Justin Sullivan

New York

Producer, Hotline at Food52

@delish test kitchen assistant + stan rubin’s 4th favorite grandchild.

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Articles

Why Grilled Fish Deserves the Spotlight This Summer

1 week ago | food52.com | Justin Sullivan

Welcome to Sunday Reset, where we share how we're unwinding and what we're cooking in the week ahead. This time, Justin is walking us through his best tips for perfectly grilled fish (no sticking, no overcooking). Memorial Day is traditionally the start of the summer, but to me, grilling season doesn't start in earnest until Father's Day.
You'll Never Guess The Extra-Special Ingredient I Used To Transform These Loaded Fries

1 month ago | delish.com | Justin Sullivan

Skip to ContentBy Justin SullivanPublished: May 28, 2025When you really want to make yourself spuds that are special, you have to make these loaded fries. A true legend in the game day appetizer hall of fame, these loaded fries are the simple, classic appetizer that you can turn to again and again. This recipe is not only topped with all of the staples you know and love (crispy bacon, melty cheese, and scallions), but I added a few extra special touches that truly make this app the MVP.
My Chicken Caesar Wrap Beats The Deli's Any Day

1 month ago | delish.com | Justin Sullivan

Skip to ContentBy Justin SullivanPublished: May 28, 2025Ask a random Delish employee what they’re going to order for lunch from a deli and at least half of them will respond with a chicken Caesar wrap, and there’s very little question as to why! It’s one of the all-time best salads, tossed into a wrap. It’s simple yet timeless, like many of our favorite recipes are.
The Eyebrow-Raising Ingredient That Makes This Classic NJ Pizza a Local Legend

2 months ago | seriouseats.com | Justin Sullivan |Justin Sullivan

Mustard adds an earthy, tangy heat and subtle complexity to pizza. Adding a bit of sugar to canned tomatoes mimics the sweetness of cooked sauces found in NJ/NY slice shops, while not overpowering the mustard. Hyperlocal pizza traditions are no longer just local—many have gone national. I’ve met Seattle natives who swear the best pizza in the country is New Haven apizza, and one of my favorite pizza shops in New York is a Chicago-style joint known for—get this—their thin crust.
Stop Buying Dry Active Yeast

Mar 29, 2025 | food52.com | Justin Sullivan

I'm a great cook, but only a so-so baker. Over the past few years I've been trying to get deeper and deeper into the worlds of doughs, breads, and cakes. Through this journey one question has lingered at my mind: Why do we still use dry active yeast? It's really sensitive to storage temperatures and requires activation in liquid before using, which only adds time and a ton more variables to the baking process.
This Unexpected Method Is Going to Change The Way You Shuck Corn

Mar 27, 2025 | food52.com | Justin Sullivan

Nothing says summer like a bright, juicy corn on the cob, cooked just right, and slicked with butter. To get that though, you first have to shuck that ear of corn. If you're like me, all winter you look forward to the communal act of pulling out your largest bowl and sitting down with a cousin or a friend to tear husks for a BBQ-this article might not be for you. But for many, corn cleaning is a tedious task that can become finicky as you attempt to remove every little silk.
These 3-Ingredient Brownies Are The Ultimate Kid-Friendly Recipe

Mar 19, 2025 | food52.com | Justin Sullivan

The Hotline gets so many questions about great recipes to make with young folks. To us, the perfect kid-friendly cooking projects should contain few ingredients, require very little prep, avoid too much work with knives or the stove and, maybe most importantly, create something sweet. These 3 Ingredient Nutella Brownies fit that bill perfectly. All you need is flour, eggs and a jar of nutella. The nutella contains all the fat, flavor and chocolatey goodness necessary to create a killer brownie.
People Have Been Lying to You About How to Store Your Coffee

Mar 11, 2025 | food52.com | Justin Sullivan

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. We have had a ton of people write in, asking what is the Hotline's recommended method of brewing coffee. If you're looking to brush up your knowledge on all things brewing, roasting, and storing, check out our FAQ below:How much caffeine is in decaf?
Exactly How Often You Should Be Sharpening Your Knives

Feb 28, 2025 | food52.com | Justin Sullivan

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Let's cut to it: Today we're talking about knives. Being confident at the cutting board can shave hours off your weekly meal prepping, so we answered all of your chopping, slicing, mincing, and sharpening questions below. What's the best method for chopping an onion without crying?
Honestly, You Should Probably Replace Your Kitchen Sponge More Often Than You Think

Feb 26, 2025 | food52.com | Justin Sullivan

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. Whether you're a major home cook or a takeout obsessive, you still have to wash dishes at some point. Which is why so many people have a "best way" of cleaning up after a meal-and don't even get us started on filling a dishwasher.

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