Weekend Cooking

(Non-Chicken Soup) Recipes for the Soul

November 17, 2016

Last weekend there was a national uptick in cooking: long simmers, kneading, and focused knife work specifically. (This is an unconfirmed report but supported by circumstantial evidence among our editorial team of ten-ish.)

We cooked enough to feed our respective blocks—some of us did share with the neighbors in order to keep the fridge clear enough to fill up again (win, win). And we cooked food that wasn’t particularly frilly or experimental.

Deb Perelman said, of Thanksgiving, “I don’t think we travel by buses, trains, cars and planes, often during inclement weather [...] for an edgy new recipe someone found in a fancy food magazine this year.”

Shop the Story

The same goes for when you’re cooking for comfort. With hopes that it inspires this weekend's cooking, here's what the editorial team made this past weekend:




Eggs & "Eggs"


  • Malva pudding
  • Sweet potato buttermilk pie
  • Maple olive oil granola
  • Zuni Café's currant-orange scones
  • Some quickie scone-like cinnamon rolls (ask Kristen if you need to know more)
  • About 5 pounds of pizza dough (for a photo shoot, but the kneading was a balm)

Other hugs

  • All the peppermint tea
  • Olivia rediscovered the comforting properties of a bowl of Cheerios and milk
  • Baked rice à la Pierre Franey from A New Way to Dinner
  • Stuck pot rice from A New Way to Dinner
  • Multiple tuna salad sandwiches, which are one of Merrill's favorite comfort foods

Tell us: What do you cook to comfort?

See what other Food52 readers are saying.

  • Daniel A. Stimler
    Daniel A. Stimler
  • ChefJune
  • Ali Slagle
    Ali Slagle
Editor/writer/stylist. Author of I Dream of Dinner (so You Don't Have To). Last name rhymes with bagel.


Daniel A. November 18, 2016
Some of these links aren't recipes.
Ali S. November 18, 2016
Some of the recipes are in cookbooks. It's true: We don't always cook from the internet! Let me know if I can help with anything else.
ChefJune November 17, 2016
I tend to bake bread. Or make chicken soup and matzo balls. Sometimes pot roast or Boeuf Bourguignon. Or Coconut Pound Cake.