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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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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The Best Chicken Pot Pie & 13 Other Recipes We’re Cooking This Week

Hey you. Welcome back to What We’re Cooking This Week, a weekly letter about all the recipes our team is cooking and wanting to cook.

Last Thursday, I got home from work, then spent four and a half hours building a buffet (which I feel compelled to te…

Hey you. Welcome back to What We’re Cooking This Week, a weekly letter about all the recipes our team is cooking and wanting to cook.

Last Thursday, I got home from work, then spent four and a half hours building a buffet (which I feel compelled to tell you I found on Amazon for less than half the price a lookalike costs on West Elm).

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Our Very Best Quiche & 14 Other Recipes We’re Cooking This Week

Hi, hello! Welcome back to What We’re Cooking This Week, a new weekly letter about the recipes our team is cooking—and talking and dreaming about—off the clock.

Literally no one: Read More >>

Hi, hello! Welcome back to What We’re Cooking This Week, a new weekly letter about the recipes our team is cooking—and talking and dreaming about—off the clock.

Literally no one:

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Chrissy Teigen’s Crispy Rice Salad & 18 Other Recipes We’re Cooking This Week

Hey there! Welcome back to What We’re Cooking This Week, a new weekly dispatch from our kitchen to yours, with all the recipes our team is cooking—and talking and dreaming about—off the clock.

If we haven’t met, I’m Emma, a recipe developer and writer…

Hey there! Welcome back to What We’re Cooking This Week, a new weekly dispatch from our kitchen to yours, with all the recipes our team is cooking—and talking and dreaming about—off the clock.

If we haven’t met, I’m Emma, a recipe developer and writer here. (Maybe you've seen me complain about crickets on the Hotline?)

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Last-Hurrah Quesadillas & 9 Other Recipes We’re Cooking This Week

Hey there! If we haven’t met: Hi, hello, I’m Emma. I’m a writer and recipe developer here at Food52.

For the past couple months, our test kitchen has been working hard on late fall and early winter recipes. While the temperature has been hovering near…

Hey there! If we haven’t met: Hi, hello, I’m Emma. I’m a writer and recipe developer here at Food52.

For the past couple months, our test kitchen has been working hard on late fall and early winter recipes. While the temperature has been hovering near 100°F, we’ve been roasting turkeys, simmering chili, and opening a ton of cans of pumpkin puree (did you know you can find these in the supermarket all year round? You can!).

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