing.

Thank you all for the lovely birthday wishes. I celebrated in peak May fashion, with mangoes, of course. A mango curd–filled cruffin from my favorite LA patisserie, Artelice, was the highlight (fate, if you ask me). There were also lemony, passion fruit–laced desserts in the mix—bright, tart, just the way I like them.

Subscribe now

Share

This week on In the Kitchen, Dan, Lan, and I got into it—in the best way. We talked about my intense dislike of bananas and the story of how I went from being a molecular biologist before food science stole my heart. Oh, and Dan casually dropped that his mom is a fan of my work, which honestly made my week. It’s a fun, honest, slightly nerdy episode, and if you’ve ever wondered what goes on behind the scenes at America’s Test Kitchen, you’ll want to give it a listen.

🎧 YouTube, Spotify (Audio + Video!), Apple and wherever else you get your podcasts

Now, let’s talk about what to cook this month.

This May, I’ve developed two new recipes for America’s Test Kitchen (ATK)that turn up the flavor and the heat. First up, a classic Indian icon: Chicken 65. Originating in Chennai in 1965 (hence the name), this South Indian classic brings crispy, juicy chicken coated in a yogurt-spice marinade and finished with a fiery, lemony glaze that sticks to your fingers in the best way. The crust? A light mix of cornstarch and rice flour that holds its crunch. The aromatics? Curry leaves and Thai chillies that bring a serious punch.

Subscribe now

Share

The second dish detours to Italy: Calabrian Chile White Beans with Almond Pesto. It’s cozy, bright, and intensely flavorful. We broil red pepper and tomato to build a bit of smokiness, then blitz them with almonds, vinegar, garlic, and spicy Calabrian chiles into a rustic pesto that clings to creamy white beans. You can swap in Great Northern beans or chickpeas if that’s what you have on hand; it’s weeknight-friendly and pantry-adaptable.

And if you’re wondering just how spicy these dishes are: Thai chillies clock in between 50,000–100,000 SHU on the Scoville scale, while Calabrian chillies sit comfortably in the 25,000–40,000 SHU range. Heat is a central player in both recipes, but so is balance. Acid in lemon and vinegar ties it all together in these recipes.

A note on the curry leaves in Chicken 65: They’re essential, and you can now find them fresh or dried at Indian/Asian grocery stores or online. I like this brand for the jarred crushed Calabrian Chiles in the Calabrian Chile White Beans with Almond Pesto, but there are many different options in stores.

Subscribe now

Share

These two recipes reside on ATK and are free. I love seeing you share your excitement! ATK makes several recipes from the residency available for free. You might need to enter your email so they can send you more great content, but you can always opt out anytime. I’ve been a longtime subscriber to their newsletters and have found them super valuable. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!

More things to cook this May

Spring is in full swing, and it’s the perfect time to shake things up in the kitchen. I’ve rounded up 10 bold, seasonal recipes to cook this May—from prawn kebabs and smoky pulled pork vindaloo to a lychee pastis and an almond-polenta plum tart. Whether you're in the mood for something cozy, spicy, or sweet, this list has a little something for every craving.

Share The Flavor Files

More flavor is coming your way soon, but for now, I hope these dishes kick off your May cooking with boldness and warmth.

—Nik

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

What Is Lemon Balm?

 

Read More >>

Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, it’s Mother’s Day prep from Kelly.

---

Fun fact: In Ireland and the U.K., Mother’s Day falls in March—so technically, I’ve already fulfilled my daughterly duties for the year. Which means now, the spotlight’s on my mother-in-law... and on you. Every mom (and mom figure) is different, so take what resonates and leave the rest. Let’s get into it.

Read More >>

Looking for Cinco de Mayo cocktails that aren’t just your standard margarita? You’re in the right place. Whether you’re a die-hard tequila fan or just want to shake up something fun for your party, these tequila cocktail recipes are guaranteed to impress. They’re festive, bold, and anything but basic.

We’re talking jalapeño-infused margaritas, guava and black salt creations, and one cocktail that calls for firewater bitters — a spicy secret weapon my dad swears by (and shows off at every party like it’s a magic trick).

Read More >>

Welcome to Hotel Crush, our recurring series where we highlight design-forward, destination-worthy stays around the world—whether you’re planning your next trip or just want a little escape-from-your-browser moment.

---

There are few things more nostalgic than the idea of building a fort or crawling into a treehouse. That childhood urge to gather blankets, string up lights, and create your own little world doesn’t exactly disappear as you grow up—in fact, it might grow stronger.

Read More >>

Vanilla extract is one of those pantry staples we don’t think much about—until we suddenly need it. Whether you're halfway through a cookie recipe or baking a birthday cake and realize you're out, don't stress. There are plenty of vanilla extract substitutes out there, and chances are, you already have a few of them on hand. From dark liquors like rum and bourbon to pantry sweeteners like maple syrup and even almond extract, these easy swaps can add warmth, depth, and just the right touch of something special to your favorite bakes. Ahead, we’re breaking down the best alternatives to vanilla extract—and exactly how to use them.

Why You Can (and Should) Sometimes Skip the Vanilla

By now, you’ve probably been told once or twice to make your own vanilla extract. (One of those times may or may not have been by us.) Recipes tell you how easy-breezy it is to DIY the solution, which is essentially just vanilla pods soaked in alcohol. Just buy vanilla beans, split down the center, stuff in a jar, drown in booze (most people use vodka; bourbon is fair game, too).

Read More >>

No doubt about it—matcha has soared in popularity in the U.S. over the past few years. Demand is so high that brands like Ippodo have had to pause production on some of their best-selling powders just to keep up. There’s even a National Matcha Day (May 2, if you’re wondering).

In NYC alone, matcha cafes are everywhere. We recently stopped by one that serves iced drinks and a matcha Basque cheesecake, and we had Ivy Woolenberg visit our office to make her famous matcha brookies. (Yes, the TikTok-viral ones. Yes, they lived up to the hype.)

Read More >>

When Maya French and Dustin Baker became neighbors back in 2013, they had no idea they’d one day be co-founders, let alone build two beverage brands together.

But a shared interest in health, entrepreneurship, and the food space quickly sparked something bigger. After tossing around ideas—like juice bars and natural drinks—they eventually landed on Koia, one of the first plant-based protein drinks you could actually find in stores. That success would lead to their newest venture: HappyPop, a fizzy, mood-boosting energy drink made with ingredients designed to help people feel good without the crash.

Read More >>

When it comes to potlucks and parties, a standout pasta salad can steal the show. Whether you're aiming for a mayo-free option, experimenting with unique dressings, or simply need to know how much to prepare for a crowd, we've got you covered.

Let’s be honest—we love pasta salad year-round. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest.

Read More >>

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

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.

---

Food52 started with community. Before we launched the site, we put out a call for people to upload videos of their kitchens, highlighting their favorite tools and design details—and the annoying parts, too, like a dishwasher door that obstructs access to the garbage or cake pans that don’t stack neatly. When we launched the site in September of 2009, we held weekly recipe contests around themes like “Your Best Chocolate Cake” or “Your Best Paella.” We’d read all the entries, test and photograph the most promising ones, and put the best two recipes up for a vote. This is how we built a curated recipe database—and, more importantly, how we got to know each other!

Read More >>

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.

---

One of the most beautiful parts about living in New York City, other than the ultra-viral restaurants or expensive flavored lattes, is getting to visit historic food institutions that have been serving up iconic dishes for decades, even centuries. I had to switch it up this week and finally satisfy my craving for a rainbow cookie—we chose Venieros in the East Village as the spot for Snack Shop this week.

Read More >>

After chatting with more than 50 women — my family, friends, coworkers, and even our test kitchen team — it became crystal clear: cozy gifts never miss. Whether she’s a queen of lounging, a serial reader, or just loves a good cup of tea under a blanket, these gifts are all about making her feel extra loved. I've seen this stuff in person and compiled the input of a lot of moms. Trust us: these are the things she actually wants.

We’re talking buttery-soft house socks, dreamy candles, cozy loungewear, and little luxuries she might not splurge on herself.

Read More >>

There’s no doubt that America is currently obsessed with matcha. In desserts, savory dishes, and lattes, green tea is finally getting its flowers. However, there are a few recipes that truly stand out from the rest in terms of internet virality. In this case, I have not been able to escape matcha brookies—which are exactly what they sound likematcha blondie dough combined with chocolate chip cookie dough. The original viral video and recipe is made by Ivy Woolenberg, otherwise known as @bakedwithlovebyivy on social media, and we were lucky enough to host her in the Food52 test kitchen to make her signature dessert.

Here’s how we made them:

Read More >>

If your mom loves setting a beautiful table, throwing backyard parties, or just always has a bottle of wine ready to go, this gift guide's for her. I polled more than 50 women—friends, family, coworkers (and even the Food52 test kitchen!)—about what they’d genuinely love for Mother's Day. If she's the type who always has a good cheese plate, fresh flowers, and an Aperol spritz ready, you can’t go wrong with these picks.

Expect pretty platters, fancy salts, candles that smell like a garden party, and a few can’t-miss extras she’ll actually use (and brag about).

Read More >>

This Mother’s Day, I asked more than 50 women in my life — family, friends, coworkers, even our test kitchen team — what they actually want as gifts. And turns out, it’s not always another candle (though those are still welcome).

If your mom, grandma, or mother figure lights up at a fancy olive oil or sees cookbooks as treasure maps, this list is for her. I rounded up some of the best gifts for moms who love to cook — from splurge-worthy tools to sweet experiences you can share together.

Read More >>

Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.

Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-driven inspiration. 🌱✨

You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.

Now, let’s dive in. 🔥

Share

Hello Friends,

My birthday is coming up next week.
And as I was thinking about how I wanted to celebrate, I kept coming back to this space—this little community we've built together through curiosity, food, flavor, and a lot of heart.

To thank you and invite more of you into this growing circle, I’m offering 20% off all annual subscriptions now through May 3, 2025.

Subscribe now

If you’ve been here a while, you know this newsletter isn’t just about recipes or science experiments in the kitchen. It’s about creating a place where we can slow down, savor the details, and maybe find a little more wonder in the everyday.

Thank you for reading, supporting, and being part of this journey with me. It means more than you know.

Lately, I’ve found myself baking again. Maybe it’s because I just turned in my new cookbook's first round of edits. Perhaps it’s because my birthday is coming up next week. Or maybe it’s just because baking feels like a kind of homecoming.

I miss the quiet rhythm of the patisserie days, the way we made something with our hands, something meant purely for someone else’s joy. What don’t I miss? Making the same thing every day. No tweaking, no experimenting, no "what if I added just a little more cardamom?"; just a strict devotion to the same recipe, day after day, like a pastry-driven version of Groundhog Day.

In a fit of what I can only call "productive procrastination," I cleaned out my baking tools. If I hadn’t used them in a while, they got donated. The same is true with my cookbooks, especially the ones that gather dust for four years or more. What stayed? My science books, my baking books, and the ones that remind me why I started doing this in the first place.

Subscribe now

Share

And because no good cleaning spree is complete without a small existential crisis, I decided to test my oven for hot spots. (I’ve talked about why knowing your oven’s true temperature is essential. This is that, but nerdier.)

Here’s how you do it:

Take an inexpensive loaf of white sandwich bread.

Preheat your oven to 350°F [180°C], but don’t stop there—let it keep heating for an extra 30 minutes. Ovens are like moody artists; they need a little extra time to get their act together. Once it’s good and ready, spread the bread slices across the racks you use most often and bake for 15 minutes.

Where do the slices brown the fastest? That’s where your oven’s hot spots are, usually near the top, bottom, and sides.

Subscribe now

Share

Happily (and somewhat smugly), my Thermador passed with flying colors. No hot spots. I suspected it for a while, the even browning, the fact that I can occasionally forget to rotate a pan and still get a beautiful bake.

If your oven does have hot spots (and you’re not alone if it does), don’t panic. Rotate your pans halfway through cooking. Switch them between racks if you’re baking more than one sheet at a time. Move them from front to back. Use your common sense. Do everything you can to allow your food to cook and brown evenly.

It’s not about achieving perfection. It’s about giving yourself the best conditions to create something a little magical. (And maybe having a few slices of test toast to nibble on afterward.)

A few days ago, something I’ve been waiting for finally showed up at my door—the new Ooni Halo Pro Spiral Mixer. I don’t usually get this excited over kitchen appliances (okay, maybe sometimes), but this one felt different. It’s built to take on the kind of dough that usually makes my stand mixers rattle and groan—the dense, elastic kind you need for good bread or pizza.

Subscribe now

Share

With my other mixers, the moment the gluten develops and the dough tightens up, you can almost hear them struggling. The dough climbs the spiral hook, the machine wobbles, and I end up wrestling it by hand. But this mixer was made for that fight. The Halo Pro features a rotating 7.3 quart stainless steel bowl and a spiral dough hook, providing dual-kneading action. The patent-pending removable breaker bar is a standout feature, which prevents dough from riding up the hook, ensuring efficiency and even mixing. This little clip will show you what I mean (I’m making Neapolitan pizza dough).

What surprised me most, though, is how versatile it is. It’s not just a bread machine. This mixer includes a flexible beater and a geared whisk, allowing for making buttercream frostings and cakes (I’ve yet to test this out, so stay tuned). The intuitive control panel on top offers 58 speed settings ranging from 60 to over 1,000 RPMs and includes a timer function.

It’s rare when a new tool feels like it actually understands the work you’re trying to do in the kitchen. This one does. And I’m excited to see what else it can handle.

Subscribe now

Share

As we enter the auspicious season of mangoes and my birthday, make this mango cardamom flan. It’s one of my favorite treats. This recipe is free to all members.

For my paid subscribers, we’re making a savory loaf inspired by a trip to the South of France. It’s great for breakfast, but honestly, it’s great at any meal. 

Savory Olive and Sweet Corn Loaf

In Provence, mornings stretch long and slow, stitched together by the scent of coffee, the chatter of markets, and the sight of savory loaves stacked in bakery windows. Last summer, I made a quiet promise to myself to bring a little of that feeling home and to you.

This loaf is my way of keeping that promise. I use dried herbs because they carry a sharper, clearer flavor, an anchor in a tender, rich crumb. Instead of the old method of tossing the olives, corn, and cheese separately, I fold them straight into the dry ingredients; sometimes the easiest way is the best way. Toasted and slathered with salted butter, a slice feels both indulgent and honest, flavorful food that reminds you where you are, and maybe, where you still dream of going.

Read more

Still need a present for Mother's Day? Go bake her a cake. And for you moms out there—do you suspect your loved ones are running a little behind this year? Save them: Request a cake.

Some of my happiest, most successful mom-oriented days involved baking my mother's favorite chocolate cake with a cream cheese ribbon—sometimes with her help, sometimes stumbling along on my own. I think she liked it easily as much as the awkward poems and framed photos, though I doubt she'd ever tell.

Read More >>

Mother’s Day lunch is the perfect excuse to slow down, set the table, and celebrate the most important woman in your life with a thoughtful, seasonal meal. Whether you're planning an alfresco afternoon or staying cozy indoors, these Mother's Day lunch ideas are all about fresh spring produce—think asparagus, peas, herbs, and maybe even some fiddleheads if you can find them. Keep things light and bright for a midday vibe, but don’t be afraid to splurge a little: fresh seafood, a crisp white or rosé, and a standout dessert can turn a simple lunch into something seriously special. Because when it comes to Mother’s Day, going the extra mile is always worth it.

Tips for Hosting the Perfect Mother's Day Lunch

Even the most casual Mother's Day lunch can feel thoughtful with a few simple touches. Whether you're cooking solo or coordinating with siblings, here are some easy tips to make the day seamless and memorable:

Read More >>

Whether you’re a farmers market regular or just dipping a toe into seasonal shopping, we’ve got you covered. From smart storage tips to must-buy produce picks (yes, beyond donuts), here’s everything you need to know to make the most of your haul.

Jump to:

• How to Store Farmers Market Produce
• Our Favorite Farmers Market
• Recipes to Make With Your Haul

Read More >>

Do you have a big, neglected cabbage in your fridge awaiting the right inspiration? I had a feeling you did. The way I figure it, the sidewalks are currently covered in pink and white petal confetti, the ramps are here, and the asparagus is close, thus I’m crossing my fingers that this can be our last hurrah with heavy winter vegetables until at least November. We’re going to make it a good one.

Read more »