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 January Recipe of the Month, 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.

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* This article was originally published here