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.

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© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

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.

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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!).

What is molasses, anyway?

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!

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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.

Last week, Paul answered all your BBQ questions and made a strong case for ribs, which I second. There’s still time to make Emma Laperruque’s baby backs with dry rub, or if you’re cooking for a smaller crowd, her shrimp pasta is a no-brainer. For dessert, I’ve got my eye on EmilyC’s berries with rosé, this olive oil chocolate mousse, or a stunning raspberry pistachio pavlova.

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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.

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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.

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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.

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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.

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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.

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Let me get one thing straight: I have loved boxed macaroni and cheese for as long as I can remember. From the bright orange Kraft mac and cheese dinners my dad "cooked" when my mom was out of town, to the countless microwaveable single-serve Easy Mac cups I consumed in college, and fancied-up shells and white cheddar from Annie's that now fill my pantry, this gloriously convenient invention has always been a part of my life.

And while you can often catch me whipping up a batch of the stuff in its purest form (including last night, when I had zero desire to prepare a full dinner), there are times when I like to experiment with different combinations of ingredients. Some are based off my cravings (spicy, bright and herby, or totally carbo-loaded), and other times they're based off whatever leftovers are in my fridge. Sure, adding extra ingredients can take away a bit of the simplicity, but incorporating them is easy and rarely takes more than a few minutes—in fact, you can usually finish the prep while the pasta water boils. Most importantly, they pay off big time in terms of flavor.

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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, we’re veggie grilling for the masses.

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Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.

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If you’ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you’re not alone. That’s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.

For example, most people’s first instinct is to salt mushrooms right away. But if you hold off, they’ll crisp up instead of steaming and potentially getting soggy. It’s a small shift, but one that can totally change the outcome and turn a basic ingredient into something seriously craveable.

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For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you're a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in case you’re doubting her, she and her now-husband Andrea Meggiato turned one of those so-called pizza dates into a business—one you might’ve seen on Shark Tank or in stores like Target.

“He said it would be the most unforgettable date I'd ever go on,” Michelle told me, “and he couldn't have been more right.” They went on to create The Pizza Cupcake, now expanded under the new name Incredifulls.

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A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom.

That’s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini’s story. Their new cookbook, French at Heart, isn’t just a collection of classic French recipes, it’s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook’s Atelier in 2008, a cooking school, culinary, and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn’t just the stunning Burgundy backdrop or their rustic tartines—it’s the relationship at the heart of it all.

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After the burgers have been flipped and the last hot dog polished off, there’s really only one way to cap off Memorial Day weekend: dessert. But not just any dessert—think unfussy sweets that you can whip up ahead of time, take on the go, or throw together in the middle of a backyard hang. These treats are simple, summer-ready, and a little nostalgic in the best way. From classic icebox cakes to homemade popsicles, these are the recipes you'll crave after good barbecue. We've also chosen a few festive options with red, white, and blue designs (really anything that incorporates berries will do the job).

Here are 26 easy Memorial Day desserts that’ll carry you from the first beach trip to the last bite of pie. And if you're hunting for more menu inspiration, we've rounded up our best Memorial Day side dishes as well.

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© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

After talking to more than 30 moms of all ages (shoutout to my mom’s friends, my friends’ moms, neighbors, coworkers, grandmothers, our F52 community), I got a pretty clear answer. While there were definitely some cute product recs, the overwhelming #1 request?

Just not having to think so much.

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There’s a change in the air on Memorial Day. It marks the start of grilling season, the unofficial kickoff to summer, and, of course, the chance to serve up the very best Memorial Day side dishes. Whether you’re firing up the grill, heading to a potluck, or hosting your whole family in the backyard, you’ll want to plan a few Memorial Day sides that are just as memorable as the mains. Think classic potato salads, crowd-pleasing baked beans, bright seasonal veggies, and pasta salads that hold up all afternoon.

Whether you're hosting or transporting your pre-made dish, this list is for you. We’ve rounded up 38 of our favorite Memorial Day sides to serve with burgers, ribs, hot dogs, and more. And if you need a little something for the grill too, don’t miss our favorite grilling recipes, Memorial Day recipe ideas (we have more than 50), and our guide to the best pasta salads to pair with just about anything. These easy sides for a crowd will make your long weekend one to remember.

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There are certain things I’ll always prefer to make at home—guacamole, pizza dough, pizza sauce... honestly, most sauces. Hummus is firmly on that list. I’ve tried to like the store-bought versions, but they always taste a little off—too plastic-y, too acidic, or just weirdly flat. They go bad quickly, lack flavor, and don’t come close to the fresh stuff.

And that’s a shame, because I love hummus. I’m constantly craving something Mediterranean-adjacent: tomatoes, cucumbers, red onion, feta, and a big dollop of hummus to tie it all together. At restaurants, it’s all I want. But at home, unless I’m making it myself, I usually skip it.

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Memorial Day marks the unofficial start of summer—and the best way to celebrate is with good food, sunshine, and a laid-back outdoor hang. Whether you’re hosting a backyard BBQ, heading to the beach, or just craving an easy long-weekend dinner, these easy Memorial Day recipes are made for warm weather and minimal prep. Think juicy grilled mains, refreshing no-cook sides, and make-ahead desserts that keep things breezy from start to finish. With 30 go-to dishes to choose from, you’ll be set for summer’s first (unofficial) party.

Tomato & Melon Burrata Caprese

This Tomato-Cantaloupe Caprese with Burrata is a no-cook summer stunner. Juicy heirloom tomatoes and sweet cantaloupe wedges surround creamy burrata, all drizzled with a lemony herb vinaigrette. It’s a vibrant, refreshing twist on the classic caprese—perfect for warm-weather gatherings.

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© James Ransom

© James Ransom

© James Ransom

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.

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I’m in Florida, visiting my mom Judy, otherwise known as the Oven-Fried Chicken Lady. I was reminded that as a myopic New York food media person, I often forget that in other places foods are in season at different times than they are in New York! The farmers market here has already blown through asparagus and strawberry season and marched on to zucchini, green beans, and cherry tomatoes. For Floridians, this Zucchini Butter recipe from Jennie Cook is a winner. (Here’s the pan I cooked it in.)

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It’s graduation season (again!)—here’s what college grads actually want.

It’s that time of year when graduation invites start rolling in and your weekends fill up with ceremonies, parties, and post-grad send-offs. And with that comes the inevitable question: What do you get a college graduate? Especially if you haven’t seen them since they were 10, or have no clue what someone in their early twenties even needs these days.

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