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.
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–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
MERRILL’S SUMMER
THE WEEK AHEAD 113
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
THE WEEK AHEAD 129
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
MERRILL’S FALL
THE WEEK AHEAD 145
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
THE WEEK AHEAD 159
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
AMANDA’S FALL
THE WEEK AHEAD 177
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
THE WEEK AHEAD 193
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
AMANDA’S WINTER
THE WEEK AHEAD 209
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
THE WEEK AHEAD 223
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
MERRILL’S WINTER
THE WEEK AHEAD 241
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
THE WEEK AHEAD 257
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
TAD’S FRIDAY NIGHT PASTAS 270
Rotelle all’Arrabbiata 270
Vodka Pasta 271
Zuni Pasta with Preserved Tuna 271
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.
“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
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