Halfway To Dinner
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
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
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Amy P. January 17, 2017
Pulled pork. Good in tacos, breakfast hash, pizza, pasta, nachos, lettuce wraps...
Mrs B. January 16, 2017
Echoing what several other members have suggested in recent weeks, on similar posts on make-ahead cooking, I too would find quite helpful an article (or more than one!) on dishes that can be made in quantity and successfully frozen for future use. The pot roast piece included above is helpful. Using once a week from the freezer holds greater appeal than eating one item over and over -- even when used five different ways, that's still cabbage on the plate. Thank you.
Jennifer January 22, 2017
I'm with you on this (it was also one of my big complaints about A New Way to Dinner). Also helpful would be more info in recipes about what can be prepped ahead (hours ahead, or days ahead) so the recipe can be finished at the last minute.
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