How many meals?

If you cook, as I do, you probably spend a fair amount of time in the kitchen. You probably also have a cookbook collection, as well as bookmarks for your favorite sites. I discovered another site to add to my list of favorites: food52.

The “52” in the title refers to the number of weeks in a year, which is related to the contests they run on the site for best recipes in different categories.

To bring together our community, we’re creating a cookbook using the best recipes from food52. We do this by hosting weekly recipe contests: we choose the finalists and post slideshows of us making the recipes; then everyone votes and the winners go into the book. The food52 community will help choose the title, cover design and photos. In 52 weeks we’ll have our first cookbook, published by HarperCollins.

On their about page, food52’s owners talk about the value to the family of cooking your own meals, as well as how it helps with sustainability. The site has everything — lots of recipes, a service (through Twitter) of answering food questions when you find yourself in a pickle (@foodpickle), videos, a store . . . and did I mention the recipes?

I discovered it because my husband pointed out some of their soups to me last week. In the past week, I have made Lentil and Sausage Stew for a Cold Winter’s Night, Smoky Minestrone with Tortellini and Parsley or Basil Pesto, and Three Onion Chowder with Parsleyed Oyster Crackers. Each recipe made plenty — enough for at least two meals for my family, although my kids thought the minestrone needed more tortellini and the lentil and sausage stew needed more sausage. Oh, and the oyster crackers? I multiplied the recipe times four, and we still ran out the second night. Excellent snack.

The recipes aren’t perfect. One called for 2 bay leaves and never said when to add them. Another said to cook something in butter — which wasn’t included in the ingredients list. However, I used the print versions to cook from; it’s possible that corrections were mentioned in comments on the actual pages.

Today, while getting ready to write this blog post, I started browsing the site again, trying to focus on breakfast recipes. Tomorrow morning, I’ll be having the Overnight Miso Porridge, and I think the Crispy Salt and Pepper French Toast is a real possibility for this weekend. Sometime, I might also try the Warm and Nutty Breakfast Couscous, although it’ll be just for me, since the rest of the family doesn’t care much for nuts. I found another couple of stews, a dessert, and — of all things — a cocktail I want to try, too.

I highly recommend this site. My only regret, as it is with many of my cookbooks, is that there are far more recipes than I will ever have time to cook. Check it out, and let me know what recipes you find especially tasty.

If you have another site you think is worth checking out for the recipes, let me know in the comments. As always, thanks for reading.

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  1. Nice site! I think I’ll link to this post of yours in the next newsletter. My mainstay recipe site, where I usually go first if I’m recipe-hunting and in a hurry, is Recipe Source. My loyalty to them goes all the way back to my dial-up modem days, when it was one of the only sites I knew that wasn’t slower than molasses on the moon. They don’t have photos or ultra-fancy layouts, which makes pages much quicker to load (even today, I only sort of have dsl, because we are some hundreds of yards past the limit in which it works well, but they let us sign up and it is at least some faster than the modem!). My newest-to-me food site that impresses me is the one I found more-or-less through Val C. that I featured in the Express that just went out, and it is brought to us by the dairy farmer’s of BC: It’s not a million-recipes site, but each and every recipe looks very special, and the Pork Tenderloin with Pan-Roasted Tomato Cream sure was wonderful. Nice post, Erin. Thanks for a new recipe site and contest possibility!

    • Glad you like it. I love sharing things that excite me!

      Hugs on the slow Internet connection. For our first six months in this house, we had dial-up, and I found it agonizing after having had excellent high-speed Internet when we were in Oberlin and DSL in Davis.

      I haven’t checked out the cream site yet; I’m not sure my waistline will forgive me if I do. On the other hand, it can’t be any worse than planning to make the Cheddar cheese biscuits with bacon jam this weekend, right?

  2. Lovely! I always enjoy new cooking sites.

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