Ask the person to your left and the person to your right how to make fettuccine Alfredo, and you’ll get two different (and equally passionate) responses. At least, that’ll be the case if you sit at the editorial team table at Food52. Some of us are purists, preferring a lighter version that more closely mirrors the original dish. (Fettuccine Alfredo is said to have originated in the 20th century in Rome, at a restaurant run by Italian Alfredo di Lelio. It was a riff on fettuccine al burro: warm noodles, tossed with Parmigiano-Reggiano and butter until emulsified.) Others root for creaminess at every turn. This is a fettuccine Alfredo recipe for that second group. Its sauce is thick, buttery, and sharply salty (thanks, Locatelli Pecorino!). Strictly classic fettuccine Alfredo it is not—but we can safely say you just might love it even more.

This is a riff on a spinach and oyster soup that my dad used to make for himself on Friday night after a 12-hour day at our market. He'd always bring in any leftovers for my brother and me to share the next day. I added potatoes to make it a little heartier, and swapped baby spinach leaves for the regular spinach he would use.

Melted cheese, seasoned ground beef, and taco fixings in a hot dip. Bold, layered flavors make this a hit at any gathering.

Warm, melted cheese fondue flavored with fall spices. Great with bread, apples, or vegetables—cozy, seasonal, and fun to share.

Classic meatloaf made easy in a slow cooker. Moist, flavorful, and topped with a tangy glaze. Comfort food at its finest.

Recipe excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by

I might be revealing a bit too much about what generation I'm in when I confess: I adore oat milk. Or "milk," I should say. It took me—like the rest of the tristate area—by storm, when it arrived in New York City a few years back. And then things took a turn when an Oatly shortage befell the city earlier this year. I had to take matters into my own hands.

Baked beans enhanced with brown sugar, barbecue sauce, and bacon. Sweet, smoky, and great as a side or main dish.

Most people think of okra as being slimy and stewed, but when cooked quickly over high heat, it has a delightful texture without any of the sliminess. In this recipe, the okra is grilled, then added to a pasta salad with smoked mozzarella, cherry tomatoes, and fresh basil. The pasta salad gets tossed with garlic-infused olive oil and fresh lemon juice. It's bright and acidic, yet deeply savory and very satisfying.