x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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 »

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Baked pasta with sausage ragù

    • 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!

  • Applesauce cake with caramel icing

    • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

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
  • 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.


Other cookbooks by this author