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