1. #F5208: Soup for all Seasons

    When you think of soup, your first image may be the cozy meals of winter and fall. Merrill and Amanda of Food52 would urge you to reconsider. “We’re year-round soup devotees,” they wrote in their letter for #F5208 (which shipped during the springtime asparagus season). Here’s what they included in their box of soup essentials:

    That gorgeous wooden object at center is a hand-carved spoon rest from Allegheny Treenware——perfect for resting that enamel cooking and serving soon without turning the stove into a soupy mess.

    Next up was flavor. That unassuming little jar contains Sel d’Antibes, a blend of grey salt, bergamot, and herbs dreamed up by none other than Le Bernardin’s Eric Ripert and Lior Lev Sercarz of La Boîte. Merrill and Amanda particularly recommend it for fish stew. Adding pouches of your own herbs and spices finally becomes easy with those herb sachets and soup socks.

    Like the idea of bundles of Food52 picks delivered to your door? Subscribe to Merrill and Amanda’s mailings before the next round closes!


  2. #F5207: The Perfect Scrambled Eggs

    We don’t know about you, but we find scrambled eggs one of the most——ahem——bedeviling dishes to prepare. Acceptable scrambled eggs? Easy. Delicious scrambled eggs? Ever elusive.

    So we were excited when we learned of the plan Merrill and Amanda had hatched for #F5207: a box loaded with the gear for perfect eggs (and the rest of breakfast), plus the kicker——Merrill’s personal recipe for scrambled perfection. Talk about something you can’t buy in stores…

    "Lodge skillets heat extremely evenly, which makes them reliable for both slow cooking and searing.” –Food52

    In addition to that beautiful cast iron pan——which will last forever and only improve with age——subscribers received a ceramic egg “carton”; beautiful maplewood spreaders; Big Sur Marmalade; and shichimi togarashi, which Merrill and Amanda call their “secret weapon” for eggs. As for that recipe, well, you’ll just have to ask a Food52 subscriber…

    Next time, don’t miss out! Sign up for #F5208 before it closes in mere days.


  3. #F5206: Worth Its Salt

    The expression “salt of the earth” notwithstanding, we live in fancy-salt times. Any restaurant worth its salt (sorry) has a stash of Maldon in the kitchen, and plenty offer a world tour of other colors and styles.

    That’s all well and good, but until recently, none of the good stuff in US restaurants was coming from the US. So in #F5206, Merrill and Amanda decided to feature Jacobsen’s, a new varietal from the West Coast.


    "Jacobsen’s harvests sea salt in Netarts Bay on the Oregon coast, creating a salt that’s a lot like flakey Maldon sea salt. We love using the salty shards as a finishing touch for salads, vegetables, and baked goods."

    And that “finishing salt” was just the start. As the picture above shows, they also included “Nudo” natural lemon olive oil (one of few flavored oils they stand by), and the kicker, a gorgeous ash cutting board. Get a baguette and some tomatoes involved, and you’ll be on your way.

    Don’t miss more great food boxes from Food52——start your subscription with #F5207!


  4. #F5205: Picnic with Class

    Amanda and Merrill of Food52 are masters of the kitchen. But in summer, a kitchen isn’t always where a foodie wants to be; stoveside laboring in June isn’t quite so pleasant as in January. The great outdoors, however, beckons. #F5205 was aimed squarely at picnic season.

    The box featured jamón ibérico, a connoisseur’s aged Spanish ham——made from black Iberian pigs——that pairs perfectly with summer wine (they suggested sparkling white or chilled Fino sherry). Amanda and Merrill also added a recent discovery: MyDrap tear-off linen napkins. They explained:

    What happens when you cross convenience with class? When we go on a picnic or eat outside, we don’t want to resort to paper towels, but we also aren’t going to bother with a good linen napkin that can get stained or lost. Now we have our secret weapon.”


    Want more tasty treats, plus kitchen gadgets that actually work? Grab #F5206 in the next two weeks.


  5. #F5203 Recap: Mastering the Holiday Meal

    It seems to happen every year: You spend weeks planning a perfect holiday dinner, and 30 minutes before your family sits down at the table, the bird is underdone and your brain is overcooked.

    We kind of suspect those kitchen mishaps never happen to Amanda and Merrill of Food52, but they’re nice enough to play along. Their latest package, #F5203, was all about the holiday roast, and it featured some great tools (and even better tips) for mastering the big meal.

    Here’s an excerpt from their letter, and a few shots of the package contents. Curious? Grab their next mailing.

    "The holidays are our Super Bowl, and we’re in full-on prep mode. We figured you might be, too, so we wanted to let you in on two tools that are essential to successful roasts, turkeys, and sauces. This ball of sturdy cotton twine comes from Kaufmann Mercantile, one of our favorite sources for household goods. Catamount makes beakers and all manner of lab tools——and for some reason, they also make an excellent gravy separator.”




  6. #FAR01 and #F5203 See the Light

    We’ve been packing like mad at Quarterly HQ this week, prepping the first box from the travelers at Wander (#FAR01), and the latest from Amanda and Merrill of Food52 (#F5203). Before we sealed them up in cardboard, we gave them one last hit of sunshine.

    A close-up from FAR:

    A dose of F52:

    Both boxes ship out soon. We hope they’ll brighten a dark fall day!