Lunch

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

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.

3 Comments

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?
 
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Amanda H. January 14, 2016
More on this soon! We're putting up a post with the cover as soon as it's ready!