Watch What Our Team Is Cooking Right Now

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.

As we all hunker down at home, the Food52 community has been cooking up a storm—in between conference calls and (sometimes!) in our most comfortable T-shirts and sweatpants. Below are some videos to share what we’ve been making in our own kitchens during this time. And as always, share with us what you’re cooking on Instagram with the hashtag #f52community.

To start us off, our Genius columnist, Kristen Miglore, made Asparagus with Lemon-Pepper Marinade, from Bryant Terry’s new cookbook.

Kristen also dished up the crispiest, cheesiest pan pizza, also known as King Arthur Flour’s 2020 Recipe of the Year. Yes, the one with the “crispy edges of Detroit-style (or, yes, Pizza Hut-style), the fluff of focaccia, and the sauce-atop-cheese inversion of Chicago deep-dish.”

Speaking of baking, our co-founder Amanda Hesser picked only the most salty, warm, addictive bread we ever met. We were first introduced to Kindred’s Milk Bread and its glistening muffin-like top a few years ago, at our dinner table at Kindred Restaurant in Davidson, North Carolina, and its been a staff favorite ever since.

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Also watch Amanda give pork chops the brown sugar treatment (Thanks for the recipe, Emma!), which helps them caramelize in the pan, creating a dark, lacquered crust. Mmmmm.

Food Editor Emma Laperruque shared some tips on giving end-of-life foods, well, a new life. There’s the tried-and-true loaf for mushy bananas, but also few non-recipe recipes: How to make crème fraîche from buttermilk and heavy cream dregs, pesto from any greens (at any state), and longer-lasting blanched greens.

Emma is also using up leftover red wine (from a dinner past) to make Phyllis Grant’s Short Ribs in Red Wine and Vanilla. “Yum, I wish you could smell it,” she says as she makes the marinade. (Same, Emma, same!) As Grant says, you can “shred the ribs before serving, but you can also garnish them and serve them whole, right out of the oven—or you can remove the ribs, skim the fat from the sauce, season it, and place the the ribs back in the pot whole. It’s up to you.”

Social Media Coordinator Max McDonough made Ella Quittner’s swoon-worthy Spaghetti Aglio E Olio E Salsiccia. What makes them so dreamy and creamy, you ask? You start the noodles in cold water. Trust.

Max also made the coffee that’s recently exploded all over the internet…Dalgona coffee. He can now confirm it’s actually super easy to make, and also looks really pretty. “I need that kind of beauty in my life right now,” he says.

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.”

Our co-founder Merrill Stubbs made these Dry-Rubbed Chicken Wings With Barbecue Sauce. Because of the overnight dry-brine and -rub, the wings get thoroughly seasoned inside-out, and might not even—gasp—need sauce.

Merrill also made Sam Sifton’s Middle School Tacos, simply, deliciously topped with grated cheese, salsa, and sour cream. Happen to have half a head of cauliflower in your crisper? Go the big-little route with Hard Shell Cauliflower Tacos.

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Do we happen to have the recipe for the best pan-roasted potatoes? Yes, yes, and yes. And all it takes is potatoes, olive oil, and salt. Oh, and plenty of patience and restraint—no peeking while it’s getting done. Merrill managed—but only just.

Merrill again with Marcella Hazan’s Tomato Sauce With Onion & Butter

Amanda also made Mark Bittman’s Stuck Pot Rice With Yogurt and Spices with her daughter, Addison. Parboiled rice gets mixed with yogurt, curry powder, and lime juice, then added back into the pan to steam until—you guessed it—stuck. The whole shebang gets flipped out—either one piece or not.

“Don’t despair because you can just fix it up anyhow,” Amanda said post-flip, feathers unruffled, breaking up the craggly, crispy bits to fold into the rice.

Amanda again—this time, whipping up a comforting pot of chicken congee.

Another weeknight workhorse from Account Manager Mollie Doherty: First Night in Florence Bucatini.

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

Amanda made one of her favorite pantry meals, Victoria Granof’s Pasta con Ceci.