Every cook has dishes that she orders when in a restaurant but never makes at home. Let's call these barrier recipes. In the spirit of trying to get past my own barrier recipes -- which usually involve shellfish or a grill -- I've recreated the squid salad that I order every time we go to Motorino. I grilled the squid to give it a little char and then tumbled it together with whole parsley leaves, slices of boiled potato, some capers, red pepper flakes, and a dousing of lemon. It took 10 minutes. And I felt pretty dumb for not tackling this sooner. Watch out clams: I'm coming after you next!
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.