It’s Bastille Day—and also Euro Summer week here at Food52—so we’re leaning all the way in with a roundup of our favorite French recipes to help you fête like you're picnicking beneath the Eiffel Tower (or at least pretending to at your dining table).

From classics Julia Child would definitely approve of (hi, beef bourguignon and crème brûlée) to a few breezier, “lazy girl” picks that rely on good butter, flaky pastry, and fresh herbs, this lineup has something for every level of ambition. There’s plenty of cheese, a generous amount of wine, and more than one dish with an egg on top—just as the French intended.

Read More >>

We’ve all been there: sitting on the floor at your gate, clutching a sad airport meal, wondering how your relaxing vacation turned into a stress spiral. With fewer air traffic controllers and a jam-packed summer travel season, canceled and delayed flights are basically a guarantee. I’m curious if you’ve noticed similar stuff and how you’re beating the travel woes—let me know.

But one brand wants to turn that chaos into happy hour. For two days only—July 17 and 18—Cayman Jack (yes, the margarita in a bottle brand) is opening The Cayman Club: A Missed Flight Lounge at JFK’s TWA Hotel. And the only way to get in? Show proof of a delayed, canceled, or missed flight.

Read More >>

It’s Euro Summer Week! Stay tuned for more stories, recipes, and travel tips—and tell us how you’re having your own.

---

Around this time every year, it feels like everyone you know is either in Europe, just got back from Europe, or plotting how to get there. (And yes, we’ve all Googled how much a last-minute flight would be. Spoiler: too much.)

Read More >>

There are two kinds of people in this world: those who order the fries for the table, and those who steal them off someone else’s plate. Within that, there's a very special subgroup—the ones who order the fries, don’t Venmo request anyone, and just silently let the group benefit. Bless those people. There’s a special place in heaven for them (probably with a trio of unlimited aiolis and fountain Diet Coke).

Fries are technically a side dish, but let’s be real: they’re doing main character work. Whether they’re saving a sad dinner, showing up as girl dinner (see: Caesar salad, fries, and a Diet Coke), or loaded with toppings and eaten straight from the sheet pan, fries are the one food that almost no one can resist.

Read More >>

If you’ve been around literally anyone in the past month, you’ve probably heard chatter about Love Island—whether it’s the UK version or the ever-iconic USA one. Maybe you’re all in. Maybe you’ve only absorbed it passively, against your will. Either way, it’s hard to escape.

As someone who’d never tuned in before, I was surprised by the sudden cultural takeover. In the past few weeks alone, I’ve sat through full dinners where people debated their favorite couples, predicted drama, and ranked bombshells with passionate conviction. I finally had to get up to speed—if only to participate in what feels like a nationwide group project (slash networking event).

Read More >>

If you’ve felt like smoothies have gotten suspiciously expensive, you’re not wrong. We now live in a world where $17 blends with spirulina and collagen are a bit too normal—especially if you’re shopping somewhere like Erewhon. These LA luxury grocery stores aren’t just health havens; they’ve become known for their celebrity-backed smoothies, like Hailey Bieber’s now-famous Strawberry Glaze Skin Smoothie loaded with sea moss, peptides, and hyaluronic acid. I’ve even heard of hotels licensing the rights to serve these viral drinks in their lounges. This is not your average fruit smoothie.

While I don’t splurge often, I’ve definitely noticed the growing hype. Back in college, there was always a long line at the açai bowl truck that parked near the far quad (sometimes rivaling the line when Raising Cane’s opened). I never totally got the appeal or the price, but it was clearly a thing. And this wasn’t even in LA or New York—it was in east central Illinois, where smoothie prices still capped around $12 back then.

Read More >>

When temps are pushing 90 and the air feels thick enough to drink, the only acceptable beverage is one that’s borderline slushy. I’m talking blender cocktails, boozy lemonades, fruit-forward frosés—the kind of drink you almost need a spoon for. Whether you’re craving something tart and citrusy or leaning tropical with coconut and rum, these frozen drink recipes are the move. They’re chill, refreshing, and just a little bit dramatic—in the best way possible.

1. Sunrise Slushie

This mango slushie is giving tropical sunrise vibes with citrus, pineapple juice, and hibiscus tea.

Read More >>

We all know a crisp glass of rosé shines in the summer. It’s cold, it’s light, it’s pink—what’s not to love? It looks the part, tastes refreshing, and makes the best patio companion. But while I’ve got no problem pouring a glass to go with a salad, some cheese, or on its own, there’s one thing I realized I had no clue how to pair it with: dessert.

Rosé is fruity, a little floral, sometimes dry, sometimes bubbly. But does that mean it goes with chocolate? Citrus? Cake? Turns out, rosé doesn’t always want to be paired with sweets—especially if we’re talking about cream-heavy or chocolate-drenched options. The acidity just doesn’t play well with rich, mouth-coating fats. But with the right pairing? It can actually elevate the dessert—and vice versa.

Read More >>

Most 10-year-olds in the kitchen are just there to sneak a taste of cookie dough. But for Terrence Gutiérrez, that early curiosity turned into something more. Somewhere between watching his mom bake and helping with the mixing, he started falling in love with the whole process—the precision, the care, the transformation that happens in the oven. Now, nearly two decades later, that spark has become his full-time job.

If you’ve ever stumbled upon one of Terrence’s videos on TikTok or Instagram—soft-spoken, smiling, effortlessly walking you through homemade Pop-Tarts or a simple snacking cake—you know the vibe. The lighting is warm, the instructions are clear, and the energy? Incredibly comforting. His corner of the internet feels like the opposite of intimidating pastry perfection. It’s playful, practical, and quietly confident.

Read More >>

Trays of crispy chicken cutlets. Bowls of beet salad. Rows of freshly baked pies. Trader Joe’s candles flickering next to elegant taper holders, soft jazz in the background, and 40 strangers who all brought something to the table—literally. These are the scenes you’ll find at a supper or cookbook club hosted by Food Baby Brooklyn, a project dreamed up by our newest test kitchen resident, Isabelle Jardin.

A Brooklyn-based content creator and avid host, Isabelle is known for throwing cozy pop-up dinners in unexpected places—from backyards to warehouses—where strangers become friends over shared plates and good wine. Ambient lighting? Always. Homemade food? Absolutely. Cookbook recs? You know it.

Read More >>

All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and sourced from small and local makers. This month, we’re highlighting the work of Oregon-based artist Petra Kaiser.

---

For most people, stumbling across a pottery wheel on Craigslist might warrant a click—maybe even a little daydream. But $300? That’s probably a scam, right? For ceramicists, though, that’s an insane deal. You’ve got about ten minutes to decide.

Read More >>

Summer solstice marks the longest day of the year—and the unofficial kickoff to slow evenings, spontaneous backyard hangs, and meals that feel like mini celebrations. Whether you’re planning a proper dinner party or just want an excuse to slice a few extra peaches and light the grill, this is your sign to cook something that tastes like sunshine.

We rounded up 25 of our favorite summer-ready recipes that are perfect for the solstice and every sun-drenched day that follows. There’s a juicy peach and tomato panzanella that’s equal parts salad and main course, a grilled Caesar that’s smoky and crisp in all the right ways, and a cacio e pepe corn salad we honestly can’t stop thinking about. If you’re team pasta salad, don’t worry—we’ve got options. And if you’re looking for a low-lift main to serve with all that veg, let us point you to some extra-flavorful chicken thighs, a lemony Greek-inspired platter, or grilled flatbreads you can top with whatever’s in the fridge.

Read More >>

Summer inevitably brings around the best cocktail moments—there’s fresh fruit, cold prosecco, and honestly, a little more freedom to play. Don’t get me wrong, I love a cozy fall or winter drink (and I’ll definitely make the case for them come September), but in the warmer months, it’s time to swap the apple, ginger, and whiskey for strawberry, rose, and Aperol.

If you’ve read my previous deep dives into flips or tea-infused syrups, you already know I love writing (and thinking) about cocktails. I’m always on the lookout for ways to zhuzh up the classics—whether it’s a spritz or a gin and tonic. Is it in the syrup? The liqueur? A splash of something floral or fizzy? Yes to all of the above.

Read More >>

Few people understand the power of a four-hour dinner. For most Americans, that probably sounds like a nightmare. But in Italy, it’s normal. Expected, even. You settle in. You open a bottle of wine. You talk, and eat, and talk some more. There’s no rush to clear the plates or get to dessert.

Growing up, I was lucky to be part of a family that liked to linger. We’d close restaurants, migrate from the dining room to the patio, and stay out so late the neighbors would gently remind us they had work in the morning. That way of eating—of being, really—has always felt more natural to me. And it’s exactly the kind of spirit cookbook author John Bersani captures in his new book, 20 Amici – 40 Ricette: Friends and Food from the Heart of Chianti.

Read More >>

When you want good Italian food around New York City—or really anywhere—there are a few things I always look for. A real Italian accent helps, or at least a whisper of one. Fresh bread and olive oil (with bonus points for roasted garlic swimming in it and slowly infusing it). And fresh parmesan—lots of it. You know it’s the real deal when there’s a full wheel in the dining room and a microplane grater always on standby.

At Arthur & Sons, a red-sauce joint with old-school flair and serious comfort vibes, you’ll find all that and more. Founded by third-generation Italian American chef Joe Isidori, the restaurant is a love letter to the kind of Italian-American cooking that never goes out of style. Think: red booths, checkered tablecloths, stained glass light fixtures, and Caesar salads showered in freshly grated cheese. It’s cozy, classic, and always packed. And chances are, you’ll see Joe personally grating parm over your dish.

Read More >>

Summer is around the corner and that means the grilling season has officially arrived (yes, even if your forecast still says “scattered showers”). And while we’re all for a bourbon on the rocks while the coals heat up, there’s another reason to keep that bottle close: It might just be the secret ingredient your summer cooking’s been missing.

No, this isn’t just a summer fever dream. Bourbon’s sweet, warm, slightly smoky profile pairs beautifully with all kinds of cooking techniques—grilling included. But it’s just as impactful in a stovetop glaze, a hot skillet, or even a rich dessert. From smoky grilled chicken to syrupy French toast with heat, these bourbon-spiked dishes come straight from the chefs who actually cook with it.

Read More >>

It’s not every day you see a former three-Michelin-star chef slinging burgers and homemade potato chips out of a historic red train car. But at Dad’s Luncheonette, the low-key restaurant tucked off Highway 1 in foggy Half Moon Bay, that’s exactly what you’ll find—if you know where to look.

If you pull up, chances are you’ll find Scott Clark—chef, dad, and now cookbook author—chatting with customers, cracking jokes, and running the pass for their short-and-sweet seasonal menu.

Read More >>

If you’ve ever tried to find Medjool dates in a grocery store, you know it’s not always intuitive. You might check near the bananas, wander toward the baking aisle, or give up and ask someone. Until recently, date packaging rarely did itself any favors: generic plastic clamshells, muted colors, minimal context. The fruit may have been sweet, but it didn’t exactly look like it.

That started to change in 2019, when a line of brightly packaged, California-grown Medjool dates called Joolies started showing up in stores across the country. You’ve probably seen them even if you don’t know the name: turquoise stand-up pouches stamped with a bold yellow sun, sitting up in the produce section. Joolies wasn’t just trying to sell dates—they were trying to rebrand them entirely.

Read More >>

Let’s be honest: dads are objectively some of the hardest people to shop for. Whether it’s the “I don’t want anything” dad, the “just buy me socks” dad, or the “already ordered it myself” dad (the audacity), landing on a thoughtful, actually appreciated gift can feel impossible. One year my dad asked for a handheld leaf blower that my sisters and I promptly bought and I think that’s still his favorite gift ever. And yes, that's on here.

For this guide, I had to outsource—asked friends, combed through Reddit threads, and consulted my own father (an avid golfer and outdoor work enthusiast). The takeaway? Most dads either already have the gear for their main hobby, or what they want is way out of budget (why are all their hobbies so expensive?).

Read More >>

There’s this thing that happens when a nepo baby tries something. People either roll their eyes or tear them to shreds. Don’t act, don’t model, don’t start a clothing line—and definitely don’t launch a cooking show on Facebook during the pandemic. Brooklyn Peltz Beckham did the last one, and the internet (especially the British tabloids) had a field day. But here’s what’s interesting: he never really stopped.

I’ve definitely participated in the “lightly roast a nepo baby” discourse—it can feel like punching up, and in many cases, it is. But it’s also kind of a lose-lose. People complain when famous kids do nothing with their platforms, and they complain when they try.

Read More >>