Basque-style cheesecake， newsletters you like， and new photos.

Food52 US • Aug 7

Food52 sent this email to their subscribers on August 7, 2024.

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August is a weird month at Food52. It’s tomato season, which means we are locked and loaded to maximize nightshade intake (this year we’re doing aTomato-thon; don’t miss thefried tomato sandwiches). But it’s also the beginning of our holiday freight train. Products from all over the damn world start showing up at the office, our photo studios go into overdrive, and Jojo, our GM, starts playing Andy Williams’ “It's the Most Wonderful Time of the Year” at planning meetings to get everyone in the mood.

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In the coming months, I’ll share my bets for holiday best sellers, but in the meantime, here are a couple of items I’d order before they sell out:

This1920s-style Italian glassware, only available through us.\xa0
Thesebread basketsmade with wood pulp and manufactured right here in Brooklyn!\xa0
Theseassorted colored tumblers. Our buyers nudged me to tell you about this brand’s other glassware but I like the texture of this set. Plus, it’s my newsletter. I’ll do whatever I feel like I wanna do, gosh! (I’ll send a set of the tumblers to the first person who emails me the movie reference:amanda@food52.com)

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Anyway, let’s get back to tomatoes, corn, and stone fruits. César did a really cool thing with aTriple-Burnt Corn Basque cheesecakeby infusing the cream with charred corn kernels. And Nea paired a peach-and-charred-corn salsa withshrimp tacos.

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Cookbook Club

Baking Queen Dorie Greenspan and farmer-turned-chef Abra Berens will be answering member questions for our upcoming Cookbook Club AMAs. Sign on uphere.\xa0

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Newsletter Follow Up\xa0

A couple of weeks ago, I shared mynewsletter reading listand asked for yours. Here are some of the responses:

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From Maggie:

I really loveRestaurant Dropout, which accompanies Zoe Barrie's TikTok series—smart ingredient prep for a week's worth of dinners that always look really good and fresh.

I always enjoy the deep dives on Anne Helen Petersen'sCulture Study, and I love reading about upcoming cookbooks onStained Page Newsby Paula Forbes.

Gotta throw in a plug for my own new newsletter as well—What To Drinkshares fun cocktail (and booze-free) recipes and tips, plus beer, wine, and books I recommend.\xa0

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From Paul:

I don't have three recs worth sharing, but I often turn tothis food newsletterfor a laugh. I think you'll find it well written and perhaps a bit...ridiculous. (And Paul is right—I love it.)

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From Stephanie:

Stephanie’s Dish\xa0

ZoëBakes– The best baker—hands down, with beautiful creations, and she is a good dancer!

Ruhlman’s Newsletter– Drinks, fun and ratios

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From Patti:

Civil Discourse with Joyce Vance\xa0

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From Selinda:

Wondercade by Neil Patrick Harris– A world of food, drinks, entertainment, and magic

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Our Photography

We’ve been experimenting with our product photography, and I wanted you to be the first to see. Let me know if you have any feedback atamanda@food52.com.\xa0