Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.
As commerce has become more global, the world of home goods and furniture is flattening. If you laid out the catalogs of the major US home retailers and covered their brand names, it would be difficult to tell the differences between their designs. The lines between Magnolia and West Elm and Maiden Home and RH begin to blur. As a British fashion editor once said to me, “American homes are boring.” I know what she meant—there’s a conformist style and not a lot of personal voice or eccentricity.
We fight against that here. And all the sameness we saw on our trip makes us even more determined to make sure that we continue to find you products for your home that are not only useful but also original, well-designed—in a word, special.Peter Schlumbohm, the chemist who brought us Chemex with its wood neckerchief, also made this water kettle for the brand in 1949.
I also spotted this Dansk ceramic bundt pan – we didn’t know Dansk made ceramic pans! And it’s got a tiny hole for hanging it on your wall. Speaking of Dansk – here’s a sneak peek at some peppermill reissues coming to a Food52 near you, real soon!Ruby Tandoh, a writer for The New Yorker, who interviewed me for her reported essay about AllRecipes the internet’s largest, quirkiest, and longest lasting recipe site.
I went to see Jaws at Lincoln Center, where the movie played on a huge screen as the NY Philharmonic played its inimitable, terrifying score. I was hoping the experience would be a form of exposure therapy – I haven’t swum alone since I saw the movie at age 8. Nope! Great movie though, and worth it for all the period details, like giant floral wallpapers, bow-tie swimsuits, and Narragansett beer.Before starting Food52 with Merrill, I was a food writer and editor at the New York Times.
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