/r/52weeksofcooking
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results.
2024 Official Weekly Challenge List
Historical Threads of Interest
Challenge Rules:
Image Posts Only
All posts must be a link to a picture, album, and/or video of something you prepared for the theme. Personal blog posts or similar are okay so long as they still contain said content. Recipes and/or descriptions are encouraged but not required.
Anything Goes
We'd like you to actually cook a dish each week, but any edible creation (drinks, baked goods, garde-manger displays, etc.) will count. Don't worry too much about the specifics of each week's theme, interpretations are always welcome.
No rules trolling
As per above, do not try to argue that someone else's submission "doesn't fit the theme", particularly if you're not a submitter yourself.
No "zero-effort" posts
That being said, submissions must exhibit some amount of cooking ability. Submissions that involve little or no preparation on OP's part will be removed.
Post title format = "Week X: Theme - Dish Name".
If you don't match this exactly, the bot will refuse your submission. This will be alleviated in the foreseeable future, but for now please just make the Robot Overlord happy.
Post Only Dishes Made For This Challenge
All themes are posted approximately three weeks in advance, and you can prepare your dish at any point in that time frame. Using elements you prepared ahead of time is okay. (e.g. do not post a lemon meringue pie that you happened to have made in January if a Lemon theme comes up in August. But, if you happened to have made lemon preserves in January and still have a jar in your pantry, you are welcome to use that as a component in your dish.)
Jump In At Any Point
You can join the challenge at any point in the year. There's no inherent competition here, all participants are working for their own culinary edification.
Three-Week Time Limit
Don't post anything older than 3 weeks from the current week - the idea of the challenge is to make time to cook weekly. (e.g if the current week in the sub is week 36, the oldest you can post is week 33)
Please Downvote Responsibly
Everyone is cooking at a different level here. What might look like a basic dish to you could be the poster's crowning culinary achievement. Please don't downvote someone's legitimate efforts.
Our Robot Overlord Is Cold And Unforgiving
It operates exactly to its programming, but the rest of the mods have the soft hearts of humans. Feel free to message the moderators in any instances where you feel you deserve leeway for flair counts, post removals, etc. Please be sure to include a link to the thread(s) in question.
52 Weeks of Cooking Flair System
"Consecutive" means each dish was submitted during the corresponding week, not in the three-week grace period afterwards. In other words, to receive a consecutive flair for X-weeks, you must have an unbroken streak of posts, submitted during the corresponding week, totaling X-weeks.
At this time, please message the moderators to request flair.
/r/52weeksofcooking
I love seafood, and I always gravitate towards it on every restaurant menu. The problem is, it tends to be expensive. I live not far from the coast in Devon and so there are plenty of upscale places that do a seafood platter, but for an eye watering cost. I thought I'd hit up the local fishmongers and supermarkets to create my own hot and cold platter, which consisted of:
Most of the work here was preparing the shellfish: cleaning the mussels takes a bit of time and shucking oysters is difficult and can be dangerous if you're not careful - I used a flathead screwdriver. In hindsight, I think my platter is a little overcrowded and probably could've done with one element fewer. But it was all delicious, and so much cheaper than eating this at a restaurant.
I made the Moistmaker sandwich with our thanksgiving leftovers. I’m counting it as vintage because it’s from Friends. Soaking the bread in gravy did help with the dryness!
This karaage recipe always work for us: https://cooking.nytimes.com/recipes/1019428-karaage-japanese-fried-chicken However, the gyoza and takoyaki are from Costco. 😅
A lunch time classic through the 80s and 90s. Hopefully vintage enough!
This week's dish was inspired by flipping around our small collection of my fiancé's Grandma's old community cookbooks. Funny enough, my fiancé only ever had meatloaf in his youth from his old job, and not ever made by his family!
Well using bones isn’t an option, I didn’t want to do something that “looks” like bones, and vegan bone broth was not an interesting enough idea for me, so I went in the bone health direction. Broccoli and tofu are both full of nutrients that are great for bones, so they form the bulk of this recipe, along with mushrooms, a kabocha-based sauce, okara noodles, and various aromatics and spices. Neither my taste buds nor my bones have any complaints!
About my meta: I do a lot of “volume” cooking, essentially bulking foods out to reduce their calorie density. I thought that would be cool to incorporate intentionally into these challenges. So this year, everything I make will be vegan and wheat-free, and I will aim to volumize it.
My hubby has been asking for Pot Pie (who didn’t eat those as kids back in the 70s!) so I found a Thomas Keller/Ad Hoc recipe to stretch my skills - pastry making and a béchamel sauce. Looks like my oven was a little too hot, but it still looks pretty.
Made these earlier this week and forgot to post until now! Even though it was right before thanksgiving, I was heavily craving mashed potatoes and meatballs. I remember eating Swedish meatballs as a kid at my friends house! This meal was incredibly tasty.