{"product_id":"food52-a-new-way-to-dinner-isbn-9780399578007","title":"Food52 A New Way to Dinner","description":"\u003cb\u003eA smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eAmanda 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. \u003cbr\u003e\u003cbr\u003eStarting 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. \u003cbr\u003e\u003cbr\u003eAmanda 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 \u003ci\u003eA New Way to Dinner\u003c\/i\u003e, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.Contents \u003cbr\u003e Introduction 1\u003cbr\u003e\u003cbr\u003eMERRILL’S SPRING \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 11 \u003cbr\u003e \u003cb\u003elamb merguez, asparagus, sugar snap peas and pea shoots, ramps, preserved lemon, ricotta, oatmeal cookies \u003c\/b\u003e\u003cbr\u003e Sugar Snap, Asparagus, and Pea Shoot Salad with Preserved Lemon Cream and Merguez 14 \u003cbr\u003e Jonathan’s Roasted Asparagus 15 \u003cbr\u003e Green Salad with Sugar Snaps, Roasted Asparagus, Ricotta, and Toasted Almonds 15 \u003cbr\u003e Lamb Merguez 16 \u003cbr\u003e Orecchiette with Merguez and Ramps 19 \u003cbr\u003e Merguez Sandwich with Pea Shoots, Goat Cheese, and Green Olives 19 \u003cbr\u003e Ramp Butter 20 \u003cbr\u003e Green Eggs 20 \u003cbr\u003e Ricotta Toasts 20 \u003cbr\u003e Crispy Crunchy Oatmeal Cookies 23 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 25 \u003cbr\u003e \u003cb\u003eroasted char, spring frittata, peas, escarole, asparagus, baked potatoes, herb mayonnaise, simple vinaigrette, rhubarb, biscuits \u003c\/b\u003e\u003cbr\u003e Cream Biscuits 28 \u003cbr\u003e Frittata on a Biscuit with Herbed Mayonnaise and Hot Peppers 28 \u003cbr\u003e Frittata with Peas, Spring Greens, and Ricotta 31 \u003cbr\u003e The Best Red Wine Vinaigrette 31 \u003cbr\u003e Oven–Roasted Char with Herbed Mayonnaise 32 \u003cbr\u003e Rhubarb Shortcakes 35 \u003cbr\u003e Chocolate Toasts 35 \u003cbr\u003e\u003cbr\u003eAMANDA’S SPRING \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 39 \u003cbr\u003e \u003cb\u003echicken fingers, potatoes, asparagus, garlic, lemon, rhubarb \u003c\/b\u003e\u003cbr\u003e Roberta’s Roasted Garlic Dressing 42 \u003cbr\u003e Sliced Chicken, Avocado, and Lemon Salad 42 \u003cbr\u003e Chicken Fingers 45 \u003cbr\u003e Chicken Finger Sandwich with Pickles and Special Sauce 45 \u003cbr\u003e Brandade 46 \u003cbr\u003e Brandade Pancakes 46 \u003cbr\u003e Lemony Pasta with Asparagus 49 \u003cbr\u003e Creamy Cow’s Milk Cheese with Crackers and Asparagus Salad 49 \u003cbr\u003e Asparagus and Avocado Salad with Shaved Parmesan 49 \u003cbr\u003e Tad’s Roasted Potatoes 50 \u003cbr\u003e Spring Vegetable Jumble 50 \u003cbr\u003e Rhubarb Galette 53 \u003cbr\u003e Roasted Rhubarb with Clementines and Cardamom 53 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 55 \u003cbr\u003e \u003cb\u003eflank steak, wheat berries, baby turnips, garlic scapes, charmoula, preserved lemon, schlumpf \u003c\/b\u003e\u003cbr\u003e Asparagus Revueltos 58 \u003cbr\u003e Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing 61 \u003cbr\u003e Spring Vegetables with Salt or Garlic Scape Ricotta 61 \u003cbr\u003e Chicken Cutlets with Charmoula and Preserved Lemon 62 \u003cbr\u003e Steak and Charmoula on a Kaiser Roll 62 \u003cbr\u003e Garlic Scape Pesto Quesadillas 65 \u003cbr\u003e Schlumpf 66 \u003cbr\u003e Chocolate Ice Cream with Toasted Brioche Crumbs, Almonds, and Salt 66 \u003cbr\u003e\u003cbr\u003eAMANDA’S SUMMER \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 71 \u003cbr\u003e \u003cb\u003efish tacos, jasmine rice, blistered tomatoes, pickled onions, spicy peaches, blueberries \u003c\/b\u003e\u003cbr\u003e Limeade with Basil 75 \u003cbr\u003e Blistered Cherry Tomatoes 76 \u003cbr\u003e Jasmine Rice Salad with Blistered Tomatoes, Tuna, Olives, and Capers 76 \u003cbr\u003e Blistered Cherry Tomato Sandwich 76 \u003cbr\u003e Spicy Peach Salad 79 \u003cbr\u003e Spicy Peaches Wrapped in Prosciutto 79 \u003cbr\u003e Thai Steak Salad 80 \u003cbr\u003e Steak and Avocado Salad with Crisp Rice and Cashews 82 \u003cbr\u003e Thai Steak Sandwich with Avocado, Cilantro, and Pickled Onions 82 \u003cbr\u003e Steak Sandwich with Pickled Onions, Blistered Tomatoes, and Spicy Greens 82 \u003cbr\u003e Fail Then No-Fail Jasmine Rice 83 \u003cbr\u003e Low-Maintenance Fish Tacos 85 \u003cbr\u003e Pickled Onions 86 \u003cbr\u003e Penne with Blistered Cherry Tomatoes and Corn 88 \u003cbr\u003e Blueberry Ice 91 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 93 \u003cbr\u003e \u003cb\u003eoil-poached tuna, couscous, romesco, braised peppers, brown butter, plums \u003c\/b\u003e\u003cbr\u003e Grilled Squid Salad with Lemon, Capers, and Couscous 96 \u003cbr\u003e Smoked Paprika Mayonnaise on Grilled Bread 96 \u003cbr\u003e Couscous Salad with Zucchini, Pistachios, and Feta 99 \u003cbr\u003e Brown Butter Tomatoes 99 \u003cbr\u003e Couscous Salad with Zucchini, Pistachios, and Poached Tuna 99 \u003cbr\u003e Poached Tuna 100 \u003cbr\u003e Tuna Salad Sandwich with Hacked Romesco 100 \u003cbr\u003e Olive Oil–Braised Peppers 103 \u003cbr\u003e Tuna Salad with Peppers and Smoked Paprika Mayonnaise 103 \u003cbr\u003e Summer Evening Pasta 104 \u003cbr\u003e Grilled Pork Chops with Hacked Romesco 107 \u003cbr\u003e Eggs with Romesco 107 \u003cbr\u003e Plum Tart 109 \u003cbr\u003e\u003cbr\u003eMERRILL’S SUMMER \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 113 \u003cbr\u003e \u003cb\u003esteak, grilled shrimp, farro, mushrooms, arugula, garlic scape pesto, radishes, strawberries, meringues \u003c\/b\u003e\u003cbr\u003e Strawberry Rosé Spritzer 116 \u003cbr\u003e Strawberry Shakes with Yogurt and Honey 116 \u003cbr\u003e Farro Salad with Roasted Mushrooms and Parmesan 119 \u003cbr\u003e Steak with Arugula, Lemon, and Parmesan 120 \u003cbr\u003e Grain Bowls with Chopped Steak 121 \u003cbr\u003e Lime Sriracha Butter 121 \u003cbr\u003e Avocado and Radish Tartine with Lime Sriracha Butter 121 \u003cbr\u003e Radish and Hummus Tartine 121 \u003cbr\u003e Grilled Shrimp with Arugula and Garlic Scape Pesto 123 \u003cbr\u003e Farro Salad with Shrimp, Radishes, and Pesto 124 \u003cbr\u003e Pesto Toasts 124 \u003cbr\u003e Pasta with Pesto and Tuna 124 \u003cbr\u003e Avocado Toasts with Pesto, Crispy Bacon, and Poached Eggs 124 \u003cbr\u003e Eton Mess 126 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 129 \u003cbr\u003e \u003cb\u003ecrab, meatballs, pasta, tomatoes, zucchini, green beans, avocado, basil, watermelon, peaches, black raspberry ice cream \u003c\/b\u003e\u003cbr\u003e Watermelonade 133 \u003cbr\u003e Crab and Avocado Salad 134 \u003cbr\u003e Crab Toasties 134 \u003cbr\u003e Blistered Tomato, Avocado, and Crab Tartine with Capers 134 \u003cbr\u003e Meatballs with Tomato and Zucchini 136 \u003cbr\u003e Meatball Sandwiches with Fresh Mozzarella and Basil 136 \u003cbr\u003e Quick Tomato Sauce 137 \u003cbr\u003e Boiled Green Beans 137 \u003cbr\u003e Pasta with Garlic, Tomatoes, Basil, and Brie 138 \u003cbr\u003e My Favorite Tomato Sandwich 138 \u003cbr\u003e Black Raspberry Chocolate Chip Ice Cream 141 \u003cbr\u003e\u003cbr\u003eMERRILL’S FALL \u003cbr\u003e\u003cbr\u003e THE WEEK AHEAD 145 \u003cbr\u003e \u003cb\u003esausage ragù, chicken, zucchini, sweet potatoes, pasta, apples \u003c\/b\u003e\u003cbr\u003e Rosy Chicken 148 \u003cbr\u003e Roasted Zucchini with Chile and Mint 151 \u003cbr\u003e Warm Chicken Salad 152 \u003cbr\u003e Boiled Potatoes 152 \u003cbr\u003e Baked Pasta with Sausage Ragù 155 \u003cbr\u003e Baked Sweet Potato with Sausage Ragù 155 \u003cbr\u003e Applesauce Cake with Caramel Icing 156 \u003cbr\u003e Roasted Applesauce 156 \u003cbr\u003e Apple Fool 156 \u003cbr\u003e\u003cbr\u003e THE WEEK AHEAD 159 \u003cbr\u003e \u003cb\u003epork, chickpeas, cauliflower, broccoli, barley, onion confit, persimmons, pound cake \u003c\/b\u003e\u003cbr\u003e Broccoli, Lemon, and Parmesan Soup 162 \u003cbr\u003e Overnight Roast Pork 165 \u003cbr\u003e Barley Salad with Persimmon, Onion Confit, and Sheep’s Milk Cheese 166 \u003cbr\u003e Onion Confit Vinaigrette 166 \u003cbr\u003e Spicy Roasted Cauliflower 169 \u003cbr\u003e Bucatini with Cauliflower, Pecorino, Chile, and Bread Crumbs 169 \u003cbr\u003e Escarole, Roasted Cauliflower, and Chickpeas with Onion Confit Vinaigrette 169 \u003cbr\u003e Braised Chickpeas with Celery 170 \u003cbr\u003e Brown Sugar Pound Cake with Crème Fraîche Whipped Cream 173 \u003cbr\u003e\u003cbr\u003eAMANDA’S FALL \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 177 \u003cbr\u003e \u003cb\u003eshort ribs, penne, braised fennel, last tomatoes, plums, chocolate \u003c\/b\u003e\u003cbr\u003e Cream of Roasted Tomato Soup 181 \u003cbr\u003e My Mom’s Grilled Cheese with Bacon 182 \u003cbr\u003e Egg Salad 182 \u003cbr\u003e Pan-Roasted Chicken 184 \u003cbr\u003e Chicken Salad with Fennel and Smoked Almonds 185 \u003cbr\u003e Braised Fennel 185 \u003cbr\u003e Chicken Salad Sandwich on Brioche 185 \u003cbr\u003e Fennel Salad and Soppressata 185 \u003cbr\u003e Beef Short Ribs in Red Wine 187 \u003cbr\u003e Butternut Squash Puree 188 \u003cbr\u003e Chocolate Olive Oil Cake 191 \u003cbr\u003e Mint Ice Cream with Toasted Cake and Whipped Cream 191 \u003cbr\u003e Plums and Frothy Cinnamon Cream 191 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 193 \u003cbr\u003e \u003cb\u003elamb, ricotta gnocchi, creamed kale, green sauce, horseradish, vanilla spice \u003c\/b\u003e\u003cbr\u003e Lamb Blade Chops 196 \u003cbr\u003e Roasted Brussels Sprouts 196 \u003cbr\u003e Shaved Brussels Sprouts Salad with Pine Nuts and Raisins 196 \u003cbr\u003e All-in-One Lamb Salad with Horseradish, Watercress, and Celery 198 \u003cbr\u003e Creamy Mustard Vinaigrette 198 \u003cbr\u003e Green Sauce 198 \u003cbr\u003e Lamb Sandwich with Kale and Green Sauce 198 \u003cbr\u003e Creamed Kale 199 \u003cbr\u003e Gnocchi with Creamed Kale 199 \u003cbr\u003e Ricotta Gnocchi 200 \u003cbr\u003e Gnocchi with Brown Butter, Sage, Shaved Brussels Sprouts, and Pine Nuts 200 \u003cbr\u003e Stuck-Pot Rice 203 \u003cbr\u003e Stuck-Pot Rice, Creamed Kale, and Fried Egg 203 \u003cbr\u003e Chewy Vanilla Spice Cookies with Chocolate Chunks (Vegan, Too!) 204\u003cbr\u003e\u003cbr\u003eAMANDA’S WINTER \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 209 \u003cbr\u003e \u003cb\u003eoxtails, rice porridge, brussels sprouts, mustard greens, coconut, hot honey \u003c\/b\u003e\u003cbr\u003e Turbo Jook with Baby Mustard Greens 213 \u003cbr\u003e Jook with a Fried Egg on Top 213 \u003cbr\u003e Oxtail Stew 214 \u003cbr\u003e Oxtail Hash over Toast 216 \u003cbr\u003e Farro 216 \u003cbr\u003e Farro with Mustard Greens, Almonds, Currants, and Shaved Cheese 217 \u003cbr\u003e Mustard Greens Salad with Ham and Butter Sandwich 217 \u003cbr\u003e Brussels Sprouts Salad with Anchovy Dressing 219 \u003cbr\u003e Farro and Brussels Sprouts Salad 219 \u003cbr\u003e Brussels Sprouts Salad with Anchovy Dressing and Hard-Boiled Egg plus Greek Yogurt 219 \u003cbr\u003e Coconut Dream Bars 220 \u003cbr\u003e Chocolate Ginger Ice Cream Sandwich 220 \u003cbr\u003e Chocolate Ice Cream with Hot Honey and Maraschino Cherries 220 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 223 \u003cbr\u003e \u003cb\u003epork shoulder, bolognese, polenta, herbs, garlicky greens, blood oranges, chocolate \u003c\/b\u003e\u003cbr\u003e Blood Orange Salad 227 \u003cbr\u003e Avocado and Blood Orange Salad 227 \u003cbr\u003e Luciana’s Porchetta 228 \u003cbr\u003e Bolognese 231 \u003cbr\u003e Crisped Potatoes 231 \u003cbr\u003e Oven-Roasted Polenta 232 \u003cbr\u003e Garlicky Greens 235 \u003cbr\u003e Spinach Salad with Pancetta, Wheat Croutons, and Egg 235 \u003cbr\u003e Porchetta, Pickled Onion, and Garlicky Greens Sandwich 235 \u003cbr\u003e Chocolate Rosemary Pudding 236 \u003cbr\u003e Coffee Ice Cream with Toasted Marshmallows 236 \u003cbr\u003e\u003cbr\u003eMERRILL’S WINTER \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 241 \u003cbr\u003e \u003cb\u003ebeef stew, butternut squash, mashed potatoes, parsnips, puff pastry, chocolate, peppermint, festive cocktails \u003c\/b\u003e\u003cbr\u003e Pinwheels with Pecorino and Horseradish 244 \u003cbr\u003e Sherry Temple 245 \u003cbr\u003e Shirley Temple 245 \u003cbr\u003e Red Wine Beef Stew with Parsnips and Carrots 247 \u003cbr\u003e Creamy Butternut Squash Soup with Sherry 248 \u003cbr\u003e Sour Cream Mashed Potatoes and Parsnips 251 \u003cbr\u003e Mashed Potato and Parsnip Cakes 251 \u003cbr\u003e Soft Chocolate Almond Cherry Cookies 252 \u003cbr\u003e Peppermint Stick Ice Cream 252 \u003cbr\u003e\u003cbr\u003eTHE WEEK AHEAD 257 \u003cbr\u003e \u003cb\u003epork tacos, fish, rice, beans, soup, cabbage, chiles, ginger, grapefruit, lime ice cream \u003c\/b\u003e\u003cbr\u003e Cabbage and Jicama Slaw 258 \u003cbr\u003e Fish Baked in Foil 259 \u003cbr\u003e Fish Salpicon 260 \u003cbr\u003e Noodle Soup with Fish, Ginger, Cilantro, Chiles, and Lime 260 \u003cbr\u003e Slow-Cooked Pork Tacos 263 \u003cbr\u003e Brothy, Garlicky Beans 264 \u003cbr\u003e Pasta e Fagioli 264 \u003cbr\u003e Green Rice 266 \u003cbr\u003e Lime Ice Cream 268 \u003cbr\u003e Broiled Grapefruits with Lime 268 \u003cbr\u003e Ginger Syrup 268 \u003cbr\u003e\u003cbr\u003eTAD’S FRIDAY NIGHT PASTAS 270 \u003cbr\u003e Rotelle all’Arrabbiata 270 \u003cbr\u003e Vodka Pasta 271 \u003cbr\u003e Zuni Pasta with Preserved Tuna 271“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.” \u003cbr\u003e\u003cb\u003e—Nigela Lawson\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“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.”\u003cbr\u003e\u003cb\u003e—Joanna Goddard, founder of \u003ci\u003eA Cup of Jo\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"It occurred to me that the book had a certain Marie Kondo quality to it: the life-changing magic of planning your week.\"\u003cbr\u003e—\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eBest Cookbooks of Fall 2016\u003cbr\u003e—\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBest Cookbooks of Fall 2016\u003cbr\u003e—\u003cb\u003e\u003ci\u003eWSJ Magazine\u003c\/i\u003e  \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eFavorite Cookbooks of Fall 2016\u003cbr\u003e—\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Hesser and Stubbs are steeped in practical home cooking, both professionally and personally, and they know what they’re talking about.\"\u003cbr\u003e—\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.\"\u003cb\u003e \u003cbr\u003e—\u003ci\u003eSan Jose Mercury News\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"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.\"\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e—Nylon\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"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.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Lucky Peach\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\". . .  will keep you cooking smartly and happily.\"\u003cbr\u003e—\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"An excellent concept, well-executed. Brava!\"\u003cbr\u003e\u003cb\u003e—The Kitchn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.\" \u003cbr\u003e\u003cb\u003e—\u003ci\u003eThe Record\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.\"\u003cbr\u003e\u003cb\u003e—Chowhound\u003c\/b\u003e\u003cb\u003eAmanda Hesser \u003c\/b\u003eis the co-founder of Food52 and was previously a writer and editor at the \u003ci\u003eNew York Times\u003c\/i\u003e. She wrote the award-winning books \u003ci\u003eCooking for Mr. Latte \u003c\/i\u003eand \u003ci\u003eThe Cook and the Gardener\u003c\/i\u003e. Her last book, a \u003ci\u003eTimes \u003c\/i\u003ebestseller and the winner of a James Beard Award, is \u003ci\u003eThe Essential New York Times Cookbook\u003c\/i\u003e. She lives in Brooklyn with her husband and twins.  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMerrill Stubbs\u003c\/b\u003e is the co-founder of Food52 and has written for many food and lifestyle publications, including the \u003ci\u003eNew York Times\u003c\/i\u003e. She cut her teeth in the test kitchen at \u003ci\u003eCook’s Illustrated\u003c\/i\u003e and behind the counter at Flour Bakery in Boston before she worked with Amanda Hesser on \u003ci\u003eThe Essential New York Times Cookbook\u003c\/i\u003e. She lives in Brooklyn with her husband and two children.\u003cb\u003eRosy Chicken \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis dish was inspired by a recipe from Jamie Oliver for slow-roasted chicken legs with garlic, tomatoes, and chopped chiles. After devouring his version, I considered the thought that it might be even better with a sauce to spoon over rice or drag hunks of bread through. A rummage in the fridge unearthed a half-empty bottle of rosé from the night before, so I added a slosh or two. The garlic and tomatoes melted into the wine in the oven, and voilà, I had a fragrant pink sauce for my chicken. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWine Trade \u003c\/b\u003eIf you don’t have rosé, use a dry, fruity white wine instead. No one will know the difference. And if you open a bottle to make the dish, why not serve the rest of it with dinner?\u003cbr\u003e\u003cbr\u003e \u003cb\u003eA Rosé Dessert from Amanda \u003c\/b\u003e“A good use of leftover rosé is to simmer it with sugar (4 parts rosé to 3 parts sugar) to make a syrup. Poach peaches or pears in the rosé syrup with a handful of fresh basil (which you already have on hand for the sausage ragù).” \u003cbr\u003e\u003cbr\u003eSERVES 4 FOR 2 DINNERS \u003cbr\u003e 4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs \u003cbr\u003e Kosher salt and freshly ground black pepper \u003cbr\u003e 3 tablespoons extra-virgin olive oil \u003cbr\u003e 6 large cloves garlic, finely chopped \u003cbr\u003e 2 large tomatoes (about 12 ounces), chopped \u003cbr\u003e2 cups (300g) cherry tomatoes \u003cbr\u003e 3 thyme sprigs \u003cbr\u003e 1\/2 teaspoon red pepper flakes \u003cbr\u003e 10 fresh basil leaves, chopped \u003cbr\u003e 2⁄3 cup (160ml) dry, fruity rosé \u003cbr\u003e Rice, Oven- Roasted Polenta, or crusty bread for serving \u003cbr\u003e\u003cbr\u003e1. Heat the oven to 375°F (190°C). Pat the chicken dry with paper towels and season with salt and pepper. \u003cbr\u003e\u003cbr\u003e2. Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they’ll fit. \u003cbr\u003e\u003cbr\u003e3. Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything. \u003cbr\u003e\u003cbr\u003e4. Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour. \u003cbr\u003e\u003cbr\u003e5. If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning. \u003cbr\u003e\u003cbr\u003e6. Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days. \u003cbr\u003e\u003cbr\u003e7. \u003cb\u003eThe day of: \u003c\/b\u003eReheat the chicken in the pan in a 250°F (120°C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46299753480421,"sku":"NP9780399578007","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399578007.jpg?v=1767727526","url":"https:\/\/k12savings.com\/es\/products\/food52-a-new-way-to-dinner-isbn-9780399578007","provider":"K12savings","version":"1.0","type":"link"}