A Lunch for When There's Nothing in the Fridge

January 14, 2016

This lunch was born of a fridge desperation moment. I hadn't bought anything for lunches this week and had to come up with something. Fast. I had some cooked marrow beans, blanched green beans, and mizuna in the fridge. I chopped the green beans and mizuna and layered them with the beans. A jar of tuna in oil that had been looking for a home called out to me. This went on top of the salads along with a dollop of garlic dressing.

A Hail Mary—and a home run! (There's not much chocolate cake can't bolster.)

The cake slices are chocolate olive oil, and the recipe will appear in Merrill's and my upcoming book—out this fall!

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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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    Amanda Hesser
Amanda Hesser

Written by: Amanda Hesser

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.


ChefJune January 14, 2016
That cake looks SO moist. Looking forward to that recipe! :) So glad to see your lunch column back. Wish Merrill would do some more for Clara and Henry.
sexyLAMBCHOPx January 14, 2016
What new book from you two is coing out?
Amanda H. January 14, 2016
More on this soon! We're putting up a post with the cover as soon as it's ready!