I had mujaddara—a comforting rice and lentil dish—on my mind with the onset of frosty weather. But I wasn't quite ready to give in entirely to winter food, so I made my kids a salad, topped with black lentils (cooked in salted water) and stuck-pot rice, and dressed with lime juice and olive oil. The radishes are for some crunch and heat, the aged Manchego for heft. The Salted Double-Chocolate Olive Oil Cookies were baked by Josh, our new Test Kitchen Chef, and leftover from my cookbook stoop sale—my kind of leftovers.
Photo by Amanda Hesser
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).Order now