Need a Weekend Project? Make These Fluffy Custard Buns.

Earlier this week, I spent $5.99 on a cookbook—a price I’d expect to pay for a stained, secondhand copy at a neighborhood bookstore. Except that this digital-only collection came out a few days ago, and features recipes from Ina Garten, Bryant Terry, S…

Earlier this week, I spent $5.99 on a cookbook—a price I’d expect to pay for a stained, secondhand copy at a neighborhood bookstore. Except that this digital-only collection came out a few days ago, and features recipes from Ina Garten, Bryant Terry, Samin Nosrat, Andy Baraghani, Alison Roman, and more. All the proceeds benefit Restaurant Workers' Covid-19 Emergency Relief Fund, which provides direct relief to restaurant workers.

I’ll spend the weekend trying to find somewhere sunny, flipping through my new purchase (just bookmarked Melissa Clark’s lemon curd with poppy seeds), talking to my sourdough starter (my husband tells me this is something I do), then planning my meals for the week ahead. Most of these end up being recipe tests or that forgotten quart of, um, chili (?) in the freezer. But at least on Fridays, I try to find a recipe to look forward to—and my coworkers are always game to share ideas. Here’s what our team is cooking up.

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Fluffy-Plush Pancakes That Just Happen to Be Vegan

What should I make for my grandma’s birthday? She’s turning 90 (!) this month. We were planning a big party, but it goes without saying that was cancelled, and the new plan is, well, Zoom.

The irony of this—a Zoom birthday party for a woman who has ha…

What should I make for my grandma’s birthday? She’s turning 90 (!) this month. We were planning a big party, but it goes without saying that was cancelled, and the new plan is, well, Zoom.

The irony of this—a Zoom birthday party for a woman who has happily lived without video chatting for almost a century—is not lost on any of us. But what else is there to do? Not celebrate something so lucky? So we’re going to Zoom-party and my family will shout at each other from thousands of miles away, just like we would in the same room.

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Our Most Popular Bread Recipe & More Winners to Try This Week

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).

Though I’m regularly running low on pantry staples—first salt…

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).


Though I’m regularly running low on pantry staples—first salt, then olive oil, then canola oil, then black pepper—I also have three pork shoulders (I bought them in the fall to christen a deep freezer), two big bags of popcorn kernels, and a jar of yeast that's about to expire.

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7 Recipes for the Week, Like Buttermilk-Marinated Beans

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).

Hi, hello, hope you’re holding up. This week I started a sour…

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).


Hi, hello, hope you’re holding up. This week I started a sourdough starter (who didn’t?), finally caught up on Grey’s Anatomy (not too long ago, I was seven seasons behind), and had my husband cut my hair (I can’t see what the back looks like, but he says “pretty good”). All of which to say, I took care of myself in small but mighty ways. And I hope, wherever you are, that you’re able to do the same. Now let’s dive in and steal some cooking and baking inspiration from our community.

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7 Recipes We’re Cooking This Week, Like Bourbon’d Rice Krispies Treats

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).

How are you? I’ve been trying to ask this as much as I can, w…

Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).


How are you? I’ve been trying to ask this as much as I can, whether it’s Slacking a coworker, or texting a friend, or chatting on the phone with my grandma, or yelling over the fence to my neighbor, “It’s nice to see you!” from six-plus feet away. Honestly, it’s nice to see anyone.

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7 Recipes We’re Cooking This Week, Like the Creamiest Scalloped Potatoes

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).

Hi there. How are you? There’s a lot to fe…

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).


Hi there. How are you? There’s a lot to feel stressed about these days and even my cat Butter’s anxiety has been acting up (wish I was joking). If you’re like me, you use cooking as a way to step back from the stormy thoughts for a little while, even an hour, in favor of someplace warmer, kinder. So come on, grab my hand, and let’s go.

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7 Recipes We’re Cooking This Week, Like Our Favorite Shepherd’s Pie

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).


Hey there. I’m elbow-deep in cookbook testing, which means almost everything I make at home is for the manuscript (not counting this piece of buttered toast—that was for me). It’s exciting to be in this stage of the project (anything could happen! the possibilities are endless!), even if that means eating beans every day for a week-plus, and going for a jog with two sticks of pepperoni as dumbbells.

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7 Recipes to Tempt Spring, Like This Herby Sheet-Pan Chicken

We are slowly but surely approaching that chunk of winter when I want it to be spring already. Or, as Melissa Clark put it on Instagram the other day, the hearty vegetables that once seemed so comforting are now “wearing out their welcome.” Her solutio…

We are slowly but surely approaching that chunk of winter when I want it to be spring already. Or, as Melissa Clark put it on Instagram the other day, the hearty vegetables that once seemed so comforting are now “wearing out their welcome.” Her solution: roasting fennel wedges until golden. Also helpful: throwing an obscene amount of herbs on anything, turning to cherry tomato recipes where the supermarket stuff fares just fine (like this creamy pasta sauce), and serving a highly acidic salad alongside whatever cozy thing you’re having for dinner. Here’s what our team is cooking up this week:

Sheet-Pan Chicken With Lots of Herbs

Sure, it’s a sheet-pan chicken with potatoes, which is as fall-slash-winter as you can get. But! The rest of the recipe is where you’ll start to feel fresh again. Briny olives, fresh lemon, chile flakes, and more fresh parsley and dill than you’d think. Think of them less like a garnish, more like a salad green.

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8 Bundle-Up Recipes for the Week, Like Instant Pot Polenta

The whole point of an Instant Pot is its superhuman speed, right? So you can make beef bourguignon or pea and paneer curry or bread pudding or cheesecake, ahem, in an instant. If I’m being honest, though—I only use my Instant Pot to pressure-cook two t…

The whole point of an Instant Pot is its superhuman speed, right? So you can make beef bourguignon or pea and paneer curry or bread pudding or cheesecake, ahem, in an instant. If I’m being honest, though—I only use my Instant Pot to pressure-cook two things: dried beans and coarse polenta.

But what a difference it makes! Dried beans can be started in the morning, neglected for the entire workday, and end up plump-perfect by the time I come home. And polenta, which used to mean standing over the stove—and standing over the stove and standing over the stove—suddenly takes care of itself.

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Our Favorite Apple Muffins & Other Recipes to Conquer the Week

Since the holidays, I’ve heard a lot of people remark, in awe, that somehow it’s still winter. Which is ironic because winter only started in late December. But I get it: In the northeast, it’s been cold for a while, and the cold gets tiring.

My answe…

Since the holidays, I’ve heard a lot of people remark, in awe, that somehow it’s still winter. Which is ironic because winter only started in late December. But I get it: In the northeast, it’s been cold for a while, and the cold gets tiring.

My answer to this, as it is to most things, is food. Cozy breakfasts, cozy lunches, cozy dinners, and a cup of tea in hand at all times. Below are five dishes to warm you up for the week.

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