Life-Changing Philly Cheesesteak (& More Recipe Picks for the Week)

A few days ago, at Five Two’s first birthday party, my coworkers and I were talking about our plans for the holidays. Mine, for the second year in a row, are: hibernate and, ahem, that’s it.

Ok, so I’ll do yoga. Drink hot cocoa. Do yoga while drinking…

A few days ago, at Five Two’s first birthday party, my coworkers and I were talking about our plans for the holidays. Mine, for the second year in a row, are: hibernate and, ahem, that’s it.

Ok, so I’ll do yoga. Drink hot cocoa. Do yoga while drinking hot cocoa. Cook something I haven’t cooked before (like sheet-pan mac and cheese and braised chicken with salami and railway omelets). Watch something I haven’t watched before (like Succession and Stranger Things and You). Go for a walk. Go to sleep early.

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Bacony Brussels Sprouts & Other Recipes We’re Cooking This Week

You couldn’t pay me enough to roast a 17-pound turkey any other day of the year. Unless you’re my editor and you’re paying me to roast a 17-pound turkey next summer, which will probably happen. Totally cool. My point is: While the bird doesn’t translat…

You couldn’t pay me enough to roast a 17-pound turkey any other day of the year. Unless you’re my editor and you’re paying me to roast a 17-pound turkey next summer, which will probably happen. Totally cool. My point is: While the bird doesn’t translate well to beyond-holiday meals, the sides do. So all those Thanksgiving recipes you couldn’t fit into your menu this year? Make them. This week or next week or next month. Holiday food can be random-Tuesday food, too. Let’s keep the celebration going.


Brussels Sprouts With Bacon Plus Something Else

When our test kitchen started developing its best brussels sprouts with bacon, of course we had Thanksgiving on the brain. But as I tested batch after batch, I thought of them less as a side and more as a main. Crack a couple of soft-boiled eggs on top and serve buttered toast or boiled potatoes alongside. Or, my favorite, toss the whole thing with hot pasta (half a pound of any short shape does the trick) and call it a day. Bonus points for grated Parm or pec on top, but you knew that already.

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Pasta With Brown-Buttered Brussels Sprouts & Other Recipes We’re Cooking This Week

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).

I stumbled upon a Thanksgiving recipe that…

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).


I stumbled upon a Thanksgiving recipe that I can’t stop thinking about: ice cream pumpkin pie (or pumpkin ice cream pie, whichever name floats your boat). It comes by way of Food52 veteran Brette Warshaw, whose newsletter What’s the Difference? you should 100% sign up for if you haven’t already.

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Secretly Vegan Penne Vodka & Other Recipes We’re Cooking This Week

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).

Happy Thanksgiving in T-minus 18 days! Squ…

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).


Happy Thanksgiving in T-minus 18 days! Squee. Here are a few things you can and should do today:

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Back-Pocket Banana Bread & Other Recipes We’re Cooking This Week

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).

After moving to the suburbs in May, I full…

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).


After moving to the suburbs in May, I fully expected Halloween to be the worst craziest day of my life. So my husband and I bought hundreds of individually-wrapped, bite-sized Reese’s cups, then stayed near the door for hours, bracing ourselves for a tidal wave of spooky ghosts and Ariana Grande dopplegängers.

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Creamy-Cheesy Spaghetti Squash & Other Recipes We’re Cooking This Week

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).

Have you signed up for our Thanksgiving ne…

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).


Have you signed up for our Thanksgiving newsletter yet? The holiday is four-ish weeks out, which means we’ve been thinking about Turkey Day for several months. Consider this special-edition email series our all-in-one guide. We’ve got go-to techniques, favorite recipes, pro tips from staffers, and so many words of encouragement. Join us!

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Ride-or-Die Cornbread & Other Recipes We’re Cooking This Week

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).

Here’s our week in photos. And, no, I don’…

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).


Here’s our week in photos. And, no, I don’t mean the professionally cooked, professionally styled, professionally photographed photos that you see on our recipe pages. And I don’t mean photos of us in the test kitchen or at our desks. I mean the photos we send to each other in Slack, our workplace instant messenger. This is us at our realest, is it not? I give you:

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The Best Alfredo & 6 Other Recipes We’re Cooking This Week

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).

I’m eight seasons behind in Grey’s Anatomy…

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).


I’m eight seasons behind in Grey’s Anatomy. Which is to say, I started watching the show when everyone else did, then dumped it sometime in college when I became convinced that my own problems (bad grades, difficult friends, dead cats, boys who didn’t love me) were more engrossing than fictional plotlines.

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Dynamite Chicken Pasta & 10 Other Recipes We’re Cooking This Week

Hi! Welcome back to What We’re Cooking This Week, a new weekly letter from our kitchen to yours. Or, new-ish—this is our fifth week in the series, and it’s already inspired me to do something I haven’t done in a long, long time:

Make new recipes durin…

Hi! Welcome back to What We’re Cooking This Week, a new weekly letter from our kitchen to yours. Or, new-ish—this is our fifth week in the series, and it’s already inspired me to do something I haven’t done in a long, long time:

Make new recipes during the workweek.

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15 Best Meal Delivery Services for Off-Duty Weeknights

I’m not the best cook. Nothing I make tastes bad, but I tend to cook a variation of the same dinner every night, aka, my weeknights are a recurring bowl of whole grains, vegetables, and lean meat like ground turkey.

This is the case for a few reasons….

I’m not the best cook. Nothing I make tastes bad, but I tend to cook a variation of the same dinner every night, aka, my weeknights are a recurring bowl of whole grains, vegetables, and lean meat like ground turkey.

This is the case for a few reasons. I like to eat a balanced meal on weekdays so that I can indulge on weekends. Plus, once I mastered this single easy, delicious meal, I decided to stick with it. It saves me time in the grocery store, and in the kitchen, because I know exactly what to buy—and how to make it.

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