If you like cooking and have access to the internet, chances are you’ve heard of Food52, the brainchild of former New York Times dining writer, Amanda Hesser, and freelance editor/recipe tester, Merrill Stubbs. The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual dissatisfaction with the state of online cooking resources—which, at that time, focused more on the quantity rather than the quality of recipes.
The founders had a vision for a website that would provide “everything for your cooking life,” from recipes, to kitchen tools, to servingware and more. Today, after launching with a focus on carefully curated recipes, that vision has been fulfilled, as the site has recently grown to include Provisions, an online lifestyle shop for food enthusiasts.
In the over-saturated world of food blogs and websites, the legions of followers and industry-wide respect that Food52 has garnered is an extraordinary success story. It was, therefore, no surprise that Amanda’s visit to the Institute of Culinary Education was a particular thrill for our students.