Title: Food52 A New Way to Dinner Pdf A Playbook of Recipes and Strategies for the Week 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.
Not exactly a beginner's cookbook, time estimates completely inaccurate, descriptions need work. **UPDATE AT BOTTOM**I read about this book on a blog and thought it was an awesome idea. My husband and I have been trying to do more prep on the weekends since the weekdays are so busy and also try to find some new things to make instead of the easy standbys. We tried out one of the winter recipes and went a little nuts and followed everything exactly the first time through figuring we could freeze whatever was leftover. We followed the grocery list (thankfully we had quite a few things on hand already)- some of which is not the easiest to find in all grocery stores. I definitely suggest if you're going to be doing any of the fish recipes, load up at Costco/Sam's otherwise it gets very pricey very quickly.Following the recipes and the weekend cooking itself. Well, this particular menu said it would take 3 hours. Ok, I figured it might be closer to 4 our first time through. No. We are both fairly adept in the kitchen and it took us both working nearly 5.5 hours. That's completely insane. All I can say is it better be good. I tasted some of the stuff (the lime ice cream is to die for) and the pork tastes pretty good. I'm skeptical about some of the other stuff.In summary, some of the things that bugged us:- Much quicker, less effort ways to accomplish the same result. For example, it would have been much easier to crockpot the Garlicky Beans and the pulled pork than just letting them sit on the stove for nearly 3 hours taking up valuable space. Heck, the green rice probably could've been accomplished the same way. Thank goodness I had an ice cream maker because checking on something in the freezer several times an hour for a few hours is just annoying. Or, here's a thought, just buy lime sherbet if neither of those ideas appeal to you.- Prepping. I think this is where a lot of our time went. It would have been really nice if there was a list on one page how everything had to be prepped without digging into the recipes. For instance, we went through a ton of limes but I only zested a squeezed a few for one recipe. When it was time for the next, I had to go back, pull everything back out, etc. (that happened on 3 or 4 separate occasions over the 5+ hours). It would have been nice to just do it all at once. Same thing happened with pretty much all the produce. For the pork, I could've had the butcher cut it and prepare it which probably would've shaved off 20 minutes. Ditto for the fish. Since I didn't feel like carrying around the whole book grocery shopping, we just took a picture of the list and went. Even a sub bullet under each one with how they'd be prepared in each recipe would be helpful and maybe even referencing the recipe. Oh, and make sure you have good kitchen knives and that they're sharp.- Descriptions. I disagree with what some other reviews say that this is good for newer/novice cooks. It most definitely is not. I'd say between the two of us, we're in the solid intermediate range of cooking skills and there were some things in the book that didn't make much sense at all and had us falling back on what we already knew to wing it. Fortunately, we've worked with most of the ingredients that were in this first round of recipes before but if you had never used shallots, serrano peppers, or poblanos then (or even know the difference between those), then this book will be a challenge. I won't even get started on what the heck they were trying to describe with the fish tents or something. If the description is long enough to be a gigantic paragraph that needs to be re-read at least 6 times- please provide a freaking picture. I still have no idea what it was supposed to look like and gave up and did it my own way.- Time. I don't know where the cooking times came from but everything literally took double the time the book called for. Pork stayed on for almost an additional 1.5 hours to reduce down (ahem...a crockpot could've done this). The fish had to cook waaaaaay longer than called for and by this time it was getting super late so I just finished it by lightly broiling to make a nice crust.All in all the recipes look good and have some decent ideas but cooking for 6 hours on the weekend is probably more time than I would've spent cooking prior to this. This was no exaggeration in the least. I'm willing to give it another go now that I know what to expect but sheesh, one more weekend cooking spree like this last one and I'm going to call this a failed attempt.**********UPDATE AFTER FULL WEEK************After going through the full week and adding all the time up, I think we'll just pick and choose which recipes we want and plan on doing only a couple days' worth instead of a full week. I will say, it was a huge relief to have everything planned out for that week and maybe just putting together a few ingredients for a salad (by the way, the watercress salad with the lime dressing was so simple but very fresh, bright, and delicious). I keep remaking this dressing just to have around now.Most of the recipes were good. The fish was a bit of a disaster and the way they had you place the lime slices on them when baking created a super bitter, lime rind taste that was nearly impossible to cover up. So yeah...won't do that again.It was nice to have lunches that I wasn't "meh" about or were the same boring thing. The pork tacos and pickled onions (another staple I will be keeping around) were very, very good.We will definitely keep using this cookbook but given what we learned in the first go-around, we're definitely going to adjust how we do everything and insert our own shortcuts when going the long way around is totally unnecessary.Revolutionized my dinner game I’ve long been a fan of Amanda Hesser’s writing and recipes, and this latest cookbook didn’t disappoint. If you’re an aspiring foodie who enjoys cooking seasonally and aren’t daunted by the idea of spending a couple hours of your weekend cooking meals for the week ahead, you will love this book. I’d been in a food rut since the birth of my baby, and I wondered if I’d ever have the time to cook the kinds of adventurous meals I’d enjoyed making before. Amanda Hesser and co-author Merrill Stubbs showed me the way! By cooking 1-2 main dishes ahead of time and combining them with different components to create a variety of meals, you can make the most of your time and ingredients throughout the week. I appreciate that dessert is always a part of the menu, and that several options are given for simplifying your weekly meal plan if you find yourself short on prep time. Thank you for helping this foodie and new mom find joy and confidence in the kitchen again!
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