New York is known for its specialty coffee. Overpriced lattes and watery matchas are easy to come by, but every once in a while, you might stumble upon a true gem. When I first moved to New York City in the summer of 2024, a little coffee shop tucked away in the entrance of a billiards hall in Williamsburg won my heart. Buddies Coffee is a humble yet mighty operation where co-owners Rachel and Taylor make incredible lattes, roast their own beans, and sell their own coffee. Rachel, a native New Yorker and Puerto Rican, has made Buddies known for their coquito lattes that use her family’s secret coquito recipe.

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Lamb is one of the most flavorful meats you can cook. Whether it’s a slow-braised lamb shank, a roasted leg, or pan-seared lamb chops, it's great on it's own. But, the right side dishes can also balance its richness, from bright citrusy salads to creamy potatoes and hearty grains. Below, you’ll find more than 40 of the best side dishes for lamb—no matter how you like to cook it.

Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million.

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

I’m in Oslo with my friend and co-founder, Merrill—get ready for some Norway tips coming soon!

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You've read about our CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a series of talks about blazing your own trail at work called the Nobody Cares Speaker Series.

7 Life Lessons We Are Living By After Our February Nobody Cares Speaker Event

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Each month, Erika invites a standout talent (or two) to our Brooklyn HQ and puts them in the hot seat. On April 29, join us for an unforgettable evening at The Post Clubhouse featuring Erika and two incredible guests: Happypop founders Maya French and Dustin Baker.

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Make the most of peak-season produce with these fresh, flavor-packed spring recipes. From brown butter asparagus to rhubarb cocktails, this roundup is your go-to guide for cooking with the best fruits and vegetables of the season.

Whether you're planning a spring dinner party, hosting Easter brunch, or just looking for easy weeknight meals, we’ve got seasonal dishes for every occasion. Try simple, everyday favorites like orecchiette with peas or a bright veggie stir-fry, or go for something a little more elevated, like marinated fennel or braised pork shoulder. These top-rated recipes—sourced from our residents and community members—celebrate spring’s freshest ingredients in every bite.

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Maybe it’s the homesteading wave taking over TikTok, the endless how-to guides making sourdough starter feel more approachable, or the fact that you can buy a live starter online, but one thing’s for sure—sourdough’s popularity isn’t slowing down anytime soon. Our Hotline producer recently did a deep dive on all things sourdough, covering everything from how to make your own starter to where to buy one.

As someone who barely knew the basics but suddenly found my feed flooded with fermentation updates, I was shocked to learn that sourdough starter isn’t just for bread—the options are truly endless. Pancakes, English muffins, brown butter cookies? Yep. Pizza dough, cinnamon rolls, even dog treats? Absolutely. If you’ve got an active starter, or discard, here’s how to put it to work. We rounded up 24 sourdough baking recipes (and even a salad dressing) to elevate your charcuterie spreads, brunches, and more.

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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 has stuck with me because a superior product, which has existed for around 50 years, is sitting right next to it in the grocery aisle: instant yeast.

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If you come across a chessboard at a thrift store, you might pick it up, only to put it back down after noticing a few scratches and an incomplete set.

For thrifting connoisseur Elizabeth Rooney, though, it’s an immediate add to cart—not as a game board, or even as a coffee table accessory, but as a key hook. She’s also turned vases into countertop wine holders and vintage brooches into fridge magnets (an ingenious way to display those wedding invites and holiday cards).

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Moms juggle a million jobs—project manager, personal chef, chauffeur, CEO of the household—often all before 9 a.m. And these days, now more than ever, they’re balancing it all on top of a full-time job.

In 1975, less than half of moms with kids under 18 were in the workforce. Today, that number is closer to 71%, according to the Department of Labor. And yet, the challenge of balancing work and family hasn’t gotten any easier—especially with rising childcare costs and ever-evolving career paths.

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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. For those who fall in the latter category, I have a method that promises perfectly clean cobs every time, with almost no effort.

Step one: Grab an ear of corn and a knife. Chop off the wider, root end of the cob (opposite where the silks are coming out). The silks of the corn are all connected at that end, so by slicing it, we are freeing the hairs for easier removal.

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