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).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.