Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs

Search this book for Recipes »
    • Categories: Salads; Main course; Spring
    • Ingredients: goat cheese; crème fraîche; preserved lemons; lemons; honey; sugar snap peas; asparagus; pea shoots; basil; chives; ground lamb; harissa paste; tomato paste; garlic; fresh ginger; coriander seeds; cumin seeds; aniseed; ground cinnamon; turmeric; ground cayenne pepper; pea greens
    • Categories: Sauces, general; Dips, spreads & salsas; Spring; Vegetarian
    • Ingredients: goat cheese; crème fraîche; preserved lemons
    • Accompaniments: Jonathan's roasted asparagus
    • Categories: Dressings & marinades; Spring; Vegetarian
    • Ingredients: lemons; honey
    • Categories: Salads; Lunch; Side dish; Spring; Vegetarian
    • Ingredients: sugar snap peas; asparagus; ricotta cheese; toasted almonds; lemons; honey
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    • Categories: Pasta, doughs & sauces; Main course; Spring
    • Ingredients: ground lamb; harissa paste; tomato paste; garlic; fresh ginger; coriander seeds; cumin seeds; aniseed; ground cayenne pepper; turmeric; ground cinnamon; orecchiette pasta; ramps
    • Categories: Sandwiches & burgers; Lunch; Main course; Spring
    • Ingredients: ground lamb; harissa paste; tomato paste; garlic; fresh ginger; coriander seeds; cumin seeds; aniseed; ground cayenne pepper; turmeric; ground cinnamon; green olives; baguette bread; goat cheese; pea shoots
    • Categories: Dips, spreads & salsas; Quick / easy; Cooking ahead; Spring; Vegetarian
    • Ingredients: ramps; butter
    • Accompaniments: How to bake a potato
    • Categories: Egg dishes; Breakfast / brunch; Main course; Spring; Vegetarian
    • Ingredients: ramps; butter; lemons; Parmesan cheese; eggs
    • Accompaniments: Ricotta toasts
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  • Crispy crunchy oatmeal cookies
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Spring
    • Ingredients: all-purpose flour; ground cinnamon; butter; sugar; old-fashioned oats
  • Cream biscuits
    • Categories: Bread & rolls, savory; Quick / easy; Cooking ahead; Spring; American
    • Ingredients: all-purpose flour; heavy cream
    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Lunch; Main course; Spring; Italian; American; Vegetarian
    • Ingredients: all-purpose flour; heavy cream; pickled peppers; yellow onions; peas; baby greens; eggs; Fontina cheese; marjoram; chives; ricotta cheese; lemons; mayonnaise; herbs of your choice
    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Main course; Spring; Italian; Vegetarian
    • Ingredients: eggs; peas; baby spring greens; ricotta cheese; yellow onions; marjoram; Fontina cheese; chives
    • Accompaniments: Lamb merguez
    • Categories: Dressings & marinades; Quick / easy; Vegan; Vegetarian
    • Ingredients: red wine vinegar; sherry vinegar; olive oil
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    • Categories: Dips, spreads & salsas; Sauces, general; Spring; Vegetarian
    • Ingredients: lemons; mayonnaise; herbs of your choice
    • Categories: Cakes, small; Afternoon tea; Dessert; Spring
    • Ingredients: rhubarb; turbinado sugar; rosé wine; navel oranges; heavy cream; crème fraîche; all-purpose flour
    • Categories: Quick / easy; Snacks; Breakfast / brunch; Dessert; Spring
    • Ingredients: baguette bread; dark chocolate
    • Categories: Dressings & marinades; Spring
    • Ingredients: garlic; sherry vinegar; egg yolks; anchovies
    • Accompaniments: Jonathan's roasted asparagus
    • Categories: Salads; Lunch; Main course; Spring
    • Ingredients: lettuce; avocados; cooked bacon; Meyer lemons; garlic; sherry vinegar; egg yolks; anchovies; all-purpose flour; panko breadcrumbs; Parmesan cheese; oregano; eggs; chicken thighs; potatoes; yellow onions; woody herbs
  • Chicken fingers
    • Categories: Sandwiches & burgers; Sauces, general; Lunch; Main course; Spring
    • Ingredients: all-purpose flour; panko breadcrumbs; Parmesan cheese; oregano; eggs; chicken thighs; mayonnaise; tomato ketchup; hot sauce; rolls; pickles; greens of your choice

Notes about this book

  • barbgang on December 03, 2016

    I'm very happy with this book so far. We are a household of two with a variety of commitments in the evening. Having most meals ready means that even if one of us arrives home late or has to leave home early we can still have a delicious meal. I have tried several recipes more than once with success. We particularly like the roasted applesauce and pan-roasted chicken. My husband, the clean-up man, appreciates the lack of dirty dishes once the weekly cooking is done. My one reservation is the amount of oil used.

Notes about Recipes in this book

  • Strawberry rosé spritzer

    • DKennedy on September 26, 2019

      This is delicious!

  • Farro salad with roasted mushrooms and Parmesan

    • DKennedy on September 26, 2019

      Makes way too much farro but the flavors are very nice. Added truffle salt.

    • ginger2212 on July 24, 2022

      This is pretty good but lacks a punch. Maybe some red pepper flakes? Love the other commenter mentioning truffle salt. I also think the flavors from the garlic scape pesto enhanced this as well.

  • Pickled onions

    • TippyCanoe on June 19, 2018

      A very good quick pickle--I have continuously kept this in rotation since I bought the book: have used for a variety of reasons, but particularly delicious in shrimp tacos and merguez sausage sandwiches. I used brown sugar when I ran out of white. Still good, but I prefer white.

  • Merguez sandwich with pea shoots, goat cheese, and green olives

    • TippyCanoe on June 19, 2018

      I riffed off of this recipe using what I had: butcher-bought merguez (I live in Spain where it is readily available and delicious), pickled red onions (from this book), sriracha mayonaise (squirt of sriracha in the mayo), arugula, and goat cheese. Yum!

  • Strawberry shakes with honey and yogurt

    • TrishaCP on April 10, 2018

      Really simple and really delicious. I reduced the amount of honey because my strawberries were already pretty sweet.

  • Overnight roast pork

    • meggan on October 28, 2016

      Made this as part of the weeklong strategic menu. This was amazing and so easy as cooked overnight! Served with spicy cauliflower and salad, it was a great fall dinner with enough left over for sandwiches.

    • Jviney on September 26, 2021

      This was a fun recipe. The house smelled incredible when I woke up in the morning and I shredded the pork for tacos/nachos that night. It did fall apart and our guests just kept going back for more. The morning after the party my husband said, “please make that pork again; it was SO GOOD.”

  • Spicy roasted cauliflower

    • meggan on November 21, 2016

      We liked this but, then again, we like spicy roasted anything. As part of the week long dinner strategy, we found this was not enough to stretch out into other recipes and the rest of the week and we are only two adults and one toddler.

    • DFarnham on February 21, 2021

      Made this recipe a number of times. Really tasty and easy.

  • Green sauce

    • meggan on November 21, 2016

      I thought this was pretty good but my husband didn't like to due to the anchovies. It makes a ton even after using it for the week so I am going to have freeze it in cubes and then sneak it into things when my husband isn't looking.

  • Creamed kale

    • meggan on November 21, 2016

      This creamed kale was more like chopped kale. I had to triple the amount of cream to get the moisture described in the recipe. Even though I removed the stems and veins, I think fall kale is not ideal for this recipe - too tough. Maybe use in the spring or with spinach instead.

    • Mrsbskid on December 08, 2021

      We love this creamed kale. It's great for a quick breakfast over good toast.

  • Stuck-pot rice

    • meggan on November 21, 2016

      I love this technique - will definitely use again.

  • Turbo jook with baby mustard greens

    • meggan on December 01, 2016

      Made this as part of week-long menu number 3 from this book. It was good the first night with all the toppings but we found the rice didn't taste great after reheating for other combos.

  • Oxtail stew

    • meggan on December 01, 2016

      Made this as part of the week-long menu. I had to use short ribs instead of oxtails which are not readily available here. I didn't skim the fat and that was a mistake making for a greasy meal that we didn't really want to eat again after the first night.

  • Creamy butternut squash soup with sherry

    • meggan on December 13, 2016

      Delicious - we used butternut and acorn. We also used greek yogurt instead of cream and added a little vadouvan.

  • Braised chickpeas with celery

    • meggan on November 21, 2016

      I made this as part of the week-long meal plan and I would have to say it was pretty boring tasting. We just ended up with a lot of leftovers we had to throw away. Even in its other recipe permutations, it needs a serious flavor boost.

  • Butternut squash puree

    • barbgang on December 03, 2016

      Delicious and easy. It uses a great deal of olive oil and a small amount of cream. The oil adds to the taste but makes it too high-calorie to eat often.

  • Chicken salad with fennel and smoked almonds

    • barbgang on December 03, 2016

      A delicious and easy way to use leftovers. I used the vinaigrette all week.

  • Cream of roasted tomato soup

    • barbgang on December 03, 2016

      Because I made this in November, I substituted Food Lab's 15-minute Pantry Tomato Soup, easy and excellent.

    • Frogcake on August 21, 2017

      I adore making this soup around this time of year when there is an abundance of tomatoes. I always add a pinch of sugar, which seems to intensify the tomato taste. Lovely with the herb oil and freshly baked bread.

  • Barley salad with persimmon, onion confit, and sheep's milk cheese

    • barbgang on December 03, 2016

      I had problems with this recipe. I could find only hachiya persimmons which had a bitter after-taste even when almost mushy. I substituted red-skinned pears. Also, barley like oatmeal, looks unappatizingly gray when cooked. The fruit and greens did not camouflage this. Even so, many of the guests at Thanksgiving had seconds. I think It's worth trying again with a different grain

  • Baked pasta with sausage ragù

    • Rachaelsb on May 23, 2020

      Delicious dinner! Pure comfort food-nothing complex here at all-just great full flavor; the kind of food that is hard to stop eating!!

    • averythingcooks on January 21, 2018

      I had a container of meat sauce in the freezer with the perfect amount to make 1/2 of this recipe. Mixing everything together (rather than sprinkling a thick layer of mozzarella on top ) was a nice change. I did add lots fresh basil to my thawed sauce to use some up. However I lost my nerve twice. I could not bring myself to cook my dried pasta (penne) for only 3 minutes (so I went for around 2 or 3 shy of done) AND my oven is not a great performer (but it is a great smoker!) at 500 degrees (so I went with 425 until hot and bubbly). A shower of Parmesan on top and dinner was delicious!

    • ChelseaP on May 21, 2021

      Total comfort food.

  • Gnocchi with brown butter, sage, shaved Brussels sprouts, and pine nuts

    • Rachaelsb on November 06, 2020

      Unexpectedly delicious!! Gnocchi (and I’m not a big fan) were light and satisfying and great addition with Shaved Brussels sprouts. Will definitely make again.

  • Garlicky greens

    • Rachaelsb on October 31, 2020

      Great technique for making spinach. Never got to mushy and great flavor:-)

  • Red wine beef stew with parsnips and carrots

    • Rachaelsb on March 13, 2018

      Perfect, perfect beef stew especially on a cold winter night. The flavor is a perfect explosion of comfort and richness.

    • averythingcooks on May 20, 2021

      This is a really good stew. I cut it back to 1/3 (for 1 lb of beef), made it in the morning & reheated on the stove for dinner. There was no need to thicken the broth as instructed - it was rich & flavourful without that step. As I like to up the veg whenever I can, I also added frozen butternut squash cubes and then frozen peas & roasted peppers just as I was reheating it. Also, as I needed only 1/3 cup of canned tomatoes, I chopped up a handful of grape tomatoes and added a shot of tomato paste. Served over a bed of smashed potatoes, this was a real winner.

  • Sour cream mashed potatoes and parsnips

    • Rachaelsb on October 31, 2020

      These were delicious!!!! Parsnips were yum. I used an immersion blender so made for very smooth and creamy mash.

  • Lemony pasta with asparagus

    • Frogcake on June 13, 2017

      I've tried similar recipes for lemony pasta but I really like this one using the rind of two lemons -and I scraped the rind of two GIANT lemons! I used chopped baby bok Choy in place of asparagus (prefer asparagus but had none) and my son doesn't eat Parmesan cheese (smells too much like sweaty socks) so I made crispy garlicky panko breadcrumbs. No complaints from anyone.

    • vezzettj on July 23, 2020

      I've made this several times using various vegetables (CSA box) and various pasta shapes, usually halving the recipe. Some seasonal veggie variations are listed with this entry.

  • Crispy crunchy oatmeal cookies

    • Frogcake on September 23, 2017

      A great, simple cookie recipe! I made a triple batch for an event at work. Everyone loved them! You can fancy them up with all kinds of stuff -flax seeds, nuts, chocolate chips, dried fruit -but when you are trying to reach a compromise to please everyone, less is more.

    • averythingcooks on August 26, 2020

      These are delicious! Mine always seem much thinner than those pictured but they are beautifully crisp. I did add a 1/4 cup of skor bits (to a 1/2 recipe) this time and they added a lovely hit of extra flavour.

  • Roasted zucchini with chile and mint

    • Frogcake on August 21, 2017

      A simple, delicious way to roast zucchini. While the chile mint dressing is wonderful, you can use any vinegrette-style dressing you have in your fridge. Especially yummy with Dijon-based dressings.

  • Pan-roasted chicken

    • rachelino on October 12, 2020

      Great method for cooking chicken that ends up juicy, flavorful and with crisp skin to boot -- all with very little hands-on cooking time. You need to plan ahead a bit by putting the chicken pieces in the fridge to dry out for a while, but you are rewarded with a nice sear on the skin. My only nitpick is the amount of oil in the recipe. I tend to veer toward pressure cooking or baking for this reason.

  • Applesauce cake with caramel icing

    • rachelino on October 12, 2020

      Fantastic fall apple cake with a perfect balance of spices (cinnamon, allspice and ginger). I've made it several times and it is always well-received, in both full-sized and mini bundt pans. One thing is that the glaze always seems a bit thin and I end up needing to add more powdered sugar to get the thick drips I am going for. Merrill says this is the recipe she is proudest of, and I can see why!

    • Jviney on February 11, 2019

      This is good! A nice mild spice cake, and the frosting is excellent. It was nice to keep it on the counter to enjoy with the menu through the week.

  • Rotelle all'arrabbiata

    • vezzettj on July 23, 2020

      Blended this with the Summer Evening Pasta in that I added summer squash (only had one, in 1/4 moons) and bell pepper (~2, large diced) with a ~jalapeno (similar pepper, small diced). Sauteed the veggies in the bacon grease. Forgot the olive oil at the end but did add a splash of cream. So very good!

  • Broccoli, lemon, and Parmesan soup

    • averythingcooks on August 21, 2022

      A companion note to where I started...I set out to make a Michael Smith (Chef at Home) pure broccoli soup…and it did deliver on its promise of simple broccoli flavour BUT we both agreed that we would be more likely to reach for it if it had more ….something. I remembered this recipe and so came here to add lemon juice and grated parm and we really do like this version better.

  • Couscous salad with zucchini, pistachios, and feta

    • sosayi on August 16, 2022

      Loved this make ahead salad. I was out of preserved lemon (added extra lemon juice and zest), and it was still delicious. Went well with the tuna, as suggest, but not necessary. Great way to use up zucchini, adds a nice textural crunch when added raw.

    • Jviney on August 20, 2022

      We really enjoyed this salad, and I love that it keeps for a few days. I served it with Ina Garten’s Garlic and Herb Roast Shrimp, and chopped up the leftover shrimp and added it for leftovers. I didn’t have preserved lemon and it would have probably contributed a stronger flavor, but it was great as is.

  • Ricotta gnocchi

    • Mrsbskid on December 08, 2021

      This is a highly requested recipe in my family. It's easy and quick once you have it in the freezer. I triple the recipe.

  • Quick tomato sauce

    • Mrsbskid on December 08, 2021

      This is a family favorite. A riff on Marcella Hazan's tomato and onion sauce

  • Smoked paprika mayonnaise

    • Mrsbskid on December 08, 2021

      This is amazing on Fried Green Tomatoes

  • Rosy chicken

    • Jviney on February 12, 2019

      This was a nice, easy dish for a weeknight meal. Served with the Chile mint zucchini and fried polenta, it was really good. Chicken was moist and flavorful with crispy skin.

  • Radish and hummus tartine

    • ginger2212 on July 24, 2022

      Not really a recipe but such a lovely reminder of a simple, summery lunch. Used really good sourdough and spicy hummus from TJ's.

  • Grilled shrimp with arugula and garlic scape pesto

    • ginger2212 on July 24, 2022

      Very good and refreshing. Lovely marinade for shrimp.

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Reviews about this book

  • Simply Recipes

    I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time.

    Full review
  • Food52

    Okay, yes, our bosses wrote this book, but all of us who've cooked from it are better cooks because of it. The recipes are straightforward...

    Full review
  • Real Baking with Rose Levy Beranbaum

    The subtitle says it all: "A playbook of recipes and strategies for the week ahead."

    Full review
  • Food52

    The biggest, most fabulous treat of the book is having seven whole days planned, grocery list included, for you.

    Full review
  • Food52

    The plans are heavily loaded to batch cooking at the start of the week, with some small tasks later on.

    Full review
  • Food52

    ...immediately grabbed me with a whole collection of weekly menus that combined Things I Want to Eat with Things I Want to Try...

    Full review
  • Food52

    Perhaps the best and most useful way this book influenced my kitchen life is in the way Amanda and Merrill helped me see leftovers in a new light.

    Full review
  • ISBN 10 0399578005
  • ISBN 13 9780399578007
  • Linked ISBNs
  • Published Oct 18 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Food52 Works

Publishers Text

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 New Way to Dinner teaches readers how to maximize (and enjoy) time in the kitchen. Food52 founders Amanda Hesser and Merrill Stubbs start with flexible base dishes made on the weekend, which are then used in multiple ways for quick weekday meals—just as they cook for themselves and their families. Each author gives menus for every season of the year, providing dependable recipes and clever tips and strategies that yield delicious results. A New Way to Dinner lays out the building blocks of modern meal planning, encouraging readers to be creative, confident, and resourceful in the kitchen all year-round.

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