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.)
Sarah testing a spring menu of Merrill's.
Always have more cheese, bread, and butter than you think you need.
Always have a batch of cream biscuits in the freezer! They will win you so much love from your colleagues if you bring them in for breakfast.
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.
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).