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Pasta With Brown-Buttered Brussels Sprouts & Other Recipes We’re Cooking This Week
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).
I stumbled upon a Thanksgiving recipe that I can’t stop thinking about: ice cream pumpkin pie (or pumpkin ice cream pie, whichever name floats your boat). It comes by way of Food52 veteran Brette Warshaw, whose newsletter What’s the Difference? you should 100% sign up for if you haven’t already.