Weekend after weekend for a few months, the Food52 editors carried many bags of groceries home, set the timer, and then started “a cook”—not the "Breaking Bad" kind.
We were testing the weekend cooking plans in Amanda and Merrill’s playbook for better meals all week long, A New Way to Dinner. Each few-hour cooking plan left us with so much good food to serve as building blocks for the week ahead—and taught us a thing or two along the way.
Below are the first lessons we thought of when we chatted about our testing experiences. (We all learned a whole lot more—but you'll just have to cook from the book to see all that's possible.)
I have intense food waste anxiety, always afraid I won’t eat all the food I bought. But I learned that I will get through all the food in a totally packed fridge in one week but only if I prepare it all first. A bunch of raw ingredients isn’t going to go anywhere.
Buy a bag of lemons and zest and juice them en masse, thus avoiding 1. shrivelly lemons, 2. trying to zest half a lemon.
If at first you can't fit two watermelons in your refrigerator, try, try again.
Whatever you do on Sunday, make a green sauce—pesto, chimichurri, charmoula, anything—just make it. It'll open up your whole fridge and pantry for the rest of the week.
Preorder your signed copy of A New Way to Dinner in the Food52 shop!
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).Order now