Merrill Stubbs and Amanda Hesser — writers, editors, and testers of all things gastronomic — were dissatisfied with the online recipe world. All available sites, they felt, were rigidly didactic; searching for recipes was a lonely, solitary experience. So after spending five years testing and editing the cornucopia of recipes that became The Essential New York Times Cookbook, these two friends decided to fill the internet void with an online food community called Food 52. Now in its third year, Food 52 provides recipe instructions for gourmands of all grades; on it, users can create and test their own favorites for all to see. It also provides a creative way to remake some of those old recipes you’ve had lying around the kitchen. We asked Stubbs to recreate one of her favorite classics.
I read. I write. I spend all together too much time on the internet.
I talk incessantly about books, TV and movies.
I write for Hello Giggles and Huffington Post Books regularly, and tweet frequently as Bookoisseur.
By day, a mild-mannered assistant at My Damn Channel. By night, whatever I can think up.