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Food52 A New Way to Dinner

A Playbook of Recipes and Strategies for the Week Ahead [A Cookbook]

Part of Food52 Works

Author Amanda Hesser, Merrill Stubbs

Hardcover

$35.00 US

Clarkson Potter/Ten Speed | Ten Speed Press

8.2"W x 10.3"H x 1.3"D | 47 oz | 10 per carton

On sale Oct 18, 2016 | 288 Pages | 9780399578007

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A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead.

Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night.

Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad.

Amanda and Merrill’s 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 for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge. These building blocks form A New Way to Dinner, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.

“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.”
—Nigela 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

Amanda Hesser, co-founder and CEO of Food52, is the author of the award-winning The Essential New York Times Cookbook, Cooking for Mr. Latte, and The Cook and the Gardener, as well as the editor of the essay collection Eat, Memory. She lives in Brooklyn with her husband, Tad Friend, and their two children. View titles by Amanda Hesser

Merrill Stubbs View titles by Merrill Stubbs

Rosy Chicken

This dish was inspired by a recipe from Jamie Oliver for slow-roasted chicken legs with garlic, tomatoes, and chopped chiles. After devouring his version, I considered the thought that it might be even better with a sauce to spoon over rice or drag hunks of bread through. A rummage in the fridge unearthed a half-empty bottle of rosé from the night before, so I added a slosh or two. The garlic and tomatoes melted into the wine in the oven, and voilà, I had a fragrant pink sauce for my chicken.

Wine Trade If you don’t have rosé, use a dry, fruity white wine instead. No one will know the difference. And if you open a bottle to make the dish, why not serve the rest of it with dinner?

A Rosé Dessert from Amanda “A good use of leftover rosé is to simmer it with sugar (4 parts rosé to 3 parts sugar) to make a syrup. Poach peaches or pears in the rosé syrup with a handful of fresh basil (which you already have on hand for the sausage ragù).”

SERVES 4 FOR 2 DINNERS
4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 large cloves garlic, finely chopped
2 large tomatoes (about 12 ounces), chopped
2 cups (300g) cherry tomatoes
3 thyme sprigs
1/2 teaspoon red pepper flakes
10 fresh basil leaves, chopped
2⁄3 cup (160ml) dry, fruity rosé
Rice, Oven- Roasted Polenta, or crusty bread for serving

1. Heat the oven to 375°F (190°C). Pat the chicken dry with paper towels and season with salt and pepper.

2. Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they’ll fit.

3. Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything.

4. Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour.

5. If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning.

6. Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days.

7. The day of: Reheat the chicken in the pan in a 250°F (120°C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread.

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