Gena Hamshaw, Food52

Gena Hamshaw


New York, NY, United States

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  • Unknown
  • Food52
  • HuffPost
  • mindbodygreen

Past articles by Gena:

Vegan Cheese Is Meltier & Creamier Than Ever. Here are 17 Kinds We Love

For perfect vegan pizza, grilled cheese, or cheese plates, turn to these 17 options: Moocho, Daiya, Violife, and Miyoko's all come highly recommended. → Read More

The 15 Meatiest Vegan Meats—From Impossible to Beyond

A review of vegan meats—including Beyond, Impossible, Tofurky, and Gardein—and recipe for the best vegan burger and cheeseburger using Beyond burger patties. → Read More

We Tasted 10 Vegan Butters in the Name of Science

We look at the best vegan butters for baking—from Earth Balance to Miyoko's, spreads with palm, coconut, or nut oil, unsalted and salted, and sticks vs. spreads. → Read More

The Easy, Hearty Vegan Dinner I've Been Making for a Decade

You'll never look at potatoes as boring again after giving this Moroccan-inspired, stuffed sweet potatoes recipe a try. Hearty enough for dinner, this vegan recipe is great for quick weeknight meals. Get the recipe here. → Read More

A Cheesy, Creamy Broccoli Soup That Just So Happens to Be Vegan

Plus crispy, smoky chickpeas for a little contrast. → Read More

Practical, Real-Life Tips for Going (and Staying) Vegan

It doesn't have to be difficult! → Read More

How To Host A Vegan-Friendly Gathering Everyone Will Enjoy

How to make a vegan menu that everyone will enjoy. → Read More

A Make-Ahead Party Entree That Let's You Actually Enjoy the Party

Oh, *and* it's vegan. → Read More

Chocolate Granola That's Totally Breakfast Appropriate

Granola gone chocolate! We partnered with Califia Farms to share Gena Hamshaw's new go-to when it comes to a not-too-sweet, not-too-savory breakfast. For the most part, I’m a big fan of the idea of no-recipe recipes, those formulas so reliable that you can make them without consulting so much as a single written word. Nearly all of my kitchen basics, from hummus to marinara sauce to kale salad,… → Read More

How to Make Ice Cream Without Dairy (Or a Recipe!)

Make dairy-free ice cream with cashew, almond, soy, hemp milk, and more. → Read More

When You Take Pride in Faux-Meat, Crazy Delicious Tacos Spring to Life

These chorizo-style tacos don't "just happen to be vegan"—they are unabashedly so! → Read More

A Vegan Baker Conquers Her Fear of Cinnamon Rolls

And the results are fierce! → Read More

Smoky, Savory Vegan Crumbles to Add by the Handful to Everything

How to make savory vegan tempeh crumbles, on Food52. → Read More

A No-Bake Chocolate Tart That's Extra Creamy (and Vegan!)

We're not only devotees of avocado on toast—we like it every which way! We partnered with the California Avocado Commission (@CA_Avocados) to riff off a few of our favorite #f52grams, penning new avocado recipes of our own. And since local California avocados are available right when the summer heat is begging for no-bake desserts, this tart was a no-brainer. Baking has never come easily to me.… → Read More

How to Give Your Smoothie Some Oomph (!)

Tips for making smoothies that will actually keep you full, on Food52. → Read More

Ginger-Lime Seitan Skewers for Cookouts, Quick Dinners & Seitan Skeptics

Meet "wheat meat" (and then grill it!). → Read More

The Case for Faux Meat

Why vegan meat products are valuable, from our vegan contributor Gena Hamshaw. → Read More

Game Changer, Thy Name Is Salad Dressing

How to transform any salad, grain bowl, crudité platter... → Read More

Truly Tender Vegan Sweet Potato Biscuits (Both Sweet and Savory)

A confession: Biscuits have never been my thing. It’s not a texture thing, because lord knows I love flaky, crumbly, buttery goodness as much as the next person. It’s not a lack of appreciation for how wonderfully versatile biscuits are, what with their capacity to work equally nicely in sweet and savory recipes. And it’s certainly not an aversion to comfort food, which I love. I think it’s the… → Read More

A Potato Salad True to Its Roots—But Green!

It’s easy to give lip service to the “simple is best” maxim when it comes to cooking. Once a recipe is underway, though, it can be tough to resist the siren call of complex seasonings, multiple garnishes, or little culinary flourishes that don’t ultimately do much to improve the recipe—even if they make us feel artful and fancy. This recipe is a perfect example of culinary restraint paying off.… → Read More