Weekly Meal Plans

5 Staff-Favorite Recipes for the Week Ahead, Including Our New Favorite Baked Ziti

February 29, 2020
Photo by TY MECHAM PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: ANNA BILLINGSKOG.

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).


Last week, I made our Joy the Baker’s Olive Oil–Braised Chickpeas, for the umpteenth time. Opened the page, realized I didn’t need to go out for a single ingredient (that’s when you know a recipe really speaks to you), then turned on the oven. There is little more involved than sautéeing a chopped onion and tossing a bunch of things in a baking dish. These are as ripe for eating right away as they are for the leftovers. My plan is to let the chickpeas come to room temp while I boil a chubby-little pasta shape (maybe even orzo?), then toss the two together and call it a day. A happy day.

Here are the other recipes the team is cooking up:

As-Good-As-It-Gets Baked Ziti

The latest addition in Our Best Recipes series is a cheesy, saucy, crispy, gooey Baked Ziti, by way of Ella Quittner (when she’s not baking ziti, she’s frying eggs). The reasonable thing to do is make this the next time you’re having a big group over (tell your friends to bring the wine). But the smart thing to do is make it on a Saturday or Sunday, then reap the leftovers for lunch all week long.

Ginger Miso Dressing for the Week Ahead

Speaking of getting ahead, our senior retoucher Liz Andrew has a very good idea: “This Ginger Miso Dressing makes so much!” she messages me. “Super perfect if you need a batch that will last you for a handful of dinners.” Also good to know: The recipe’s author, Gena Hamshaw, “writes to use a blender, and I shouldn’t have skipped doing that [crying-laughing emoji].” Of course you could put this toward salads, but don’t hesitate to spoon it over grain bowls or slow-roasted fish or boiled vegetables.

Poached Eggs Go to Heaven

“I've been waiting for the perfect lazy weekend (praying it comes soon!) to make these poached eggs with pickled shallots and capers,” Associate Editor Erin Alexander tells me. “I am a hollandaise fanatic and this miso-browned butter version sounds like absolute heaven.” The recipe is from Mandy Lee’s cookbook, The Art of Escapism Cooking, which I want to cook from cover to cover someday.

Turmeric Soup to Make You Feel Better

This turmeric-glowy miso broth would welcome whatever feels comforting in the moment (or, you know, is about to go bad in the fridge). Think: cooked grains like rice, farro, or kasha; long noodles like ramen or soba, or teeny-tiny ones like orzo or ditalini; any vegetable under the sun; hunks of tofu or a pillowy poached egg. You could even just make the broth and slurp it out of a mug.

Flourless Chocolate Cookies

Our staff can’t stop, won’t stop making these Flourless Chocolate Walnut Cookies—a Genius cross between a crackly French macaron and gooey American brownie. Our senior video editor, Rob Strype, has recently made them twice: “Once by hand and once in a stand mixer. It’s a lot of work, but so worth doing by hand.” Go Rob! And our senior social media manager, Patrick Moynihan, also made them twice: “I can't stop,” he said. Which, for the record, I fully support.


On the Side

I just started reading On Earth We’re Briefly Gorgeous for my next book club and the writing is staggering. For instance:

You once told me that the human eye is god’s loneliest creation. How so much of the world passes through the pupil and still it holds nothing. The eye, alone in its socket, doesn’t even know there’s another one, just like it, an inch away, just as hungry, just as empty.

What are you reading right now? And—for sipping alongside—which coffee roasters do you love? I’m familiar with Stumptown and Counter Culture, but am eager to know more. My husband and I are looking to upgrade our mornings. And aren’t we all?

Join The Conversation

Top Comment:
“Really lovely collection of recipes for the week. I'll definitely be making that dressing and the poached eggs and hollandaise sauce. Yum! As for me - I'm reading Underland by Robert MacFarlane - an beautiful and haunting exploration of what lies under us, from fungi in soil, to catacombs, to isolated caves far up the coast of the Finland, so on. And I'm currently drinking a really lovely varietal of coffee called Pacamara from the company I work for - Reprise Coffee Roasters. It hails from Nicaragua, and is so wonderfully sweet and jammy with notes of juicy tree-ripened plums. I suggest finding a few local roasters in your area and popping in - they'll be able to recommend different coffees depending on your palate. Cheers! ”
— Jacqueline
Comment

Talk soon,
Emma

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Join the Conversation

See what other Food52 readers are saying.

  • SandraH
    SandraH
  • FoodieTina
    FoodieTina
  • AntoniaJames
    AntoniaJames
  • Jacqueline
    Jacqueline
  • Emma Laperruque
    Emma Laperruque
Comment
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.

7 Comments

SandraH January 27, 2020
I’m reading The Guardians which is John Grisham’s latest legal thriller. In the novel, the Guardian Ministries are a small non-profit run by the protagonist, a lawyer who is also an Episcopal minister. They accept only a few cases a year of prisoners who are/seem to be innocent but are convicted for life or on death row. Hadn’t read a Grisham novel for many years but I found his writing still drew me in right away. I’m trying to drink more decaf coffee and the only type I like best at home is Starbucks Expresso Decaf beans which I grind fresh. But mostly I love my new Aeroccino Milk Frother which can make any cup of coffee into a delicious latte with lots of whipped milk topping!
 
FoodieTina January 20, 2020
I just finished Ady Barkan's "Eyes to the Wind" and started "Freedom is an Inside Job" by Zainab Salbi. Food Artisans of Japan by Nancy Hachisu and Alone in the Kitchen with an Eggplant ed. by Jenni Ferrari-Adler are also waiting for me on the table, along with an easy novel Winter Stroll by Elin Hilderbrand.

I subscribe to a coffee CSA, Pachamama Coffee, and am partial to the Nicaragua blend. They are a global cooperative that is 100% owned and governed by smallholder farmers around the world.
 
Author Comment
Emma L. January 21, 2020
Thank you, FoodieTina!
 
AntoniaJames January 20, 2020
Just finished Balzac's "Père Goriot" and "Eugénie Grandet" - 1946 Modern Library edition, such beautiful translation. Next up: "Arguably: Essays" by Christopher Hitchens. I'm also working through "Eat Joy: Stories & Comfort Food from 31 Celebrated Writers" edited by Natlie Eve Garrett, which is a smallish book that's convenient for taking and reading when one has short pockets of time (dentist office, car appointments, etc.). The best food writing, one might argue, is by writers who don't typically write about food. I just picked up "Lateral Cooking" from the library, which I'm looking forward to reading. As for coffee, Color Coffee here in CO is outstanding (it's what Moxie's serves). Our son Anthony brought us Sightglass from San Francisco when he visited over Christmas. Highly recommend. ;o)
 
Author Comment
Emma L. January 20, 2020
Thanks so much for the recs, AntoniaJames!
 
Jacqueline January 19, 2020
Really lovely collection of recipes for the week. I'll definitely be making that dressing and the poached eggs and hollandaise sauce. Yum!

As for me - I'm reading Underland by Robert MacFarlane - an beautiful and haunting exploration of what lies under us, from fungi in soil, to catacombs, to isolated caves far up the coast of the Finland, so on.
And I'm currently drinking a really lovely varietal of coffee called Pacamara from the company I work for - Reprise Coffee Roasters. It hails from Nicaragua, and is so wonderfully sweet and jammy with notes of juicy tree-ripened plums. I suggest finding a few local roasters in your area and popping in - they'll be able to recommend different coffees depending on your palate. Cheers!
 
Author Comment
Emma L. January 20, 2020
Thank you for the recs, Jacqueline!