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Food52 A New Way to Dinner

  • Hardcover $35.00

    Oct 18, 2016 | 288 Pages

  • Ebook $18.99

    Oct 18, 2016 | 288 Pages

Product Details

Praise

“A gift for the time-harried, food-particular cook: a shopping and cooking plan for meals that can be prepared in advance to carry you deliciously through the week. It’s not only the recipes that are inspiring, but also the organizing rambunctiousness and confidence-embuing enthusiasm of the authors. Rich in ideas and hand-holding pointers, this is a book that makes itself immediately indispensable.”
—NIGELLA LAWSON

“I want to hug this book! It’s like one long pep talk from your best friends who know everything about good food and always keep their cool in the kitchen. Amanda and Merrill guide you through the process of making beautiful home-cooked dinners—from menu planning to grocery shopping to reheating leftovers. They make an intimidating challenge (orchestrating five meals, plus brown-bag lunches, for a week) seem not only doable but also somehow even serene. I’m so inspired by this book—it’s a treasure trove of Amanda and Merrill’s genius.”
—JOANNA GODDARD, founder of A Cup of Jo

“It occurred to me that the book had a certain Marie Kondo quality to it: the life-changing magic of planning your week.”
— New York Times

Best Cookbooks of Fall 2016
— New York Times 

Best Cookbooks of Fall 2016
— WSJ Magazine  

Favorite Cookbooks of Fall 2016
— Los Angeles Times

“Hesser and Stubbs are steeped in practical home cooking, both professionally and personally, and they know what they’re talking about.”
— New York Times

“Food52 co-founders Amanda Hesser and Merrill Stubbs have hit upon a brilliant idea: Just because weekdays are frantic affairs, doesn’t mean weeknight dinners have to be. It’s a rescue plan that involves weekend cooking and then weeknight repurposing. Planned leftovers. It’s genius.” 
San Jose Mercury News

“You will forget all about GrubHub as soon as you delve into this photo-driven book that divides the chapters by base dishes, to be made over the weekend, with a foolproof formula of how to stretch them over the week in a variety of innovative ways. With grocery lists and timelines to accompany each week, cooking ahead has never been easier or more delicious.”
— Nylon 

“It’s a self-help book masquerading as a cookbook, through which Amanda Hesser and Merrill Stubbs, the multitalented and very successful entrepreneurs behind the Food52 recipe repository and lifestyle website, try to help you live a better life.”
— Lucky Peach

“. . .  will keep you cooking smartly and happily.”
— Los Angeles Times

“An excellent concept, well-executed. Brava!”
— The Kitchn

“From the founders of one of our favorite food websites, this is a meal-planning book that feels far more modern and sophisticated than the usual meal planners.” 
The Record 

“Divided by season and by the authors, it’s a beautiful book with food you want to eat. The seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks.”
— Chowhound

Table Of Contents

Contents 
Introduction 1

MERRILL’S SPRING 

THE WEEK AHEAD 11 
lamb merguez, asparagus, sugar snap peas and pea shoots, ramps, preserved lemon, ricotta, oatmeal cookies 
Sugar Snap, Asparagus, and Pea Shoot Salad with Preserved Lemon Cream and Merguez 14 
Jonathan’s Roasted Asparagus 15 
Green Salad with Sugar Snaps, Roasted Asparagus, Ricotta, and Toasted Almonds 15 
Lamb Merguez 16 
Orecchiette with Merguez and Ramps 19 
Merguez Sandwich with Pea Shoots, Goat Cheese, and Green Olives 19 
Ramp Butter 20 
Green Eggs 20 
Ricotta Toasts 20 
Crispy Crunchy Oatmeal Cookies 23 

THE WEEK AHEAD 25 
roasted char, spring frittata, peas, escarole, asparagus, baked potatoes, herb mayonnaise, simple vinaigrette, rhubarb, biscuits 
Cream Biscuits 28 
Frittata on a Biscuit with Herbed Mayonnaise and Hot Peppers 28 
Frittata with Peas, Spring Greens, and Ricotta 31 
The Best Red Wine Vinaigrette 31 
Oven–Roasted Char with Herbed Mayonnaise 32 
Rhubarb Shortcakes 35 
Chocolate Toasts 35 

AMANDA’S SPRING 

THE WEEK AHEAD 39 
chicken fingers, potatoes, asparagus, garlic, lemon, rhubarb 
Roberta’s Roasted Garlic Dressing 42 
Sliced Chicken, Avocado, and Lemon Salad 42 
Chicken Fingers 45 
Chicken Finger Sandwich with Pickles and Special Sauce 45 
Brandade 46 
Brandade Pancakes 46 
Lemony Pasta with Asparagus 49 
Creamy Cow’s Milk Cheese with Crackers and Asparagus Salad 49 
Asparagus and Avocado Salad with Shaved Parmesan 49 
Tad’s Roasted Potatoes 50 
Spring Vegetable Jumble 50 
Rhubarb Galette 53 
Roasted Rhubarb with Clementines and Cardamom 53 

THE WEEK AHEAD 55 
flank steak, wheat berries, baby turnips, garlic scapes, charmoula, preserved lemon, schlumpf 
Asparagus Revueltos 58 
Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing 61 
Spring Vegetables with Salt or Garlic Scape Ricotta 61 
Chicken Cutlets with Charmoula and Preserved Lemon 62 
Steak and Charmoula on a Kaiser Roll 62 
Garlic Scape Pesto Quesadillas 65 
Schlumpf 66 
Chocolate Ice Cream with Toasted Brioche Crumbs, Almonds, and Salt 66 

AMANDA’S SUMMER 

THE WEEK AHEAD 71 
fish tacos, jasmine rice, blistered tomatoes, pickled onions, spicy peaches, blueberries 
Limeade with Basil 75 
Blistered Cherry Tomatoes 76 
Jasmine Rice Salad with Blistered Tomatoes, Tuna, Olives, and Capers 76 
Blistered Cherry Tomato Sandwich 76 
Spicy Peach Salad 79 
Spicy Peaches Wrapped in Prosciutto 79 
Thai Steak Salad 80 
Steak and Avocado Salad with Crisp Rice and Cashews 82 
Thai Steak Sandwich with Avocado, Cilantro, and Pickled Onions 82 
Steak Sandwich with Pickled Onions, Blistered Tomatoes, and Spicy Greens 82 
Fail Then No-Fail Jasmine Rice 83 
Low-Maintenance Fish Tacos 85 
Pickled Onions 86 
Penne with Blistered Cherry Tomatoes and Corn 88 
Blueberry Ice 91 

THE WEEK AHEAD 93 
oil-poached tuna, couscous, romesco, braised peppers, brown butter, plums 
Grilled Squid Salad with Lemon, Capers, and Couscous 96 
Smoked Paprika Mayonnaise on Grilled Bread 96 
Couscous Salad with Zucchini, Pistachios, and Feta 99 
Brown Butter Tomatoes 99 
Couscous Salad with Zucchini, Pistachios, and Poached Tuna 99 
Poached Tuna 100 
Tuna Salad Sandwich with Hacked Romesco 100 
Olive Oil–Braised Peppers 103 
Tuna Salad with Peppers and Smoked Paprika Mayonnaise 103 
Summer Evening Pasta 104 
Grilled Pork Chops with Hacked Romesco 107 
Eggs with Romesco 107 
Plum Tart 109 

MERRILL’S SUMMER 

THE WEEK AHEAD 113 
steak, grilled shrimp, farro, mushrooms, arugula, garlic scape pesto, radishes, strawberries, meringues 
Strawberry Rosé Spritzer 116 
Strawberry Shakes with Yogurt and Honey 116 
Farro Salad with Roasted Mushrooms and Parmesan 119 
Steak with Arugula, Lemon, and Parmesan 120 
Grain Bowls with Chopped Steak 121 
Lime Sriracha Butter 121 
Avocado and Radish Tartine with Lime Sriracha Butter 121 
Radish and Hummus Tartine 121 
Grilled Shrimp with Arugula and Garlic Scape Pesto 123 
Farro Salad with Shrimp, Radishes, and Pesto 124 
Pesto Toasts 124 
Pasta with Pesto and Tuna 124 
Avocado Toasts with Pesto, Crispy Bacon, and Poached Eggs 124 
Eton Mess 126 

THE WEEK AHEAD 129 
crab, meatballs, pasta, tomatoes, zucchini, green beans, avocado, basil, watermelon, peaches, black raspberry ice cream 
Watermelonade 133 
Crab and Avocado Salad 134 
Crab Toasties 134 
Blistered Tomato, Avocado, and Crab Tartine with Capers 134 
Meatballs with Tomato and Zucchini 136 
Meatball Sandwiches with Fresh Mozzarella and Basil 136 
Quick Tomato Sauce 137 
Boiled Green Beans 137 
Pasta with Garlic, Tomatoes, Basil, and Brie 138 
My Favorite Tomato Sandwich 138 
Black Raspberry Chocolate Chip Ice Cream 141 

MERRILL’S FALL 

THE WEEK AHEAD 145 
sausage ragù, chicken, zucchini, sweet potatoes, pasta, apples 
Rosy Chicken 148 
Roasted Zucchini with Chile and Mint 151 
Warm Chicken Salad 152 
Boiled Potatoes 152 
Baked Pasta with Sausage Ragù 155 
Baked Sweet Potato with Sausage Ragù 155 
Applesauce Cake with Caramel Icing 156 
Roasted Applesauce 156 
Apple Fool 156 

THE WEEK AHEAD 159 
pork, chickpeas, cauliflower, broccoli, barley, onion confit, persimmons, pound cake 
Broccoli, Lemon, and Parmesan Soup 162 
Overnight Roast Pork 165 
Barley Salad with Persimmon, Onion Confit, and Sheep’s Milk Cheese 166 
Onion Confit Vinaigrette 166 
Spicy Roasted Cauliflower 169 
Bucatini with Cauliflower, Pecorino, Chile, and Bread Crumbs 169 
Escarole, Roasted Cauliflower, and Chickpeas with Onion Confit Vinaigrette 169 
Braised Chickpeas with Celery 170 
Brown Sugar Pound Cake with Crème Fraîche Whipped Cream 173 

AMANDA’S FALL 

THE WEEK AHEAD 177 
short ribs, penne, braised fennel, last tomatoes, plums, chocolate 
Cream of Roasted Tomato Soup 181 
My Mom’s Grilled Cheese with Bacon 182 
Egg Salad 182 
Pan-Roasted Chicken 184 
Chicken Salad with Fennel and Smoked Almonds 185 
Braised Fennel 185 
Chicken Salad Sandwich on Brioche 185 
Fennel Salad and Soppressata 185 
Beef Short Ribs in Red Wine 187 
Butternut Squash Puree 188 
Chocolate Olive Oil Cake 191 
Mint Ice Cream with Toasted Cake and Whipped Cream 191 
Plums and Frothy Cinnamon Cream 191 

THE WEEK AHEAD 193 
lamb, ricotta gnocchi, creamed kale, green sauce, horseradish, vanilla spice 
Lamb Blade Chops 196 
Roasted Brussels Sprouts 196 
Shaved Brussels Sprouts Salad with Pine Nuts and Raisins 196 
All-in-One Lamb Salad with Horseradish, Watercress, and Celery 198 
Creamy Mustard Vinaigrette 198 
Green Sauce 198 
Lamb Sandwich with Kale and Green Sauce 198 
Creamed Kale 199 
Gnocchi with Creamed Kale 199 
Ricotta Gnocchi 200 
Gnocchi with Brown Butter, Sage, Shaved Brussels Sprouts, and Pine Nuts 200 
Stuck-Pot Rice 203 
Stuck-Pot Rice, Creamed Kale, and Fried Egg 203 
Chewy Vanilla Spice Cookies with Chocolate Chunks (Vegan, Too!) 204

AMANDA’S WINTER 

THE WEEK AHEAD 209 
oxtails, rice porridge, brussels sprouts, mustard greens, coconut, hot honey 
Turbo Jook with Baby Mustard Greens 213 
Jook with a Fried Egg on Top 213 
Oxtail Stew 214 
Oxtail Hash over Toast 216 
Farro 216 
Farro with Mustard Greens, Almonds, Currants, and Shaved Cheese 217 
Mustard Greens Salad with Ham and Butter Sandwich 217 
Brussels Sprouts Salad with Anchovy Dressing 219 
Farro and Brussels Sprouts Salad 219 
Brussels Sprouts Salad with Anchovy Dressing and Hard-Boiled Egg plus Greek Yogurt 219 
Coconut Dream Bars 220 
Chocolate Ginger Ice Cream Sandwich 220 
Chocolate Ice Cream with Hot Honey and Maraschino Cherries 220 

THE WEEK AHEAD 223 
pork shoulder, bolognese, polenta, herbs, garlicky greens, blood oranges, chocolate 
Blood Orange Salad 227 
Avocado and Blood Orange Salad 227 
Luciana’s Porchetta 228 
Bolognese 231 
Crisped Potatoes 231 
Oven-Roasted Polenta 232 
Garlicky Greens 235 
Spinach Salad with Pancetta, Wheat Croutons, and Egg 235 
Porchetta, Pickled Onion, and Garlicky Greens Sandwich 235 
Chocolate Rosemary Pudding 236 
Coffee Ice Cream with Toasted Marshmallows 236 

MERRILL’S WINTER 

THE WEEK AHEAD 241 
beef stew, butternut squash, mashed potatoes, parsnips, puff pastry, chocolate, peppermint, festive cocktails 
Pinwheels with Pecorino and Horseradish 244 
Sherry Temple 245 
Shirley Temple 245 
Red Wine Beef Stew with Parsnips and Carrots 247 
Creamy Butternut Squash Soup with Sherry 248 
Sour Cream Mashed Potatoes and Parsnips 251 
Mashed Potato and Parsnip Cakes 251 
Soft Chocolate Almond Cherry Cookies 252 
Peppermint Stick Ice Cream 252 

THE WEEK AHEAD 257 
pork tacos, fish, rice, beans, soup, cabbage, chiles, ginger, grapefruit, lime ice cream 
Cabbage and Jicama Slaw 258 
Fish Baked in Foil 259 
Fish Salpicon 260 
Noodle Soup with Fish, Ginger, Cilantro, Chiles, and Lime 260 
Slow-Cooked Pork Tacos 263 
Brothy, Garlicky Beans 264 
Pasta e Fagioli 264 
Green Rice 266 
Lime Ice Cream 268 
Broiled Grapefruits with Lime 268 
Ginger Syrup 268 

TAD’S FRIDAY NIGHT PASTAS 270 
Rotelle all’Arrabbiata 270 
Vodka Pasta 271 
Zuni Pasta with Preserved Tuna 271

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