Julia Youman

4 days 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.

5 days 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.

1 week 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.

1 week 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.

1 week ago | food52.com | Julia Youman

Good morning! Memorial Day weekend is officially here, which always feels like a natural reset-whether you're counting down the last days of school (with excitement, stress, or both) or just waiting for consistently warm weather. Last week, Paul answered all your BBQ questions and made a strong case for ribs, which I second. There's still time to make Emma Laperruque's baby backs with dry rub, or if you're cooking for a smaller crowd, her shrimp pasta is a no-brainer.