Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ah

Description: Food52 A New Way to Dinner by Amanda Hesser, Merrill Stubbs 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.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 dont 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 Merrills 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 whatevers 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes Includes more than 100 recipes from the founders of website Food52. Author Biography Amanda Hesser is the co-founder of Food52 and was previously a writer and editor at the New York Times. She wrote the award-winning books Cooking for Mr. Latte and The Cook and the Gardener. Her last book, a Times bestseller and the winner of a James Beard Award, is The Essential New York Times Cookbook. She lives in Brooklyn with her husband and twins.Merrill Stubbs is the co-founder of Food52 and has written for many food and lifestyle publications, including the New York Times. She cut her teeth in the test kitchen at Cooks Illustrated and behind the counter at Flour Bakery in Boston before she worked with Amanda Hesser on The Essential New York Times Cookbook. She lives in Brooklyn with her husband and two children. Table of Contents Contents Introduction 1MERRILLS 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 Jonathans 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 AMANDAS SPRING THE WEEK AHEAD 39 chicken fingers, potatoes, asparagus, garlic, lemon, rhubarb Robertas 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 Cows Milk Cheese with Crackers and Asparagus Salad 49 Asparagus and Avocado Salad with Shaved Parmesan 49 Tads 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 AMANDAS 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 MERRILLS 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 MERRILLS 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 Sheeps 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 AMANDAS FALL THE WEEK AHEAD 177 short ribs, penne, braised fennel, last tomatoes, plums, chocolate Cream of Roasted Tomato Soup 181 My Moms 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!) 204AMANDAS 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 Lucianas 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 MERRILLS 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 TADS FRIDAY NIGHT PASTAS 270 Rotelle allArrabbiata 270 Vodka Pasta 271 Zuni Pasta with Preserved Tuna 271 Review "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. Its 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! Its 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. Im so inspired by this book—its a treasure trove of Amanda and Merrills 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 TimesBest 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 theyre 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, doesnt mean weeknight dinners have to be. Its a rescue plan that involves weekend cooking and then weeknight repurposing. Planned leftovers. Its 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 "Its 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, its 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 Promotional 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. Review Quote "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. Its 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! Its 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. Im so inspired by this book--its a treasure trove of Amanda and Merrills 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." -- Promotional "Headline" 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. Excerpt from Book 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 dont 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 theyll 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. Details ISBN0399578005 Author Merrill Stubbs Short Title FOOD52 A NEW WAY TO DINNER Publisher Ten Speed Press Language English ISBN-10 0399578005 ISBN-13 9780399578007 Media Book Format Hardcover Residence New York, NY, US Pages 288 Year 2016 Imprint Ten Speed Press Place of Publication Berkeley CA Country of Publication United States DEWEY 641.5 Series Food52 Works UK Release Date 2016-10-18 AU Release Date 2016-10-18 NZ Release Date 2016-10-18 US Release Date 2016-10-18 Illustrations 200 PHOTOS Subtitle A Playbook of Recipes and Strategies for the Week Ahead [A Cookbook] Narrator Tom Judd Photographer Monica Lo Birth 1974 Affiliation Associate Professor of Psychiatry, Bipolar Clinic and Reseach Program, Massachusetts General Hospital Position Associate Professor of Psychiatry Qualifications PsyD Publication Date 2016-10-18 Audience General We've got this At The Nile, if you're looking for it, we've got it. 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