Watch What Our Team Is Cooking Right Now

Videos from the Food52 community.

March 24, 2020

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.

Our co-founder and CEO, Amanda Hesser—the cooking and baking machine (!)—kicked off our new #f52community theme for this week: What you’re baking right now. The recipe in question? Giant Crinkled Chocolate Chip Cookies, based on Sarah Kieffer’s Internet-famous pan-banging method, which you can watch Amanda make in the video above.

Here's what else our community is cooking up:

Managing Editor Brinda Ayer made Chitra Agrawal’s Coconut Dal With Turmeric Rice. "It's super pantry-friendly," she says, "which I'm sure is how many of you are cooking right now. I know that's how I'm cooking."

Executive Editor Joanna Sciarrino made Food52 contributor EmilyC's shakshuka-inspired Curried Coconut Lentils & Eggs, served with a side of homemade flatbreads.

Chef Josh Cohen made Malloreddus, the easiest fresh pasta to make at home.

Our co-founder and president, Merrill Stubbs, made her mother's famous Cream Cheese Cookies—but with a twist.

Associate Editor Erin Alexander made (drumroll) our best Margaritas!

Recipe Developer Emma Laperruque made her Canal House–inspired Crispy Chicken Thighs With Kale & Croutons.

And in case you missed it last week, Amanda made one of her favorite pantry meals, Victoria Granof's Pasta con Ceci—a weeknight workhorse.

What would you like to see us cook (or bake!) next? Let us know in the comments below.

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See what other Food52 readers are saying.

  • Valerie Gutchen Arnade
    Valerie Gutchen Arnade
  • Barry
  • AdventureGirl
  • Amanda Hesser
    Amanda Hesser
  • AntoniaJames
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Valerie G. March 28, 2020
Healthy vegetarian meals while under quarantine (limited fresh vegetables, not able to go to the store for missing ingredients, satisfying)
Barry March 27, 2020
TIP: To prevent the vanilla extract cap from sticking, wipe the mouth of the bottle with a towel after each use, ie, before placing the cap back on. Works like a charm. :)
AdventureGirl March 24, 2020
Caught this video on Instagram. Loved it. I've always banged the cookies onto the oven rack, so was surprised that the banging was on the counter. It was fun to watch another person make cookies that I love to bake. Thank you!!
Amanda H. March 25, 2020
Thanks for watching -- and wish I had an explanation for why I chose the counter! :)
AntoniaJames March 26, 2020
Speaking of cookies, here's a short, only-in-these-times tale. I was in the grocery store, walking down a sad baking aisle sporting only a few lonely tubes of almond paste on a bottom shelf, and an even lonelier single container of cornstarch on a top shelf a few yards away . . . . . The store staff had just wheeled down the aisle a cart with about a dozen smallish cardboard boxes on it. As she started to open one, the employee asked me and the man standing next to me if there was anything in particular we were looking for. He replied, "Do you have any brown sugar?" "Let's see," she said. "Well, yes, we do!" She ripped open the box and handed us each a bag, at which point the man responded - joyfully!! - "Oh, thank you. I'm so happy! At last! We can have chocolate chip cookies!" I will never forget that. ;o)