
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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36 Comments
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nico843
January 5, 2011
I was contemplating Bittman's cabbage salad from todays paper when this came up in twitter, and recently saw that the Garden of Eden on Montague started carrying Piment d'Esplette, amazing timing! Can't wait to eat this tonight!
Amanda H.
January 6, 2011
Hope it turned out well -- and btw, I'm a fellow Brooklyn Heights resident!
TheWimpyVegetarian
January 4, 2011
Delicious! I made this for dinner tonight and it was a perfect post holiday meal! I sub'd dried tart cherries since i have a bunch of them needing a home. Can't wait to have this for lunch tomorrow! Thanks for a great recipe!!
TheWimpyVegetarian
January 4, 2011
Oh, i should add that i used the grate on my food processor and it took about 1 minute to shred the bs. I have a little fear (deep respect) for the mandoline due to a really bad incident with it in school a couple years ago...:-(
Alma D.
November 20, 2019
Thanks for the suggestion to use the food processor vs the mandolin!
I have several scary stories about the mandolin 😳😳!
I have several scary stories about the mandolin 😳😳!
dymnyno
January 4, 2011
I love this recipe...I posted a BS recipe last year that involve very little cooking. It is amazing how delicious they are when left crisp!
BakerMary
January 4, 2011
Oh, I hate feeling ignorant, and even more exposing it to the world, but - speck? The original dish had venison jerky, is this venison in some form? And what's a reasonable substitute, readily found between the coasts?? thanks in advance
Amanda H.
January 4, 2011
Great question -- I didn't even bother trying to get venison jerky, so that's why I called for speck, which is cured ham, like prosciutto but firmer. Prosciutto would also make a great substitute!
lastnightsdinner
January 4, 2011
BakerMary, if you have a Whole Foods Market nearby, you might look there for speck - our markets carry packaged sliced speck from La Quercia which is really delicious. A good cheese/charcuterie shop should be able to get it for you as well, if they don't already carry it.
ctgal
January 2, 2011
I shred brussel sprouts in the food processor, slicing blade. They shred finely. I toss them with olive oil, kosher salt and fresh pepper and roast them at a high temp (400?), stirring occasionally for about 20 minutes. For an additional 5 minutes, I sprinkle on about a quarter of a cup of fresh grated parmesan till it melts. Perfect! Even my 24 year old who has never been of fan of the vegetable devours them. But I am surely going to try this salad. It hits all my buttons!! Thanks!
drbabs
January 2, 2011
Had this for dinner tonight (minus the speck and the cheese because my husband doesn't eat them) and it was wonderful. Thanks for a great recipe! P.S. I did cut my thumb on the mandoline and ended up just slicing the brussels sprouts really fine with my chef's knife. It still came out great!
Amanda H.
January 3, 2011
Ouch! Sorry to hear that. Slicing them with a knife by hand is good for the knife skills!
Loves F.
January 2, 2011
Sounds similar to my Fruity Brussels Sprouts salad with apples, cranberries, nuts, lemon juice, evoo... I like the idea of adding arugula to it also! http://www.food52.com/recipes/1309_fresh_and_fruity_brussels_sprout_salad
Mis4
January 2, 2011
Shredded brussel sprouts are definitely one of the greens of the moment. I had them on a bacon and blue cheese burger recently and they added so much more interest than lettuce. The thing that concerns me is the bare fingers used to shred them on the mandoline. Whether it's the Girl Scout in me or just the Mom, do be careful as those things are sharp!
luvcookbooks
January 2, 2011
my husband got me a mandoline for christmas just in time for this recipe! between this and sagegreen's lentil salad, i'm set for the New Year. Hope for peace, prosperity and good health for all of you!
TheWimpyVegetarian
December 31, 2010
I love this salad and can't wait to make it!!! And you're right, it's absolutely perfect for after the gorging of the holidays! Excited to see what Christine does with BA. Congrats to her! Happy New Year to you and Merrill and the food52 team!
Dina A.
December 31, 2010
Love the simplicity of this salad. Whilst perusing your book, recently, I read a similar recipe that called for shredded brussel sprouts that peaked my interest. Nice to now have a visual.
So, I too am curious, what happened with the woodcocks?
So, I too am curious, what happened with the woodcocks?
Amanda H.
January 3, 2011
There are two shredded brussels sprouts recipes in the book, and both are cooked, so they're a bit different, but all three are good (I say shamelessly)!
mrslarkin
December 31, 2010
Love this! Thanks for the recipe, Amanda. Curious what happened to the plucked woodcock. Good luck at BA, Christine! I worked there many moons ago, and it's where I first dipped my toes into the foodie (and scone) waters.
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