Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead [A Cookbook]

Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead [A Cookbook]

by Amanda Hesser, Merrill Stubbs

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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.

Product Details

ISBN-13: 9780399578014
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/18/2016
Series: Food52 Works
Sold by: Random House
Format: NOOK Book
Pages: 288
Sales rank: 45,294
File size: 172 MB
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About the Author

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 Cook’s 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.

Read an Excerpt

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).” 

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.

Table of Contents

Introduction 1


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 

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 


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 

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 


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 

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 


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 

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 


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 

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 


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 

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


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 

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 


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 

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 

Rotelle all’Arrabbiata 270 
Vodka Pasta 271 
Zuni Pasta with Preserved Tuna 271

Customer Reviews

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Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead 4 out of 5 based on 0 ratings. 2 reviews.
modconspiracy More than 1 year ago
I received Food 52's A New Way To Dinner in a very timely manner just days before Thanksgiving. This book definitely has a few tips I might follow through in preparing food ahead of time if need be. The book offers 'a new way to dinner' in a methodology unique to the coauthors to fit their busy schedules. It has several convenient grocery shopping lists for a week’s meal broken into daily meal plans along with strategies and other helpful tips dealing with time management. It brings a variety of recipes from main course all the way to desserts. The target audience for this particular cookbook would be the busy working mother or a busy bachelorette who likes to eat gourmet quality meals done in a jiffy with some components prepared ahead of time during weekends. The depictions look delectable and the recipes simple to follow. Some ingredients are not what you would find in a common household. The closest specialty store happens to be about close to an hour away. I don’t mind going out of my way to grab some unique ingredients once in awhile to whip something special but I cannot see this way to dinner as sustainable for me in the long run and even more so for households who are yet to convert to wholesome eating; I’m talking about leafy greens and produce-heavy diets which in reality is actually more expensive compared to frozen heat and serve dinners or store-bought hot and ready rotisserie chicken with baked potatoes. The coauthors have recipes sectioned for seasonally appropriate preparations. It is in a refreshing format with quick and short narratives alongside their recipes. I like the photography specifically the table settings. They look inviting enough for me to wish I could teleport myself right into the setting if that were possible into Amanda’s Summer… and into Meryl’s Winter. The setting reminds me of a get-together at some French countryside. The book is well crafted with a tactile texture on the hardcover’s cream colored spine. Its pages are not glossy but in matte finish which somehow dulls the beautiful pictures a little. It has smyth sewn binding that is guaranteed to last for years to come. I am a stay at home mother of two and although things do get busy around here sometimes, I’m not busy enough to have to cook in bulk during the weekends to serve for an entire week simply because of time constraints. While I can’t see myself frequently using this book, I am pleased to have this as an addition to my cookbook collection.
Holly More than 1 year ago
A New Way To Dinner is the newest book by Food52 and a new way to maximize your time in the kitchen! With using a few ingredients that can be used in multiple uses throughout the busy workweek and a menu that is divided up into seasons, this is definitely a cookbook you can use throughout the year! Easy to read recipes with fresh ingredients for that time of year, this is most certainly a new way to dinner!! My only problem with this book is which ingredients were used for a certain time of year, I live in the middle of nowhere and I don't have access to some of the ingredients but I can see where I can improvise certain stuff to get the dish kinda like the book. I do have to admit that most of these dishes are easy to work with and I could see where that can come in handy when you are busy and don't want to cook very long especially in the hot summer time in Texas. I really like what Food52 does and they have become my favorite cookbooks to get recipes from and I really hope that they don't quit making cookbooks for a long time!! Thank You to Food52 for showing me a new way to dinner that will most certainly come in handy!! I received this book from the Publisher via NetGalley in exchange for a honest review.