Welcome to What We’re Cooking This Week, a weekly love letter from our food editor Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (yes, snacks included).
Hi, hello, hope you’re holding up. This week I started a sourdough starter (who didn’t?), finally caught up on Grey’s Anatomy (not too long ago, I was seven seasons behind), and had my husband cut my hair (I can’t see what the back looks like, but he says “pretty good”). All of which to say, I took care of myself in small but mighty ways. And I hope, wherever you are, that you’re able to do the same. Now let’s dive in and steal some cooking and baking inspiration from our community.
Tangy Buttermilk Beans
I’m a superfan of Abra Berens’s vegetable-forward cookbook Ruffage (you too?), so I’m thrilled that she’s now contributing recipes to Food52. Keep an eye out for a new one each month. The first installment shows you how to upgrade your dried beans: After braising, let them snooze in garlic-infused buttermilk (overnight for the fullest flavor), only to be woken up by sturdy greens and a gooey egg.
Very Cheesy Artichoke Melts
You probably know Jerrelle Guy as the creator of Chocolate for Basil, author of Black Girl Baking, and brilliant mind behind these peanut butter–sesame cookies. But she turns out equally delicious lunches and dinners, too. Case in point: these Cheesy Artichoke Melts. The secret ingredient is crushed nori, which adds a can’t-put-your-finger-on-it reason to eat another piece.
Your New Favorite Pantry Pasta
“A few nights ago we made a riff on Noodles With Tuna & Peas, and even though we were missing a few ingredients on the list (mushrooms, shallots, parsley), it still turned out great,” Associate Editor Erin Alexander told me. “Bright, creamy sauce, al dente noodles, little green bursts of peas, a crunch of bread crumbs—perfectly nostalgic and yummy.”
A Substitution-Ready Salad
“I had the foresight to buy an extra-large wedge of blue cheese recently, and apart from a giant cobb salad, I'm planning to use the rest for a variation on this recipe,” Customer Care Operations Manager Erin Sanders said. If you don’t have all the ingredients, don’t worry—neither does Erin. She’s planning to “sub sweet potatoes for squash, farro for wheat berries, and dried figs for dates.”
Regrown-Scallion Pancakes
What has Managing Editor Brinda Ayer been making these days? “Oh man, what haven't I made?” That’s the spirit, Brinda! “I’m planning to try Mrslarkin's scallion pancakes with the plants I’m regrowing in the windowsill. Excited for the lengthier, meditative cooking project.”
Genius Pizza
“I gave in and made Kristen's recent Genius Recipe last night and it did not disappoint,” Shop Buyer Casey Simring told me. “Between my mms and aahs, I was feverishly texting everyone I knew. Simple preparation with wow results.” The best part? Whatever is about to go bad in the fridge can turn into toppings.
Superlative Carrot Cake
People Operations Manager Brian Mahoney has cake on the brain and, honestly, who doesn’t? “I’m late to the carrot cake game this year, but this weekend I have a date with Netflix and Coral’s carrot cake. Cardamom? Yes. Golden raisins? Oh, yes. And I’m excited for a cream cheese frosting with hints of vinegar and salt to prevent over-sweetness.” Hey Brian, thoughts on mailing me a slice?
My running has been sidelined by a stubborn Achilles strain—does anyone know how to get rid of this? Help!—so I’m looking forward to vicariously living through this piece in GQ.
I treated myself to a New York Times crossword subscription, which might have been the smartest decision I’ve made in weeks. We all need a game-y (not to be confused with gamey!) distraction. What’s yours?
Talk soon,
Emma
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