A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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23 Comments
Amanda H.
December 24, 2010
Just made this with limeade instead of lemonade (shopping mishap), and I'm happy to report it was really great! Also I made the meringue with regular sugar (1 egg white to 3/4 cup granulated sugar).
Sagegreen
October 17, 2010
What a wonderful cocktail....And for the morning! Can't wait to see the book!
betteirene
October 17, 2010
Which one of us will be the first to write an Amazon customer review? I could write one right now based on this recipe. Are there enough food52ers to send this right to the top of the NYT bestseller list?
betteirene
October 15, 2010
I WANT IT NOW! (The book and a cup of punch.)
A couple more comments: 1) The meringue is exactly my recipe for the royal icing with which I decorate cookies and glue together gingerbread houses--I wonder if royal icing was a happy unanticipated result of this punch? Like, maybe some of the meringue dried on President Hayes' mustache. . . 2) Nothing, nothing is ever declared passe in my kitchen--if it's good, it's good, whether I got the recipe in the 50s (Mock Whipped Cream) or yesterday (I plan on making thirschfeld's jellies until I can no longer hold a wooden spoon in my arthritic hands). I can't wait to see what memories Amanda is able to pull from the recesses of my brain.
A couple more comments: 1) The meringue is exactly my recipe for the royal icing with which I decorate cookies and glue together gingerbread houses--I wonder if royal icing was a happy unanticipated result of this punch? Like, maybe some of the meringue dried on President Hayes' mustache. . . 2) Nothing, nothing is ever declared passe in my kitchen--if it's good, it's good, whether I got the recipe in the 50s (Mock Whipped Cream) or yesterday (I plan on making thirschfeld's jellies until I can no longer hold a wooden spoon in my arthritic hands). I can't wait to see what memories Amanda is able to pull from the recesses of my brain.
micki B.
October 15, 2010
Just love this majestic fluffy as a cloud coctail....thanks for including...and love the idea of era's!
allie
October 15, 2010
When will the book start shipping? Amazon doesn't have a date ...
AntoniaJames
October 15, 2010
When I pre-ordered several weeks ago, the confirmation I received from Amazon said that the delivery (not shipping date) estimate is November 1, 2010 - November 4, 2010. Which means they probably are shipping now, or will be very soon. ;o)
drbabs
October 15, 2010
Ijust got a notice that I'll get mine between 10/28 and 11/3. Am hoping to have you autograph it for me one day, Amanda.
drbabs
October 15, 2010
My mother used to make a punch similar to this that she served at luncheons (she was big into mah jong) and bridal showers. I think she used ginger ale instead of champagne and rum, though!!
AntoniaJames
October 15, 2010
I've had the same thing (the ginger ale version) . . . in the South!! Very old fashioned. Always thought it was so fifties-ish. Haven't thought about it in years. I can see that Amanda's new book -- I ordered it and am counting the days until it arrives -- is going to be such great fun!! ;o)
Amanda H.
October 15, 2010
Thanks -- haven't had the ginger ale version but I do own a mah jong tile bracelet!
thirschfeld
October 15, 2010
Man, I am so far behind, when did it become unacceptable to drink whisky in the morning. LOL. I have always liked the egg whites in drinks it just makes them so much better in so many ways. I am so looking forward to getting this book it just looks so interesting.
thirschfeld
October 15, 2010
PS just by looking at the double truck you have pictured in the open book above I am guessing it is a killer layout too.
Amanda H.
October 15, 2010
Great -- hope you enjoy it. At the very least will give you lots of options -- 1000+ recipes.
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