As a luxury travel advisor, I send people all over the world to explore and make memories with their friends and families, and one place I recommend over and over is Mexico City (CDMX). I’ve spent time there myself and sent scads of clients there, too.
CDMX, in my opinion, is still underhyped for a lot of U.S. travelers, especially those on the east coast. It’s a relatively quick flight (4-5 hours max depending on where you leave from) and once you get there it’s pretty much the perfect long-weekend getaway—the food scene is studded with delicious hotspots in both the high end and the street fare categories, and the city is teeming with art, shopping, and history. And should you want to make a longer trip out of it, you can scoot out to the coast and see some gorgeous beaches.
If you ask someone to finish this sentence—“They’re climbing the corporate…”—I bet we’d all say the same thing. “Ladder,” right? That’s because the go-to analogy for career growth has always been a ladder: vertical, linear, and only room for one at the top.
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, Kelly is hosting a French fête.
This article was created in partnership with Maker's Mark.
Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite; and this is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I’ve finally cracked the code.
If there’s one thing I love in this world, it’s an unexpected cocktail—especially heading into the summer months, when Friday happy hours feel more joyous than ever. I’m always on a quest to perfect my espresso martini (more on that soon), but this month, I’m in the mood for something new.
And that leads us to the question that rolls around every June: What’s going to be the drink of the summer? A safe bet (that I’d put actual money on) is the Aperol spritz, still going strong five years later. The limoncello spritz has also gained steam—and honestly, I get the appeal. I recently tried Pallini’s version for their summer spritz activation, and their sunny vibes once again sold me.
Welcome to the latest (and perhaps most bittersweet) edition of Food52 Founder Amanda Hesser’s newsletter, Hey There, It’s Amanda. As always, it’s packed with food, travel, and shopping chatter—plus one big personal update about what’s next for Amanda and the future of Food52.
Merrill and me in my kitchen.
Sixteen years ago, nearly to the day, Merrill and I posted this video to Vimeo, introducing the company and laying out our proof of concept. We planned to build a company that served all the needs of people who loved cooking and home. There would be high-quality recipes, home content, and an assortment of products handpicked by us. It would feel edited yet welcoming, with beautiful photography and a strong sensibility. And, most importantly, our readers would be vital to it all.
Welcome to Like a Local, our recurring series where travelers share their perfect long weekend itineraries—from the coffee shops and cocktail bars they swear by to the hidden corners worth wandering. This week, Chicago resident, Caroline Bratney focuses on the city's architectural highlights.
Welcome to beautiful Chicago! I’ve lived in this Midwestern metropolis for ten years and have fallen in love with so much of what this broad-shouldered city has to offer.
Father’s Dayis a time to raise a glass to any father figure in your life—the guy who shows up early for your move, texts weather alerts from three states away, or always knows how to make you laugh. It’s also a great excuse to mix up something special. From a classic old-fashioned or whiskey and coke to brunch favorites like a Mimosa or Bloody Mary, Dad will finally get the chance to do what he loves most—kick back and relax.
This is the perfect drink for a hot summer day and honestly, the ultimate Dad drink. Think of a michelada as a more refreshing, lower-ABV version of a Bloody Mary—this one is equal parts homemade bloody Mary mix and a light lager beer.
Whether it’s a towering layer cake, a cozy loaf, or just a sweet vehicle for frosting, cake is one of the best ways to celebrate someone special. And this Father’s Day—June 16—we’re celebrating all the dads, grandfathers, uncles, and mentors who’ve made life sweeter.
Maybe your dad was the one who taught you how to flip pancakes on Sunday mornings or the guy who told you ghost stories on camping trips. Maybe he’s the one who texts silly jokes just to brighten your day. Or perhaps you’re honoring a father figure who always showed up, even when you didn’t expect it.
My dad isn't much of a breakfast person. Like me, he lives to eat, but that takes shape mainly as a lunch, dinner, and snack pursuit. I've never known him to go crazy over a fried egg sandwich, or to make pancakes of his own accord. Most days, he has toast, either slathered with peanut butter while still warm, or with gently crushed avocado, olive oil, and salt.
So Father's Day brunch is really for the rest of the family (and for the dogs, who each year anew act like they've never seen a muffin scrap before). My dad will attend, of course, but menu planning is dictated by the tastes of my sisters and mother. Enter the cinnamon rolls and the cream cheese frosting. And the custardy, soft-scrambled eggs. Oh, and the biscuits.
You’re a few steps into these community-favorite bran muffins when you realize: Uh-oh, no molasses in sight. The recipe only calls for three tablespoons—so can you swap it out? Good news: Yes, you definitely can. Whether you’re baking cookies, mixing BBQ sauce, or whipping up gingerbread, there’s a molasses substitute for you. Below, we’re diving into what molasses actually is, how it behaves in recipes, and the best molasses alternatives to use in a pinch (including two more options for subbing barley malt and date syrup, per your comments!).
Simply put, molasses is a byproduct of sugar processing, whether that’s sugar cane or sugar beets. When sugar is refined, “the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted,” according to The New Food Lover’s Companion. “The remaining brownish-black liquid is molasses.” Got it!
Good morning! Memorial Day weekend is officially here, which always feels like a natural reset—whether you’re counting down the last days of school (with excitement, stress, or both) or just waiting for consistently warm weather.
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. 🔥
The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
This week’s newsletter is a little shorter, but it’s stacked with flavor. I’ve pulled together a curated lineup of recipes perfect for your Memorial Day cookout, whether you’re grilling, chilling, or just enjoying an extra scoop of dessert. I’m taking a moment to unwind this holiday weekend before diving into a very exciting new project (more on that soon). In the meantime, fire up that grill and let’s get cooking
This week, I traded my usual kitchen for the iconic halls of America’s Test Kitchen in Boston, and let me tell you, if you’ve ever wondered what happens when science meets studio lights and a bunch of overachieving spatulas, it’s magic.
I filmed my segments for the ATK TV show with the incredible Bridget Lancaster and Julia Collin Davison; two hosts, two totally different vibes, and one shared love for food that made me realize how much I enjoy talking about cooking. Watching the crew work behind the scenes was like witnessing a well-seasoned army of culinary ninjas. These people do not mess around. It’s a well-oiled and seasoned machine. Things I learned: How long it takes to grate a teaspoon of lemon zest and grate ginger on camera without crying (because it takes longer than you think).
Between takes, I cooked up some new recipes (stay tuned), had the cooks taste test them out in the test kitchen, attended several other tastings (doughnuts, ramen, chicken bakes, pot pies, and more), and learned a ton. And just when I thought the week couldn’t get any sweeter, in walked the baking queen herself: Rose Levy Beranbaum. That’s right, THE Rose. She brought cookies. Cookies that she baked. For me. I’m still recovering. Rose shared several tips and juicy stories, and we even got to give her a tour of the test kitchen.
Memorial Day weekend is the unofficial kickoff to summer, and you know what that means: sunshine, smoky grills, and unapologetically good food. I’ve rounded up my absolute favorite recipes to help you build the perfect cookout menu, whether you’re going full BBQ mode or keeping things fresh and simple. Think juicy grilled mains, vibrant veggie sides, and a few sweet (and salty) surprises. These are the dishes I’ll be making, and trust me, your guests will thank you.
I’ve also included a new recipe - something simple, seasonal, and seriously delicious: roasted strawberries and rhubarb with a balsamic glaze, served over a cloud of thick, creamy Greek yogurt. It’s the kind of dessert (or breakfast—I won’t judge) that looks fancy but takes almost no time. Sweet, tangy, creamy, it’s joy in a bowl.
Here’s wishing you a delicious and restful holiday weekend. I hope you get a chance to kick back, soak up some sun, and savor something good.
The crêpes were made, the eggs perfectly bedeviled when I noticed—with only a few minutes before my book club group was set to arrive—that the surface of my fridge was looking particularly grubby. I recalled seeing a tip on a blog earlier that week for something like a “genius cleaning hack” for stainless steel (was it rubbing in olive oil?). They say fools rush in, and thus it was.
I was left with a streaky mess when the doorbell rang. Later in the afternoon, while I was chatting with my friend Jade, she mentioned a miracle stainless steel cleaner she’d just bought. To be clear—oso as to not slander Jade—there was no passive aggression in her comment—her line of sight and her train of thought were easy enough to piece together. I asked her for the link, and both the time stamp on my pre-hosting photo and product invoice confirm I bought it immediately on her recommendation.
The gimlet is a classic cocktail that deserves more attention! Made with gin, lime juice and sweetened with simple syrup, it comes from the sour family of cocktails (my specialty). Save the elaborate cocktails with unrecognizable ingredients for ordering at fancy bars—a simple, citrusy, not-too-sweet cocktail at home is one of life’s simple pleasures.
The gimlet is light and bright, like a more casual version of a martini that you can sip slowly on a porch. I love a gimlet in the spring or summer—they’re fresh and just right. If you enjoy ordering a good gin cocktail or a margarita made with real lime juice, you will love a homemade gimlet.
Just because it’s a kid’s birthday party doesn’t mean the adults can’t have fun too—and no, we’re not just talking about wine and beer in Solo cups (although that doesn’t hurt). This summer, we’re rethinking what a kid-friendly birthday bash can look like: Think platters of French pastries, silver coupes filled with grapes, and homemade paper chains that are prettier than the ones you remember from kindergarten.
Most recently, we’re looking to Tess Gigone—Toronto-based creator and our resident recipe try-er in It’s Fine—for all the inspiration. At Food52, we’ve seen her tackle classic recipes for the first time ever (gracefully, might I add). And if there’s one thing we’ve learned from watching her, it’s that she has an incredible eye.
Have you tried the classic French dessert called clafoutis? (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.
Clafoutis is typically baked with cherries, but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.
I made clafoutis over and over again last summer until I got the proportions of this recipe just right (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!
What if you could text a friend who just gets home design—who knows the difference between a globe pendant and a drum shade, or what color temperature works best in a hallway? Meet Schoolhouse Switchboard, your new go-to resource for all things lighting, design, renovation, and DIY.
Inspired by Food52’s long-running community hotline—where home cooks can drop a question 24/7 (and even leave a voicemail!)—we’re bringing that same real-time, personalized advice to the world of home design. This time, it’s all happening over at our sister brand, Schoolhouse, and instead of cooking questions, we’re here for your lighting layout conundrums, rug-sizing woes, paint debates, and more.
All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and made by small and local makers. This month, we’re featuring Chicago-based artist Emily Christopherson of EMRIS studio.
For a lot of artists, the dream is that someone—maybe a professor or a curator—spots their work and says, “You’ve got it.” Realistically, that rarely happens. But for Emily Christopherson, it kind of did.
It’s probably no surprise that if choosing between having brunch at a restaurant or making it at home, I’m squarely on team Brunch At Home, especially when we find a way to pull it off and still sleep in. There’s nothing worse than waiting too long for a table only to be served an overcooked, unseasoned omelet, home fries with those gnarly bits of green pepper in there (I will die on the hill that nobody has ever longed for green peppers in their potatoes), or soggy bacon. Maybe at home imperfections also happen but those imperfections don’t cost $150 for a family of four.
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