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There are recipes you make for their immediate satisfaction, like a BLT or creamy scrambled eggs. Then, there are recipes you make for now and later—those whose leftovers keep on giving layered on sandwiches, stirred into soups, and atop salads. They make for speedy lunches and fast-yet-wholesome dinners.
Which is, more or less, the premise of Amanda and Merrill’s new book, A New Way to Dinner. It’s a playbook for great meals all week long, featuring few-hour weekend cooking plans that will leave you with good food for days to come.
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