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1 week ago | 
food52.com | Julia Youman
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.
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1 week ago | 
food52.com | Julia Youman
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.
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2 weeks ago | 
food52.com | Julia Youman
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.
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2 weeks ago | 
food52.com | Julia Youman
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.
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2 weeks ago | 
food52.com | Julia Youman
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.
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2 weeks ago | 
food52.com | Julia Youman
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.
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3 weeks ago | 
food52.com | Julia Youman
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.
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3 weeks ago | 
food52.com | Julia Youman
In 2018, hard seltzer was everywhere. White Claw took over coolers, bar menus, and party tables, and beer suddenly had real competition. So when Grant Wood-a brewmaster with decades of experience-floated the idea of nonalcoholic beer to major players like MillerCoors, it didn't exactly land. Everyone was still riding the fizzy wave. NA beer? That felt like a niche at best. But flash forward to today and the numbers-and fridges-tell a different story.
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4 weeks ago | 
food52.com | Julia Youman
If you ask someone to finish this sentence-"They're climbing the corporate..."-I bet we'd all say the same thing. "Ladder," right? That's because the go-to analogy for career growth has always been a ladder: vertical, linear, and only room for one at the top. But what if we ditched the ladder altogether? That's exactly what Denise Harrington, entrepreneur and communications expert, encouraged the audience to do at our May Nobody Cares event.
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1 month ago | 
food52.com | Julia Youman
If there's one thing I love in this world, it's an unexpected cocktail-especially heading into the summer months, when Friday happy hours feel more joyous than ever. I'm always on a quest to perfect my espresso martini (more on that soon), but this month, I'm in the mood for something new. And that leads us to the question that rolls around every June: What's going to be the drink of the summer? A safe bet (that I'd put actual money on) is the Aperol spritz, still going strong five years later.
