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

ISBN-13: 9780399578007 / Angielski / Twarda / 2016 / 288 str.

Amanda Hesser; Merrill Stubbs

Opis

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.

Recenzje

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

Spis treści

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 Brais

O autorze

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.