Lindsay-Jean Hard, Food52

Lindsay-Jean Hard


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Past articles by Lindsay-Jean:

The Best Ways to Use Lemon Balm at Home

Learn how to use lemon balm leaves at home and in the kitchen. Add them to green salads or scatter the leaves over fruit salad for zesty flavor. → Read More

Everything You Need to Know About Taro

Get to know a tropical tuber you might have been missing out on. → Read More

Marjoram Is the Most Underrated Herb, Period

Everything you need to know about fresh marjoram: how to store it and the 10 best ways to start use it more often. → Read More

16 Stellar Ways to Use Radicchio

Learn everything you need to know about radicchio—from when it's in season to how to store it—plus get our 16 best radicchio recipes here. → Read More

Is This the Best Way to Store Bananas?

We wondered if there was a way to keep bananas fresh longer. We tried different methods of storing bananas, but if they're ripe, just put them in the fridge. → Read More

How to Store Potatoes (So They Can Live Their Best Lives)

No, you don’t need a potato storage bin, potato storage bag, or any other special potato storage containers. All you need is a well-ventilated bag and some darkness. → Read More

How to Cook Fiddleheads, the Vegetable That Tastes of Spring

How to forage, shop for, store, and cook fiddleheads perfectly. Plus, ideas for the best ways to consume these springtime delicacies: simply blanched or sauted, as part of a frittata, soba salad, or as a delectable side dish. → Read More

Tatsoi Is the New Spinach (Haven't You Heard?)

Tatsoi is a member of the brassica family, kind of a cross between broccoli and bok choy. It's great in stir frys, salads, risotto—anywhere you'd use spinach. → Read More

Everything You Need to Know About Curry Leaves

Everything you need to know about fresh curry leaves: what they are, what they are not, and how to use them. Plus, exactly where you can buy curry leaves. → Read More

How to Remove the Silk From an Ear of Corn

We asked the Food52 community for their tricks on removing the silk from corn on the cob. Here's our guide to shucking corn, plus some of our favorite recipes. → Read More

The Best Pumpkin Puree Isn’t Actually Pumpkin

Skip the store-bought stuff this holiday season and make this easy, homemade canned pumpkin puree instead. Get the full recipe and details here. → Read More

A Farewell Note From Our Scrappiest Editor

So long, and thanks for all the fish (err, scraps?). → Read More

These 5 Cheese & Tomato Pairs Prove Perfection Exists

The foodie version of a cheesy love story. → Read More

5 Monkey Breads That Will Have You Reaching for One More Bite

Monkey bread is just fun. Try and not smile about pulling a warm little bite from a big bundt-shaped mound—it's impossible. Monkey bread is a crowd pleaser meant to be shared with others. That's what Baking Club member Beth Gannon-Rittenhouse thought when she made the monkey bread from this month's cookbook, Joanne Chang's Baking with Less Sugar. Her batch was destined to be shared with fellow… → Read More

The Crispy, Cheesy (1-Ingredient!) Garnish to Elevate Everything

It's got more than one trick up its sleeve. → Read More

5 Energy Bites and Bars for Sailing Past Afternoon Slumps

Skip the trip to the vending machine. → Read More

This Corny "Ketchup" Will Make Everything Taste Like Summer

The one way you haven't had fresh corn—yet. → Read More

Love Marcella Hazan? Join Us In Cooking Through Her Classics

And find out what else is ahead for our Cookbook Club. → Read More

Grilled Halloumi Croutons Are the Only Croutons We're Adding to Our Salads

That squeak tho. → Read More

The 6 Baking Cookbooks to Add to Your Collection ASAP

Shopping enablers, at your service. → Read More